Much like tempeh, I don’t have a lot of experience with another soy product: tofu! I’ve only had it a few times from a restaurant or Whole Foods, so this was actually my first time preparing it at home. I’ve heard the importance of pressing it (removing as much water as possible) before using it in a recipe, so I made sure to press it for about 4-6 hours in a strainer lined with a paper towel and a plate with a heavy bottle on top to apply pressure and a bowl to catch the water underneath. Despite pressing it for a long time, it was still quite soft and watery, even though it was (organic) extra firm tofu. I went with it anyway and sliced it into 7 pieces, then spread Hick Lickin’ Good BBQ sauce all over it and let it marinate in the fridge for about 4 hours.
I decided to grill it instead of baking it, so I put it on some nonstick foil before putting it on the grill. It turned out pretty well, though I’m not sure about the texture…
On the side: grilled yukon gold potatoes topped with Fage Total 0% plain Greek strained yogurt, Heinz no salt added ketchup, and no salt added mustard; string beans sprinkled with parmesan cheese
The tofu texture was like a combination of cheese and eggs. Being I haven’t had too much experience with it, I’m not sure if this is the texture it’s supposed to be. It tasted pretty good, and even Dustin managed to eat all of his. He said it’s “not bad,” but I think he was just being nice because I don’t believe he’d add a block of tofu to the shopping cart anytime soon, LOL. So: Did I achieve the right texture or should I be striving for something else? All advice would be appreciated! 
I’d also love any tried-and-true recipes or seasoning suggestions for this spongy foodstuff. 
Aunt Flo rolled into town last night, such a joyous occasion!! 
lol — I already celebrated with 3 cookies for breakfast. 
It’s going to be one of those days, but I’m going to try to keep busy and try not to overdo it when we go shopping later today. I might even go for a leisurely walk around the neighborhood, but not a strenuous hike like the last time. I think I’m still recovering emotionally from that, LOL. I think some vitamin D will benefit me greatly. 
Be back later!
{ 9 comments }
Twitter: operagirlcooks
August 19, 2010 at 11:57 AM
Hi Jenn! I don’t think there is any “right” or “wrong” texture with tofu — it’s all about making what you like! I press mine before cooking, too, sometimes all day long for a really firm texture.
I made Agedashi Tofu earlier this week, and the method involves dredging rectangles of tofu in cornstarch, then pan-frying them on both sides for a REALLY crispy outside. You can cook tofu this way and serve it with whatever condiments you like!
I always have better luck baking mine, as opposed to grilling it– it gives it a much chewier texture!
I guess it depends on the method of pressing the tofu- I usually put mine between two tupperwares and put a heavy book or board game on top. After just 30 minutes I usually have pressed out an entire cup of water on the extra firm tofu.
I like tofu any which way, though! pressed, straight out of the container, baked, fried…whatever!
Also a good way to eat tofu is to press it, then freeze it. Take it out of the freezer a day before you’re going to use it, and it’s so good that way! It becomes dense and chewy.
Avery at lovevegiesandyoga.com has some fantastic tofu recipes!
I like baking tofu, but honestly haven’t tried grilling it. Sounds tasty though! I have some tofu in the fridge I was going to make with BBQ sauce too! The key is definitely to press it! Tastes a MILLION times better!!
I haven’t grilled tofu, but when I use it in stir-frys, I always toss it in corn starch – it gets a nice crispy outside, while staying tender on the inside.
Question for you – I bought a domain name: http://www.mybizzykitchen.com, but for the life of me, I cannot figure out how to switch it from biz319.wordpress.com – any clue??
Twitter: foodcookfun
August 19, 2010 at 6:30 PM
I haven’t cooked a lot of tofu but I’m a big fan of Tofu “egg” salad. I usually use Silken firm Tofu for this. Just chop up the whole block of tofu until it’s small bits like you would egg salad. Add chopped pickles (or pickle relish if you like), some onion chopped fine (green onions give it some color), Mayo (I use the fat free olive oil kind) and a splash of mustard. Stir. Let sit for a bit in the fridge to meld the flavors. Very tasty and the texture is about like egg salad would be. It’s also good with some olives added in. Or some crunchy veggies like cauliflower or celery.
I think I need to go make this right now…
Every time I cooked tofu, it turned out the same way, so I’m not sure. Looks yummy, though!
Aww, sorry about TTOM! Cookies for breaky isn’t the worst thing in the world. I had cake for breakfast today. =)
Your potatoes look really good! How long do you cook them/what temperature? Mine never look that crispy and delicious like yours!
I found that freezing and thawing the tofu allows you to get more liquid out. It gets a very firm texture when you do that. I miss tofu! I hope you enjoyed it. Have a great weekend.
I usually grill mine too…I wonder if baking is a better idea?
I don’t know how to describe the taste..? Squishy? LOL…yeah, probably not rid of ALL that moisture! Oh well. It ain’t chicken
I’ve tried tempeh once and it’s not bad! (sauteed in a frying pan ..which is technically frying right?)…but it’s expensive.
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