Tofu!

[Guest guest]

Hi.

I'd like recipes for this too. The first time I made tofu I used the wrong

type (I used silken) and it was not good. The second time I used firm tofu

but it turned out with a texture of a sponge and all it seemed to absorb from

the other ingredients was water. What am I doing wrong? Help!

Thanks.

 

shannon

 

<< I had some honey garlic tofu chunks when I was out once, and they were

really good. I bought some firm tofu the other day, but I'm not sure

what to do with it. Does anyone have a recipe for how to cook it so

it ends up kinda like chunks of meat, and what sort of sauce/marinade

to use?

 

Thanks!

 

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>>

[Guest guest]

In a message dated 00-11-19 20:54:11 EST, you write:

 

<<

I had some honey garlic tofu chunks when I was out once, and they were

really good. I bought some firm tofu the other day, but I'm not sure

>>

Hello!

 

If you freeze the tofu, it will take on a more meaty, chewier texture. Make

sure you press all the water out (you weigh it down with a heavy plate on top

of the tofu, and let it sit for a few hours). You can bake it, or fry it so

it gets crisp and firm.

 

kathleen

[Guest guest]

I have a question about freezing tofu....

I recently bought a box and it specifically says on the side "Refigerate after opening--Do not freeze"

So do I go ahead and freeze it in the box or do I take it out, put it in a seperate container and freeze it?

Could someone help me? Thanks!

Beth

[Guest guest]

In a message dated 00-11-21 05:28:39 EST, you write:

 

<<

I have a question about freezing tofu....

I recently bought a box and it specifically says on the side " Refigerate

after opening--Do not freeze "

So do I go ahead and freeze it in the box or do I take it out, put it in a

seperate container and freeze it?

Could someone help me? Thanks!

Beth

>>

Hello,

 

if it came in a box, it's probably silken tofu, which gets mushy if you

freeze it.

 

How to Freeze Tofu

Freezing tofu will give it a chewier, " meatier " texture, making it more

absorbent and perfect for marinating.

 

Difficulty Level: Easy     Time Required: 15 minutes

 

 

 

 

 

--

Here's How:

Buy firm or extra-firm tofu.

Remove the tofu from its packaging.

Drain the tofu slightly.

Pat the tofu dry with a paper towel.

Cut the tofu into desired shapes (slices, cubes, etc.).

Wrap each piece individually in plastic wrap.

Put all the wrapped pieces into a zip-locked freezer bag.

Press the excess air out of the freezer bag.

Seal the freezer bag.

Freeze for desired amount of time, from one week up to several months.

 

Tips:

The longer you freeze the tofu, the " meatier " it will be when defrosted.

Don't freeze regular (non-firm) silken tofu, as it will turn mushy.

 

 

kathleen

[Guest guest]

>Message: 1

> Tue, 24 Jun 2003 21:52:54 -0000

> " kitchencraftsnmore " <christinam

>Tofu!

>

>Hi all,

>

>I'm new to vegetarianism, and am especially curious about preparing

>tofu. I've heard that freezing extra firm tofu will give it a nice

>chewy texture. I've also heard that it helps to marinate it in

>flavorings - I'm trying it for the first time tonight (I've actually

>tried it a couple of times before, but in desserts and not like

>this). I marinated it in curry powder, garlic, onions, pepper, hot

>pepper flakes, a little soy.

 

 

What did you think of frozen tofu? We don't like to freeze silken tofu. but the

regular tofu is okay. I like tofu as tofu. not as a substitute for meat or

cream. but you might like it. It's always fun to try these things for yourself.

 

 

 

* Exported from MasterCook *

 

*Tofu Preparation

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Intro to Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

text

 

TOFU PREPARATION

 

PRESSED: We recommend pressing to remove additional moisture from the tofu cake

before proceeding with most recipes. To press a tofu cake, place the cake

between two plates. Place a heavy object (no more than five pounds) on the top

plate. Press for about 30 minutes. Removing the moisture will allow the tofu to

fry better, reduce unwanted moisture in pastries, and make the tofu firmer.

 

FROZEN: We recommend freezing tofu- when you are looking for a more meat-like

appearance in your completed dish. Freezing changes the texture and color of the

tofu. To freeze tofu, we recommend you press the tofu cake, then slice or cube

the cake depending on the recipe requirements. Place the tofu in layers divided

by waxed paper. Place in covered freezer container and let freeze overnight or

until the tofu is completely frozen.

 

MARINATED: Tofu is like a sponge. When placed in soy sauce, chicken bouillon, or

your favorite marinade, tofu will absorb the flavor. We recommend marinating

pressed tofu for about 30 minutes. Frozen and defrosted tofu takes only about 10

minutes to marinate. You can bake or fry the marinated tofu.

