[Oriental lily]

Hello everyone.

Well I am cutting down carbs but also cutting down red meat.

But I am SICK of chicken and fish.
I swear I am going to start clucking soon!!

So I was walking past the fridge section in woolies and saw tofu on special.

The thing is I have never eaten tofu EVER.

So now I have a packet of tofu in my fridge that I really don't know what to do with .

Before I cook it and make it revolting lol, what do you suggest?

Any recipes? Warnings what NOT to do.?

Thanks!

[knittingkitten]

What type of tofu is it? Is it firm or silken?

Firm: use your favourite marinade and pan fry.
Deep fry then serve with finely chopped chilli, coriander and soy sauce.
Cube it, add it it stirfies.

Silken: I think it's normally desserts but could be used for savoury "custards"- steam in individual bowls with mushrooms, mirin, tamari and fresh green shallots...

This post has been edited by knittingkitten: 07/02/2013, 07:21 PM

[EBeditor]

What kind of tofu is it? Is it hard or silken, pre-marinated or not?

[noi'mnot]

Hooray for tofu, it's fantastic!

What sort of tofu is it? Does it say whether it's firm, or silken, or anything like that? This makes a huge difference on how you cook it.

[Dabri]

Ids it silken or firm?

If firm, chop it into little cubes and marinade in something tasty. Fry it in little batches in a small amount of oil and add to stir fry. Is delicious that way. Similarly thin strips marinaded and fried are nice.I eat it with beans, toast and egg.

Silken you're on your own, I have no idea...

[Sweet like a lem...]

Hooray for tofu, it's fantastic!

What sort of tofu is it? Does it say whether it's firm, or silken, or anything like that? This makes a huge difference on how you cook it.

Just when I was going to ask why is everybody asking if it's smooth or silky So which is preferred and how do you prepare it?

[Oriental lily]

It's momen tofu, medium firm.
Ingredients are soy bean extract and salt.
So not marinated.

[noi'mnot]

In that case, I'd go with the above directions - cube it, marinate it, stirfry it in batches and add to a stirfy with veggies. Any marinade that you'd normally use for meat will work well.

Re silken v firm: Firm is the type you use for stirfries and curries and things where you want it to hold its shape, and where you can beat it around a bit. Silken falls apart very easily, it's great scrambled, makes an awesome tofu cheesecake, is lovely diced and slipped into clear soups, use it to make dips or replace ricotta in cannelloni, to make soups creamy (like a substitute for cream, etc), etc.

[EBeditor]

Cut in to cubes, marinate in soy sauce, ginger and maybe some sweet chilli sauce (or whatever flavours you like), then cook in a stirfry. That's the easiest.

Another way I like it is cut in cubes, rolled in flour then pan-fried until crispy. Serve with soy and sweet chilli or satay sauce dippling bowls as an entree, or on the side of a salad or asian veges.

[Oriental lily]

Thanks everyone!
Might fry myself up some for lunch tomorrow

This post has been edited by Oriental lily: 07/02/2013, 07:29 PM