CONTINUING EDUCATION FOR MEN
A new two-year degree is being offered at Life University that many of you should be interested in: Becoming A Real Man. That's right, in just six trimesters, you, too, can be a real man -- as well as earn an AA degree (AA Real Men). Please take a moment to look over the program outline.
FIRST YEAR
Autumn Schedule:
MEN 101 - Combatting Stupidity
MEN 102 - You, Too, Can Do Housework
MEN 103 - PMS Learn When to Keep Your Mouth Shut
MEN 104 - We Do Not Want Sleazy Underthings for Christmas
Winter Schedule:
MEN 110 - Wonderful Laundry Techniques
MEN 111 - Understanding the Female Response to Getting in at 4am
MEN 112 - Parenting: It Doesn't End with Conception
EAT 100 - Get a Life, Learn to Cook
EAT 101 - Get a Life, Learn to Cook II
ECON 001A - What's Hers is Hers
Spring Schedule:
MEN 120 - How NOT to Act Like an Asshole When You're Wrong
MEN 121 - Understanding Your Incompetence
MEN 122 - YOU, the Weaker Sex
MEN 123 - Reasons to Give Flowers
SECOND YEAR
Autumn Schedule:
SEX 101 - You CAN Fall Asleep without It
SEX 102 - Morning Dilemma: If It's Awake, Take a Shower
MEN 201 - How to Stay Awake After Sex
MEN 202 - How to Put the Toilet Seat Down Elective (See electives Below)
Winter Schedule:
MEN 210 - The Remote Control: Overcoming Your Dependency
MEN 211 - How to Not Act Younger than Your Children
MEN 212 - You, Too, Can Be a Designated Driver
MEN 213 - Honest, You Don't Look Like Tom Cruise, Especially When Naked
MEN 230A - Her Birthdays and Anniversaries Are Important 1
Spring Schedule:
MEN 220 - Omitting f*ck from Your Vocabulary (Pass/Fail Only)
MEN 221 - Fluffing the Blanket After Farting Is Not Necessary
MEN 222 - Real Men Ask for Directions
MEN 223 - Thirty Minutes of Begging is NOT Considered Foreplay
MEN 230B - Her Birthdays and Anniversaries Are Important 2
Course Electives:
EAT 101 - Cooking with Tofu
EAT 102 - Utilization of Eating Utensils
EAT 103 - Burping and Belching Discreetly
MEN 231 - Mothers-in-Law
MEN 232 - Appear to Be Listening
MEN 233 - Just Say ';Yes, Dear';
ECON 001B - Cheaper to Keep Her (Must Pass ECON 001A)Ladies, What do you think about this education course for men?...lol..read?
i think they should teach this class to all male kindergardner,maybe they will have it together by the time we merry themLadies, What do you think about this education course for men?...lol..read?
I would tell my fiancee to go just for the laughs, lol....that's pretty funny! Excet the tofu-part, ugh.
PS - Oh my goodness...I missed the ';bodily function'; part - discreetly??? Wow...there are miracles in this world :)
cool, I think everyguy should sign up!
HAHA I LIKE THAT-which i will say yes there are somethat need this--ok alot.. But you ladies should read Proper care and feeding of husbands by dr laura--its a class you and the hubby can read and take-will solve all your problems--heha
Where do I sign up my husband, and are tutors available?!
Very funny.
Too funny!!!!! Sounds like a lot of men on Answers could use the full course!!
i needed a good laugh today and this sure gave me one. THANKS!!!!
Lol, I just e-mailed the curriculum to my fiance and told him I was enrolling him.
If only there really were degrees like that. But how many men do you know would actually pass all of these?
LMFAO~EVERY man needs this kind of training! Where's the sign up sheet?
i would send my husband. he has been a real *** lately maybe man school would work for him. i really love this idea!!!!!!!! lol!!!
sounds like a course in how to turn a man into a woman... thumbs down. men should be men, not wo-men.
i say where do i sign him up?!!!!!
OMG. This is SOOO funny and I JUST sent it to all the ladies at work. Thank you for this. It was just so so so funny!
i WOULD SURE LIKE TO HAVE A COPY OF THIS.IT IS REAL FUNNY.THANKS FOR SHARING IT.
Just one thing: How do you know how I look when I'm naked? And furthermore, how do you know how Tom Cruise looks when he's naked? Besides, I'm a nicer guy than he is. That should account for something...!
that was funny. i think all men need to do that course plus my ex hasband. angle eyes
Thursday, October 28, 2010
Help with this recipie?
i want to make this for my daughter:
http://www.annabelkarmel.com/recipes/bab鈥?/a>
it doesnt say if you need to cook the tofu or not. so do i cook it? if so, how is it supposed to be cooked?
thanksHelp with this recipie?
Do not cook the tofu... just puree it and make sure its the soft tofu. You can freeze it! Probably be a nice frozen treat for her in the summer too!!!Help with this recipie?
i am pretty sure that you cook tofu in the oven.
No, tofu does not need to be cooked.
In this recipe I believe the tofu does not require to be cooked - that way it is soft and easy to eat for your baby. Tofu can be eaten raw.
However, I cook the tofu for my daugher (since she was 12 months). Either I cut it into cubes, fry it both sides (nice and crispy) or put the cubes in an oven until brown.hair highlights
http://www.annabelkarmel.com/recipes/bab鈥?/a>
it doesnt say if you need to cook the tofu or not. so do i cook it? if so, how is it supposed to be cooked?
thanksHelp with this recipie?
Do not cook the tofu... just puree it and make sure its the soft tofu. You can freeze it! Probably be a nice frozen treat for her in the summer too!!!Help with this recipie?
i am pretty sure that you cook tofu in the oven.
No, tofu does not need to be cooked.
In this recipe I believe the tofu does not require to be cooked - that way it is soft and easy to eat for your baby. Tofu can be eaten raw.
However, I cook the tofu for my daugher (since she was 12 months). Either I cut it into cubes, fry it both sides (nice and crispy) or put the cubes in an oven until brown.
How do I fry tofu without getting lots of smoke in my kitchen?
I love frying up tofu with a little cooking oil, lemon juice, and hot sauce, but the problem is my kitchen gets ridiculously smokey for hours whenever I cook it. Any suggestions on how to avoid the smoke?How do I fry tofu without getting lots of smoke in my kitchen?
I pan fry tofu, more like a saute, on medium high heat with a couple tablespoons of canola oil in a non-stick pan. I've never had a problem with it smoking.
I'm not sure if you already cook like this, but I wait until the last minute to add any additional flavors, usually garlic and soy sauce. Maybe it's the lemon juice and hot sauce burning and smoking? Try waiting until the last 30 seconds or so to add your additions, maybe that will help.How do I fry tofu without getting lots of smoke in my kitchen?
Turn down the heat or use a different oil with a higher smoking point. Oil shouldn't make the room smokey when you cook with it. It's not healthy for you, and for some oils, it means it's close to the point where it will flash into a fire.
Are you draining the tofu well? If it has a lot of moisture (water) and you mix it with the hot oil, you will get smoke. Also, add the hot sauce at the end of cooking.
try turning down the heat a bit. You may be cooking it too fast. put it on on about a medium heat and turn it up as you cook. That happens to me all the time.
dont fry with the juice and hot sauce. The hot sauce has sugar that burns and smokes. Make a dip instead
It's best to use peanut oil when frying tofu, it doesn't smoke up the kitchen like most veggie oils do.
I pan fry tofu, more like a saute, on medium high heat with a couple tablespoons of canola oil in a non-stick pan. I've never had a problem with it smoking.
I'm not sure if you already cook like this, but I wait until the last minute to add any additional flavors, usually garlic and soy sauce. Maybe it's the lemon juice and hot sauce burning and smoking? Try waiting until the last 30 seconds or so to add your additions, maybe that will help.How do I fry tofu without getting lots of smoke in my kitchen?
Turn down the heat or use a different oil with a higher smoking point. Oil shouldn't make the room smokey when you cook with it. It's not healthy for you, and for some oils, it means it's close to the point where it will flash into a fire.
Are you draining the tofu well? If it has a lot of moisture (water) and you mix it with the hot oil, you will get smoke. Also, add the hot sauce at the end of cooking.
try turning down the heat a bit. You may be cooking it too fast. put it on on about a medium heat and turn it up as you cook. That happens to me all the time.
dont fry with the juice and hot sauce. The hot sauce has sugar that burns and smokes. Make a dip instead
It's best to use peanut oil when frying tofu, it doesn't smoke up the kitchen like most veggie oils do.
Tofu???????????????????????
I ahve tofu and I have batter for it. But everytime I make it I burn it and it tastes bland. Lol, what are some good pairings with tofu?How do you cook it? And Is their anything I can add to the batter that will make it better?Tofu???????????????????????
Hey Taylor!,
So many ways to cook tofu to make it delicious!
Here's one recipe that I love:
General Tao's Tofu over Rice
Ingredients:
* 1 box of firm tofu
* egg substitute for 1 egg
* 3/4 cup cornstarch
* vegetable oil for frying
* 3 chopped green onions
* 1 Tablespoon minced ginger
* 1 Tablespoon minced garlic
* 2/3 cup vegetable stock
* 2 Tablespoons soy sauce
* 4 Tablespoons sugar
* red pepper to taste
* 1 Tablespoon sherry (optional)
* 1 Tablespoon white vinegar
* steamed broccoli
Cooking Directions:
1. Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.
2. Heat oil in pan and fry tofu pieces until golden. Drain oil.
3. Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
4. Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 MinutesTofu???????????????????????
It's so good grilled.
http://www.epicurious.com/tools/searchre…
my personal fave is tofu teriyaki
you can buy the sauce at walmart its called ';kikkoman teriyaki baste and glaze';. add bit of honey to your glaze and pour it over your
pan fried tofu.
ialso add snap peas to the dish to add crunch and color !
enjoy :}
i just slice and fry mine in butter, slowly in a heavy saute pan. then when it is golden brown, i add a bit of garlic powder and some soy sauce. it is yummy that way. you can also add snow peas to this recipe along with sliced sweet onions.
whats w/ the batter? you dont need batter for tofu. just chop it up into pieces and cook it. you can find recipes on google.
http://www.tofu-recipe.com/
Hey Taylor!,
So many ways to cook tofu to make it delicious!
Here's one recipe that I love:
General Tao's Tofu over Rice
Ingredients:
* 1 box of firm tofu
* egg substitute for 1 egg
* 3/4 cup cornstarch
* vegetable oil for frying
* 3 chopped green onions
* 1 Tablespoon minced ginger
* 1 Tablespoon minced garlic
* 2/3 cup vegetable stock
* 2 Tablespoons soy sauce
* 4 Tablespoons sugar
* red pepper to taste
* 1 Tablespoon sherry (optional)
* 1 Tablespoon white vinegar
* steamed broccoli
Cooking Directions:
1. Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn’t necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn’t clump up at the bottom of the bowl.
