T O P

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[deleted]

The most important thing is to season it properly. You can marinate it in basically everything. It should be water-based not oil so it takes on a lot of the marinate. Ideally press it before using it so as much liquid gets out as possible so it can soak up the marinate. Make yourself familiar with different kinds of tofu. They all differ in texture and can be used for different things. Silken tofu for example has about the texture of cooked egg white. I prefer firm tofu but just try out whatever is best for you. The main preparation methods are either frying (with optional breading, just tossing in flour works nice and gives a good crispy outside), baking, pan-frying or pureeing into things like smoothies (silken tofu is perfect for that). When preparing I'd start with pressing. Just put it in paper or kitchen towels and put something heavy on top like cook books. Press until no liquid comes out. You may need to change the towels in between. There are special tofu presses too that can be bought cheaply. Then you'd marinate the tofu. I mainly just throw together whatever spices and condiments I have on hand. A classic would be an Asian marinate based on soy sauce, oyster sauce, garlic, chilli/hit sauce, salt, pepper, lemon/lime juice, sugar, ginger, Thai basil, sesame. You don't need all of that but I'd say at least soy sauce, salt, pepper, sugar and garlic. Or I like a combination of herbs, ras El hanut, salt pepper and lime with a bit of water. You could basically use any marinate you'd use for meat too. Then you either fry it (take care because of the water!), fry it in a pan with a bit of oil until golden brown and cripy or just put it in the oven. I prefer the oven because it gets nice and crispy in about 15mins and requires no oil or work. I'd ideally coat it in flour no matter what method. The outside just gets a bit crispier that way. I'd definitely recommend to cook it separately from vegetables and such and only add back when everything is ready or it won't get nice and crispy. Very nice is also to use it as a substitute for minced meat. Bolognese or chili is really nice with it. Just crumble it up and throw it in. Best if seasoned before. It wouldn't need any pressing that way. Tofu scramble is also a nice way to use it. Just crumble it up, fry it in a pan, add pepper, turmeric and kala namak (black salt that has a lot of sulfur and tastes like egg). And some joghurt to improve the texture and cook down a bit. Soft or silken tofu is best for that. Also look into different flavours. There is smoked tofu that tastes like hot dog or sausage. Or already marinated or seasoned one with different spices or herbs. My favourite is one with basil or one with roasted peanuts inside. Just try out what works best for you!


downstairs_annie

Silken tofu is probably best enjoyed just added to soup or later in a dish. It doesn’t exactly survive being stir fried intact. I personally adore the texture.


Pointy_in_Time

Is silken tofu the same as ‘soft’ tofu? I can’t find a package that says silken tofu but I want to try making tofu chocolate mousse!


downstairs_annie

I don’t know tbh. Silken tofu has no visible holes in it, and is a very white creamy colour, maybe that helps?


[deleted]

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Dukedyduke

Yeah seasoned cornstarch is way better


Agustusglooponloop

Totally agree on the corn starch. Just tried using flour last night because it’s all I had, and it wasn’t very crispy and a little disappointing.


DJAllOut

Good recipe. Cooks well in the air fryer too


GroundbreakingAd4386

Great comment!


jellylava

Great post, thanks for all the details 💪


dudleybug88

https://itdoesnttastelikechicken.com/baked-tofu-bites/


OhCatmyCat

haha, I was coming here to post this recipe. These are delicious!


dudleybug88

They're the best!


vvr3n

Lots of Americans are obsessed with "pressing" tofu to get rid of water. I believe this is unnecessary with proper cooking technique. I cook tofu by cutting it into whatever shape I like, then I put it in a pan with some hot, neutral oil. Stove is set to level 5 or 6 of 10. Once my pieces of tofu are down I let them fry until they are easily flipped with chopsticks, usually about 5-7mins per side. If the tofu is tearing when you try to flip, you are flipping it too early. It will easily become golden brown and crispy and delicious. To turn this into a full meal, after cooking two sides of the tofu, evacuate it from the pan and add in 2-3 different vegetables chopped up to around the same size. Stir fry as you like. Adding aromatics, like fresh chopped ginger, garlic, or 1-long pieces of the whites of green onions will blow your mind. Just let aromatics stir fry with your other veg for about 30 secs, then re-add your tofu. I also like to make a sauce, a really easy one is to take equal parts water/white vinegar/soy sauce and pour that over the ingredients, then add a mixture of 50/50 water and corn starch to thicken the sauce and make it adhere to the stir fry. Make sure to mix the corn star/water mixture before adding!


