Tofu

[AllCourtTENNIS 27687]

I'm looking for marinade ideas for tofu. Anybody willing to share?

Since I started tirz, extra firm tofu and roasted vegetables call to me like doritos used to.

 

[dancs]

Doritos are nasty.

You ever try cheddar flavored Chex mix???

Even the dry ass pretzels are good.

Anyway, what was your question again?

 

[Cluni0n]

I looooooove tofu, it’s so versatileee

I sneak it into all my recipes Obviously, you have to season it well or it tastes like cardboard, but I like using it to thicken pasta sauces, the classic green pasta sauce: boom, some tofu inside; creamy tomato sauce? Boom, tofu. So yeah, I use it to replace cream or milk (I’m not vegan – I add loads of Parmesan afterwards). Also for recipes like some chili con carne, bolognese, curry, ramen, i just try to always use liiiittle pieces like ground meat or little cubes and stir fry it first so it absorbs all the flavor, spices

Tthe usual technique is to fry it in a pan and then add a bit of soy sauce, oyster sauce, but there are other marinades/recipes like peanut butter thai sauce, lemon, lemon+cilantro, mustard (and honey if you like the mix), it’s great to have many optiobs. Even in simple recipes like the classic Vietnamese sandwich called banh mi that’s made with tofu, ufff so good

 

[lastresort]

In Korea we pan fry them with egg wash and corn starch. Then use scallion-infused soy sauce.

 

[desinr-gal]

I'm looking for marinade ideas for tofu. Anybody willing to share?

Since I started tirz, extra firm tofu and roasted vegetables call to me like doritos used to.

I live on tofu, it's so convenient. I just saw a post listing marinades for tofu. I will try to find it.

There were the asian types, shoyu ginger.. Traditonal here it's served with a drizzle of toasted sesame oil, chopped green onions, toasted sesame seeds, shoyu. I like furikake and mustard too.

cubed Tofu works great as a base for tomato sauces instead of pasta, also great with pesto.

I will try to find better sauces to share

 

[AllCourtTENNIS 27687]

I live on tofu, it's so convenient. I just saw a post listing marinades for tofu. I will try to find it.

There were the asian types, shoyu ginger.. Traditonal here it's served with a drizzle of toasted sesame oil, chopped green onions, toasted sesame seeds, shoyu. I like furikake and mustard too.

cubed Tofu works great as a base for tomato sauces instead of pasta, also great with pesto.

I will try to find better sauces to share

Thanks, I would really appreciate it

 

[AllCourtTENNIS 27687]

I looooooove tofu, it’s so versatileee

I sneak it into all my recipes Obviously, you have to season it well or it tastes like cardboard, but I like using it to thicken pasta sauces, the classic green pasta sauce: boom, some tofu inside; creamy tomato sauce? Boom, tofu. So yeah, I use it to replace cream or milk (I’m not vegan – I add loads of Parmesan afterwards). Also for recipes like some chili con carne, bolognese, curry, ramen, i just try to always use liiiittle pieces like ground meat or little cubes and stir fry it first so it absorbs all the flavor, spices

Tthe usual technique is to fry it in a pan and then add a bit of soy sauce, oyster sauce, but there are other marinades/recipes like peanut butter thai sauce, lemon, lemon+cilantro, mustard (and honey if you like the mix), it’s great to have many optiobs. Even in simple recipes like the classic Vietnamese sandwich called banh mi that’s made with tofu, ufff so good

Today I made a vat of smoothies. I cut open a honeydew melon that was really soft and watery. I tried to salvage it by pureeing (is that a word?) it with two bricks of silken tofu, a ton of ginger, and the juice of 2 limes. It's absolutely delicious .

 

[deliriousduckie 62272]

Today I made a vat of smoothies. I cut open a honeydew melon that was really soft and watery. I tried to salvage it by pureeing (is that a word?) it with two bricks of silken tofu, a ton of ginger, and the juice of 2 limes. It's absolutely delicious .

That sounds so good. Why have i never thought of using tofu in my smoothies?!

 

[miameow]

Tofu typically isn't marinated in Asian cuisine, but it's often accompanied with a sauce/dipping sauce. You can look up Chinese inspired mapo tofu recipes. Very easy to add a bunch of veg as well. Japanese like to keep it simple - just dip it in some soy sauce. Koreans do all kinds of things with tofu. The best in my opinion is kimchi tofu stir fry. Also anything with gochujang.

 

[dancs]

In Korea we pan fry them with egg wash and corn starch. Then use scallion-infused soy sauce.

You're Korean????

You ever watch Culinary Class Wars? Season 1, the tofu challenge? Chef Edward Lee was on

 

[Occindemure]

Doritos in a food processor.

Dip tofu in a egg bath or other vegan alternative and coat with Doritos crust

Air fryer, bake or pan fry.

Win!

 

[Vriende]

I eat lots of tofu.

I have always been careful about fatty foods so I like things baked rather than fried. I like it crispy on the outside, chewy on the inside. Often I use nutritional yeast and cornstarch.

Buy some parchment paper in the store section where they sell foil and plastic wrap. Line the pan before baking for easy cleanup.

I would not slather on as much BBQ sauce as this first recipe but I like it --

Crispy Baked BBQ Tofu

Southern-Inspired Crispy Baked BBQ Tofu is easy to make, completely addictive and perfect in bowls, sandwiches, burgers and more!

www.noracooks.com

Often I begin with marinating it as in here --

Sesame ginger baked tofu - Damn Tasty Vegan

Crispy and delicious sesame ginger baked tofu. The most delicious marinated tofu that goes great in a stir fry or a buddha bowl.

damntastyvegan.com

 

[lastresort]

You're Korean????

You ever watch Culinary Class Wars? Season 1, the tofu challenge? Chef Edward Lee was on

That I am, but no I didnt even know the show existed.

I used to be into cooking shows but at some point I just lost interest

 

[dancs]

That I am, but no I didnt even know the show existed.

I used to be into cooking shows but at some point I just lost interest

Korean here too. I swore I was the only Korean here.

Anyway, you should check it out. If you do, keep an eye out for Chef Edward Lee!