2. Heat oil in pan and fry tofu pieces until golden. Drain oil.
3. Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
4. Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 MinutesTofu???????????????????????
It's so good grilled.
http://www.epicurious.com/tools/searchre…
my personal fave is tofu teriyaki
you can buy the sauce at walmart its called ';kikkoman teriyaki baste and glaze';. add bit of honey to your glaze and pour it over your
pan fried tofu.
ialso add snap peas to the dish to add crunch and color !
enjoy :}
i just slice and fry mine in butter, slowly in a heavy saute pan. then when it is golden brown, i add a bit of garlic powder and some soy sauce. it is yummy that way. you can also add snow peas to this recipe along with sliced sweet onions.
whats w/ the batter? you dont need batter for tofu. just chop it up into pieces and cook it. you can find recipes on google.
http://www.tofu-recipe.com/
I have 2 blocks of tofu-how do I cook it?
I don't mind tofu at all but I am pretty clueless when it comes to cooking so have no idea what to do with it.
I'm a vegetarian (not vegan) and I try to go easy on the carbs.
Does anyone have any simple recipes? I know stir fry is one.
Thanks!I have 2 blocks of tofu-how do I cook it?
Before cooking, be sure to drain the tofu first. If you don鈥檛 remove excess water, it won鈥檛 brown properly for a stir-fry, and cannot absorb marinade.
Laying the following in this order: plate, paper towels, tofu, paper towels, plate, heavy object. I use a 29oz can of pumpkin for about 15-20 min, which works with extra-firm tofu. However, if you鈥檙e using firm tofu, be sure to use lighter cans with a longer draining time so the tofu does not lose it shape.
Now that that's out of the way, here are a couple of my favorite tofu recipes, from eatingwell.com
TOFU PARMIGIANA (...you didn't mention what type of vegetarian you are)
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil
PREPARATION
Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes.
Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top.
Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.
TOFU WITH PEANUT-GINGER SAUCE
4 servings, generous 3/4 cup each
Active Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS
SAUCE
5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar, (see Ingredient note) or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced
TOFU %26amp; VEGETABLES
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach, (6 ounces)
1 1/2 cups sliced mushrooms, (4 ounces)
4 scallions, sliced (1 cup)
PREPARATION
To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.I have 2 blocks of tofu-how do I cook it?
try going on http://en.wikipedia.org/wiki/Tofu
i saw a recipe there 1nce.
Cut it into 1/2 inch cubes. Fry the cubes in 1/4 inch of oil in a pan, turning to brown both sides, until you get a nice golden brown. Drain the oil, and put the tofu on a plate with paper towels to drain the excess oil. Toss the fried cubes into a stir fry with lots of veggies, add spices and soy sauce. If you want, you can throw some brown rice into the stir fry, but you said you are going easy on the carbs.
i dnt kno what appeals to ur taste buds but heres a couple recipes i like.
Simple Tofu and Vegetable Stir-Fry with Ginger
Ingredients:
* 3/4 cup soy sauce
* 1/2 cup lemon juice
* 1 tbsp fresh ginger, grated or minced
* 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
* 2 tbsp vegetable or olive oil
* 1/2 cauliflower, chopped
* 1 bunch broccoli, chopped
* 2 carrots, sliced
* 1 onion, chopped
* 1 bell pepper, any color, sliced
* 1 cup snow peas
* 1 cup mushrooms, sliced (any kind)
* 3 green onions (scallions), sliced
* rice, pre-cooked
Preparation:
In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Add the rice and cook just until heated through and well mixed.
or
brown-rice-tofu-pesto-bake recipe
Ingredients
4 cups cooked brown rice
1 pound Mori-Nu low fat tofu - divided 1/2 for pesto, 1/2 sliced
2 tomatoes, sliced lengthwise
2 teaspoons fresh garlic
1/2 cup fresh basil
2 tablespoons pine nuts (or walnuts)
2 cups fresh spinach leaves, washed and dried
1 tablespoon honey
1 splash of tabasco sauce
1 teaspoon salt (or to taste)
1/2 cup bread crumbs
2 tablespoons chopped parsley
Method
Step 1. Make pesto sauce. In a blender, combine 1/2 the tofu, garlic,
basil, pine nuts, honey. tabasco and salt. Puree and add 1-2 tablespoons
water to thin.
Step 2. Assemble and bake. Lightly spray an 8-inch baking dish with
vegetable spray. Arrange following ingredients in layers: 1/3 of the rice,
1/3 sliced tomatoes,
1/3 sliced tofu, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more
times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes
in a preheated
375 degree oven. Uncover and bake 5 more minutes or until bread crumbs are
lightly toasted.
Yield: Serves 6
or
grilled-tofu recipe
1/2 cup liquid honey
1/4 cup soy sauce
4-5 cloves garlic (chopped)
Mix together to make a marinate.
1 package firm tofu
Cut tofu into cubes and marinate in sauce overnight if time allows.
Grill on bbq or in oven.
You can also prepare these tofu squares in a non stick fry pan.
or
Greek Tofu Salad
Ingredients:
* 1 lb firm tofu
* 1/3 cup olive oil
* 1/3 cup wine vinegar
* 1 tablespoon basil
* 1/2 tsp black pepper
* 1 tsp oregano
* 1 tsp salt
* 2 small tomatoes
* 1 cucumber
* 1/4 red onion
* 1 cup black olives
Directions:
1. Cut 1 block tofu into small chunks the size of dice. Press the chunks gently with towels or cloths to absorb any excess water. Steam raw tofu for 5 minutes to kill food pathogens if you're not going to bake it
2. Whisk remaining ingredients together in a bowl
3. Pour this marinade over the tofu and let sit for at least an hour, or up to overnight
4. Meanwhile, chop veggies, stir them into the tofu mixture and toss. Or bake the tofu as below
5. SV Suggestion: Or fry the marinated tofu in a little oil), and slice into strips before adding to the salad
6. Optional: For Greek Tofu Bake, cut the tofu into thin slabs instead of cubes. Prepare the marinade as directed above. Lay the slabs on a baking tray, cover with marinade, and bake at 350掳 for 25 minutes, flipping once. Cut into strips and serve over salad or in whole wheat tortillas
7. Serve on top of a bed of fresh spinach leaves or other greens
or
Jamaican Jerk Tofu
Ingredients
* 1 pkg firm regular tofu
* 3 tablespoons whole Jamacian allspice
* 3 cloves garlic
* 1-3 habanero peppers (sctoch bonnet peppers), preference
* 4 escallions (green onion)
* 1/2 cup lemon juice
* 1/2 vinager
* 1/2 cup soyasauce
* 1/2 small white onion
* 4 sprigs fresh thyme
Directions:
Jerk Seasoning:
Crush whole allspice. In a blender mix all ingredients.
Cut tofu as desired. With spoon spreed jerk seasoning over
tofu. Do not touch seasoning, the peppers will burn you
skin.
Best if marinated over night. Cook as desired. On BBQ
grill, in the oven or stove top. Add salt to taste.
or
Head of the Class Tofu Scramble
Ingredients
* 1/4 of a block firm silken tofu
* 1/2 of a carrot
* 1/4 of a white large onion
* garlic powder
* paprika
* Italian seasoning
* non-stick cooking spray
* salt 'n pepper
Directions:
Grate the carrot and the onion. Spray a
skillet with spray. Place veggies in
the skillet and cook over low heat for
approximately 3 min. Cr
Cut the tofu into squares. Get a bowl, and place about a half a cup of flour and two tablespoons of garlic into it. Mix them together well, and then add the tofu cubes (try one at a time, or a few at a time). Coat the tofu well, and then get a pan of oil ready (canola is best, but olive works too). Put the tofu into the pan when you can put a pinch of flour in there and it fries immediately.
Get a sauce at the store (Orange Chicken Sauce is best, because it will make orange tofu instead of orange chicken!) or just make a stir-fry with seasonings and vegetables. Have fun!
It is really good fried in olive oil then melt some cheese with it. You can also make tofu fish sticks, but can't remember the recipe. You can prob find it on the web. I also like to put it in vegetable soups.
buy some soyrizzo and add tofu in it, its waaay better. also add some corn tomatoes, ya know.
ummm, you can make vegan mac and cheese
1 1/2 cups of plain soy milk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
Directions:
This is very simple and tastes amazing!
Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it.
Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not too crispy because that is gross.
Serves: a lot
Preparation time: about 8 min.
With BACON
I'm a vegetarian (not vegan) and I try to go easy on the carbs.
Does anyone have any simple recipes? I know stir fry is one.
Thanks!I have 2 blocks of tofu-how do I cook it?
Before cooking, be sure to drain the tofu first. If you don鈥檛 remove excess water, it won鈥檛 brown properly for a stir-fry, and cannot absorb marinade.
Laying the following in this order: plate, paper towels, tofu, paper towels, plate, heavy object. I use a 29oz can of pumpkin for about 15-20 min, which works with extra-firm tofu. However, if you鈥檙e using firm tofu, be sure to use lighter cans with a longer draining time so the tofu does not lose it shape.
Now that that's out of the way, here are a couple of my favorite tofu recipes, from eatingwell.com
TOFU PARMIGIANA (...you didn't mention what type of vegetarian you are)
4 servings
Active Time: 30 minutes
Total Time: 30 minutes
INGREDIENTS
1/4 cup plain dry breadcrumbs
1 teaspoon Italian seasoning
1 14-ounce package firm or extra-firm water-packed tofu, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 small onion, chopped
8 ounces white mushrooms, thinly sliced
1/4 cup grated Parmesan cheese
3/4 cup prepared marinara sauce, preferably low-sodium
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons chopped fresh basil
PREPARATION
Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into 4 steaks and pat dry. Sprinkle both sides of the tofu with garlic powder and salt and then dredge in the breadcrumb mixture.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes.
Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.
Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms and scatter mozzarella on top.
Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Sprinkle with basil and serve.
TOFU WITH PEANUT-GINGER SAUCE
4 servings, generous 3/4 cup each
Active Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS
SAUCE
5 tablespoons water
4 tablespoons smooth natural peanut butter
1 tablespoon rice vinegar, (see Ingredient note) or white vinegar
2 teaspoons reduced-sodium soy sauce
2 teaspoons honey
2 teaspoons minced ginger
2 cloves garlic, minced
TOFU %26amp; VEGETABLES
14 ounces extra-firm tofu, preferably water-packed
2 teaspoons extra-virgin olive oil
4 cups baby spinach, (6 ounces)
1 1/2 cups sliced mushrooms, (4 ounces)
4 scallions, sliced (1 cup)
PREPARATION
To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.I have 2 blocks of tofu-how do I cook it?
try going on http://en.wikipedia.org/wiki/Tofu
i saw a recipe there 1nce.