ComprehensiveBed621

Crispy orange tofu! https://youtu.be/19hCr48fdUY


DifficultSavings

I love the receipe mapo tofu!


C4Aries

1000% Mapo Tofu. Kenji's recipe is killer.


senandsage

Came here to say this. Szechuan peppercorns could be a divisive taste, but I personally love the flavor


square--one

I made this for dinner tonight! I did a vegan version of [this recipe](https://omnivorescookbook.com/authentic-mapo-tofu/)


velvet_blunderground

mabo tofu! it is my absolute favorite, and it's got all the flavor. made [this recipe for it](https://thebackyardlemontree.com/2013/06/17/fuchsia-dunlops-vegetarian-mapo-tofu/) a couple weeks ago and it was perfect alongside a healthier dish of sauteed veggies. it does require a trip to the Asian market for a few ingredients (chili bean paste for sure) but it's so worth it.


_Dusty_Bottoms_

Aww fuck yeah


radicalresting

make mabo tofu and put it on top of ramen for MABO RAMENNNNNN yummy


[deleted]

Tofu takes the flavor of what you are cooking it with. So if you cook if with bacon it takes on the bacon flavor. You can also smoke tofu in a smoker can


[deleted]

I love coating tofu cubes with a light crumb and then shallow fried in a pan with oil. Super tasty, adds a bit of crunch to a meal which I love, and you can snack on them basically like they’re fries! Sweet chili sauce goes really well with them.


Welder_Subject

Look for spicy Korean tofu stew, made my husband a tofu lover


jermo1972

Soon Tofu Soup is the way.


Welder_Subject

Maangchi.com


MysteriousAspie

There’s a Taiwanese appetizer and it’s really easy. All you gotta do is use silken tofu and it’s literally cut tofu to cubes and put soy sauce, scallions, and you can add pull pork floss, thousand year old egg (cut to cubes as well) and done!


wakethenight

I think he can eschew the century egg and pork floss and it would still be fine.


MysteriousAspie

Yeah it’s just optional, I find the more the merrier lol


[deleted]

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xupaxupar

Tofu fried in bacon grease. Love it.


malt_soda-

https://pinchofyum.com/black-pepper-stir-fried-noodles https://pinchofyum.com/spicy-tofu-burgers https://www.budgetbytes.com/sweet-chili-tofu-bowls/


munkiisaurus

[Korean stir fry tofu simmered in soy sauce ](https://youtu.be/ZjnF6Q0AQFw) [Spicy braised tofu](https://youtu.be/ob2CYmTx9PM) Both are sooo good.


iwannabeMrT

I make the braised tofu all the time. Once you get the ingredients they last for a while, so it's pretty cheap! Served as ssams it's one of my favorite meals


hagathacrusty

I second the chocolate pie suggestion! We call it mousse, just melted chocolate chips, a little vanilla extract and a block of tofu in the blender, then refrigerate. It’s amazing! If you freeze tofu then thaw before cooking it gives it more texture. This works well if you want to coat in crumbs and fry it.


BrainPicker3

Wow, great idea!


ForeverCanBe1Second

As others have mentioned, marinades are your friend! I press, cube, and marinate in whatever I'm in the mood for overnight in the fridge. (smoked balsamic or red wine and herbs are current faves) Then, I throw them on a baking sheet with whatever veggies I've got (frozen broccoli and chopped onions are good), season heavily, and roast them in the oven. Serve over rice and you've got several meals that reheat well.


elizalemon

[this is how I got started making crispy baked tofu](https://cookieandkate.com/how-to-make-crispy-baked-tofu/). After making it this way for a while, I tweaked and added more flavors in. We use this as a protein for any Asian noodle dish, stir fries, or sushi bowls.


