Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 Hi, Not vegan but vegetarian moving towards veganism, and wondered if anyone can comment on my experiences with tofu. I've eaten tofu several times and had very differing experiences with it. A few years ago a Tai Wanese friend cooked for me and used tofu in a stir fry and it was absolutely gorgeous. Another time I had a stir fry with tofu in a cafe and the tofu was horrible, limp and soft with no flavour. The tofu my friend cooked was firm and sort of chewy with a lovely flavour - I know there's firm tofu and soft tofu, but what else would make such a big difference? It wasn't as if I liked the second one but not as much - I really disliked it. Another time I bought something made of tofu from Holland And Barett - I can't remember what it was but I didn't like that at all, again soft and limp with no flavour. And today I've eaten a tofu and chilli burger, again bought from Holland and Barett (but I don't know which company makes it unfortunately) - and I loved it. But it seemed to have quite a different texture to all the other times I've eaten tofu - it was quite crumbly, and had a texture I associate more with soya mince rather than tofu. Anyway I just wondered if anyone can shed any light and explain why the tofu tasted so different all these times. Also just any info on tofu and maybe some favourite recipes? Because I guess I do like tofu, but not really sure how to cook it since I've had such diverse experiences. Thanks, Catherine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 Hi Catherine The makes do vary. Also if you marinate tofu it becomes more firm and chewy. Jo - " Catherine Turner " <catherineturner2000 " Vegan_Chat " Monday, August 02, 2004 4:18 PM Newby tofu quesstions > Hi, > > Not vegan but vegetarian moving towards veganism, and wondered if anyone can > comment on my experiences with tofu. > > I've eaten tofu several times and had very differing experiences with it. A > few years ago a Tai Wanese friend cooked for me and used tofu in a stir fry > and it was absolutely gorgeous. > > Another time I had a stir fry with tofu in a cafe and the tofu was horrible, > limp and soft with no flavour. The tofu my friend cooked was firm and sort > of chewy with a lovely flavour - I know there's firm tofu and soft tofu, but > what else would make such a big difference? It wasn't as if I liked the > second one but not as much - I really disliked it. > > Another time I bought something made of tofu from Holland And Barett - I > can't remember what it was but I didn't like that at all, again soft and > limp with no flavour. > > And today I've eaten a tofu and chilli burger, again bought from Holland and > Barett (but I don't know which company makes it unfortunately) - and I loved > it. But it seemed to have quite a different texture to all the other times > I've eaten tofu - it was quite crumbly, and had a texture I associate more > with soya mince rather than tofu. > > Anyway I just wondered if anyone can shed any light and explain why the tofu > tasted so different all these times. Also just any info on tofu and maybe > some favourite recipes? Because I guess I do like tofu, but not really sure > how to cook it since I've had such diverse experiences. > > Thanks, > Catherine > > > > > To send an email to - > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 there are a million variables wot style tofu(silken japanese style, or chinese), whether it is firm, medium or soft, the brand, how its cooked/served..etc you can also freeze tofu, which makes it chewier(after you cook it of course) Catherine Turner <catherineturner2000 wrote: Hi,Not vegan but vegetarian moving towards veganism, and wondered if anyone cancomment on my experiences with tofu.I've eaten tofu several times and had very differing experiences with it. Afew years ago a Tai Wanese friend cooked for me and used tofu in a stir fryand it was absolutely gorgeous.Another time I had a stir fry with tofu in a cafe and the tofu was horrible,limp and soft with no flavour. The tofu my friend cooked was firm and sortof chewy with a lovely flavour - I know there's firm tofu and soft tofu, butwhat else would make such a big difference? It wasn't as if I liked thesecond one but not as much - I really disliked it.Another time I bought something made of tofu from Holland And Barett - Ican't remember what it was but I didn't like that at all, again soft andlimp with no flavour.And today I've eaten a tofu and chilli burger, again bought from Holland andBarett (but I don't know which company makes it unfortunately) - and I lovedit. But it seemed to have quite a different texture to all the other timesI've eaten tofu - it was quite crumbly, and had a texture I associate morewith soya mince rather than tofu.Anyway I just wondered if anyone can shed any light and explain why the tofutasted so different all these times. Also just any info on tofu and maybesome favourite recipes? Because I guess I do like tofu, but not really surehow to cook it since I've had such diverse experiences.Thanks,CatherineTo send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 Tofu is great, as it absorbs any flavor you enhance it with. I ALWAYS marinate my tofu before cooking for at least 1 hour! Tofu with no enhancements=bland! xoTara , " Catherine Turner " <catherineturner2000> wrote: > Hi, > > Not vegan but vegetarian moving towards veganism, and wondered if anyone can > comment on my experiences with tofu. > > I've eaten tofu several times and had very differing experiences with