Tofu question

October 18, 2006

Trader Joes is usually 1.99 for a pound.

> I use the Orgainic Nigari Tofu from Whole Foods Market. Cost is

$1.49 for 8oz.

October 18, 2006

i use nigari tofu as well...here it cost's 1.79....annapolis is expensive. i've been using silken tofu a lot too...i mash up a block of it and add sesame seeds, soy sauce, and toasted sesame oil...it's a quick protein source but i can't eat it everyday. i don't understand why some tofu is smooth and some tofu is literally like a sponge. has the spongy-ness evolved? i don't remember tofu being so...well, spongy. its been grossing me out.

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October 18, 2006

wow! homemade tofu??? do tell! maybe it won't be so spongy! bleh

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October 18, 2006

Not anymore! I actually rarely eat tofu - can't stand the stuff unless someone else cooks it. But if you really want the recipe, I think I can go dig it up. GailBob <yogabob7 wrote: Gail,I'm laughing so hard.... Well Do U, if so how??Bob , Gail Shapiro wrote:>> Bob -> > I know you are just holding your breath, waiting for me to tell you that I make my own. > Gail> > Bob wrote:> Hi Veggy's,> > Just wondering what Brand of Tofu our group uses, the most?> > I use the Orgainic Nigari Tofu from Whole Foods Market. Cost is $1.49 for 8oz.> > Bob> > > > > >

October 18, 2006

For extra firm tofu I really like White Wave Organic Extra Firm tofu. It's $1.99 for 16oz. It's great for baked tofu or frying up in little cubes and adding to whatever. Heather

On Behalf Of BobTuesday, October 17, 2006 12:06 PM Subject: Tofu Question

Hi Veggy's,Just wondering what Brand of Tofu our group uses, the most?I use the Orgainic Nigari Tofu from Whole Foods Market. Cost is $1.49 for 8oz.Bob

October 19, 2006

TOFU: I usually buy Soydeli nigari tofu, it is firm and you can do the baked or cubed thing with it. I buy the large 30 oz. size I don't know where you are living bob, but trader joe's just started carrying a super firm tofu, 1.99/16 oz size. It is nice TJ's has started to carry a decent tofu, since I live close to one. I haven't tried it yet, but it looks good.

~Deanna

October 19, 2006

Deanna,

This is all good information to know. I've never purchased the 30oz but will

consider if for

the next family Stir Fry.

Thank you,

Bob

, DVR2004 wrote:

>

> TOFU: I usually buy Soydeli nigari tofu, it is firm and you can do the

> baked or cubed thing with it. I buy the large 30 oz. size I don't know

where

> you are living bob, but trader joe's just started carrying a super firm tofu,

> 1.99/16 oz size. It is nice TJ's has started to carry a decent tofu, since I

> live close to one. I haven't tried it yet, but it looks good.

> ~Deanna

>

October 28, 2006

I use the silken tofu for sauces, dips and condiments, such as tarar sauce,

etc.

Joanie

November 2, 2006

I use firm or extra firm for stir frying. It stays together more

than soft tofu. I also put my firm tofu between a few papertowels

and clean dishtowels. Then put some weight on top of it to get rid

of the excess water in it.

Soft tofu is used more for sauces and desserts.

I also use fried tofu that I get at the Asian market. I freeze it

and bring it out in little bits as I need when stir frying or to add

to Asian soups.

, grow514 wrote:

>

> I use the silken tofu for sauces, dips and condiments, such as

tarar sauce,

> etc.

>

> Joanie

>

March 18, 2007

Hi Marie

I don't like that tofu texture either so I would recommend that you

freeze it, then defrost it in a pan of boiling water and then squeeze

the water out. This works well with the tofu I buy which is sealed in

polythene. It gives a spongy texture which I much prefer and which

will soak up flavours well. Even just freezing and defrosting it

normally will change the texture. Some people then put a plate on top

of it and put weights on that which I believe will give a more meaty

texture.

Welcome to your new vegetarian life and to the group.

HTH

Christie in Edinburgh

, " MJA " <lctroopmom

wrote:

>

> I'm new the vegetarian lifestyle, my family isn't there yet. I

still cook

> chicken for the family most nights. I've found that I can replace

a chicken

> breast with tofu for myself rather easily by reserving marinades,

and

> cooking my foods in a smaller dish in the oven or on a separate pan

on the

> stove, not too much extra effort that way. My question: the

texture or

> mouth feel of the tofu is what I'm having a problem with, it

reminds me of

> egg whites cooked firm and I detest eggs. What firmness should I

be using

> or should I be doing something that I'm not doing to get something

that has

> a better mouth feel?

>

> Marie

March 19, 2007

Marie:

I am with you. I can only eat tofu that is crispy.

