Archives for: October 2011
On a current Forum thread, a poster despairs of making tofu palatable for her A husband.
I didn't want to derail that thread, but I do want to tell what I've said to those who haven't yet found the keys to Delicious Tempeh as well:
1. Pay attention to brand. Different brands can have very different tastes.
2. Some brands have "flavored" (i.e., pre-marinated) varieties. These might actually be delicious. You could find one you use all the time.
3. With tofu: Density is an important factor. There is "firm" tofu. There is "silky" tofu...
4. With tofu: You've got to express its water before you cook it. In the package, it is soaking in liquid, and you have to press this out. You can put the block of tofu on a plate, then cover it with another plate, and put a weight on that upper plate. Periodically pour off the liquid that has come out, until no more water is expressed. Now you can work with the tofu.
5. Frying and baking are the methods that I find most successful with someone who "doesn't like" tofu. You want to BROWN the tofu, give it a little crust that will contrast with the inner soft chewiness.
6. Tofu will absorb and nicely reflect the flavors you cook with it, so choose your oil and other ingredients carefully.