it. A > few years ago a Tai Wanese friend cooked for me and used tofu in a stir fry > and it was absolutely gorgeous. > > Another time I had a stir fry with tofu in a cafe and the tofu was horrible, > limp and soft with no flavour. The tofu my friend cooked was firm and sort > of chewy with a lovely flavour - I know there's firm tofu and soft tofu, but > what else would make such a big difference? It wasn't as if I liked the > second one but not as much - I really disliked it. > > Another time I bought something made of tofu from Holland And Barett - I > can't remember what it was but I didn't like that at all, again soft and > limp with no flavour. > > And today I've eaten a tofu and chilli burger, again bought from Holland and > Barett (but I don't know which company makes it unfortunately) - and I loved > it. But it seemed to have quite a different texture to all the other times > I've eaten tofu - it was quite crumbly, and had a texture I associate more > with soya mince rather than tofu. > > Anyway I just wondered if anyone can shed any light and explain why the tofu > tasted so different all these times. Also just any info on tofu and maybe > some favourite recipes? Because I guess I do like tofu, but not really sure > how to cook it since I've had such diverse experiences. > > Thanks, > Catherine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2004 Report Share Posted August 5, 2004 Aha, ok, thanks for people's comments. I'll carry on experimenting. Catherine > > Jo [Heartwork] > 02 August 2004 19:44 > > Re: Newby tofu quesstions > > > Hi Catherine > > The makes do vary. Also if you marinate tofu it becomes more firm and > chewy. > > Jo > - > " Catherine Turner " <catherineturner2000 > " Vegan_Chat " > Monday, August 02, 2004 4:18 PM > Newby tofu quesstions > > > > Hi, > > > > Not vegan but vegetarian moving towards veganism, and wondered if anyone > can > > comment on my experiences with tofu. > > > > I've eaten tofu several times and had very differing > experiences with it. > A > > few years ago a Tai Wanese friend cooked for me and used tofu in a stir > fry > > and it was absolutely gorgeous. > > > > Another time I had a stir fry with tofu in a cafe and the tofu was > horrible, > > limp and soft with no flavour. The tofu my friend cooked was firm and > sort > > of chewy with a lovely flavour - I know there's firm tofu and soft tofu, > but > > what else would make such a big difference? It wasn't as if I liked the > > second one but not as much - I really disliked it. > > > > Another time I bought something made of tofu from Holland And Barett - I > > can't remember what it was but I didn't like that at all, again soft and > > limp with no flavour. > > > > And today I've eaten a tofu and chilli burger, again bought from Holland > and > > Barett (but I don't know which company makes it unfortunately) - and I > loved > > it. But it seemed to have quite a different texture to all the other > times > > I've eaten tofu - it was quite crumbly, and had a texture I > associate more > > with soya mince rather than tofu. > > > > Anyway I just wondered if anyone can shed any light and explain why the > tofu > > tasted so different all these times. Also just any info on > tofu and maybe > > some favourite recipes? Because I guess I do like tofu, but not really > sure > > how to cook it since I've had such diverse experiences. > > > > Thanks, > > Catherine > > > > > > > > > > To send an email to - > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2004 Report Share Posted August 14, 2004 Hi Catherine, Sorry for the late response , I`m a bit behind on my e-mails ( havent been able to get to the library to use a pc) I too am dubious of the old bean curd, as you quite rightly point out unless you treat it before using it in dishes , it can be tasteless. If using inb a stir fry, try marinating in soy sauce,ginger and garlic first, and then roasting/toasting first before stir frying with the vegies. Silken tofu is best used for "cheesecakes" ( hate that term! ), but if you can`t get silken tofu you can blend firm tofu with a little water. You can also add this to soups to make them creamy before serving. Hope this helps. Better Late than Never, The Valley Vegan......Catherine Turner <catherineturner2000 wrote: Hi,Not vegan but vegetarian moving towards veganism, and wondered if anyone cancomment on my experiences with tofu.I've eaten tofu several times and had very differing experiences with it. Afew years ago a Tai Wanese friend cooked for me and used tofu in a stir fryand it was absolutely gorgeous.Another time I had a stir fry with tofu in a cafe and the tofu was horrible,limp and soft with no flavour. The tofu my friend cooked was firm and sortof chewy with a lovely flavour - I know there's firm tofu and soft tofu, butwhat else would make such a big difference? It wasn't as if I liked thesecond one but not as much - I really disliked it.Another time I bought something made of tofu from Holland And Barett - Ican't remember what it was but I didn't like that at all, again soft andlimp with no flavour.And today I've eaten a tofu and chilli burger, again bought from Holland andBarett (but I don't know which company makes it unfortunately) - and I lovedit. But it seemed to have quite a different texture to all the other timesI've eaten tofu - it was quite crumbly, and had a texture I associate morewith soya mince rather than tofu.Anyway I just wondered if anyone can shed any light and explain why the tofutasted so different all these times. Also just any info on tofu