All questions

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

15 answers 2118 views
Sam1148
Sam1148

Sam is a trusted home cook.

added about 5 years ago

Press it to remove moisture; use firm tofu.
Cut into french fry sized shapes. Dust with cornstarch.

Make a broth of powdered "Dashi" (Japaneese fish stock)..a touch of sugar and bit of soy sauce...chop up some green onions.

Deep fry the coated tofu until crispy and serve a shallow bowl with the dash sauce; garnish with green onions and bonito fish flakes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

nutcakes
added about 5 years ago

OK, but then it isn't vegan, with the Dashi and bonito fish flakes...I love fried tofu, though, so crispy outside and soft inside.

Abby A
added about 5 years ago

This looks delicious!
http://food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Lindsay-Jean Hard
Lindsay-Jean Hard

Community Editor at Food52

added about 5 years ago

There are some great ideas in this post: http://food52.com/blog...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

This dish qualifies as meatless but not vegan (it contains egg, which is essential). I'm not a vegetarian but I do find myself working with tofu more and more. This is my take on bibimbap http://food52.com/recipes...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Marian Bull
added about 5 years ago

One of my favorite recipes (linked in the post that Lindsay-Jean shared) is the scrambled tofu with garlicky grits from Post Punk Kitchen: http://www.theppk.com/2011...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

ZombieCupcake
added about 5 years ago

Tofu scramble is always good for breakfast, Black beans, lentils and tempah are also great vegan options for protein

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Hilarybee
added about 5 years ago

I love a good tofu scramble. I also like to soak the tofu in coconut milk, and then incorporate it into curry or stirfry. Another favorite preparation is to marinade the tofu in olive oil, garlic, chili flake and oregano. Makes an excellent substitute for mozzarella in pretty much an application. Squeezing out all of the extra liquid will help improve texture if you want it to be more like chicken in a recipe.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

HalfPint
HalfPint

HalfPint is a trusted home cook.

added about 5 years ago

I sometimes substitute deep-fried or baked firm tofu for any meat in Chinese stir-fry, like kung pao. The texture is slightly chewy and the tofu just soaks up the sauce. You don't even miss the meat.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

savorthis
added about 5 years ago

During a meatless march I tried making something as depthy as a dashi which was really good. It was steeped dried shiitakes, kombu, mirin and soy which would be great with Sam's idea above. I also recently did a mushroom broth with eggplant dumplings that would be great with tofu: http://food52.com/recipes.... Finally, you really can't go wrong with Heidi Swanson's recipes: http://www.101cookbooks...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

smslaw
added about 5 years ago

In Ottolenghi's wonderful book, "Plenty," there is a great recipe for black pepper tofu.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Susan Towers
added about 5 years ago

One of my favourite ways of preparing tofu is to first press it, and then toss it in corn starch before sautéing it. This gives it a delicate crust and is truly addictive. I was a long time coming to where I even tried it, but I am so glad it's part of my repertoire now.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Andrea Nguyen
Andrea Nguyen

Andrea is a cooking teacher, food writer, contributing editor at Rodale's Organic Life, and a cookbook author; her latest book is The Banh Mi Handbook.

added about 5 years ago

Unless you're planning to cook an entire block of tofu (in its totality), there's no reason to press it. Just cut it into the pieces you want and drain on a waffle-weave dish towel (use a dry, clean one) or a lot of paper towel. A quick searing or pan-frying will lend character and render tofu into a terrific addition to many dishes!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

susan g
added about 5 years ago

For the season, served cold, made with purchased (or home made) baked tofu: http://food52.com/recipes.... I have several other recipes that are favorites at my house

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

susan g
added about 5 years ago

(to complete the sentence) -- on the site, several served cold for summer: http://food52.com/users...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)