how to cook tofu, part III

Last week I prepped my tofu, and then I boiled it.  And then I simmered it in a super yummy coconut curry (recipe coming soon)!  Current verdict: frozen tofu is best.  My husband even said something like, "I don't mind this tofu, but you should have cooked it like you did last time.  I liked it then.  It tasted better and was... meatier."  So there you have it folks!  From the voice of a convicted meat-lover ;)  I have one more tofu experiment before I declare frozen tofu the winner.  Next up: marinated tofu.

And so our tofu series continues!  I'll keep you posted.  *B

how to cook tofu, part II

I did it!!!  I discovered the secret to making tofu taste less like.... tofu.  And I simultaneously figured out how to make it more firm, and.... meaty.  Total tofu success, my friends :)  The last time I prepped tofu, I squished it flat.  And then I cut it all up into little tiny (cute?) cubes.  Half of it I browned in a skillet with butter.  The other half I froze.  Fast forward to last Tuesday: I threw in my frozen cubes of tofu alongside my frozen veggies and cooked up your basic stir fry.  And then I topped it all with peanut sauce.  You can never go wrong with peanut sauce.  And you know, it tasted better than the last time I smothered tofu in peanut sauce!  The only difference was that I used frozen tofu this time around.  So that's the secret: frozen tofu.  Press it.  Cube it.  Freeze it.  Cook it.  Eat it.  The end.

I'm going to try boiling it next.  But I am so pleased with the results a la freezer, I'm tempted to forego the boiling and call it good.  Nonetheless, I will prevail!  And as always, I'll keep you posted.  *B

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