and maybesome favourite recipes? Because I guess I do like tofu, but not really surehow to cook it since I've had such diverse experiences.Thanks,Catherine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2004 Report Share Posted August 18, 2004 Hello Newby One method I use to prepare tofu for use in stir-fries is to take firm, (not extra firm and not silken), tofu and cut it into cubes about the size of your average grape, then I fry the cubes in a little vegetable oil, toasted sesame oil, soy sauce, salt and pepper, and sometimes a few pinches of dried herbs. The method is to heat the 2 oils in a nonstick frying pan, (somewhere between medium hot and medium), then add the tofu cubes in one layer, not too crowded. Let the tofu sit a while to get colour on the bottom and then using a pancake flipper gently stir the tofu to expose other sides of the tofu to the heat, after a few minutes of this sprinkle on the salt and pepper and add the soy sauce, (the trick I use is to have my soy sauce in a spray bottle, I spray the tofu until it is wet, then stir fry it until the tofu looks dry then repeat).I hope this helps you, enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2004 Report Share Posted August 18, 2004 Having the soy sauce in a spray bottle is a really good idea. I'll have to try that. , " Ken McConnell " <imaginevegcafe> wrote: > Hello Newby > One method I use to prepare tofu for use in stir-fries is to take firm, > (not extra firm and not silken), tofu and cut it into cubes about the > size of your average grape, then I fry the cubes in a little vegetable > oil, toasted sesame oil, soy sauce, salt and pepper, and sometimes a > few pinches of dried herbs. The method is to heat the 2 oils in a > nonstick frying pan, (somewhere between medium hot and medium), then > add the tofu cubes in one layer, not too crowded. Let the tofu sit a > while to get colour on the bottom and then using a pancake flipper > gently stir the tofu to expose other sides of the tofu to the heat, > after a few minutes of this sprinkle on the salt and pepper and add the > soy sauce, (the trick I use is to have my soy sauce in a spray bottle, > I spray the tofu until it is wet, then stir fry it until the tofu looks > dry then repeat).I hope this helps you, enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2004 Report Share Posted August 18, 2004 That sounds tasty Fraggle. Jo , " Ken McConnell " <imaginevegcafe> wrote: > Hello Newby > One method I use to prepare tofu for use in stir-fries is to take firm, > (not extra firm and not silken), tofu and cut it into cubes about the > size of your average grape, then I fry the cubes in a little vegetable > oil, toasted sesame oil, soy sauce, salt and pepper, and sometimes a > few pinches of dried herbs. The method is to heat the 2 oils in a > nonstick frying pan, (somewhere between medium hot and medium), then > add the tofu cubes in one layer, not too crowded. Let the tofu sit a > while to get colour on the bottom and then using a pancake flipper > gently stir the tofu to expose other sides of the tofu to the heat, > after a few minutes of this sprinkle on the salt and pepper and add the > soy sauce, (the trick I use is to have my soy sauce in a spray bottle, > I spray the tofu until it is wet, then stir fry it until the tofu looks > dry then repeat).I hope this helps you, enjoy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2004 Report Share Posted August 18, 2004 i know i use to be the recipe person here but that wasn't from me!!! heartwerk Aug 18, 2004 12:38 PM Re: Newby tofu quesstions That sounds tasty Fraggle.Jo , "Ken McConnell" <imaginevegcafe> wrote:> Hello Newby> One method I use to prepare tofu for use in stir-fries is to take firm, > (not extra firm and not silken), tofu and cut it into cubes about the > size of your average grape, then I fry the cubes in a little vegetable > oil, toasted sesame oil, soy sauce, salt and pepper, and sometimes a > few pinches of dried herbs. The method is to heat the 2 oils in a > nonstick frying pan, (somewhere between medium hot and medium), then > add the tofu cubes in one layer, not too crowded. Let the tofu sit a > while to get colour on the bottom and then using a pancake flipper > gently stir the tofu to expose other sides of the tofu to the heat, > after a few minutes of this sprinkle on the salt and pepper and add the > soy sauce, (the trick I use is to have my soy sauce in a spray bottle, > I spray the tofu until it is wet, then stir fry it until the tofu looks > dry then repeat).I hope this helps you, enjoy!To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2004 Report Share Posted August 18, 2004 Used to be .... :-) I hope you are still going to send in recipes. I find them very helpful - have kept them all! Sorry about getting muddled up . Jo , fraggle <EBbrewpunx@e...> wrote: > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2004 Report Share Posted August 18, 2004 sorry sorta out off the loop now.... glad YOU still have em.. my computer prolly ate em all on this end cheers fraggle heartwerk Aug 18, 2004 1:14 PM Re: Newby tofu quesstions Used to be .... :-) I hope you are still going to send in recipes. I find them very helpful - have kept them all!Sorry about getting muddled up .Jo , fraggle <EBbrewpunx@e...> wrote:> To send an email to - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 18, 2004 Report Share Posted August 18, 2004 Fraggle - if you want them back, let me know. Jo , fraggle <EBbrewpunx@e...> wrote: > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.