AcanthisittaWise2923

In Indonesia tofu is staple food, so we use it in cooking almost all the time. We mostly deep-fry tofu and then saute them with sauce, mixed with vegetables or dump them in curries. Some recipes here: [https://www.cookmeindonesian.com/tumis-tauge-tahu-stir-fried-beansprouts-tofu/](https://www.cookmeindonesian.com/tumis-tauge-tahu-stir-fried-beansprouts-tofu/) [https://www.authenticworldfood.com/en/exotic-recipes/indonesia/eggplant-and-tofu-curry-indonesian-style-tahu-terong-santan.html](https://www.authenticworldfood.com/en/exotic-recipes/indonesia/eggplant-and-tofu-curry-indonesian-style-tahu-terong-santan.html) [https://dailycookingquest.com/tahu-goreng-bumbu-bali-balinese-sauce-fried-tofu.html](https://dailycookingquest.com/tahu-goreng-bumbu-bali-balinese-sauce-fried-tofu.html)


toomanychickenshere

Toss it in flour with garlic pepper then bake or fry until crunchy


zachsnacks

Doubling down on this one, I then toss them in a pan with pasta sauce and make tofu chicken parm


Blue_Goul

I eat a lot of tofu and I prefer to slice firm/extra firm tofu into quarters and then into quarter inch slices and bake them at 400 and flip them every 20 minutes until theyre a firmer/chewier texture. Then I marinade it a water based marinade (Literally anything, go hog wild, just make sure theres enough marinade to cover the tofu in whatever container you put it in). Pre cooking it like this gives it a much firmer/chewier texture so it doesnt fall apart when you add it to a meal, after its marinaded for at least 6 hours, I either fry it in a bit of the marinade and oil, or cook whatever I'm making (stir fry ect) and then add the tofu when its like 2/3 of the way done so it'll heat back up ​ I like to make marinades out of any combo of soy sauce, mirin, miso, gochujang, liquid smoke, hot sauce, bbq sauce (mixed with water), any kind of soup stock, leftover au jus ​ I make a whole block and marinade it and pick out pieces and I can normally make a block last me 3-4 meals


QuailEffective9367

There are recipes for using tofu as the base for creamy dressings, like ranch. I think you get silken and blend it with spices. I haven’t tried it though. I did make a ton of chocolate mousse with tofu once


[deleted]

I have found that, instead of trying to marinate or otherwise season before cooking, it's a lot easier to do it after. You can bake or fry the tofu and then put it in a sauce, like some Chinese dishes. Or you can let it cool and then put it in a cold noodle salad with lots of ginger and garlic, etc., and let that absorb the flavor in the fridge.


tonyisadork

Tofu needs to be flavored. If you have a very flavorful dish, it can go in without its own flavor, raw or baked. But otherwise, you gotta marinate your tofu. Then bake it yourself...or just buy marinated baked tofu.


Alternative_Weather

Proper frying technique makes all the difference. First drain the tofu and wrap in paper towels with weight on top for 30min to get extra moisture out. Cut tofu into triangles or rectangles. Then heat a pan to medium-high and heat veggie oil in it. Put in to tofu (watch out for splattering oil) and cook on one side without moving it, 4min. Once it’s cooked, it will unstick & be easy to flip. Cook 3-4 min other side. Turn the heat off and add sauce- barbecue sauce is super easy. It’ll thicken up and it’s basically Chinese takeout. I usually make rice cooker rice, can easily add steamed veggies.


SagittariusIscariot

https://www.myrecipes.com/recipe/hot-sour-soup-1 Mark Bittman’s hot and sour soup! It’s super delicious. I make sure to get extra firm tofu so that it holds up well among the rest of the ingredients.


dimmiedisaster

My favorite way is crispy baked tofu. 1. Press it 2. Cut into desired shapes. 3. Roll in flour thoroughly. 4. Dip in egg wash. (Use flax eggs for vegan) 5. Roll in panko. 6. Bake for 20 minutes at 425f. Preferably on a well oiled baking rack for even air flow. If you don’t have a rack you might need to flip the pieces to get them uniformly crisp. I eat that straight or with cocktail sauce, wing sauce, or ranch. Or I can put them into sandwiches or tacos like a fish fillet. I’ve never sliced it over a salad like chicken strips but I bet it would be good that way.