Cut it into 1/2 inch cubes. Fry the cubes in 1/4 inch of oil in a pan, turning to brown both sides, until you get a nice golden brown. Drain the oil, and put the tofu on a plate with paper towels to drain the excess oil. Toss the fried cubes into a stir fry with lots of veggies, add spices and soy sauce. If you want, you can throw some brown rice into the stir fry, but you said you are going easy on the carbs.
i dnt kno what appeals to ur taste buds but heres a couple recipes i like.
Simple Tofu and Vegetable Stir-Fry with Ginger
Ingredients:
* 3/4 cup soy sauce
* 1/2 cup lemon juice
* 1 tbsp fresh ginger, grated or minced
* 1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
* 2 tbsp vegetable or olive oil
* 1/2 cauliflower, chopped
* 1 bunch broccoli, chopped
* 2 carrots, sliced
* 1 onion, chopped
* 1 bell pepper, any color, sliced
* 1 cup snow peas
* 1 cup mushrooms, sliced (any kind)
* 3 green onions (scallions), sliced
* rice, pre-cooked
Preparation:
In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Add the rice and cook just until heated through and well mixed.
or
brown-rice-tofu-pesto-bake recipe
Ingredients
4 cups cooked brown rice
1 pound Mori-Nu low fat tofu - divided 1/2 for pesto, 1/2 sliced
2 tomatoes, sliced lengthwise
2 teaspoons fresh garlic
1/2 cup fresh basil
2 tablespoons pine nuts (or walnuts)
2 cups fresh spinach leaves, washed and dried
1 tablespoon honey
1 splash of tabasco sauce
1 teaspoon salt (or to taste)
1/2 cup bread crumbs
2 tablespoons chopped parsley
Method
Step 1. Make pesto sauce. In a blender, combine 1/2 the tofu, garlic,
basil, pine nuts, honey. tabasco and salt. Puree and add 1-2 tablespoons
water to thin.
Step 2. Assemble and bake. Lightly spray an 8-inch baking dish with
vegetable spray. Arrange following ingredients in layers: 1/3 of the rice,
1/3 sliced tomatoes,
1/3 sliced tofu, 1/3 spinach leaves, and 1/3 pesto sauce. Repeat 2 more
times. Sprinkle with bread crumbs and parsley. Bake covered for 20 minutes
in a preheated
375 degree oven. Uncover and bake 5 more minutes or until bread crumbs are
lightly toasted.
Yield: Serves 6
or
grilled-tofu recipe
1/2 cup liquid honey
1/4 cup soy sauce
4-5 cloves garlic (chopped)
Mix together to make a marinate.
1 package firm tofu
Cut tofu into cubes and marinate in sauce overnight if time allows.
Grill on bbq or in oven.
You can also prepare these tofu squares in a non stick fry pan.
or
Greek Tofu Salad
Ingredients:
* 1 lb firm tofu
* 1/3 cup olive oil
* 1/3 cup wine vinegar
* 1 tablespoon basil
* 1/2 tsp black pepper
* 1 tsp oregano
* 1 tsp salt
* 2 small tomatoes
* 1 cucumber
* 1/4 red onion
* 1 cup black olives
Directions:
1. Cut 1 block tofu into small chunks the size of dice. Press the chunks gently with towels or cloths to absorb any excess water. Steam raw tofu for 5 minutes to kill food pathogens if you're not going to bake it
2. Whisk remaining ingredients together in a bowl
3. Pour this marinade over the tofu and let sit for at least an hour, or up to overnight
4. Meanwhile, chop veggies, stir them into the tofu mixture and toss. Or bake the tofu as below
5. SV Suggestion: Or fry the marinated tofu in a little oil), and slice into strips before adding to the salad
6. Optional: For Greek Tofu Bake, cut the tofu into thin slabs instead of cubes. Prepare the marinade as directed above. Lay the slabs on a baking tray, cover with marinade, and bake at 350掳 for 25 minutes, flipping once. Cut into strips and serve over salad or in whole wheat tortillas
7. Serve on top of a bed of fresh spinach leaves or other greens
or
Jamaican Jerk Tofu
Ingredients
* 1 pkg firm regular tofu
* 3 tablespoons whole Jamacian allspice
* 3 cloves garlic
* 1-3 habanero peppers (sctoch bonnet peppers), preference
* 4 escallions (green onion)
* 1/2 cup lemon juice
* 1/2 vinager
* 1/2 cup soyasauce
* 1/2 small white onion
* 4 sprigs fresh thyme
Directions:
Jerk Seasoning:
Crush whole allspice. In a blender mix all ingredients.
Cut tofu as desired. With spoon spreed jerk seasoning over
tofu. Do not touch seasoning, the peppers will burn you
skin.
Best if marinated over night. Cook as desired. On BBQ
grill, in the oven or stove top. Add salt to taste.
or
Head of the Class Tofu Scramble
Ingredients
* 1/4 of a block firm silken tofu
* 1/2 of a carrot
* 1/4 of a white large onion
* garlic powder
* paprika
* Italian seasoning
* non-stick cooking spray
* salt 'n pepper
Directions:
Grate the carrot and the onion. Spray a
skillet with spray. Place veggies in
the skillet and cook over low heat for
approximately 3 min. Cr
Cut the tofu into squares. Get a bowl, and place about a half a cup of flour and two tablespoons of garlic into it. Mix them together well, and then add the tofu cubes (try one at a time, or a few at a time). Coat the tofu well, and then get a pan of oil ready (canola is best, but olive works too). Put the tofu into the pan when you can put a pinch of flour in there and it fries immediately.
Get a sauce at the store (Orange Chicken Sauce is best, because it will make orange tofu instead of orange chicken!) or just make a stir-fry with seasonings and vegetables. Have fun!
It is really good fried in olive oil then melt some cheese with it. You can also make tofu fish sticks, but can't remember the recipe. You can prob find it on the web. I also like to put it in vegetable soups.
buy some soyrizzo and add tofu in it, its waaay better. also add some corn tomatoes, ya know.
ummm, you can make vegan mac and cheese
1 1/2 cups of plain soy milk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil
1 1/2 lbs of pasta of your choice preferably macaroni
a relatively large baking pan (like a brownie pan)
Directions:
This is very simple and tastes amazing!
Pre-heat oven to 350 degrees Fahrenheit.
Boil water in a big pot for the pasta.
All of the ingredients sans pasta can easily go in a blender liquid and powdered this is by far the easiest way and the only was I do it.
Once pasta is cooked drain I and put it in the baking pan pour the cheese sauce over the pasta.
Bake until the top of the pasta looks slightly browned and crispy about 15 minutes but not too crispy because that is gross.
Serves: a lot
Preparation time: about 8 min.
With BACON
What are some good things to do with tofu?
I became vegetarian about 3 months ago and was wondering how I can make tofu. I tried cooking it before and it came out really bland and stuff, so was wondering if anyone had a good recipe? Thank you!What are some good things to do with tofu?
Do you freeze your tofu? It gives it a really chewy texture. You also want to press as much moisture out as possible before cooking it. Check my profile for tofu tips.
www.vegweb.com has some pretty good recipes. My fave is a Lemon Tofu with Capers. I change the cooking instructions slightly to not put in any of the veggies until the very end so they're crunchier.What are some good things to do with tofu?
There's something called analog meats/tofu.
They are made from vegetable matter to resemble whatever meat you are looking for; ground beef, chicken, etc.
The ground beef kind makes good burritos and hamburgers.
tofu has virtually no taste, it tastes like the seasoning that you put in it. you can make it into a veggie burger by adding spices or fry it and season it or a stir fry.
onions
peppers
mushrooms
peanuts
cashews
squach
corn
bamboo shoots
water chestnuts
shredded carrotts
snap peas
garlic
ginger
soy sauce
some other type of sauce such as sesame ginger or terryaki
tofu
grill the onion and tofu with a little bit of oil and then add the other veggies. you can also marrinate the tofu overnight and it will have a great flavor, just prepare the sauce with the tofu, either way it tastes great, LOL! good luck! :D
Eat it plain and put hot sauce on it. I used to eat that, but got tired of it, but at the time it was good. Powdered cayenne red pepper is also good with hot sauce on it.
Ingredients:
One packet tofu
One potato
One pack enoki mushroom
( how much ingredients you put dosen't matter as long as the propotion is balanced)
Method:
Cut up potato into thin slices, break enoki mushroom into 3 parts
pour oil into frying pan
add salt
cook potato until half cooked
put in enoki mushroom
immediately put in tofu
add light soysauce
then add water
fry until every thing is edible
I hope this helps
fry it and more
1 1/2 c. semi-sweet chocolate chips
2 (12oz) packages firm tofu (silk kind- not refrigerated)
1 c sugar
2 tsp instant coffee
4 egg yolks
4 tbsp brandy or coffee liquor (optional)
Melt chocolate, and cool it. Blend other ingredients (food processor or blender), add cooled but still melted chocolate and blend again. Freeze in ice cream machine.
If you haven't already you need to pick up a couple vegetarian cookbooks. Tofu will take on any flavor you soak it in as long as you press all most all the water out of it beforehand.
Nothing. You should be very careful with consuming soy on a frequent basis. Soy contains a protein that acts as estrogen, and is similar to taking birth control pills.
You might like carrots and tofu:
Take some wholesome carrots and grate them. Put the wholesome, grated, carrots on a block of tofu. Season to taste with soy sauce. Enjoy in moderation.
You might like carrots and tofu:
Take some wholesome carrots and grate them. Put the wholesome, grated, carrots on a block of tofu. Season to taste with soy sauce. Enjoy in moderation.
Do you freeze your tofu? It gives it a really chewy texture. You also want to press as much moisture out as possible before cooking it. Check my profile for tofu tips.
www.vegweb.com has some pretty good recipes. My fave is a Lemon Tofu with Capers. I change the cooking instructions slightly to not put in any of the veggies until the very end so they're crunchier.What are some good things to do with tofu?
There's something called analog meats/tofu.
They are made from vegetable matter to resemble whatever meat you are looking for; ground beef, chicken, etc.
