I sure do like tofu: A thread for fans of tofu

"Tofu, sometimes called Dofu or bean curd, is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way cheese is made from milk."

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Search:
marinated
fried
peanut sauced
barbecued
on a sandwich

Search:
marinated
fried
peanut sauced
barbecued
on a sandwich

destroy: standard american chinese takeout style where they cut it in triangle wedges and fry it greasy but don't season it first.

BTW, I went to this over the weekend, and it was quite fun www.tofufestival.com

alternately, snip about a half-inch off one of the ends of a ziploc bag, pack the tofu in in such a way that the moisture is forced out of the bag, twist-tie it together, put it in a bowl with some kind of weight over it, and let it drain for a while.

it was a ginger-rice vinegar-soy marinade (with dark sesame oil and green onions) and i grilled it until it was brownish on both sides. SO GOOD.

i also enjoy this prep method:
drain
cut into thin (1/4 in) slices
sprinkle with salt and pepper
dredge in walnut meal
bake on a cookie sheet at high temp (450) for 10 min
remove, sprinkle with tamari
bake for an additional 10-15 minutes or until chewy.
serve as you would any kind of schnitzel (with a starch a a veggie) or as a topping for stir fry.

nutty! chewy! salty! delish.

but I'll say this..

The Field Roast sausage products that just came out (Smoked Apple Sage, Italian Sausage, and Mexican Chipotle) are all GRAND GRAND GRAND, and super delicious.

They even make the excellent Tofurkey/Turtle Island brand soy sausages (Beer Brat, Italian Sausage, Kielbasa) ones seem a bit bland in comparison.

I was there that very day! Did you try the tofu tostadas? They were excellent! I missed the tofutti booth though.

I have a slamming oven barbeque tofu recipe that I'll post when I go home. Amanda's recipe looks incredible.

TOFU is wonderfullllllllllllllll and I love it.

There's a healthy Chinese place in my hometown that makes the best Sesame Tempeh I've ever had. I want it right now.

How long do you ppl usually marinate tofu?

half hour is adequate for 1" slices, in general

I do as long as I can stand, like 1 to 3 hours. Also, if you want the best tofu ON THE PLANET, purchase Twin Oaks tofu; it is made by this co-op in VA and it is the firmest most amazing tofu of all time.

I do as long as I can stand, like 1 to 3 hours.

co-sign

Any thoughts on the current demonization of soy?

yeah, the people demonizing it are the same people who wear vibram five fingers and selectively suffer from gluten allergies

This stuff is beginning to appear in the mainstream as of late:

Mercola
http://www.mercola.com/article/soy/index.htm

Kaayla Daniel's The Whole Soy Story
http://www.wholesoystory.com/

Weston Price Foundation
http://www.whale.to/a/soy2.html

Ha
http://www.diseaseproof.com/archives/debunking-diet-myths-weston-a-price-foundation-stupid-traditions.html

i am eating tofu right now

it's very good

You're welcome.

Went out to dinner Thursday at night at local restaurant, had a great fried tofu appetizer that came in four decent sized wedges with amazing chipotle bbq dipping sauce. Was better than the meal, frankly.

I'm eating tofu

AAAAAAAAAAAAAAAAAAAAAAAAA

tofuuuuuuu

i had forgotten posting on this thread. tofu is great.

I am trying to figure out if making chili with tofu would be awesome, or a waste of food.

Tofu, soy and nori. Nom

I am trying to figure out if making chili with tofu would be awesome, or a waste of food.

the way to make chili with tofu is as follows:

1) buy firm or extra firm tof
2) drain the water off & cut it into shapes which you would like to eat (cubes, triangles, whatever you like)
3) place in freezer 4 hours or overnight (if you are making it for dinner, just drain & put in freezer in the morning before work/school and take out of freezer in the afternoon)
4) you may then fry it if you want it fried and then add it to the chili (nom, but there are anti-frying forces out their with health concerns, and they're not without a point) or just heat it through along with the chili. if it has not thawed this'll take some extra time but man that frozen-then-thawed tofu is SO DAMN GOOD

