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#448708 - 08/31/08 05:30 PM Do you have any questions on tofu & how to use it?
Jason - Vegetarian/PC Offline
Shark

Registered: 07/31/08
Posts: 222
Tofu is a product that I've worked with for years. I've innovated and substituted a lot of things using tofu as far back as 1989 & 1990 and have taught many folks how to use it so that it doesn't always look and taste like scrambled egg whites.

So my question is: Do you have any questions about tofu and how to use it? confused

Let me know!

Talk back!
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#448812 - 09/01/08 02:04 AM Re: Do you have any questions on tofu & how to use it? [Re: Jason - Vegetarian/PC]
Lisa - Moms Offline
BellaOnline Editor
Chipmunk

Registered: 02/13/08
Posts: 1543
Loc: Arizona
I use it in a lot of recipes where you cannot detect its presence... but I cannot "fry" it for the life of me.
I love fried tofu in Chinese restaurants... any suggestions?
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Lisa Pinkus

Moms Site

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#448831 - 09/01/08 04:46 AM Re: Do you have any questions on tofu & how to use it? [Re: Lisa - Moms]
Jason - Vegetarian/PC Offline
Shark

Registered: 07/31/08
Posts: 222
Hi Lisa,

I don't know if you've read the latest article [click here] yet, but in this particular one I go over some fundamentals in working with tofu.

Now as far as you deep frying dilemma...

What's your desired outcome? Your answer will give me a better foundation to answer your question more thoroughly.

On the 'just in case' that you're looking for the texturous tofu that has the semi crisp and extra chewy outsides and fried egg inside, here're some of the things that you might need to consider.

Although I'm not sure if you're going about it this way or not [so forgive me if I'm telling you something you already know], but when frying tofu if that puffy meat-like texture is what you're looking for you'll need a deep fryer and/or enough hot oil to submerge the tofu in.

The rapid heat and fact that it is oil that's your medium will basically sear, cross link the tofu proteins and dry it out from the outside in imparting that beautiful chew.

Depending on the type of tofu you use will determine how it responds to the oil and how long its response time is. The softer and more water content contained in the tofu, the longer it will take to reach the desired consistency.

So you might not either:
  • be using enough oil
  • have the oil hot enough
  • be leaving the tofu in long enough according to its consistency and moisture content


Let me know if I'm on the right track and I'll add some more tips and ideas for you to get the texture you want.
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#448835 - 09/01/08 06:12 AM Re: Do you have any questions on tofu & how to use it? [Re: Jason - Vegetarian/PC]
Beauty B's Offline
Shark

Registered: 06/07/07
Posts: 303
Thank you so much for asking. There is definatly not enough info out there.

So far the only way I use tofu is to use soya sauce on it and cook it in the oven. I also buy the soya chunks and just add tomato sauce. I use the firm tofu.

What i'd like to know is some ways to make it flavorful and used as a main meal that is low-carb. Or even side meals...i use the baked tofu in salad etc.

suggestions??
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#448845 - 09/01/08 07:23 AM Re: Do you have any questions on tofu & how to use it? [Re: Beauty B's]
Jason - Vegetarian/PC Offline
Shark

Registered: 07/31/08
Posts: 222
Anastasia,

You've come to the right forum. Tofu has so many things you can do with it that are simple and will definitely take that block of blandness and transform it into a masterpiece.

Did you read my latest article How To Work with Tofu like a Master? I discuss three areas, tips and techniques that you must pay attention to to make your tofu stand out from the crowd.

Take a look at it and let me know if that information helps you. If it doesn't or if it does and you want me to break things down a lot more let me know some of the specific things you like to explore.

meatloaves
meat sauces
burger patties
puddings
omelettes

let me know.
_________________________
Jason Hodge - Vegetarian & Personal Chef Sites Editor
Vegetarian Site Website
My Food Group
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#448847 - 09/01/08 07:53 AM Re: Do you have any questions on tofu & how to use it? [Re: Jason - Vegetarian/PC]
Beauty B's Offline
Shark

Registered: 06/07/07
Posts: 303
yes it was great! i wasn't aware of seasoning often...hmmm maybe thats why mine tasted like cardboard with ketchup...

Would love more info on making a meatloaf with tofu, different seasonings to use, i take it even if you use herbs you need some sort of liquid to carry it?

oh and the omlettes and burger patties..

Wow you can definitely write a few articles just on tofu recipes and seasonings alone!
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#449091 - 09/02/08 04:09 AM Re: Do you have any questions on tofu & how to use it? [Re: Beauty B's]
Lisa - Moms Offline
BellaOnline Editor
Chipmunk

Registered: 02/13/08
Posts: 1543
Loc: Arizona
Thanks, Jason.

Yes, I read your article on Mastering Tofu, and I definitely learned some things - freezing it, thinking about what the end goal is, etc.

I guess my goal with the fried tofu is not only the frying but the sauce. You know - a good Chinese restaurant dish (which is probably not very healthy but quite tasty nonetheless).

You really give it all to your forum and your site - thanks for your work.

_________________________
Lisa Pinkus

Moms Site

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#458489 - 10/11/08 05:20 AM Re: Do you have any questions on tofu & how to use it? [Re: Lisa - Moms]
Jason - Vegetarian/PC Offline
Shark

Registered: 07/31/08
Posts: 222
Hey Lisa,

I don't know if you got a chance to read the "Shortcuts : ...Tofu" article but it gives more techniques that can transform your and the ones you cook for's experience. Check it out and let me know if it helps.

And don't hesitate to ask more questions. I think I'll have to write some more articles on it.

This comment is to everyone who visits the Vegetarian Site.

The only thing is I'm not sure if setting up the foundation the way that I am is boring you guys or are you okay with it and finding it effective and helpful. confused

I just created a poll for you to give me your feedback and comments, when you fill this out I'll get a better idea of what works for you and how to make the experience better for you. wink
_________________________
Jason Hodge - Vegetarian & Personal Chef Sites Editor
Vegetarian Site Website
My Food Group
Personal Chef Marketing Channel
Personal Chef Website

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