hOW do I cook tofu at home

[Anonymous]

I have inly had it in restaurants and would like eating it at home on occasion. TIA

[Anonymous]

Only, not inly...effin BB

[Anonymous]

I buy the extra firm kind and throw it in a large pan with veggies, an Asian noodles and a terriaki or ginger sauce. It's a very simple, one pan meal that the kids love.

[Anonymous]

You can pan fry it and then use it however you want. I use the extra firm, drain it, slice about 1/2" thick, there should be about 8 pieces. Lay the rectangles on several paper towels or a tea towel and place another layer on top. Firmly press to get out the water.

In a pan, heat some oil (I like peanut or sesame but any is fine) over medium high heat, about a 7 on my gas range. Lay the slices in the pan and cook 3-4 minutes each side. I usually let them cook 2 min on the second side then add my sauce and cook the remaining 2. After you've done it a few times you will figure out if you like yours more or less crispy and adjust the cooking time and heat appropriately.

If I'm stir frying I cook the slices like above, remove from the pan, dice up and then cook with veggies and sauce for a few minutes before serving.

There are lots if sauce recipes out there and bottled sauces. Favorites of mine are a simple soy sauce/sugar/water glaze serving the hot tofu over baby greens, an orange juice glaze over rice and trader joes curry sauces with veggies and rice. I use sauce recipes from other tofu recipes but stickbtonthis cooking method.

Good luck! It takes a few tries to get the hang of it, but once you do it will be a quick, easy meal.

[Anonymous]

In addition to PP's recommendation, I also freeze them before it goes bad. When thawed, the texture becomes spongy, like Thai style curd. It kind of reminds me of the vegetable protein that health food stores used to sell. Just squeeze out the excess water, slice and stir fry. It 's also perfect for deep frying due to low moisture content.

[Anonymous]

I frequently drain, slice into 8 rectangles, and bake in my toaster oven for about 10 minutes each side at 400. The result is a chewier texture that is browned. Remember to use either foil or even better, parchment paper so the tofu doesn't stick.

[Anonymous]

You can also get silk/soft tofu and put them into soups. It absorbs the flavor and gives extra protein.

[Anonymous]

I make a veggie tofu scramble. Looks like scrambled eggs. You can google recipes.