The ground beef kind makes good burritos and hamburgers.
tofu has virtually no taste, it tastes like the seasoning that you put in it. you can make it into a veggie burger by adding spices or fry it and season it or a stir fry.
onions
peppers
mushrooms
peanuts
cashews
squach
corn
bamboo shoots
water chestnuts
shredded carrotts
snap peas
garlic
ginger
soy sauce
some other type of sauce such as sesame ginger or terryaki
tofu
grill the onion and tofu with a little bit of oil and then add the other veggies. you can also marrinate the tofu overnight and it will have a great flavor, just prepare the sauce with the tofu, either way it tastes great, LOL! good luck! :D
Eat it plain and put hot sauce on it. I used to eat that, but got tired of it, but at the time it was good. Powdered cayenne red pepper is also good with hot sauce on it.
Ingredients:
One packet tofu
One potato
One pack enoki mushroom
( how much ingredients you put dosen't matter as long as the propotion is balanced)
Method:
Cut up potato into thin slices, break enoki mushroom into 3 parts
pour oil into frying pan
add salt
cook potato until half cooked
put in enoki mushroom
immediately put in tofu
add light soysauce
then add water
fry until every thing is edible
I hope this helps
fry it and more
1 1/2 c. semi-sweet chocolate chips
2 (12oz) packages firm tofu (silk kind- not refrigerated)
1 c sugar
2 tsp instant coffee
4 egg yolks
4 tbsp brandy or coffee liquor (optional)
Melt chocolate, and cool it. Blend other ingredients (food processor or blender), add cooled but still melted chocolate and blend again. Freeze in ice cream machine.
If you haven't already you need to pick up a couple vegetarian cookbooks. Tofu will take on any flavor you soak it in as long as you press all most all the water out of it beforehand.
Nothing. You should be very careful with consuming soy on a frequent basis. Soy contains a protein that acts as estrogen, and is similar to taking birth control pills.
You might like carrots and tofu:
Take some wholesome carrots and grate them. Put the wholesome, grated, carrots on a block of tofu. Season to taste with soy sauce. Enjoy in moderation.
You might like carrots and tofu:
Take some wholesome carrots and grate them. Put the wholesome, grated, carrots on a block of tofu. Season to taste with soy sauce. Enjoy in moderation.
What to do with tofu?!!!?
so i was gonna go get some tofu and cook it or whatnot but my mom said it comes in a big block. that kinda freaked me out so now im living off of rabbit food basically. how am i supposed to cook it without being grossed? ahahahaha any suggestions are MUCHO APRECIATED!!!!! thanks! xoxoxoxoWhat to do with tofu?!!!?
Tofu is pretty easy to handle. All you do is drain it: Take it out of the package and put it on a paper towel/plate and tilt it for a few hours. That takes all the moisture out of the tofu so that it isn't squishy. I personally love to eat tofu that is simmered in indian simmer sauces (which you can find at a whole foods store or a trader joes). I know its gross and weird, but once you start cooking with it, you'll be hooked! Tofu takes on the flavor of the sauce that you put on there so the possibilities are endless...
Good luck and happy tofu cooking!What to do with tofu?!!!?
Personally, I LOVE to cook tofu with cury sauce and maybe some rice. Spicy things makes tofu taste much better.
You can do so much with Tofu! It has a bland flavor so it will take on the flavor of anything you cook with it. It goes great in curries, you can sub it for meat in almost anything.
Here is a site with some recipes
http://www.savvyvegetarian.com/vegetaria鈥?/a>
http://www.foodnetwork.com/search/delega鈥?/a>
hope this helps.
I get tofu in ablock, and it taste fine. I eat it with soy sauce, and have eaten it fried. Its kinda gross fried except it taste good with soy sauce.
LOLL
i went thru a vegitarian stage myself. but then i gave in and ate me a big ol' CHEZBURGERR!!!
AMYWAY. i stir-fry it in a pan, and throw other things in as i go [spices, veggies, beef substitue, ect.)
also alright in sald, with a lil friut,
The best cooked tofu I've ever had was fried in oil. It is great with an Asian marinade. For that you'll want the stiffer kind of tofu. But my favorite thing I've done with tofu is to put it in a smoothie. Get the softer kind and you can put it in the blender with yogurt, milk, some fruit and some ice. You'll never even notice it is there, but you'll be getting the nutrients. My favorite fruits in smoothies are bananas, berries of all kinds, peaches and pineapple. Yum!
If you're going vegetarian, don't forget the option of beans and nuts for protein, they are good for you too.
well paneer is liek tofu but its like cheese u should look it up and see if ur not allergic to any ingredients, and when i eat paneer i excercise its pretty fatty lol
uhh first off..you're saying it's gross, do you plan on eating it?
oh well, anyways.
to start: peel open the seal in the sink so no liquid gets anywhere and drain it.
second: flop it over onto a place/flat surface, or cut two corners of it all the way to the bottom and slide it out. take a knife (doesn't really need to be sharp) and cut it into desired size. It isn't that gross if you think about it. cause you can just think of it as...jello. now i doubt anyone thinks jello's gross, or pudding.
and third: cook it as desired, if you like it pan fried in oil, do that. you should experiment a little with what you think would taste good together.
hope it helps! tofu's good c:
Today was actually my first time cooking tofu...
I got that ';tofu block';
but it up into little pieces and put it in a frying pan on the stove then I added a marinade to it and some soy sauce..
the thing is, you can flavor tofu any way that you want, just let the tofu cook in it for a little while.
its really easy.
Eat it! =)
Drain it well.
I always marinade tofu before using it, to give it more flavor. My basic marinade for tofu is veggie broth, soy sauce, and garlic powder.
I prefer tofu in stir fry and soups. So I'll drain the tofu again after marinading it, and throw it in a pan with hot olive oil. Cook until it begins turning a gold color. Now you can either add veggies for a stir fry, or put the tofu in a soup.
Thai Tofu Salad
3 Tbsp. oil
1/2 pkg. firm tofu, diced
2 Tbsp. soy sauce
1/4 cup diced red onion
1/4 cup diced bell pepper
1/4 cup diced button mushrooms
1 clove garlic, minced
1 tsp. Sriracha
1 Tbsp. chopped basil
2 cups chopped lettuce
Shredded carrots, for garnish
鈥lace a medium saut茅 pan or wok over high heat and add 2 tablespoons of the oil. Add the tofu and stir-fry until golden brown, about 15 minutes. Add 1/2 tablespoon of soy sauce, stir, and then remove from the heat and set aside.
鈥dd the remaining oil to a clean pan over medium heat. Add the onion and peppers and cook for about 3 minutes, then add the mushrooms and garlic and cook for an additional minute. Add the remaining soy sauce and the Sriracha sauce, stir, and cook until reduced.
鈥nce reduced, stir in the chopped basil and remove the pan from the heat.
鈥lace half of the tofu and half of the vegetable mixture over 1 cup of lettuce, then garnish with shredded carrots.
OMG you should definitely try General Tao's tofu, Yum!
http://vegetable-recipes.net/2008/11/14/general-taos-tofu/
Beats the chinese takeaway!
First thing's first: there is no reason you should live off ';rabbit food.'; It's people like you that end up giving veg*nism a bad name because you don't know how to eat properly. If you never, ever touched tofu in your life, that doesn't mean you can't eat a variety of vegetables, fruits, nuts, grains, and legumes. What about making bean, rice, corn, red pepper, and green chili burritos? What's wrong with pasta primevera? There's no reason you should subsist off of lettuce and rice. Tofu is another ingredient, it should not be the backbone of your diet for protein and bulk.
That said, tofu just needs to be sliced or cubed and you can add it to anything. Commonly, it's used in Asian dishes, so look through some of those, like miso soup or various stir fry dishes. You can also sautee it and add it to salads or burritos. If you're going to cook with it, get the extra firm tofu, wrap it in a few paper towels, then place it in the sink and place something heavy on top (like a pan with an unopened can in it) to help squeeze out excess moisture. You can let it sit for 30 minutes to 2 hours to do this.
If you're going to make smoothies or use it in recipes like pumpkin pie, you want to get silken or soft tofu, which blends into a creamy pudding.
Tofu is pretty easy to handle. All you do is drain it: Take it out of the package and put it on a paper towel/plate and tilt it for a few hours. That takes all the moisture out of the tofu so that it isn't squishy. I personally love to eat tofu that is simmered in indian simmer sauces (which you can find at a whole foods store or a trader joes). I know its gross and weird, but once you start cooking with it, you'll be hooked! Tofu takes on the flavor of the sauce that you put on there so the possibilities are endless...
Good luck and happy tofu cooking!What to do with tofu?!!!?
Personally, I LOVE to cook tofu with cury sauce and maybe some rice. Spicy things makes tofu taste much better.
You can do so much with Tofu! It has a bland flavor so it will take on the flavor of anything you cook with it. It goes great in curries, you can sub it for meat in almost anything.
Here is a site with some recipes
http://www.savvyvegetarian.com/vegetaria鈥?/a>
http://www.foodnetwork.com/search/delega鈥?/a>
hope this helps.
I get tofu in ablock, and it taste fine. I eat it with soy sauce, and have eaten it fried. Its kinda gross fried except it taste good with soy sauce.
LOLL
i went thru a vegitarian stage myself. but then i gave in and ate me a big ol' CHEZBURGERR!!!
AMYWAY. i stir-fry it in a pan, and throw other things in as i go [spices, veggies, beef substitue, ect.)
also alright in sald, with a lil friut,
The best cooked tofu I've ever had was fried in oil. It is great with an Asian marinade. For that you'll want the stiffer kind of tofu. But my favorite thing I've done with tofu is to put it in a smoothie. Get the softer kind and you can put it in the blender with yogurt, milk, some fruit and some ice. You'll never even notice it is there, but you'll be getting the nutrients. My favorite fruits in smoothies are bananas, berries of all kinds, peaches and pineapple. Yum!
If you're going vegetarian, don't forget the option of beans and nuts for protein, they are good for you too.
well paneer is liek tofu but its like cheese u should look it up and see if ur not allergic to any ingredients, and when i eat paneer i excercise its pretty fatty lol
uhh first off..you're saying it's gross, do you plan on eating it?
oh well, anyways.
to start: peel open the seal in the sink so no liquid gets anywhere and drain it.
second: flop it over onto a place/flat surface, or cut two corners of it all the way to the bottom and slide it out. take a knife (doesn't really need to be sharp) and cut it into desired size. It isn't that gross if you think about it. cause you can just think of it as...jello. now i doubt anyone thinks jello's gross, or pudding.
and third: cook it as desired, if you like it pan fried in oil, do that. you should experiment a little with what you think would taste good together.
hope it helps! tofu's good c:
Today was actually my first time cooking tofu...
I got that ';tofu block';
but it up into little pieces and put it in a frying pan on the stove then I added a marinade to it and some soy sauce..
the thing is, you can flavor tofu any way that you want, just let the tofu cook in it for a little while.
its really easy.
Eat it! =)
Drain it well.
I always marinade tofu before using it, to give it more flavor. My basic marinade for tofu is veggie broth, soy sauce, and garlic powder.
