Tofu recipe???

Unknown

Does anyone have a recipe for cooking tofu on the egg? I have two packages (3" x 5" 1.5") of raw tofu and I was hoping to create something tasty and unique.

stike

mofiddlin,
take the tofu and fork to combine with 7 to 8 pounds of pulled pork.[p]another option is to omit the tofu.[p](....couldn't help it, sorry. signed, your oh-so-hilarious resident wisenheimer)

61chev

stike, Why mess up the pork just spray it good with fly killer and hang it on the patio.

Elder Ward

mofiddlin,
Place the Tofu in a Bed of paper towels top and bottom. Place a heavy object on top such as a big can of beans or frying pan. place in frig for 4 hours replacing paper towels as they get soaked. You may have to replace towels several times. When no more moisture comes out make your favorite BBQ sauce or use any one here and submerge tofu for one hour unweighted. Bring Egg to 325 degrees and cook for 1 hour. pull and serve. Do this in aluminum foil tray. Once you try it you may need to very our cook time but if you like tofu you will love this method.
Elder Ward

SuperDave

mofiddlin,[p] Uh.... call me backwoods, obtuse, narrow minded... but I don't see how a person can ask how to prepare tofu on a site primarily geared towards putting fire to meat or meat products. Isn't meat off limits to people who eat tofu, and isn't tofu something only vegetarians consume? lol....[p] Just pullin your chain, but I've never tried tofu.... especially on a grill! That's sacrilege... isn't it?[p]

BlueSmoke

mofiddlin,
I did inch slices from a block of extra-firm tofu the other day. Just drain and marinate in your favorite marinade for an hour. Grill around 400 for 4 to 5 minutes - just long enough to get grill marks.[p]Like you, I was looking for something new, tasty and unique. What I got was new alright, but kinda bland and ho-hum. But now I can say I did it, and don't feel the need to do it again.

Unknown

SuperDave,[p]If I marinate my soybean curd in bacon fat can I still be cool?

randomegger

mofiddlin,[p]I've done it once. Pressed as already described, cut into 1/2 to 3/4 thick slices and marinated in some kind of teriyaki, as I recall. I put two skewers side by side into the tofu to make them easier to turn.[p]It made for an interesting and edible appetizer but not something I'd go out of my way for again. [p]My new craze is beef short ribs from the asian market...[p]RE

Haggis

SuperDave,[p]My spouse would argue with your erroneous preconceptions . . . No veggan, she will gnaw on any bone you put in front of her but she loves tofu even while conceding it needs something to flavor it. Her ground pork and tofu is as hot as one can stand it, our hot and sour soup has pork and tofu in it and surpasses any I've had in restaurants here or in Asia. And she's asked me more than once if I can come up with a way to fry it on the Egg . . .

[Deleted User]

mofiddlin,[p]OK you guys... knock off the Tofu jokes. If you go into it thinking "this is so dumb" you are not opening your mind to the challenge. If prepared properly, tofu can have the texture, mouth feel, and taste of chicken. Personally I think it does best when it is cubed or cut in triangles and stir fried first. A long handled wok and a good hot direct heat on the egg should produce a good stir fry environment... kind of like the multiple jet, high BTU, gas burners used in Chinese restaurants. The following recipe is great on brown rice or to stuff pita pockets.[p]Fried Spiced Tofu
=================
1 pound tofu
1 tablespoon oil
1/2 teaspoon turmeric
1/2 teaspoon each sweet basil, thyme, ground cumin, and curry powder
2 cloves garlic, minced
2 tablespoons soy sauce
1/8 cup nutritional yeast (optional, but quite good, available at health food stores like Whole Foods)[p]Drain tofu, pat dry, and cut into 1/2-inch cubes. Heat oil (in a wok if you have one) and sauté tofu over high heat for 10 minutes, MOVING CONSTANTLY. I found that a flat, wide spatula that can slide under the tofu to flip it over lightly works best. Did I mention to keep it MOVING CONSTANTLY! Stir fry until golden brown on the outside. One cue for doneness is that NO MORE WATER will be rendered from the tofu, if you see any water, keep stir frying. And be careful and watchful... it can burn when it gets close to done. Reduce heat, and add turmeric (way cool yellow!!); stir until tofu is uniformly yellow and add basil, thyme, cumin, and curry powder. Add garlic (and perhaps a little more oil to prevent sticking) and increase heat; then add soy sauce and yeast. Sauté until golden brown. Taste and add more soy sauce, if desired.[p]Good hot or cold in sandwiches and tacos, or as a side dish.[p]This is hands-down one of the best tofu recipes I have found. DUDE THIS IS SOOOO GOOD![p]WPB

[Deleted User]

Haggis,[p]Check out my post with Fried Spiced Tofu.... it's killer.... she'll love it... especially if she likes spicy stuff.[p]WPB