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/ck/ - Food & Cooking

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File: 160 KB, 500x401, Stir-Fry-Tofu.jpg [View same] [iqdb] [saucenao] [google]
4103875 No.4103875 [Reply] [Original]

Best tofu recipe?

>> No.4103886

mabo dofu

obviously

>> No.4103892

>>4103886
Looks tasty.

>> No.4103897

do you mean a recipe that incorporates tofu? I assume that's what you mean, and not a recipe for tofu, which is how your question is structured.

Caramelized Tofu
http://www.101cookbooks.com/archives/caramelized-tofu-recipe.html

>> No.4103920
File: 195 KB, 1024x768, agedashitofu.jpg [View same] [iqdb] [saucenao] [google]
4103920

Agedashi tofu

http://rasamalaysia.com/agedashi-tofu-recipe-fried-tofu-in-dashi/2/

>> No.4103950

I'm dropping in to say I'm Asian and I grew up eating Korean food. I dislike tofu intensely. That is all.

sage for non contribution

>> No.4104912

http://thestonesoup.com/blog/2010/09/the-simple-secret-to-tofu-that-hardened-carnivores-with-love-5-
ingredients-10-minutes/

simple and delicious with served with sourdough bread

>> No.4105201

Mabo Dofu
Goya Champuru

>> No.4105235

Cold with soy sauce.

>> No.4105266

Fried Tofu
1 block firm tofu, cubed
1/4 cup white flour
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons canola oil
Place the tofu in a bowl and sprinkle with salt, pepper and flour. Toss gently to coat.
Heat oil in a non-stick skillet and add tofu. Fry 10 minutes, stirring often, until golden brown and crispy.

simple and delicious!

>> No.4105277

bumping for intrest...
I bought a block of extra firm tofu and I honestly have no idea what to do with it. (other than in soups stir-fry and other obvious shit)

>> No.4105281
File: 314 KB, 500x500, why.png [View same] [iqdb] [saucenao] [google]
4105281

>buy Silken brand tofu a long time ago
>open the packaging
>it's like a square of jelly that falls apart when you touch it
>completely useless for everything I wanted to use it for

>months later see a new Silken brand tofu that says "extra firm"
>the Tree of Life tofu I've been getting is out of stock
>packaging on the extra firm Silken tofu says "perfect for stir fry!"
>was actually going to make stir fry that night, so pick it up
>take it home
>open packaging
>exactly the same shit as the other kind I hated
>crumbles into mush in my stir fry despite an attempt to sautee it on all sides

Why the fuck are both of these things allowed to be called tofu? The solid block of bean curd should be tofu, this soybean water jell-o should be called something else. It's bullshit

>> No.4105289

>>4105281

Are you sure that you're not confusing the term "Silken" with a brand name? I have never seen "Silken brand" tofu. However, there is a silken TEXTURE tofu, which is very soft and would indeed fall apart if you tried to stir-fry it.

>> No.4105293
File: 42 KB, 518x389, silken-tofu[1].jpg [View same] [iqdb] [saucenao] [google]
4105293

>>4105289

Ah shit, you're right. The brand is Mori-nu

But still, the Extra Firm kind was exactly as firm as the soft kind, and it was definitely not "perfect for stir fry"

>> No.4105316

>>4105293

That's confusing as fuck. Silken implies that it is the softest kind of tofu, but it also says "firm"? That doesn't make any sense at all!

>> No.4105326

>>4105316
maybe they're using like some of that weird mattress lingo the sales people always throw at me before I get another futon.

>> No.4105337
File: 88 KB, 650x475, MoriNuTofuExtra[1].jpg [View same] [iqdb] [saucenao] [google]
4105337

>>4105316

Here is the tofu I bought. "Extra firm," "perfect for grilling, stir fry, and sauteing"

Do I have grounds to sue?

>> No.4105375

>>4105337

your american is showing

>> No.4105388

>>4105316

I don't know anything about tofu, but I always assumed silken referred to the texture and the firmness referred to, well, how firm it is.

>> No.4105404

>>4105388

there are three grades of fresh tofu:
silken (the softest)
firm
extra firm

>> No.4106133
File: 24 KB, 100x100, 1-2-1-221609_Tau_Kwa_Tofu_220g_-_unicurd_s.png [View same] [iqdb] [saucenao] [google]
4106133

>>4105337
The is LITERALLY NO JAPANESE TOFU which can be used for grilling or stir-fries, even if the Japs tell you. Even the firm types have too much water content. Go for Chinese firm tofu. Picrelated, Singapore Tau Kwa is perfect for stir-fries.

>> No.4106139

>>4106133
Viet firm tofu is superior, but hard to come by in some parts of the world, I think. There's a Viet tofu factory down the street from me that sells direct to the public. $1,09 per 20oz US (about 570g) tofu. I find that rather strange, to be honest. It's an odd number, but that's how it is.

My process:
Press it.
Dust it in starch.
Deep fry it.
Remove from the oil and drain.
Stir-fry with flavourful sauce.

I like to prepare mapo tofu with the deep-fried tofu cubes and much ground pork and garlic chives.

>> No.4106141

>>4105337
You grill that tofu and you're a dead man walking

>> No.4106184

>>4105281
on the plus side, silken tofu is great for desserts as a replacement for eggs. 1/4 cup blended silken tofu = 1 egg

>> No.4106497

>>4106133
You can press most of the water out of firm tofu. Just put a plate, paper towels, tofu, paper towels, another plate, and something heavy on top. Change out the paper towels every 10 minutes, and press it for at least 30 minutes.

Makes it awesome. And then I can pan fry it without a problem.

>> No.4106548

>>4103897
what a pedant