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How to prepare Tofu

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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    SmokeyPitt said:
    It's funny when I looked at the thread title I knew exactly what this would say...and I was right. 
    So you wasn't expecting a picture of tofu from me?  :tongue: 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Well, I thought maybe there was some strange family member, but my instructions were going to be the above.  =)
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited May 2015
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    We all seem to be on the same age here :lol:  

    I have never had tofu. One of these days, maybe I'll try it. You never know, I guess, but it does have a bad rep.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Sadly I've had tofu. But, not since the 80s. I hear it's excellent egged wrapped in bacon. :lol: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • GATraveller
    GATraveller Posts: 8,207
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    I sadly admit that I like tofu.  Look up Ma-Po Tofu recipe it's good stuff.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SGH
    SGH Posts: 28,791
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    tarheelmatt said
    So you wasn't expecting a picture of tofu from me?  :tongue: 
    Brother tar, I'm thankful that you were not posting tofu. If this would have turned out to be a tofu post, me and you would have no longer been friends.  You had me worried for a moment my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
    edited May 2015
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    Brother tar, you owe me 4 rib eyes just for saying the word tofu ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SmyrnaGA
    SmyrnaGA Posts: 438
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    Grilled Tofu is okay.  (SHMBO loves the stuff)  You start with firm tofu (since the soft kind would fall right through the grate), marinate it for a hour, (tofu has no taste), then grill it similar to fish.

    it can take on any flavor.  Depending on how much drying you do, it can take on all kinds of textures.

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • johnmitchell
    johnmitchell Posts: 6,570
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    Slow day at work Matt... But I must admit you got me.. =)
    Greensboro North Carolina
    When in doubt Accelerate....
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  • SGH
    SGH Posts: 28,791
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    johnmitchell said:
    Slow day at work Matt... But I must admit you got me.. =)
    He got me too. I was furious until I opened it. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Acn
    Acn Posts: 4,424
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    SmyrnaGA said:
    Grilled Tofu is okay.  (SHMBO loves the stuff)  You start with firm tofu (since the soft kind would fall right through the grate), marinate it for a hour, (tofu has no taste), then grill it similar to fish.

    it can take on any flavor.  Depending on how much drying you do, it can take on all kinds of textures.

    I agree with this - well marinated or well sauced tofu is perfectly fine on occasion.  Also, Miso Soup and Hot & Sour Soup are both fantastic.

    LBGE

    Pikesville, MD

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  • DoubleEgger
    DoubleEgger Posts: 17,171
    edited May 2015
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    I wonder if you could soak that tofu in oil and use it to light the egg. 
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  • YukonRon
    YukonRon Posts: 16,989
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    DoubleEgger said:
    I wonder if you could soak that tofu in oil and use it to light the egg. 
    Right on dude!
    My experience with That stuff was on a flight over to Europe, our last trip to France, and SWMBO decided for us to go vegetarian for the trip, due to my health. That idea lasted until when the flight meal was served. I sent mine back. I like my protein to have eyes.
    I can't even type the name of that stuff
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,791
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    DoubleEgger said:
    I wonder if you could soak that tofu in oil and use it to light the egg. 
    That's about all its good for brother. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Sardonicus
    Sardonicus Posts: 1,700
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    "Too bad all the people who know how to run the country are busy driving cabs and barbecuing."      - George Burns

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  • blasting
    blasting Posts: 6,262
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    I wouldn't risk it - I heard tofu is what put Bruce Jenner on his current path...
    Phoenix 
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  • Zmokin
    Zmokin Posts: 1,938
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    I won't ever try a tofu burger or tofurkey.  But I do use tofu in some of the asian dishes I cook.  My favorite way to prefer tofu is to marinate it in teriyaki sauce and then deep fry it.  I love Miso soup which has little cubes of tofu in it.
    For me, tofu has it's place, but it is never a meat substitute.  I like tofu in my Sukiyaki, in my Pad Thai, et al.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I've only used it a few times and all were in the wok. It added a different layer to the pad Thai but other than that it's a No Bueno 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I like tofu.  You're a homo sapien if you hate it.
    ______________________________________________
    I love lamp..
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  • Legume
    Legume Posts: 14,615
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    I like it and use it occasionally.  the only time I've thought it was decent masquerading as meat is soyrizo which works really well for making chorizo and egg tacos.  the biggest difference is you don't get those questionable chewy bits in the soyrizo that you get in the authentic mexican-style chorizo
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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Got some interesting takes on tofu for sure.  Personally, I have never cooked with it, however I have eaten it occasionally when it's in dishes, mostly Asian dishes.  

    Would be a neat throwdown to hold where the main ingredient is tofu.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    Mapo tofu is the bomb.  It's a delivery system for ground pork and hot pepper. Tofu may be in the name, but don't be fooled -- it's all about pig and heat.  
    It's a 302 thing . . .
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  • SkySaw
    SkySaw Posts: 656
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    Tofu really benefits from hitting it with a bit of smoke. Smoke adds that umami flavour and sweetness that makes everything better. I marinate ¼ thick slices of extra-firm tofu in equal parts soy sauce, balsamic vinegar, and vegetable stock with 4 cloves of smashed garlic and then grill it in a 400º Egg for about 5 minutes a side, or until golden and a little crispy. There are never leftovers.
     
    https://plantbasedbbq.wordpress.com
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