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There are as many ways to cook tofu as there are to cook potatoes. I think people are confused by how it looks and don't realize you have to add to it, like when you make baked potato or french fries or mashed.
You can use the silky soft tofu to make deserts like puddings and custards. The firm can be sliced and marinated and then barbecued or fried or cubed to add to vegetables.
How about vomiting it back up?
Locally produced Central Soy Tofu has seen great improvement in sales over the past two years.
There are lots of recipes online and tofu is an excellent source for protein and free of cholesterol.
I gave up meat because it is so expensive and NOT free of cholesterol about 35 years ago and neither has changed. Tofu is a good substitute whenever a person gets the notion.
In fruit shakes. No taste, just thickening. Like ice cream would be. They are good.
Eat it? you bet! At least once a week. Heck, I worked at Central Soyfoods for a while and made it. That was fun! It's great stuff and there is almost no waste in the manufacture. The leftover fibery stuff is good in bread or cookies, or as animal feed. The pressed out liquid can be used to clean the implements between batches or, again, as animal feed. In Old Japan, housewives would go to the neighborhood tofu shop to get a bucket of the liquid to clean floors and dishes. Anyone who says they don't like it just hasn't had it prepared right. There are plenty of ways to use it where you can't even tell it's there; I make pasta salad with CS smoked 'fu mashed in. Adds smokey flavor, protein, no cholesterol. What's not to like?
Tofu is pretty good when it is cooked by someone who knows how to do it. Otherwise it is right up there with boiled okra in the pantheon of nasty things to put in your mouth.
I have to admit I'm not one of those who knows how, but then my protein cooking ability is pretty limited, and focused mostly on creating glutamates (the fifth taste.) I cook hamburger 'till it is brown, lamb 'till it is brown, chicken 'till it is brown, ham 'till it is brown. . . You may see a common thread running through there. . .
jrlii - You can brown tofu as well and it's great in a sandwich. Slice it into 1/2" slabs, season, and brown in a skillet with a little oil. The longer you cook it, the browner and "crustier" it gets. You can also cook it on the grill just like a hamburger.
Slice a piece about 1/4 to 1/2 inch thick and heat a little canola or veggie oil in a skillet and fry your slice to a golden brown (oil needs to be hot when put it in) and serve on a bun with hot mustard, lettuce and tomato and you have a yummy little sandwich. Use the herb and garlic tofu for a real treat.
George is correct about the crustier thing, yummy.
Stop it! I'm getting hungry!
Chicken-fried tofu wrapped in bacon.
You can also put slivers of garlic or ginger in tofu and then marinate it before grilling it for different tastes. I learned this on a PBS barbecue show when they had a vegan segment.
It is excellent in miso soup.
is this the gunk that you get under your toe nail? Toe Food?
The thing that is so silly about this is that tofu is made from soybeans. And what is one of the biggest Kansas crops?! Soybeans! It's so weird when people act like tofu is some crazy weird alien thing, when it's made from stuff we grow right here in Kansas! Talk about 'going local!' And the folks who make fun of it are prolly folks who haven't had it prepared well -- like any food.
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