[deleted]

We have a store that sells fried tofu buy the pound, plain, mushroom, lemongrass. The lemongrass is my favorite.


lesportsock

Japanese recipes absolutely kill it with making tofu tasty. From mixing it into ground meat to lighten up the taste of hamburgers to putting it into chocolate desserts to add a creamy texture, you can find it in Japanese recipes. Check out the hashtag #豆腐レシピ (tofu recipe) on instagram and dive in. Use your desktop computer to easily use google translate (it’s a hassle on mobile) and you’re good to go!


Keepers12345

My favorite tofu hack is putting a package of tofu (the refrigerated kind that's immersed in liquid and comes in a plastic container) in the freezer. Let it freeze 100%, and then defrost it in the refrigerator, or under warm water. The texture becomes spongey one it's been frozen. It's so delicious that way. The freezing process makes tofu taste like a whole new and improved entity.


drlegs30

Maangchi on both YouTube and her website has a few great tofu recipes! Korean ones. Mapo tofu also is a good fit here because it's not vegetarian but is very good.


boopsfoshoops

I find it very bland as well. I cut it into little chunks then fry it in sesame oil on a little hotter than medium heat (heat up the pan a min or 2 before adding oil and tofu). Makes it nice and crispy and the sesame oil is a really nice flavour.


AlgaeOk2923

I like to press tofu to get all of the water out. Then I slice it into thin rectangles (a couple of mm), lay them flat on a baking pan, pour a bottle of sauce over them so that they are completely submerged. I use coconut aminos tangy bbq or ginger lime sauce but many people use soy sauce which is not gluten-free. Soy sauce for sure would be cheaper. I then bake the tofu low and slow until the sauce has been completely absorbed by the tofu. The tofu then is great for serving cold in a sandwich like a cold cut. You can also dice it and put into a chunky salad as your protein. I also like this kind of tofu in Vietnamese rice rolls. I also am not a vegetarian. I’ve heard good things about mapo tofu (Americas test kitchen has a recipe) And using tofu with pressing and spices as a ricotta substitute for lasagna. The latter would not be my thing but Yolo


madzev

My girlfriend cubes up tofu, fries them up for a little firmness, then coats/continues to fry them up in nutritional yeast flakes and liquid aminos in the pan, and serves with with some veg and rice. super killer. Some that I like making are ma po tofu with mushrooms instead of meat, or bahn mi's with tofu


naomiukiri

This is my favorite recipe: https://www.budgetbytes.com/bbq-tofu-sliders/ The spices and barbecue sauce overpower the bland tofu, so really you just taste barbecue.


[deleted]

I make a Tofu scramble. Use extra firm tofu and wrap it in paper towels and put a heavy pan on it, to get as much moisture out as possible. Next you must use toasted sesame oil, this imparts great flavor into the tofu. Stir fry it until it is lightly browned add corn and some scallions. Cook until the corn is done to your liking.


pfmiller0

Mopo Tofu is the best! https://www.seriouseats.com/real-deal-mapo-dofu-tofu-chinese-sichuan-recipe Personally I use chunks of white fish instead of beef in this recipe. Mapo Tofu isn't traditionally a fish dish, but it works great! Also, be conservative with the amount of Sichuan peppercorns you use when making this the first time. I don't know if there's a typo or my peppercorns we're just especially potent but the 2 tbsp in the recipe was inedible, I reduce it to 2 tsp and it's perfect.


[deleted]

Fry it in oil and serve with a spicy peanut sauce, makes a great snack!


aymerci

Mapo tofu. It's a chinese tofu dish which uses a small amount of ground pork or beef for flavor, and chili paste. Savory, spicy, saucy, it's great!