I prefer tofu in stir fry and soups. So I'll drain the tofu again after marinading it, and throw it in a pan with hot olive oil. Cook until it begins turning a gold color. Now you can either add veggies for a stir fry, or put the tofu in a soup.
Thai Tofu Salad
3 Tbsp. oil
1/2 pkg. firm tofu, diced
2 Tbsp. soy sauce
1/4 cup diced red onion
1/4 cup diced bell pepper
1/4 cup diced button mushrooms
1 clove garlic, minced
1 tsp. Sriracha
1 Tbsp. chopped basil
2 cups chopped lettuce
Shredded carrots, for garnish
鈥lace a medium saut茅 pan or wok over high heat and add 2 tablespoons of the oil. Add the tofu and stir-fry until golden brown, about 15 minutes. Add 1/2 tablespoon of soy sauce, stir, and then remove from the heat and set aside.
鈥dd the remaining oil to a clean pan over medium heat. Add the onion and peppers and cook for about 3 minutes, then add the mushrooms and garlic and cook for an additional minute. Add the remaining soy sauce and the Sriracha sauce, stir, and cook until reduced.
鈥nce reduced, stir in the chopped basil and remove the pan from the heat.
鈥lace half of the tofu and half of the vegetable mixture over 1 cup of lettuce, then garnish with shredded carrots.
OMG you should definitely try General Tao's tofu, Yum!
http://vegetable-recipes.net/2008/11/14/general-taos-tofu/
Beats the chinese takeaway!
First thing's first: there is no reason you should live off ';rabbit food.'; It's people like you that end up giving veg*nism a bad name because you don't know how to eat properly. If you never, ever touched tofu in your life, that doesn't mean you can't eat a variety of vegetables, fruits, nuts, grains, and legumes. What about making bean, rice, corn, red pepper, and green chili burritos? What's wrong with pasta primevera? There's no reason you should subsist off of lettuce and rice. Tofu is another ingredient, it should not be the backbone of your diet for protein and bulk.
That said, tofu just needs to be sliced or cubed and you can add it to anything. Commonly, it's used in Asian dishes, so look through some of those, like miso soup or various stir fry dishes. You can also sautee it and add it to salads or burritos. If you're going to cook with it, get the extra firm tofu, wrap it in a few paper towels, then place it in the sink and place something heavy on top (like a pan with an unopened can in it) to help squeeze out excess moisture. You can let it sit for 30 minutes to 2 hours to do this.
If you're going to make smoothies or use it in recipes like pumpkin pie, you want to get silken or soft tofu, which blends into a creamy pudding.
Tofu: DVD on how to cook with it and use it as spreads?
I like tofu as it is sauted at Noodles and Company and I like it Miso soup. I also like soft tofu prepare like a delicious buttery spread. However, I have no idea how to make it delicious. I'm a visual learner and would like to see it prepared in a variety of ways. What are some good DVDs on preparing tofu dishes?Tofu: DVD on how to cook with it and use it as spreads?
Hi, Here is a video called ';You Won't Believe It's Tofu';
http://www.amazon.com/You-Wont-Believe-I鈥?/a>
This second vido is from people who made an awesome veg cook book; it is also filled with tips.
:)
http://www.amazon.com/Vegetarian-Cooking鈥?/a>
Hi, Here is a video called ';You Won't Believe It's Tofu';
http://www.amazon.com/You-Wont-Believe-I鈥?/a>
This second vido is from people who made an awesome veg cook book; it is also filled with tips.
:)
http://www.amazon.com/Vegetarian-Cooking鈥?/a>
How do you cook pre flavored/baked tofu?
so I bought this tofu from trader joe's. it is pre baked with a teriyaki flavor. and i'm not sure how to cook it on the stove... like do I still need to use oil? do i just cut it up and put it in a pan without anything else? I'm sorta new to this because my dad usually makes it for me.How do you cook pre flavored/baked tofu?
The only time I've used anything like that was a herb flavoured tofu, which I just cooked completely normally in a stirfry and it made the mushrooms also taste like the herbs... If there is a lot of teriyaki sauce, as in it's actually dripping off of it, then you can probably use a lot less oil, but I would still use some.
Personally, I would put it in the pan and see what happens. If it looks like it's not going to cook properly, then I would add oil. But I don't mind experimenting. Perhaps you could ask your dad's opinion, if he's more familiar with cooking it?
The only time I've used anything like that was a herb flavoured tofu, which I just cooked completely normally in a stirfry and it made the mushrooms also taste like the herbs... If there is a lot of teriyaki sauce, as in it's actually dripping off of it, then you can probably use a lot less oil, but I would still use some.
Personally, I would put it in the pan and see what happens. If it looks like it's not going to cook properly, then I would add oil. But I don't mind experimenting. Perhaps you could ask your dad's opinion, if he's more familiar with cooking it?
What is tofu, and how do cook with it?
I wanted to go vegetarian, and i'm looking for meat alternatives. I have been hearing about tofu.What is tofu, and how do cook with it?
Tofu is made from soya beans and water.
It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades.
It's very versitile, so there are many different recipies you can make using it.
This site has some, to get you started:
http://www.savvyvegetarian.com/vegetarian-recipes/tofu-recipes.phpWhat is tofu, and how do cook with it?
is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks.There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.
Types of tofu
Firm tofu - Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.
Soft tofu - Soft tofu is more suited for recipes in which tofu needs to be blended.
Silken tofu - Silken tofu has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed as such with some soy sauce.
Benefits of tofu
Rich in Nutrients - Tofu is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. As opposed to soya milk, tofu contains a lot of calcium. This calcium originates from the coagulant (nigari). When making tofu, the soy proteins are precipitated with calcium, providing tofu with a ready source of calcium. Calcium in tofu contributes to the prevention of osteoporosis.
Easy to digest - An additional benefit of tofu is that it is extremely easy to digest. This is because the soybean’s fiber is removed during the manufacturing process.
Reduce cholesterol - As most other soyfoods, tofu reduces heart disease by lowering the level of the ';bad'; LDL cholesterol, and as the result maintaining the level of ';good'; HDL cholesterol.
Rich in isoflavones - Tofu is rich in isoflavones. When making tofu, the soy isoflavones, genistein and daidzein, remain bound to the soy protein. Firm tofu contains about 35 mg isoflavones per 100g. Isoflavones will reduce the risk of osteoporosis, a disease associated with reduced bone density and increased bone fractures. Isoflavones will also lower rates of breast cancer and prostate cancer, and reduce menopausal symptoms including mood swings and hot flushes.
I made this yummy dish the other day and tonight we will have the
leftovers. I used tofu with reduced fat and served it over rice. The
nutritional info comes from the magazine and I assume that it uses regular
tofu.
* Exported from MasterCook *
Barbecued Tofu And Vegetables
Recipe By : Vegetarian Times Magazine, December 1999, page 22
Serving Size : 4 Preparation Time :0:00
Categories : 30 Minutes Main Dishes, Vegetarian
Soyfoods Vegetables
Today's Menu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound firm or extra-firm tofu
2 medium green or red bell peppers
OR 1 of each cut into wide strips
2 medium carrots
thinly sliced on diagonal
1 medium zucchini -- thinly sliced
1 medium onion
halved and thinly sliced w/rings separated
3/4 cup barbecue sauce -- up to 1
4 SERVINGS DAIRY-FREE
A good-quality prepared barbecue sauce makes this dish both easy and
delicious. Even the tofu-phobic will clamor for seconds.
MEAL PLAN: While entree is baking, combine 2 pounds red potatoes,
quartered, and 2 tablespoons water in microwave-proof dish. Cover;
microwave on HIGH 8 to 10 minutes; drain. Round out this meal with a salad.
Preheat oven to 425F. Lightly oil large baking dish and line with foil.
Drain tofu and cut into 1/2-inch-thick slices. Blot thoroughly between
clean kitchen towels or several layers of paper towels. Cut slices into
strips or dice.
In large bowl, combine tofu with remaining ingredients; stir gently until
blended. Transfer mixture to prepared pan.
Bake 10 minutes; stir gently, then continue to bake until mixture is heated
through, about 15 minutes. Serve hot.
PER SERVING: 153 CALORIES; 8G PROTEIN; 5G TOTAL FAT; (0G SAT. FAT) 20G
CARBOHYDRATE; 0MG CHOLESTEROL; 439MG SODIUM; 4G FIBER
Tofu is a soybean based meat alternative. you can cook it any way you would cook meat (except the grill). I like using extra firm or firm and cooking it with bubbling terryakki sauce and veggies in a non-stick skillet pan
hello, it's great that you want to go vegetarian.
here are recipes using tofu, including home-made meat alternatives..
http://www.nutritionmd.org/recipes/advan…
go here for a searchable recipe database
http://www.nutritionmd.org/recipes/index…
processed meat alternatives (US) include
';Boca’s veggie burgers, faux chicken patties, and “beef” crumbles; Morningstar Farms’ faux chicken and steak strips; Gardenburger’s breakfast “sausage” and “riblets”; Lightlife’s “smart dogs” and “bacon”; and Yves’ and Turtle Island Foods’ faux ham and turkey deli slices';
(from http://www.petaliterature.com/VEG297.pdf…
processed meat alternatives (UK) include
Burgers
? Goodlife ? Vegetarian’s Choice ? FRY’s ? Wicken Fen ? Dragonfly ? Direct Foods (burgamix –
for making your own) ? supermarket own
Sausages
? FRY’s ? Realeat ? Linda McCartney ? Cauldron ? Wicken Fen ? Biona ? Veggie Master ? Redwood Foods ? Taifun ? Direct Foods (Sosmix – for making your own)
Nuggets
? FRY’s ? Veggie Master
Mince
? Realeat ? FRY’s ? Redwood Foods
Other
? Linda McCartney deep country pies; sausage rolls ? FRY’s schnitzels; cutlets ? Veggie Master chicken-free chunks; fish-free steaks; poultry-free breast ? Redwood Foods fake meat slices (Cheatin’ ham/chicken/sausage/pepperoni/turkey/bee… fake fish (fishless fingers, salmon-style paté,
veggie tuna, scampi-style pieces); schnitzels
(from http://www.animalaid.org.uk/images/pdf/b…
here's a recipe for veggie meat you can make at home
http://vegandad.blogspot.com/2008/06/veg…
hope that helps.
Tofu is soybean curd. It is a very versatile food, and as you see, comes in many varieties.
I have tips in my profile on how to cook with tofu, and you can check www.vegweb.com for recipes.
Tofu is made from soya beans and water.
It is high in protein and calcium and well known for its ability to absorb new flavors through spices and marinades.
It's very versitile, so there are many different recipies you can make using it.
