sandra_panda
New member
It's got three or four kinds, and one of them is firm. When you cook a firm tofu, it does stay firm, but it gets a wee bit softer when you cook it. It's mostly flavorless, and it does take on the flavor of spices. Tofu is probably not the best substitute for proteins, but a balanced mix of that with other things would probably work for you. Ask a nutritionist for help. You can get a free one from this new Lilly plan.
friendofchip
New member
firm tofu goes a bit softer when you cook it.
Get baked tofu, it's avaialbe at any Thai supermarket or Korean maybe. It is harder, denser and is really chewy and thick, like a fat, thick dense steak texture, GOD I LOVE IT@@!!!!!
It is pressed dow with weight, and infused with spices and marinade when they make it- you can get it plain ( not infused ) too, = it is thinner than the usual slab tufu in plastic boxes.
It is very good, very thick and chewy dense, you can bite into it- it has the same hardness as a steak or a piece of cheese.
I adore that stuff.......I find normal plastic tub tofo really unpleasant, yet its the most commonly found, probably because it can keep for weeks in that water.
If you want nice tofu, find a good Thai market, or Chinese, Korean etc, they will have lots of different types and fresh made- it is dry, and not sold in a plstic tub filled with water.
If you are lucky tou'll find really fresh hot tofu, made that morning0 it tastes SO amazing, like peanutty, fresh bread, and the texture is like fresh white bread.
Get baked tofu, it's avaialbe at any Thai supermarket or Korean maybe. It is harder, denser and is really chewy and thick, like a fat, thick dense steak texture, GOD I LOVE IT@@!!!!!
It is pressed dow with weight, and infused with spices and marinade when they make it- you can get it plain ( not infused ) too, = it is thinner than the usual slab tufu in plastic boxes.
It is very good, very thick and chewy dense, you can bite into it- it has the same hardness as a steak or a piece of cheese.
I adore that stuff.......I find normal plastic tub tofo really unpleasant, yet its the most commonly found, probably because it can keep for weeks in that water.
If you want nice tofu, find a good Thai market, or Chinese, Korean etc, they will have lots of different types and fresh made- it is dry, and not sold in a plstic tub filled with water.
If you are lucky tou'll find really fresh hot tofu, made that morning0 it tastes SO amazing, like peanutty, fresh bread, and the texture is like fresh white bread.
Firm tofu does stay rather firm as long as you press the tofu first: http://toomanycombined.blogspot.com/2008/10/how-to-press-tofu-in-five-easy-steps.html
Tofu does have it's own flavor but it is bland without spices. Two really easy recipes for tofu noobs are: http://allrecipes.com/Recipe/Broccoli-Tofu-Pitas/Detail.aspx and http://vegetarian.about.com/od/breakfastrecipe1/r/TofuScramble.htm
Tofu is an all-right substitute for meat, but I much prefer beans. Sure, they don't taste like meat, but neither does tofu--If that's what you're going for, you're in for an epic fail unless you're exceptional in the kitchen.
If you are going for the taste/texture of meat, you may want to look into seitan: http://www.vrg.org/recipes/vjseitan.htm
Best of luck with giving up meat.
Tofu does have it's own flavor but it is bland without spices. Two really easy recipes for tofu noobs are: http://allrecipes.com/Recipe/Broccoli-Tofu-Pitas/Detail.aspx and http://vegetarian.about.com/od/breakfastrecipe1/r/TofuScramble.htm
Tofu is an all-right substitute for meat, but I much prefer beans. Sure, they don't taste like meat, but neither does tofu--If that's what you're going for, you're in for an epic fail unless you're exceptional in the kitchen.
If you are going for the taste/texture of meat, you may want to look into seitan: http://www.vrg.org/recipes/vjseitan.htm
Best of luck with giving up meat.
There are so many great meat substitutes. The more I try, I still really appreciate the versatility of tofu.
Tofu will stay firm and take on any flavor. Get firm or extra firm if you want to use it as a meat substitute. Draining the tofu can be time consuming, so I dry fry it or bake it first. Then marinate it and then add it to a dish. I have some instructions on dry frying on my blog. You can check it out if you want. I have pics
FYI: You can use silken tofu as an egg substitute in baking certain things!
Tofu will stay firm and take on any flavor. Get firm or extra firm if you want to use it as a meat substitute. Draining the tofu can be time consuming, so I dry fry it or bake it first. Then marinate it and then add it to a dish. I have some instructions on dry frying on my blog. You can check it out if you want. I have pics
FYI: You can use silken tofu as an egg substitute in baking certain things!