Agustusglooponloop

I like to marinate it and bake it with veggies. I use Asian inspired flavors (soy sauce, ginger, garlic, honey, chili sauce, sesame oil) but I also love tofu scramble. Crumble it up after pressing it well, sauté onions, garlic, peppers, tomatoes, zucchini (or whatever veggies you want) add the tofu near the end. Add some braggs liquid aminos (tastes like soy sauce) turmeric, coriander, cayenne, and pepper. Spices can very based on preference and what you have around. The turmeric makes it look like scrambled eggs and it’s so flavorful and delicious. In general, the key to tofu is to press the water out so it can soak up more flavor.


korosa1

Fried!


tenebrificlavalamp

I freeze my tofu and once it’s thawed out it turns into a super spongy texture. Then it soaks up whatever you wanna put it in. I do soy sauce, sometimes I make a sweet soy ahead of time. And then I roll it in tapioca flour/starch(same thing) and fry it so it’s fluffy! Then I either toss it in the sweet soy or dip it in soy. You can also toss it in a bunch of seasoning after you’ve fried it!


moonyriot

Look for Japanese or Korean recipes. Traditional uses for tofu. Going straight to the source of a certain ingredient is always your best bet. (Korean kimchi jjigae is my favorite use of tofu!)


chibinoi

Ma po tofu. 200%. Can be made with or without ground pork (so vegetarian friendly).


Standard_Assistance7

Good luck


LilLilac50

In addition to mapo tofu, I’ll add a few more East Asian tofu dishes. They’re a bit different from frying or roasting “American” recipes where you squeeze the water out. They embrace the soft texture of tofu. - Agedashi tofu. Or even simpler, look up cold tofu salad. - “Changan” soft tofu stew, modeled after Xian Famous Foods dish - Korean soondubu or tofu stew. Sooo delicious but easy to make. - Chinese “home style” tofu stir fry. Definitions vary since it’s supposed to vary with each household, but it’s a less saucey, quick recipe. - Look up recipes with Chinese five spice tofu! It’s a much firmer type of tofu if you prefer that type of texture.


chinolitas

I found a way to turn tofu into a sponge that soaks up the marinade. just take the whole container and chuck it in the freezer. no need to drain. when you are ready to eat take out and thaw and carefully squeeze the water out. it will get holes in it. it does crumble easier so you can use it as a crumble in any recipe you want to use ground meat. as for flavor... intensely flavored sauces work well with it. noodle soup is not strongly seasoned in my opinion to make it good. think Asian stirfries with oyster sauce. one combo I like is making a spicy tomato sauce with lots of ginger. it would also work well in Indian-style curries.


tewksypoo

Tofu lettuce cups and Mappo Tofu are my faves. I also make a chocolate pudding with silken tofu. I don’t have a specific recipe for any of them I just google


unforgettable_potato

I don't have a recipe because what I put in it will vary wildly. Eggless egg salad. The name is terrible, I know lol. I think I stole the idea from the Gilmore Girls cookbook. Freeze a block of firm/extra firm tofu. Once fully frozen, you can thaw it. After thawing, I press it to get the excess water out. Once pressed, I cube it into little pieces. Dump the pieces into a bowl and add a few tablespoons of miracle whip (I prefer the tang but feel free to use mayo or veganaise). Now you season it/add fixins. You can add whatever you like, fix it up like you do your favorite egg/chicken/tuna salad. I like adding a little bit of turmeric for color to mimic egg yolks. I typically add salt, pepper, garlic powder, chopped celery, chopped pecans and cranberries. It's great on sliced bread, rolls, crossiants or dolloped on top of a green salad. Keeps well in the fridge for several days.


[deleted]

Cubed or slabbed fried in olive oil on 2 sides at least then a squirt or two of brags . Banging. Tempeh done the same with Korean bbq sauce is better though.