This site has some, to get you started:
http://www.savvyvegetarian.com/vegetarian-recipes/tofu-recipes.phpWhat is tofu, and how do cook with it?
is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks.There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.
Types of tofu
Firm tofu - Firm tofu is dense and can be cubed and stir-fried, grilled, scrambled, pickled, smoked, baked, barbecued or served in soups. Firm tofu is higher in protein, fats and calcium than other types of tofu.
Soft tofu - Soft tofu is more suited for recipes in which tofu needs to be blended.
Silken tofu - Silken tofu has a creamy structure and is also used in blended dishes. In Japan, silken tofu is consumed as such with some soy sauce.
Benefits of tofu
Rich in Nutrients - Tofu is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. As opposed to soya milk, tofu contains a lot of calcium. This calcium originates from the coagulant (nigari). When making tofu, the soy proteins are precipitated with calcium, providing tofu with a ready source of calcium. Calcium in tofu contributes to the prevention of osteoporosis.
Easy to digest - An additional benefit of tofu is that it is extremely easy to digest. This is because the soybean’s fiber is removed during the manufacturing process.
Reduce cholesterol - As most other soyfoods, tofu reduces heart disease by lowering the level of the ';bad'; LDL cholesterol, and as the result maintaining the level of ';good'; HDL cholesterol.
Rich in isoflavones - Tofu is rich in isoflavones. When making tofu, the soy isoflavones, genistein and daidzein, remain bound to the soy protein. Firm tofu contains about 35 mg isoflavones per 100g. Isoflavones will reduce the risk of osteoporosis, a disease associated with reduced bone density and increased bone fractures. Isoflavones will also lower rates of breast cancer and prostate cancer, and reduce menopausal symptoms including mood swings and hot flushes.
I made this yummy dish the other day and tonight we will have the
leftovers. I used tofu with reduced fat and served it over rice. The
nutritional info comes from the magazine and I assume that it uses regular
tofu.
* Exported from MasterCook *
Barbecued Tofu And Vegetables
Recipe By : Vegetarian Times Magazine, December 1999, page 22
Serving Size : 4 Preparation Time :0:00
Categories : 30 Minutes Main Dishes, Vegetarian
Soyfoods Vegetables
Today's Menu
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound firm or extra-firm tofu
2 medium green or red bell peppers
OR 1 of each cut into wide strips
2 medium carrots
thinly sliced on diagonal
1 medium zucchini -- thinly sliced
1 medium onion
halved and thinly sliced w/rings separated
3/4 cup barbecue sauce -- up to 1
4 SERVINGS DAIRY-FREE
A good-quality prepared barbecue sauce makes this dish both easy and
delicious. Even the tofu-phobic will clamor for seconds.
MEAL PLAN: While entree is baking, combine 2 pounds red potatoes,
quartered, and 2 tablespoons water in microwave-proof dish. Cover;
microwave on HIGH 8 to 10 minutes; drain. Round out this meal with a salad.
Preheat oven to 425F. Lightly oil large baking dish and line with foil.
Drain tofu and cut into 1/2-inch-thick slices. Blot thoroughly between
clean kitchen towels or several layers of paper towels. Cut slices into
strips or dice.
In large bowl, combine tofu with remaining ingredients; stir gently until
blended. Transfer mixture to prepared pan.
Bake 10 minutes; stir gently, then continue to bake until mixture is heated
through, about 15 minutes. Serve hot.
PER SERVING: 153 CALORIES; 8G PROTEIN; 5G TOTAL FAT; (0G SAT. FAT) 20G
CARBOHYDRATE; 0MG CHOLESTEROL; 439MG SODIUM; 4G FIBER
Tofu is a soybean based meat alternative. you can cook it any way you would cook meat (except the grill). I like using extra firm or firm and cooking it with bubbling terryakki sauce and veggies in a non-stick skillet pan
hello, it's great that you want to go vegetarian.
here are recipes using tofu, including home-made meat alternatives..
http://www.nutritionmd.org/recipes/advan…
go here for a searchable recipe database
http://www.nutritionmd.org/recipes/index…
processed meat alternatives (US) include
';Boca’s veggie burgers, faux chicken patties, and “beef” crumbles; Morningstar Farms’ faux chicken and steak strips; Gardenburger’s breakfast “sausage” and “riblets”; Lightlife’s “smart dogs” and “bacon”; and Yves’ and Turtle Island Foods’ faux ham and turkey deli slices';
(from http://www.petaliterature.com/VEG297.pdf…
processed meat alternatives (UK) include
Burgers
? Goodlife ? Vegetarian’s Choice ? FRY’s ? Wicken Fen ? Dragonfly ? Direct Foods (burgamix –
for making your own) ? supermarket own
Sausages
? FRY’s ? Realeat ? Linda McCartney ? Cauldron ? Wicken Fen ? Biona ? Veggie Master ? Redwood Foods ? Taifun ? Direct Foods (Sosmix – for making your own)
Nuggets
? FRY’s ? Veggie Master
Mince
? Realeat ? FRY’s ? Redwood Foods
Other
? Linda McCartney deep country pies; sausage rolls ? FRY’s schnitzels; cutlets ? Veggie Master chicken-free chunks; fish-free steaks; poultry-free breast ? Redwood Foods fake meat slices (Cheatin’ ham/chicken/sausage/pepperoni/turkey/bee… fake fish (fishless fingers, salmon-style paté,
veggie tuna, scampi-style pieces); schnitzels
(from http://www.animalaid.org.uk/images/pdf/b…
here's a recipe for veggie meat you can make at home
http://vegandad.blogspot.com/2008/06/veg…
hope that helps.
Tofu is soybean curd. It is a very versatile food, and as you see, comes in many varieties.
I have tips in my profile on how to cook with tofu, and you can check www.vegweb.com for recipes.
Tofu how to cook it cuz i have no idea?
I wanna cook it but
i have no idea how
and I wanna know if
I can seaon it with adobo??
and what can i eat it withTofu how to cook it cuz i have no idea?
You can stir fry it and add to asian noodles, fried rice or any dish.
Here are a bunch of video recipes that use tofu.:
http://www.youtube.com/results?search_qu鈥?/a>Tofu how to cook it cuz i have no idea?
You can season it with anything and eat it with just about anything. My favorite way to make it is to cut it into cubes and stir fry it with veggies and teriyaki sauce.
pan fry small cubes in a skillet with a teeny bit of olive oil until brown on each side. I'm sure that adobo would be yummy on it. I also like to dip mine in a ginger dressing
you can also mix it in a blender, with some dill, plain yogurt (or sour cream) and ranch seasoning and make an awesome dip!
Throw the tofu in the garbage and go get some real food.
you know i never work with tofu but it picks up any flavor you add to it also its a good replacement for meat try going on www.foodnetwork.com and go under recipes i hope that you are able to find something there and good luck
SAUTEED SPICY TOFU
1 8oz pkg super firm tofu, drained
2 cloves garlic, minced
1 shallot, minced
1 green onion, chopped
2 large Chinese cabbage leaves
1 tablespoon olive oil
1 egg
1 1/2 teaspoons ham soup base
1/4 teaspoon Ortega meat taco seasoning
Saute drained tofu cubes with green onion and shallot in olive oil over high heat, adding garlic after 4 minutes. Add thinly sliced shreds of chinese cabbage; stir fry until wilted. Add ham soup base and stir quickly and thoroughly until all cubes are well coated. Stir in 1/2 cup water and 1 teaspoon Wondra flour to thicken. When water begins to be absorbed, quickly stir in 1 egg; cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.
Sprinkle with Taco seasoning, if desired, and serve.
Note: Different quick-cooking greens may be substituted for the Chinese cabbage.
HOPE THIS HELPS YA! ;)
i have no idea how
and I wanna know if
I can seaon it with adobo??
and what can i eat it withTofu how to cook it cuz i have no idea?
You can stir fry it and add to asian noodles, fried rice or any dish.
Here are a bunch of video recipes that use tofu.:
http://www.youtube.com/results?search_qu鈥?/a>Tofu how to cook it cuz i have no idea?
You can season it with anything and eat it with just about anything. My favorite way to make it is to cut it into cubes and stir fry it with veggies and teriyaki sauce.
pan fry small cubes in a skillet with a teeny bit of olive oil until brown on each side. I'm sure that adobo would be yummy on it. I also like to dip mine in a ginger dressing
you can also mix it in a blender, with some dill, plain yogurt (or sour cream) and ranch seasoning and make an awesome dip!
Throw the tofu in the garbage and go get some real food.
you know i never work with tofu but it picks up any flavor you add to it also its a good replacement for meat try going on www.foodnetwork.com and go under recipes i hope that you are able to find something there and good luck
SAUTEED SPICY TOFU
1 8oz pkg super firm tofu, drained
2 cloves garlic, minced
1 shallot, minced
1 green onion, chopped
2 large Chinese cabbage leaves
1 tablespoon olive oil
1 egg
1 1/2 teaspoons ham soup base
1/4 teaspoon Ortega meat taco seasoning
Saute drained tofu cubes with green onion and shallot in olive oil over high heat, adding garlic after 4 minutes. Add thinly sliced shreds of chinese cabbage; stir fry until wilted. Add ham soup base and stir quickly and thoroughly until all cubes are well coated. Stir in 1/2 cup water and 1 teaspoon Wondra flour to thicken. When water begins to be absorbed, quickly stir in 1 egg; cook over low heat for about 1 minute or until egg is no longer liquid and has coated the cubes.
Sprinkle with Taco seasoning, if desired, and serve.
Note: Different quick-cooking greens may be substituted for the Chinese cabbage.
HOPE THIS HELPS YA! ;)
Problem encountered while cooking with tofu?
i decided to finnaly give tofu a try...
i but some marinated if with Bulzamic(or what ever the word is)Viniger and put it back in the fridge for two+ hours.
(i was using extra firm btw)
so then i take out a pan- put it on the stove and throw some sliced carrots and pepper on it to fry for 3 min, then grab my merinated tofu and throw it on the pan, and i fry it for a good 15 minutes- so at this point its looking really good, nice and flavored..
as soon as i chew the first cube of tofu- it had almost no taste (maybe even a bit sour) like the outside was all flavored but the inside remained the same... i didn;t really like the taste of it
so... what did i do wrong,
is it supposed to taste like this??
how do i get it to taste goooooooood??Problem encountered while cooking with tofu?
Have you tasted straight balsamic vinegar? It's really rather tart!!
You should slice, drain and press your tofu before your marinate it. Marinate it overnight if you can. Soy sauce based marinades tend to soak up very well.