I have some extra firm in the freezer right now! I'd just have to defrost it. I was just worried the tofus would suck up too much flavor in the chili, but if you say it's good, I'm totally making it.

i think i might like it if i fried it and added it to the chili before eating, but i would not want to cook it too long in the chili, or leave it in to be part of the leftovers

mmm what happens to tofu when it is in something i have to microwave at work the next day is always dispiriting

What about tofu hexagons for chili? I think that'd be a v nice shape.

tesselated tofu

melon scoop time imo

soybean shaped tofu

That would be like the time my mom made a meatloaf from ground pork & formed it into the shape of a pig.

tonight, for dinner... reconstituted pig

The best tofu of all time is Twin Oaks tofu, which is some co-op (I think?) out of VA. It is unbelievably firm and toothy, and vacuum-packed with only a smidge of water instead of soaking in plastic tub. I swear by it but unfortunatly my now-local grocer only carries Nasoya and some other shittier brands.

Also, if you want the best tofu ON THE PLANET, purchase Twin Oaks tofu; it is made by this co-op in VA and it is the firmest most amazing tofu of all time.

― limp bizkotti (Stevie D), Sunday, May 30, 2010 2:24 PM (1 month ago) Bookmark

Tofu street teamer

Damnit I forgot I said that! I just get really, really excited about this tofu.

OK whatever just hold this packet of tofu and look happy

It's just a curd to me.

can kill for some ma po tofu right now

http://farm2.static.flickr.com/1171/1055893452_bc557901b3_o.jpg

<3 ma po tofu so much

oh my god that picture

MUST EAT

Please post some really nummy tofu recipes. I have some I want to cook with

<3 ma po tofu so much

― just sayin, Friday, 16 July 2010 16:43 (1 month ago) Bookmark Suggest Ban Permalink

made this last night, it was the bomb imo

i diced up and dry-fried some tofu on tues night, put it in a sealed container with a bottle of ponzu. how long will it last in the fridge?

Battle of the Stinky Tofu

https://archive.ph/1ys2V

I have a lot of sympathy for the restaurant (and its stinky tofu-loving patrons) here, especially since it seems like it's mostly one person calling and complaining. I've never had stinky tofu but it sounds delicious.

Reheating fried tofu - is oven my best bet?

air fryer, if you have one, if not then frying pan is next best.

stinky tofu is fantastic, I did think it was an open sewer the first time I smelled it though. in Beijing they serve it with loads of minced raw garlic, just in case your breath isn't bad enough already.

stinky tofu really stinks, but i don't think i've ever smelled it emanating from indoor consumption. if there's a stinky tofu cart in the neighborhood though you'll smell it from a block away.

Headline of the Day:

Stench of 20 Tons of Spilled Tofu Hits Missouri Town ‘Like a Brick Wall’

Reheating fried tofu - is oven my best bet?

― a ZX spectrum is haunting Europe (Daniel_Rf), Tuesday, March 24, 2026 9:13 AM (three days ago) bookmarkflaglink

air fryer, if you have one, if not then frying pan is next best.

― Francis Fuck Coprolalia (Camaraderie at Arms Length), Tuesday, March 24, 2026 9:38 AM (three days ago) bookmarkflaglink

since this our family's #1 dinner protein source, and i frankly don't care for tofu, my #1 cooking method as of late is to air-fry/crisp thin pieces the day before, marinate them overnight and reheat it the following day. if the marinade is right you get this mock-bacon umami bomb that you can throw on just about anything.

how thin and what kinda marinade?

1/4 inch, 5 mm around there. marinade usually depends on time but is generally something like a neutral oil, soy sauce, maple syrup/honey, ginger/garlic. i'm making this generally for my kids so i can't get too crazy with experimentation or they flip out. if i feel sassy i might throw/swap in some sesame oil, shirodashi, miso, fish sauce, bragg liquid aminos, rice vinegar, lime, etc. when we lived in austria the local grocery chains had a fantastic pre-marinated/extra firm tofu that was an everyday staple so i lean towards that profile.