 

BAKED: Marinated cubes or slices of tofu are well suited for baking. Place tofu

on a greased cookie sheet and bake at 400 degrees for 25-30 minutes, turning

once. The tofu may be basted with your favorite sauce or torn into bite size

pieces for use in salads and soups.

 

FRIED: Pressed firm tofu is the best tofu to use for frying. Drain the tofu, cut

it into the shapes and sizes you desire, set on paper towels and blot well.

Experiment with your favorite glaze or breading such as flour, cornmeal,

nutritional yeast, or cornstarch. When frying, heat a large nonstick pan or

electric skillet to 350 degrees and coat with the oil. When oil is hot, add the

tofu and cook without disturbing until crisp and golden, about 5 minutes or

until the tofu releases from the pan easily. Turn and cook on the other side,

adding more oil if necessary.

 

CRUMBLED: Pressed firm tofu is the best tofu to use for crumbling. The tofu is

easily crumbled (or mashed) using a fork or your fingers. Crumbled tofu may be

substituted for ricotta cheese in lasagna, used as a topping for pizza, or fried

like scrambled eggs.

 

BLENDED: Both firm and soft tofu can be blended and added to your favorite cake,

cookie, cream pie, Jell-O, smoothie or cheesecake recipes. Crumble the tofu into

a food processor and blend (scraping sides occasionally) until the tofu is

smooth. (Firm tofu will take longer to blend to the desired consistency and may

require the addition of some milk or soymilk.) The blended tofu can replace the

eggs in most recipes or be used as a base for dips and cream sauces. We

recommend using 1/4 pound of tofu per egg as a substitute. When using tofu to

replace all of the eggs in a recipe you will need to increase (usually double)

the amount of baking powder or baking soda.

 

Source:

" A Tofu Cookbook from the Soy Sisters & Friends "

Copyright:

" 2000 Midwest-Harvest Corporation "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0

[Guest guest]

Hey y'all-

 

A good thing to do before you freeze tofu is to cut it into 2-3 " thick

slices. Then, put a piece of paper towel on top and bottom - I fold a

piece of paper towel in half so it's doubled. Put the paper towel

pieces on top and bottom of the tofu slices on a plate or cutting

board. Then, put a large weighted plate, pan or whatever on top to

weigh it down - this helps to make it more firm and release some of the

moisture. Do this for about 15 minutes and then flip it and use new

paper towel pieces, if the existing ones are real wet. Then, put the

slices in saran wrap or zip lock bags in the freezer.

 

Peace...

 

Charlie

 

 

>Message: 1

> Tue, 24 Jun 2003 21:52:54 -0000

> " kitchencraftsnmore " <christinam

>Tofu!

>

>Hi all,

>

>I'm new to vegetarianism, and am especially curious about preparing

>tofu. I've heard that freezing extra firm tofu will give it a nice

>chewy texture. I've also heard that it helps to marinate it in

>flavorings - I'm trying it for the first time tonight (I've actually

>tried it a couple of times before, but in desserts and not like

>this). I marinated it in curry powder, garlic, onions, pepper, hot

>pepper flakes, a little soy.

 

>Do any of you have some other ideas for preparing tofu? Do any of you

>have a recipe for Breaded Tofu Chunks? Any other recipes that even

>meat eater might like? (My husband is still a meat eater, but

>supports me 100% and wants to try more veggie dishes too.)

 

>Thanks in advance!

>Christina

[Guest guest]

I'm wondering how long one can freeze tofu for? I have some in the freezer

for about 6 months and am wondering if it would still be edible??

cb.

 

 

>CHARLIE BRUSH <charlieab

>Veg-Recipes

> Re: Tofu!

>Wed, 25 Jun 2003 09:41:28 -0700

>

>Hey y'all-

>

>A good thing to do before you freeze tofu is to cut it into 2-3 " thick

>slices. Then, put a piece of paper towel on top and bottom - I fold a

>piece of paper towel in half so it's doubled. Put the paper towel

>pieces on top and bottom of the tofu slices on a plate or cutting

>board. Then, put a large weighted plate, pan or whatever on top to

>weigh it down - this helps to make it more firm and release some of the

>moisture. Do this for about 15 minutes and then flip it and use new

>paper towel pieces, if the existing ones are real wet. Then, put the

>slices in saran wrap or zip lock bags in the freezer.

>

>Peace...

>

>Charlie

>

>

> >Message: 1

> > Tue, 24 Jun 2003 21:52:54 -0000

> > " kitchencraftsnmore " <christinam

> >Tofu!