Heat oil in a frying pan and brown the tofu on both sides, then remove it and cook your veggies, then put the tofu back into the pan, and add the extra marinade and stir fry for a minute or two to let the flavors combine. If it seems too liquidy, dissolve a tbsp of cornstarch in a tbsp of cold water, then add it and stir it around to thicken the sauce.
You could also try slicing, draining, and pressing your tofu, then freezing it for 24 hrs, then letting it thaw, press it again and it will soak up marinade like a sponge! It also gets much more chewy that way.Problem encountered while cooking with tofu?
Balsamic vinegar or an Italian salad dressing would be a great choice to marinate tofu for a salad. The smaller you cut the pieces and the longer you marinate them the more flavor you get. I prefer a soy and garlic or teriyaki marinade for stir fry. I also roll mine in cornstarch before frying tofu in oil after marinating it. It takes more than a few minutes as you brown each side but you get a crunchy flavorful exterior and a creamy interior which is a nice contrast. Then add the tofu to your stir fried veggie mixture over rice or by itself.
I have had this problem before also.
But it depends on the firmness of tofu, and on your tofu brand! That could make all the difference. Try Firm, and marinating it- and maybe a different brand. Some taste yuckier than others.
I'm not a big fan of Nasyoa-
I would go to a thai rest. and see if they have anything tofu on the menu
order it.. so you don't loose hope
You can get it to taste wonderful. Keep trying
Did you add salt?
Marinating tofu is a myth. I don't know why it's still in all the books. It simply does not work because tofu cannot soak up any of the marinade. You just can flavor the surface but the inner will remain neutral just like you experienced. Tofu tastes like tofu, which is neutral.
If you want it to get some other taste, there are only two ways:
1. Make thin slices (5 mm ) soak them in a spoonful of soy sauce. 1 minute is enough, the soy sauce should simply be on all surfaces. Do not use sweet soy sauce. Fry the slices immediately in a pan or boiling oil until they get roasted from both sides. The taste will be a bit like fried egg (roasted protein). However, the slightly sour taste will always remain.
2. Mince the tofu together with a bit of salt and oil plus seasonings according to your taste. Some fresh herbs will also do fine. The mixture can be used as it is or fried in form of tiny balls which should be coated beforehand.
Hope this helps.
i read somewhere that it's best to squeeze out as much of the liquid you bought the tofu in out of it, it should then soak up the marinade better. not sure about marinating in balsamic vinegar only, though...it is just a nice tasting vinegar. try combining with other spices, or use soy sauce. you can taste your marinade before putting it on the tofu...if it's not nice by itself, the tofu is not gonna make it any better :)
Did you press your tofu? Pressing your tofu gets as much water out so your tofu can soak up more of the marinade. I also freeze mine to change the texture.
?girl myspace
i but some marinated if with Bulzamic(or what ever the word is)Viniger and put it back in the fridge for two+ hours.
(i was using extra firm btw)
so then i take out a pan- put it on the stove and throw some sliced carrots and pepper on it to fry for 3 min, then grab my merinated tofu and throw it on the pan, and i fry it for a good 15 minutes- so at this point its looking really good, nice and flavored..
as soon as i chew the first cube of tofu- it had almost no taste (maybe even a bit sour) like the outside was all flavored but the inside remained the same... i didn;t really like the taste of it
so... what did i do wrong,
is it supposed to taste like this??
how do i get it to taste goooooooood??Problem encountered while cooking with tofu?
Have you tasted straight balsamic vinegar? It's really rather tart!!
You should slice, drain and press your tofu before your marinate it. Marinate it overnight if you can. Soy sauce based marinades tend to soak up very well.
Heat oil in a frying pan and brown the tofu on both sides, then remove it and cook your veggies, then put the tofu back into the pan, and add the extra marinade and stir fry for a minute or two to let the flavors combine. If it seems too liquidy, dissolve a tbsp of cornstarch in a tbsp of cold water, then add it and stir it around to thicken the sauce.
You could also try slicing, draining, and pressing your tofu, then freezing it for 24 hrs, then letting it thaw, press it again and it will soak up marinade like a sponge! It also gets much more chewy that way.Problem encountered while cooking with tofu?
Balsamic vinegar or an Italian salad dressing would be a great choice to marinate tofu for a salad. The smaller you cut the pieces and the longer you marinate them the more flavor you get. I prefer a soy and garlic or teriyaki marinade for stir fry. I also roll mine in cornstarch before frying tofu in oil after marinating it. It takes more than a few minutes as you brown each side but you get a crunchy flavorful exterior and a creamy interior which is a nice contrast. Then add the tofu to your stir fried veggie mixture over rice or by itself.
I have had this problem before also.
But it depends on the firmness of tofu, and on your tofu brand! That could make all the difference. Try Firm, and marinating it- and maybe a different brand. Some taste yuckier than others.
I'm not a big fan of Nasyoa-
I would go to a thai rest. and see if they have anything tofu on the menu
order it.. so you don't loose hope
You can get it to taste wonderful. Keep trying
Did you add salt?
Marinating tofu is a myth. I don't know why it's still in all the books. It simply does not work because tofu cannot soak up any of the marinade. You just can flavor the surface but the inner will remain neutral just like you experienced. Tofu tastes like tofu, which is neutral.
If you want it to get some other taste, there are only two ways:
1. Make thin slices (5 mm ) soak them in a spoonful of soy sauce. 1 minute is enough, the soy sauce should simply be on all surfaces. Do not use sweet soy sauce. Fry the slices immediately in a pan or boiling oil until they get roasted from both sides. The taste will be a bit like fried egg (roasted protein). However, the slightly sour taste will always remain.
2. Mince the tofu together with a bit of salt and oil plus seasonings according to your taste. Some fresh herbs will also do fine. The mixture can be used as it is or fried in form of tiny balls which should be coated beforehand.
Hope this helps.
i read somewhere that it's best to squeeze out as much of the liquid you bought the tofu in out of it, it should then soak up the marinade better. not sure about marinating in balsamic vinegar only, though...it is just a nice tasting vinegar. try combining with other spices, or use soy sauce. you can taste your marinade before putting it on the tofu...if it's not nice by itself, the tofu is not gonna make it any better :)
Did you press your tofu? Pressing your tofu gets as much water out so your tofu can soak up more of the marinade. I also freeze mine to change the texture.
?
Cooking with Tofu? Ideas?
I was wondering. Can somebody help me with tofu? I bought some today because I'm trying to stick more to my vegetarian diet, and I have no idea what to do with it. How do I go about cooking it? What is it good with? Thanks so much! :]Cooking with Tofu? Ideas?
The best thing I ever had involving tofu was scrambled tofu at a cafe. So I guess you'd just go about it like you would scrambling an egg. There was also cheese, mushrooms and spinach in the dish. It was great. Also I love to marinate, smoke or grill tofu and add it to a salad. Sometimes I slice it then and treat it like cheese on toast but mum reckons that's weird so maybe that's a bad suggestion :P OOH AND tofu and zucchini burger patties.Cooking with Tofu? Ideas?
Just google cooking with tofu...there are lots of great recipes!
CHOCOLATE TOFU CHEESECAKE
1 prebaked graham cracker crust
2 lbs. tofu
2 c. sugar, divided
6 (1 oz.) sq. semi-sweet chocolate
2 tsp. vanilla
1 tsp. almond extract
Pinch of salt
1/2 c. more sugar
Have crust ready. Drain tofu between 2 towels with a breadboard weight on top for about 20 minutes. Blend the drained tofu, 1/2 pound at a time, until smooth and creamy. With each 1/2 pound in the blender add 1/2 cup sugar. Pour all the blended tofu and sugar into a bowl.
Preheat oven to 350 degrees. Melt chocolate in a double boiler and add to the blended tofu mixture. Mix together well along with remaining ingredients. Pour this mixture into the prebaked crust, then bake for about 40 minutes. When chilled, top with fresh fruit.
______________________________________鈥?br>
Or maybe,
MARINATED TOFU
3/4 c. Tamari
3/4 c. water
2 to 3 tbsp. chopped fresh ginger
2 to 3 rounded tsp. chopped garlic (or to taste)
1 to 1 1/2 lbs. Tofu (firm)
Combine first four ingredients in a container that you can seal. Cube Tofu and add to marinade. Marinate a day or two (in the refrigerator), turning occasionally. Remove Tofu to a cookie sheet (I spray cookie sheet with Pam). Bake at 350 degrees for 10 minutes, turn Tofu and bake to desired browness.
Experiment with amount of garlic/ginger, size of cubes, browness, etc. You can reuse the marinade one or two times, but keep it refrigerated. (This marinade is good with chicken, too!)
You can find more recipes at cooks.com !
Look on AllRecipes.com
The best thing I ever had involving tofu was scrambled tofu at a cafe. So I guess you'd just go about it like you would scrambling an egg. There was also cheese, mushrooms and spinach in the dish. It was great. Also I love to marinate, smoke or grill tofu and add it to a salad. Sometimes I slice it then and treat it like cheese on toast but mum reckons that's weird so maybe that's a bad suggestion :P OOH AND tofu and zucchini burger patties.Cooking with Tofu? Ideas?
Just google cooking with tofu...there are lots of great recipes!
CHOCOLATE TOFU CHEESECAKE
1 prebaked graham cracker crust
2 lbs. tofu
2 c. sugar, divided
6 (1 oz.) sq. semi-sweet chocolate
2 tsp. vanilla
1 tsp. almond extract
Pinch of salt
1/2 c. more sugar
Have crust ready. Drain tofu between 2 towels with a breadboard weight on top for about 20 minutes. Blend the drained tofu, 1/2 pound at a time, until smooth and creamy. With each 1/2 pound in the blender add 1/2 cup sugar. Pour all the blended tofu and sugar into a bowl.
Preheat oven to 350 degrees. Melt chocolate in a double boiler and add to the blended tofu mixture. Mix together well along with remaining ingredients. Pour this mixture into the prebaked crust, then bake for about 40 minutes. When chilled, top with fresh fruit.
______________________________________鈥?br>
Or maybe,
MARINATED TOFU
3/4 c. Tamari
3/4 c. water
2 to 3 tbsp. chopped fresh ginger
2 to 3 rounded tsp. chopped garlic (or to taste)
1 to 1 1/2 lbs. Tofu (firm)
Combine first four ingredients in a container that you can seal. Cube Tofu and add to marinade. Marinate a day or two (in the refrigerator), turning occasionally. Remove Tofu to a cookie sheet (I spray cookie sheet with Pam). Bake at 350 degrees for 10 minutes, turn Tofu and bake to desired browness.
Experiment with amount of garlic/ginger, size of cubes, browness, etc. You can reuse the marinade one or two times, but keep it refrigerated. (This marinade is good with chicken, too!)
You can find more recipes at cooks.com !