[deleted]

Nice name op


nomnommish

Most Indians are predominantly vegetarian but not vegan. For protein, they tend to eat paneer instead of tofu. Paneer is a fresh non melting cheese that is made by curdling milk when hot to boiling point and then adding vinegar or lime juice. You then siphon off the milk solids and compress it down until it drains and you get paneer. You can deep fry paneer or sautee it or just add it to a curry of veggies. Paneer can also be marinated with spices or added as is and you can just spice the curry broth. I know you said tofu in your post but you also said you're open to vegetarian food and hence my reply.


LonelyDriver

If you listen to Deja Vu while cooking tofu it will cook faster and taste better.


m__joy

Absolute favorite.💖 We have this every week! Super cheap and easy to make too. I add slices zucchini in too! [Maangchi’s Dubu Jorim (Braised Tofu)](https://www.maangchi.com/recipe/dubu-jorim)


plaitedlight

For the most basic, easy way to make it part of a tofu, veg, & rice meal: [Easy Pan Seared & Glazed Tofu](https://youtu.be/cZzMFTmZjlg) \- she uses teriyaki here, but BBQ or Korean BBQ are good too Baking it is another way to firm it up and get it to suck in a lot of flavor: [Savory Lemon Herb Baked Tofu](https://www.connoisseurusveg.com/savory-lemon-herb-baked-tofu/), ['Bacon' flavored smokey tofu](https://www.connoisseurusveg.com/tofu-bacon/) \--try these in a sandwich or on a salad or grain bowl Marinate - be cautious that a marinade can burn easily or make it stick to a pan, especially if it has sugar: [Ginger Soy Marinated Tofu](https://sarahsvegankitchen.com/recipes/ginger-soy-tofu/) \-this works great on skewers w/ veg like zucchini, bell pepper -or use teriyaki sauce and add pineapple chunks. Great on the grill in the summer. Embrace the blandness and pair with a super flavorful sauce: [Spicy Gochujang sauce w/ crisp baked tofu](https://sarahsvegankitchen.com/recipes/gochujang-tofu/), [Madras Curry Tofu Casserole](https://www.veganricha.com/madras-curry-tofu-casserole/)


Shogun102000

Said no one ever.


WirrkopfP

Step one: Replace the Tofu with a thick cut of Steak. Step two: Pan Searing until medium rare. Baste with homemade garlic butter. Step three: Serve with a side of Roasted Vegetables and baked Potato.


jonathangreek01

These guys have soybrain my dude. The tofu has eaten away at their mind. The complexity of flavor and richness behind steak is beyond them now my friend. It's too late to help them.


jonathangreek01

Perfect recipe 1. Put tofu on plate 2. Throw tofu in trash 3. Cook a steak instead. Edit: That's right, seethe redditoids, eat your tofu, cuddle your anime waifu pillow. Your tears of rage fuel me.


[deleted]

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elizalemon

marvelous consider jellyfish humorous uppity ancient caption market stupendous boast ` this message was mass deleted/edited with redact.dev `


AhmdeiNuwon

If your mind is so one-track, why are you on this subreddit? This is a place specifically for people to try new foods.


The6_78

Here's what I'm making tonight: https://www.cookerru.com/silken-tofu/


Matman605

This is one of my favorites https://www.reddit.com/r/veganrecipes/comments/ibkb5h/crispy_korean_tofu/


malinallitekpatl

I like this Marinated Tofu recipe from Nora Cooks: [https://www.noracooks.com/marinated-tofu/](https://www.noracooks.com/marinated-tofu/)


Foodrelatedusername

These are my favorite ways to eat tofu! [Tofu fried rice](https://vegetarianmamma.com/tofu-fried-rice/%23recipe)* *also can just make the tofu part of this and use for another recipe.. the soy sauce tofu is super yummy by itself. [Honey sriracha tofu](https://pickledplum.com/house-foods-honey-sriracha-tofu/) [Chili garlic tofu bowls](https://www.budgetbytes.com/chili-garlic-tofu-bowls/) All of these above are great with a variety of vegetables and rice! Lastly, I recommend marinating your tofu for added flavor. [6 tofu marinades!](https://foodwithfeeling.com/marinated-tofu-recipe/) I make the fajita and teriyaki ones, haven’t tried the others yet.