Jen

-

christie_0131

Sunday, March 18, 2007 5:50 PM

Re: Tofu question

Hi Marie

I don't like that tofu texture either so I would recommend that you

freeze it, then defrost it in a pan of boiling water and then squeeze

the water out. This works well with the tofu I buy which is sealed in

polythene. It gives a spongy texture which I much prefer and which

will soak up flavours well. Even just freezing and defrosting it

normally will change the texture. Some people then put a plate on top

of it and put weights on that which I believe will give a more meaty

texture.

Welcome to your new vegetarian life and to the group.

HTH

Christie in Edinburgh

, " MJA " <lctroopmom

wrote:

>

> I'm new the vegetarian lifestyle, my family isn't there yet. I

still cook

> chicken for the family most nights. I've found that I can replace

a chicken

> breast with tofu for myself rather easily by reserving marinades,

and

> cooking my foods in a smaller dish in the oven or on a separate pan

on the

> stove, not too much extra effort that way. My question: the

texture or

> mouth feel of the tofu is what I'm having a problem with, it

reminds me of

> egg whites cooked firm and I detest eggs. What firmness should I

be using

> or should I be doing something that I'm not doing to get something

that has

> a better mouth feel?

>

> Marie

March 20, 2007

I would freeze it, defrost it, press the liquid out and then make a marinade for

it. I usually use a drop of oil, soy sauce, water, ginger, and garlic. I have

also used italian salad dressing.

I slice the tofu about 1/4 " thick and then bake it in a slow oven.

Gayle

AidansMaid

Tue, 20 Mar 2007 1:30 PM

tofu question

I bought a pack of firm tofu (not silken) and I want to bake it. I

don't want oil in it and I want the dish to be very low in calories.

Is this possible? Can someone lead me into cooking this stuff without

oils? I'd appreciate it!

______________________

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March 20, 2007

Instead of oil you could use soy sauce 1/8 cup- brush on the sauce bake until

golden brown.

glpveg4life wrote: I would freeze it, defrost it, press the

liquid out and then make a marinade for it. I usually use a drop of oil, soy

sauce, water, ginger, and garlic. I have also used italian salad dressing.

I slice the tofu about 1/4 " thick and then bake it in a slow oven.

Gayle

AidansMaid

Tue, 20 Mar 2007 1:30 PM

tofu question

I bought a pack of firm tofu (not silken) and I want to bake it. I

don't want oil in it and I want the dish to be very low in calories.

Is this possible? Can someone lead me into cooking this stuff without

oils? I'd appreciate it!

________

AOL now offers free email to everyone. Find out more about what's free from AOL

at AOL.com.

March 20, 2007

I've cut tofu into small squares, covered them with bbq sauce and baked

them, which works quite well, though you'd have to check the bbq sauce

to make sure there's no oils in it. Basting the tofu with honey might

work, too - though I've only ever done that in a wok.

March 16, 2008

I use mycoprotein a lot in place of chicken in my families favorite

recipes (stir fry, " chicken " broccoli and penne/ziti etc - You can fry

it up a bit to give it a little color, add a little tumeric etc).

It's in the frozen section. It's got a little more " bite " or firmness

to it that extra firm tofu.

http://www.quorn.us/

Try baking tofu to make it a little more firm as well.

Jann

" wiccanbewitched " <wiccanbewitched wrote:

> Being new to vegetarianism I do not know a lot about tofu, etc. My

question is can I use it as a substitute for chicken in a curry, and if

yes what is the best way to do so? My husband has a favorite recipe for

curry that he got from back home (Scotland). I would like to try and

turn it into a vegetarian dish if possible as it is something we eat

quite often. Thanks in advance.> Blessings

September 27, 2009

<<Be sure to use the firm, Chinese-style tofu rather than the soft or

regular tofu. It tastes best after it has been marinated for several

days.>>

I bought some tofu and wasn't at all impressed. Is this why? Is there a

taste difference between the 2 types to begin with?

I guess I'm willing to try again as I was watching that Gen on tv who does

a recipe and gives the " vegan " (she says vegan but she uses milk and egg

products) version with the emphasis on her version of vegan. She was talking

about tofu and how it's the same as cheese from milk only is the curd from

soy bean milk. That being, I hope to try it again with better results!

Please don't post snide remarks or send them to me. I don't know everything

and am trying to do more vegetarian meals (and at my age, that's a major

change in eating habits). I'm asking because I seriously want to know and

suspect others do too.

Then, while discussing tofu, are there tips for handling it for cooking to

make using it more successful? I'm a total novice at using it and my couple

attempts weren't the best.

Thanks for any helpful input!

~*~ Shar ~*~

September 28, 2009

Shar,

Tofu takes on the taste of whatever you put in it. You can scramble it in

place of eggs to get the protein without the fat. I too am trying to move away

from meat, so I feel your pain! =). Here's a scrambled tofu recipe - even my

husband eats it!

TOFU SEASONING

1/2 c McKay's Chicken Seasoning

1 1/4 cup food yeast flakes

1/4 cup garlic powder

3/4 cup onion powder

3/4 tsp tumeric.

Mix together and store in an airtight container.