> >

> >Hi all,

> >

> >I'm new to vegetarianism, and am especially curious about preparing

> >tofu. I've heard that freezing extra firm tofu will give it a nice

> >chewy texture.

>

>

 

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[Guest guest]

hey gang!

 

I'm confused... do you actually have to cook tofu? Because I know you

can use some varieties of it to make dips and whatnot, and the

packaging often says it can be eaten cold.

 

Thanks everyone!

[Guest guest]

It doesn't have just be cooked. It can be blended up for dips, spreads,

puddings, and other things.

 

I use the Mori-nu Tofu. Here is their website with many recipes. You can find

Mori-Nu in the produce section at the grocery store, at health food stores, but

it is the cheapest at Asian Grocery Stores. It has a long shelf life in your

pantry prior to you opening it.

 

http://www.morinu.com/recipes/categories/index.cfm?fuseaction=categories

 

Here is one of favorite that I love to make. Folks bragg on it. You can also

make egg salad sandwich filling from using this scrambled " eggs " recipe using

tofu. Just let it cool and then mix with some vegenaise or Mayo.

 

Scrambled Tofu Eggs

 

1 lb. Tofu, water packed - Extra Firm - drain and rinse

1/2 c. Onions, chopped

1/2 c. Mushrooms, chopped

1/4 c. Bell Pepper Chopped

2 T. Green Onions, sliced

1 t. Parsley, fresh or dried

1 t. Chives, fresh and dried

1 T. Olive Oil

2 t. " Chicken Seasoning " See Below

1 T. Nutritional Yeast Flakes

1/2 t.. Salt

1/2 t. Onion Powder

1/2 t. Garlic Powder

1/8 t. Turmeric(for color)

 

Crumble the Tofu into small chunks. Set aside. In a large skillet, saute

the fresh veggies in oil until soft. Add tofu to skillet. Combine the

spices and sprinkle evenly over tofu. Mix well. Cook over med. heat until

dry, about 10-15 min.

 

*Another way to prepare this is, to slice the tofu

into small 1/4 inch slices and toss with the seasoning, but no veggies.

Brown in skillet with the oil or bake in 350 degree oven until browned.

Spray your

baking sheet.

 

" Chicken Seasoning "

1 1/3 c. Nutrititional Yeast Flakes

3 T. Onion Powder

2 1/2 t. Garlic Powder

2 1/2 t. Salt

2 T. Parsley

1/2 t. Celery Salt

2 T. Italian Seasoning

1 t. Tumeric

 

Mix together and store in a ziplock bag for use in recipes that call for

Chicken Seasoning. It is good in Soups, tossed into some breading meal and

for use in making

Scrambled Egg Tofu.

 

 

 

 

Enjoy,

Judy

-

born_of_beltane

Wednesday, July 25, 2007 7:59 PM

[sPAM] Tofu!

 

 

hey gang!

 

I'm confused... do you actually have to cook tofu? Because I know you

can use some varieties of it to make dips and whatnot, and the

packaging often says it can be eaten cold.

 

Thanks everyone!

 

 

 

 

 

 

[Guest guest]

you can do but it has very little flavour cold, eurgh not very appetising lol

-

born_of_beltane

Thursday, July 26, 2007 1:59 AM

Tofu!

 

 

hey gang!

 

I'm confused... do you actually have to cook tofu? Because I know you

can use some varieties of it to make dips and whatnot, and the

packaging often says it can be eaten cold.

 

Thanks everyone!

 

 

 

 

 

 

[Guest guest]

Silken (Japnenese) tofu is great for smoothies or for making into cream pies or

pudding.

 

The other tofu does not have to be cooked however I find it very bland

tasting.  If you freeze it then defrost it then press the liquid out you can

marinate it and it has wonderful flavors and a nice texture.  Then you can bake

it or stir fry it.

 

I like to buy the Soyboy Tofu Lin brank as I like the texture and taste, I add

this straight from the package into soups, or salads or pasta. 

 

Gayle

 

born_of_beltane <mysteriousdarkness

 

Wed, 25 Jul 2007 8:59 pm

Tofu!

 

 

 

 

 

 

 

hey gang!

 

I'm confused... do you actually have to cook tofu? Because I know you

can use some varieties of it to make dips and whatnot, and the

packaging often says it can be eaten cold.

 

Thanks everyone!

 

 

 

 

 

______________________

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

at AOL.com.

 

 

 

[Guest guest]

Sure you can eat tofu raw! If tofu is sliced and marinated it is wonderful on

sandwiches. I

marinate it in Braggs overnight in the fridge then use it for the next 2 days.

