[Izzy0906]

What kind do you use? Hard, soft, seasoned, plain?

and how do you prepare it?


THis will be my first time buying and trying and I have no idea what to even buy or how to prepare it.

Thanks!

 

[DAAC3DEC]

TOFU

depends on what you are making.........:king:

 

[ShawnaRae]

Firm tofu is more for baking or pan/stir frying. Soft tofu is usually only slightly softer than firm, but I think the firm holds up much better to my cooking. Silken tofu is mostly for desserts, and such. Seasoned tofu usually costs more, and plain tofu picks up flavors very nicely, especially if you marinade it. It's good to drain the tofu first. I put it in a colander, place a plate and put some weight on it, and let it hang out awhile. It can be baked, fried, boiled (I've made tofu noodle soup before). You can crumble it up, cut into large or small pieces, and if you freze it, the texture changes, it's a bit chewy! I like it. Just keep any uncooked leftovers in fresh water, in the fridge. All Recipes is a good site for recipes, although if I was using it for the first time, I would probably cut it into cubes, marinade it in soy sauce, ginger, garlic (whatever) for as long as possible (at least a couple hours) and then just work it into a simple stirfry. I think it's more traditional to lightly cook it, but I like it better cooked longer, with a bit of crisp around the edges.

 

[lwlynch]

I only have used the tofu to make my fav. chinese soup. Hot and Sour soup. It was really good with it in it..
I heard that it picks up what ever flavor you use.. good luck.. let me know what you finally make.. I love new stuff...