SCRAMBLED TOFU

1 16 oz. brick firm tofu (2 cups)

3 Tbsp Tofu seasoning (above)

1 Tbsp. Bragg's Liquid Aminos (or 2 tsp. soy sauce - I use the low sodium)

2 Tbsp chopped onion (or more to taste)

2 Tbsp. chopped green pepper

You can add fresh garlic, if you like lots of garlic like I do. This is a basic

recipe. Give it a try, and adjust to your personal likes. The tumeric makes the

tofu a yellow color so it looks more like real eggs.

, ColorMyPony wrote:

>

> <<Be sure to use the firm, Chinese-style tofu rather than the soft or

> regular tofu. It tastes best after it has been marinated for several

> days.>>

>

> I bought some tofu and wasn't at all impressed. Is this why? Is there a

> taste difference between the 2 types to begin with?

>

> I guess I'm willing to try again as I was watching that Gen on tv who does

> a recipe and gives the " vegan " (she says vegan but she uses milk and egg

> products) version with the emphasis on her version of vegan. She was talking

> about tofu and how it's the same as cheese from milk only is the curd from

> soy bean milk. That being, I hope to try it again with better results!

>

> Please don't post snide remarks or send them to me. I don't know everything

> and am trying to do more vegetarian meals (and at my age, that's a major

> change in eating habits). I'm asking because I seriously want to know and

> suspect others do too.

>

> Then, while discussing tofu, are there tips for handling it for cooking to

> make using it more successful? I'm a total novice at using it and my couple

> attempts weren't the best.

>

> Thanks for any helpful input!

>

> ~*~ Shar ~*~

>

September 28, 2009

Tofu in general, doesn't have much flavor by itself -- it's probably an

acquired taste. And different kinds of tofus have different textures.

It does absorb, to some extent, the flavors of ingredients that it is

marinated or cooked in. There are very soft, custard-like tofus (like

fresh Chinese tofu, which you are unlikely to find outside a Chinatown,

unless you make the tofu yourself), and pressed tofus that are very firm

(also generally found only in Chinese markets -- though Trader Joe's

carries one or two pressed and flavored tofus, and Fairway Markets in

the NYC area also carry some). The softest, creamiest style of tofu --

" silken " -- blends well for use in dishes like dips, dressings, and soups.

Tofu, which is often called bean curd, is made from curdled soymilk,

just as cheese is made from curdled cow's, goat's, sheep's milk (or, for

that matter, camel's or yak's or mare's milk). The tofu types that are

sold already flavored are usually made from soymilk that has had the

flavorings added before the curdling agent is added to the soymilk --

then, usually, the curds are put under relatively high pressure to give

the tofu a firmer texture, making it more suitable for stir-frying.

If you're interested in tofu recipes, you can find them in Chinese, Thai

and Japanese cookbooks. And for a cookbook that adapts American recipes

to tofu use, you can't go wrong with Maribeth Abrams's (she's a former

editor of " Vegetarian Voice " magazine) book: " Tofu 1-2-3. " Her

recipes follow a vegan diet, and her book is specifically addressed

readers who are interested in having a more vegetarian diet and who want

to try tofu, or who have bought it, but don't know what to do with it.

There are also lots of sources online, which, since you've joined this

group, you can probably access easily.

There is a Google recipe group that specializes in tofu:

[Tofu-Recipes]

Tofu-Recipes (AT) googl (DOT) com

Jamie R, the most active contributor to that list (and many other food

lists) has posted some incredible recipes.

(I have no connection with, and have never met or corresponded with,

Maribeth Abrams or Jamie R. -- I just like their recipes.

Cheers,

jrfm

ColorMyPony wrote:

>

> <<Be sure to use the firm, Chinese-style tofu rather than the soft or

> regular tofu. It tastes best after it has been marinated for several

> days.>>

>

> I bought some tofu and wasn't at all impressed. Is this why? Is there a

> taste difference between the 2 types to begin with?

>

> I guess I'm willing to try again as I was watching that Gen on tv who

> does

> a recipe and gives the " vegan " (she says vegan but she uses milk and egg

> products) version with the emphasis on her version of vegan. She was

> talking

> about tofu and how it's the same as cheese from milk only is the curd

> from

> soy bean milk. That being, I hope to try it again with better results!

>

> Please don't post snide remarks or send them to me. I don't know

> everything

> and am trying to do more vegetarian meals (and at my age, that's a major

> change in eating habits). I'm asking because I seriously want to know and

> suspect others do too.

>

> Then, while discussing tofu, are there tips for handling it for

> cooking to

> make using it more successful? I'm a total novice at using it and my

> couple

> attempts weren't the best.

>

> Thanks for any helpful input!

>

> ~*~ Shar ~*~

>

September 28, 2009

Be sure the package says it's made from non-GMO soybeans.

Patricia

--- On Sun, 9/27/09, ColorMyPony <ColorMyPony wrote:

ColorMyPony <ColorMyPony

Tofu question

Sunday, September 27, 2009, 4:51 PM