Great for pitas

stuffed with lettuce, grated carrott, sunflower seeds and zuke. It's a great,

easy way to add

some high quality protien in lunches away from home. Another way to eat tofu

raw is to

make tofu salad (similar in taste and texture to egg salad). Simply crumble firm

tofu (after

removing excess moisture) and add mayonaise or miracle whip, sliced green

onions, curry

powder, cumin and S & P. Simple, fast and delicious! Hope this helps! You may

want to check

out a brilliant book called " How it all Vegan " for a super selection of tofu

recipes. These

babes rock in the kitchen! Hope this helps! Kyra

[Guest guest]

Also try my Marvi Whip Dressing the the sauces and dips folder. It tastes just

like mayo and it uses tofu. So easy to make and good.

Judy

-

wwjd

Thursday, July 26, 2007 11:25 PM

Re: Tofu!

 

 

It doesn't have just be cooked. It can be blended up for dips, spreads,

puddings, and other things.

 

I use the Mori-nu Tofu. Here is their website with many recipes. You can find

Mori-Nu in the produce section at the grocery store, at health food stores, but

it is the cheapest at Asian Grocery Stores. It has a long shelf life in your

pantry prior to you opening it.

 

http://www.morinu.com/recipes/categories/index.cfm?fuseaction=categories

 

Here is one of favorite that I love to make. Folks bragg on it. You can also

make egg salad sandwich filling from using this scrambled " eggs " recipe using

tofu. Just let it cool and then mix with some vegenaise or Mayo.

 

Scrambled Tofu Eggs

 

1 lb. Tofu, water packed - Extra Firm - drain and rinse

1/2 c. Onions, chopped

1/2 c. Mushrooms, chopped

1/4 c. Bell Pepper Chopped

2 T. Green Onions, sliced

1 t. Parsley, fresh or dried

1 t. Chives, fresh and dried

1 T. Olive Oil

2 t. " Chicken Seasoning " See Below

1 T. Nutritional Yeast Flakes

1/2 t.. Salt

1/2 t. Onion Powder

1/2 t. Garlic Powder

1/8 t. Turmeric(for color)

 

Crumble the Tofu into small chunks. Set aside. In a large skillet, saute

the fresh veggies in oil until soft. Add tofu to skillet. Combine the

spices and sprinkle evenly over tofu. Mix well. Cook over med. heat until

dry, about 10-15 min.

 

*Another way to prepare this is, to slice the tofu

into small 1/4 inch slices and toss with the seasoning, but no veggies.

Brown in skillet with the oil or bake in 350 degree oven until browned.

Spray your

baking sheet.

 

" Chicken Seasoning "

1 1/3 c. Nutrititional Yeast Flakes

3 T. Onion Powder

2 1/2 t. Garlic Powder

2 1/2 t. Salt

2 T. Parsley

1/2 t. Celery Salt

2 T. Italian Seasoning

1 t. Tumeric

 

Mix together and store in a ziplock bag for use in recipes that call for

Chicken Seasoning. It is good in Soups, tossed into some breading meal and

for use in making

Scrambled Egg Tofu.

 

Enjoy,

Judy

-

born_of_beltane

Wednesday, July 25, 2007 7:59 PM

[sPAM] Tofu!

 

hey gang!

 

I'm confused... do you actually have to cook tofu? Because I know you

can use some varieties of it to make dips and whatnot, and the

packaging often says it can be eaten cold.

 

Thanks everyone!

 

[Guest guest]

Thank you to everyone who answered (and those who thought about

answering.. and even those who didn't even read it. and who aren't

reading this either...)

 

*grins(

 

allison.

[Guest guest]

You sure can just eat tofu uncooked.

I think it is very bland and yucky that way,

but that is just me. I prefer having it marinated

at the very least, so it can pick up some flavor.

Really the only way I have ever eaten it uncooked

was marinated and then sprinkled in a green salad

like feta cheese... that was good.

 

~ PT ~

 

We are not held back by the love we didn't receive in the

past, but by the love we're not extending in the present.

~ Marianne Williamson

~~~*~~~*~~~*~~~>

, " born_of_beltane "

<mysteriousdarkness

wrote:

>

> hey gang!

>

> I'm confused... do you actually have to cook tofu? Because I know you

> can use some varieties of it to make dips and whatnot, and the

> packaging often says it can be eaten cold.

>

> Thanks everyone!

>

[Guest guest]

my mom finally let me buy tofu! what do i do with it? lol

 

what makes it yummy? how do you fix it?

 

mariah