Sunday, October 17, 2010

how to cook tofu, part I

I made tofu this week.  It was ok.  I've never been a huge fan of the stuff, but I'm determined to find a way to make it more palatable!  My husband thinks it's a waste of time, but I love a good food challenge... so I'm going to document my tofu experiments in hopes of enlightening myself, and any others who might feel similarly ;)

This week I decided to just pan fry it.  First, I drained and rinsed an extra firm block of tofu.  Then I got my cookie sheets, paper towels and canned food.  And then I pressed those puppies good!  Next, I cut them up into little cubes and tossed them into a hot skillet with a little butter... I figured they could use a little fat.  And nothing makes food brown beautifully like butter!  I may be a nutritionist, but I know when to admit the benefits of butter.

So, the tofu browned up nicely.  And the texture wasn't too bad.  Flavor was ok, but that's probably because we drowned it in peanut butter and soy sauce!  So my next tofu adventure will include freezing and boiling.  And thus concludes the first of our tofu series.  *B

1 comment:

how to cook tofu said...

Great tips.
IMHO the most important part of preparing tofu is to press it or dry it to remove water out of it. If you manage to get all water out of it it will absorb so much flavour and taste less like tofu with water :)