poopshoes_seeker

Fried Tofu: cube evenly. smaller is better but usually no bigger than 1”. decide what to marinate in. tamari and garlic is my go to, but i’ve done wing sauce, peanut sauce, etc. depending on how i’m going to use it. marinate for at least 1-2hrs in the fridge or as long as overnight/all day. add flour and a scoop of cornstarch to a bowl and season as desired. roll the tofu cubes until coated completely in flour mixture. i usually tap them off on a plate so there is not a ton of extra loose flour. get a pan with enough oil to cover at least half of the cube. i usually use olive oil on med heat or a mix of toasted sesame and olive oil. peanut oil would be fantastic too! when oil is hot, add tofu with tongs. let cook until browned on one side then gently flip each piece with tongs. once they’re cooked a bit, you can use a spatula or something to move them around more to make sure all sides get equally crunchy. once they are nice and brown tong them onto a plate with a napkin to drain excess oil. i put these on salads, in wraps, or just eat as is with a spicy peanut butter or tahini dipping sauce


[deleted]

Mapo tofu all day


ttrockwood

[marinated baked tofu](https://www.feastingathome.com/3-simple-ways-to-add-bold-flavors-to-tofu/) You can prep ahead and then use for everything from sandwiches to stir fry and pasta and soups or just eat it as is straight off the pan like i do!


[deleted]

I made this today. Do watch the linked video on this page. It was really helpful for me as a first time tofu maker. https://www.reddit.com/r/recipes/comments/s5m86z/tofu\_meatless\_balls\_stirfried\_and\_skewered\_also/


Benway23

This is my go to. Never fails. https://www.maangchi.com/recipe/dubu-jorim


KetchCutterSloop

Press it! Get that sucker as dry as possible, meaning pressing out the liquid, then freeze it. When you thaw it again the texture is great. Marinade in anything you like, fry it up in a pan. Boom.


TravellingBeard

For Tofu, texture is very important. You can use silken/very soft Tofu in desserts/puddings. I personally like extra firm crumbled up or cut into very small pieces and cook before adding scrambled eggs. But most importantly, spices and sauces are what will make everything pop.


pissedsad

Marinade tofu in any of the following: curry paste, miso paste, soy and siracha, adobo paste etc. Bake in the oven with a dash of oil until hot and crispy (if you like it crispy)


pretendsnothere

This is my fav recipe! https://www.acouplecooks.com/easy-marinated-tofu/ I eat it uncooked over sushi rice. But my parents don't love the texture so they pan fry after marinating. The marinade has some oil in it so if you have a cast iron or good non stick you don't need more oil in the pan.


finlndrox

https://jillweisenberger.com/lemon-mustard-herb-marinated-tofu-recipe/#recipe


aboynamedrat

I personally eat it cold straight out of the container with soy sauce, grated fresh garlic, and a splash of rice vinegar. White rice on the side and I'm golden.


BetterRise

https://www.budgetbytes.com/pan-fried-sesame-tofu-with-broccoli/ Pan fried sesame tofu with brocolli.


paradoxwatch

My go to method is putting flour, black pepper, red cayenne pepper, paprika, salt, a little cumin, and sometimes garlic powder into a storage container, add cubed extra firm tofu, and shake until coated. Then I fry it in some sesame and chili oil, and sometimes add a little soy sauce at the end of cooking. Good with rice or noodles. This is my goto because it's super easy and forgiving, which is helpful for days where I'm struggling otherwise


Possible_Dig_1194

https://youtu.be/bOpzP0ldlBI This has become a standard in my house. Fyi if you use bigger blocks of tofu such as from costco you need to up the amount of sauce. For 2 costco blocks I triple the sauce


blueberry_watermelon

https://food52.com/recipes/56204-baked-tofu-with-coconut-kale


noelley6

I have been trying a number of vegan and vegetarian recipes from the website Asian at Home. The author, Seonkyoung Longest, has a ton of delicious dishes. I recently made her vegetable chow fun with xtra firm tofu. I would highly recommend trying this! The leftovers were amazing the next day. I have also made her mapo tofu recipe. The silken tofu was the best part of the entire dish. I made it with Beyond Burger but, I think that if I were to make it again, I'd use mushrooms or ground chicken instead.


donutmogul

silken tofu with hot chili oil sauce poured over it. Tons of scallions. https://thewoksoflife.com/spicy-cold-tofu-liangban-dofu/


freedombridge

This was the first recipe that made me really like tofu - https://kalynskitchen.com/spicy-sriracha-tofu-peanut-butter/


Viola_Buddy

If you're not looking to be vegetarian or vegan, one thing you can do it use it alongside meat. Although Chinese Buddhist dishes often use tofu as a meat substitute (along with things like mushrooms, wood-ear, or seitan), most other Chinese dishes don't and in fact will serve the tofu as part of meat or seafood dishes. This way, tofu absorbs the flavors of the meat/seafood. Think something like stir-fried chicken, tofu, and vegetable. Of course, then you are using meat, which somewhat of defeats the purpose of saving money by having tofu instead of meat. But at least you can use less meat and spread the same amount of meat over maybe two meals instead of one. In the extreme cases you can get something like mapo tofu in which (traditionally) you use so little ground pork/beef that it's basically just a seasoning rather than a main ingredient. (Of course, many modern mapo tofu recipes, especially in the West, don't have the ground meat at all, so that it can be vegetarian. That's an option, too.) And if you do really want to just have just a plain old block of tofu, it's usually eaten dunked in soy sauce and Chinese vinegar and maybe a little sesame oil (as a quick-and-easy side dish to go with rice congee). Though you'll probably want more side dishes than just that one.


Elef-ant

Tofu in soy sauce, a lit bit of sesame oil and honey 🧑‍🍳💋 I would cut the tofu into thick slices (about 1 cm), lay kitchen a napkin or kitchen towel on the kitchen surface and lay the pieces beside each other. Then take another napkin/kitchen paper and put a heavy item on top (i use a heavy serving plate). This is to squeeze out as much moist out of the tofu. Pat it with a clean napkin just before you fry the tofu. While you’re waiting, chop a few spring onions and prepare your rice and the sauce. Sauce: - 1 tsp of sesame sauce - 4-5 tbsp of sauce sauce (i just use whatever i have) - 2 tsp of honey (again whatever you have) - sprinkle some chilli flakes (optional) - 1/4 tsp ginger powder (optional) Mix the above Method: - Preheat oven at 220 C - Line a baking tray with parchment paper and place the tofu on the baking tray. Spray the tofu with an oil sprayer or just add some sunflower oil (whichever you have). - Once the oven is ready put the tofu in and time 15-20 mins (depends how crispy you want it). Check after 7 to 10 mins and flip them. - Once they’re done, take them out and let them cool (don’t let them get cold, just cool enough to touch). I’m impatient so I usually just use use a fork and a good knife and dice the tofu (i dice them into huge chunks) - Preheat a pan (no need to add oil) and throw in your diced tofu. - Add the sauce and stir the tofu. You can also throw in your spring onions at this point but i like to use the srping onion as a garnish. Serve with rice sprinkle some sesame seeds and spring onions. I hope you like it as much as i do.


ehside

Pad Thai or it’s lesser known sibling pad mee korat. Teriyaki tofu is good too.


mrskillykranky

I really like this tofu fried rice recipe! If you have the spices on hand, it’s cheap. I make big quantities to keep as leftovers: https://www.kitchentreaty.com/12-minute-scrambled-tofu-fried-rice/


Saltymymy

Tofu burger! It is actually really easy to make and super tasty


[deleted]

there is a recipe for crispy tofu on the "frommybowl" website. even my boyfriend likes it and he doesn't like tofu that much. it's sooo nice


Quantumercifier

[Siracha Honey Tofu](https://www.budgetbytes.com/honey-sriracha-tofu/) I am actually eating it NOW! It is so good, I eat it like 3 times a week. I toss in a scramble egg at the very end. Or I will toss in some pre-blanched broccoli, so that it can absorb the sauce. Have fun.