Look on AllRecipes.com
Cooking with Firm Tofu?
I'm going into surgery soon and want to make my own meals and freeze them before I go in on next month. I love Tofu but don't know how to cook it let alone know any recopies! Can any of you Chefs out there help with something simple and added protein which I hear I need to speed recovery. Thanks.Cooking with Firm Tofu?
there is a fantastic tofu dish call spicy tofu from the Sichuan province in China,very easy to cook,but need some special sauce,we can get in supermarket here,but I don't think they are exported to your country,pityCooking with Firm Tofu?
You do with Tofu the same as you can do with Meat or Quorn. Try a casserole in the same way you would with meat except fry off the Tofu first until it is just brown (same as if you stir-fry it).
Hope you recover quickly.
Tofu and Spinach Vegetarian Lasagna (Oamc)
1/4 cup water
1/4 cup green peppers, diced
1/2 cup onions, diced
1 cup fresh mushrooms, chopped
3 garlic cloves, crushed
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 (16 ounce) can tomato sauce
1 (8 ounce) can tomato paste
3/4 cup water
Filling
1 lb medium firm tofu
2 bunches fresh spinach (or 10-oz. package frozen spinach)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sage
To prepare sauce, in large saucepan, combine 1/4 cup water, green pepper, onion and garlic.
Heat over medium-low heat and simmer until soft, stirring frequently.
Add mushrooms and cook for 2 minutes.
Stir in bay leaves, basil, oregano, tomato sauce, tomato paste and water.
Simmer for 15 minutes to combine flavours, then remove bay leaves.
To prepare filling, rinse fresh spinach in cold water.
Cut off thick stems.
Place in large stockpot.
Heat covered over high heat, stirring frequently until spinach is soft.
Drain spinach and squeeze out excess liquid and set aside.
Drain tofu slightly (don't squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Spoon blended tofu into mixing bowl. Add spinach, oregano, basil and oregano and mix well.
To assemble, spread 1 cup sauce over bottom of 9x13-inch pan.
Top with 1/3 of the uncooked noodles, then 1 more cup of sauce.
Spoon the tofu mixture by dollops over top of sauce.
Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture.
Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.
To serve: If frozen ahead, thaw completely. Preheat oven to 350掳F Bake covered for 40 minutes. Uncover lasagna and continue baking 15 more minutes. Let stand 10 minutes before serving. Cut into squares to serve.
Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)
(12 ounce) box jumbo pasta shells (about 32 shells)
2 (10 ounce) packages frozen chopped spinach, thawed and drained well
16 ounces firm tofu, drained well
16 ounces part-skim ricotta cheese
2 cups shredded parmesan cheese, split
1 small onion, chopped or 1 medium onion, chopped
3-4 garlic cloves, minced
3 eggs
3 teaspoons salt
fresh ground pepper
1 pinch ground nutmeg
1 (25 ounce) jar spaghetti sauce (or more if you love spaghetti sauce)
Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s%26amp;p and nutmeg.
Fill shells generously, about a heaping tablespoon each. You can modify as you go.
***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.
ooh, i LOVE tofu!! just slice up a block of it and stir fry/sautee it in sesame oil and soy sauce and some garlic. maybe add some aspargus, too. enjoy it with rice. so DELICIOUS!
Slice into pieces, add paprika, onions,peppers, vege stock,just the powder, parsley. mix with your hands, then sort of stir fry. Add tin tomatoes or have it just straight with wraps. rice, potatoes. lol
there is a fantastic tofu dish call spicy tofu from the Sichuan province in China,very easy to cook,but need some special sauce,we can get in supermarket here,but I don't think they are exported to your country,pityCooking with Firm Tofu?
You do with Tofu the same as you can do with Meat or Quorn. Try a casserole in the same way you would with meat except fry off the Tofu first until it is just brown (same as if you stir-fry it).
Hope you recover quickly.
Tofu and Spinach Vegetarian Lasagna (Oamc)
1/4 cup water
1/4 cup green peppers, diced
1/2 cup onions, diced
1 cup fresh mushrooms, chopped
3 garlic cloves, crushed
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 (16 ounce) can tomato sauce
1 (8 ounce) can tomato paste
3/4 cup water
Filling
1 lb medium firm tofu
2 bunches fresh spinach (or 10-oz. package frozen spinach)
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon sage
To prepare sauce, in large saucepan, combine 1/4 cup water, green pepper, onion and garlic.
Heat over medium-low heat and simmer until soft, stirring frequently.
Add mushrooms and cook for 2 minutes.
Stir in bay leaves, basil, oregano, tomato sauce, tomato paste and water.
Simmer for 15 minutes to combine flavours, then remove bay leaves.
To prepare filling, rinse fresh spinach in cold water.
Cut off thick stems.
Place in large stockpot.
Heat covered over high heat, stirring frequently until spinach is soft.
Drain spinach and squeeze out excess liquid and set aside.
Drain tofu slightly (don't squeeze out excess water). Place in blender container or food processor. Blend until smooth, stopping to scrape sides of container frequently. Spoon blended tofu into mixing bowl. Add spinach, oregano, basil and oregano and mix well.
To assemble, spread 1 cup sauce over bottom of 9x13-inch pan.
Top with 1/3 of the uncooked noodles, then 1 more cup of sauce.
Spoon the tofu mixture by dollops over top of sauce.
Add a second layer of noodles, followed by 1 cup sauce, and then spooning in the remaining tofu mixture.
Add a third layer of noodles, pressing down firmly all over the lasagna. Spoon the remaining sauce over noodles, making sure that the noodles are completely covered with sauce. If preparing to freeze for eating later: wrap, label and freeze.
To serve: If frozen ahead, thaw completely. Preheat oven to 350掳F Bake covered for 40 minutes. Uncover lasagna and continue baking 15 more minutes. Let stand 10 minutes before serving. Cut into squares to serve.
Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc)
(12 ounce) box jumbo pasta shells (about 32 shells)
2 (10 ounce) packages frozen chopped spinach, thawed and drained well
16 ounces firm tofu, drained well
16 ounces part-skim ricotta cheese
2 cups shredded parmesan cheese, split
1 small onion, chopped or 1 medium onion, chopped
3-4 garlic cloves, minced
3 eggs
3 teaspoons salt
fresh ground pepper
1 pinch ground nutmeg
1 (25 ounce) jar spaghetti sauce (or more if you love spaghetti sauce)
Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s%26amp;p and nutmeg.
Fill shells generously, about a heaping tablespoon each. You can modify as you go.
***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.
ooh, i LOVE tofu!! just slice up a block of it and stir fry/sautee it in sesame oil and soy sauce and some garlic. maybe add some aspargus, too. enjoy it with rice. so DELICIOUS!
Slice into pieces, add paprika, onions,peppers, vege stock,just the powder, parsley. mix with your hands, then sort of stir fry. Add tin tomatoes or have it just straight with wraps. rice, potatoes. lol
What are some good ways to cook with tempeh?
My mom recently brought some groceries to my appartment, including a package of tempeh.
I've been a vegetarian for about 5 years, and I've mastered the cooking of tofu, and although I love tempeh, I have yet to learn how to cook it.
Does anyone have some suggestions? I have limited resources at my apartment, but these are some of the spices, etc that I do have:
curry powder
garlic power
minced garlic
roasted red pepper
salt/pepper
lemon juice
Other than that, I have pasta/sauce, potatoes, tortillas, hummus, pita, red/green peppers, and other fairly basic foods.
Any help w/ how to prepare the tempeh, and how to serve it, would be awesome.What are some good ways to cook with tempeh?
I am a former chef and now a lacto-ovo vegetarian, and I use it like pressed tofu, the BLT idea is a good one, I make stir fry's, stewed dishes, Asian soups, chopped fine and sauteed with onions and made into a veggie sloppy joe, or chili.
With any kind of pressed protein, like tofu or seitan even quorn, it is pretty well open to anything, if your a life long veggie, then meat was never in your diet, but as a former meat eater I look at these products now as a meat replacement and how to work them into my older recipes.What are some good ways to cook with tempeh?
Make a Tempeh BLT.....
My husband uses it for fried rice. Make up some rice ahead of time and put it in the refridgerator. After it has cooled, heat up a pan and add some oil. Sautee veggies in the oil. We use onions and garlic and whatever else we have laying around. After the veggies are almost cooked through, crumble up the tempeh and add it to the veggies. Cook that for a few minutes, then add the rice to the mix. Something about the texture of the tempeh makes it perfect for this dish!
I always steam my tempeh. I have a rice cooker, and I throw the tempeh in the steamer part for up to 20 minutes. After that, you might fry it, or not. I usually don't. I read that steaming it, or braising it will remove some of the bitterness.
My favorite thing is to make it buffalo wing style with hot sauce. I also love putting BBQ sauce on it. Or you could crumble it up and use it as you would ground beef. You could also throw it in a stir fry.
It is really good for you, and I could use some new ways of cooking it, too. Great question!
good
I've been a vegetarian for about 5 years, and I've mastered the cooking of tofu, and although I love tempeh, I have yet to learn how to cook it.
Does anyone have some suggestions? I have limited resources at my apartment, but these are some of the spices, etc that I do have:
curry powder
garlic power
minced garlic
roasted red pepper
salt/pepper
lemon juice
Other than that, I have pasta/sauce, potatoes, tortillas, hummus, pita, red/green peppers, and other fairly basic foods.
Any help w/ how to prepare the tempeh, and how to serve it, would be awesome.What are some good ways to cook with tempeh?
I am a former chef and now a lacto-ovo vegetarian, and I use it like pressed tofu, the BLT idea is a good one, I make stir fry's, stewed dishes, Asian soups, chopped fine and sauteed with onions and made into a veggie sloppy joe, or chili.
With any kind of pressed protein, like tofu or seitan even quorn, it is pretty well open to anything, if your a life long veggie, then meat was never in your diet, but as a former meat eater I look at these products now as a meat replacement and how to work them into my older recipes.What are some good ways to cook with tempeh?
Make a Tempeh BLT.....
My husband uses it for fried rice. Make up some rice ahead of time and put it in the refridgerator. After it has cooled, heat up a pan and add some oil. Sautee veggies in the oil. We use onions and garlic and whatever else we have laying around. After the veggies are almost cooked through, crumble up the tempeh and add it to the veggies. Cook that for a few minutes, then add the rice to the mix. Something about the texture of the tempeh makes it perfect for this dish!
I always steam my tempeh. I have a rice cooker, and I throw the tempeh in the steamer part for up to 20 minutes. After that, you might fry it, or not. I usually don't. I read that steaming it, or braising it will remove some of the bitterness.
My favorite thing is to make it buffalo wing style with hot sauce. I also love putting BBQ sauce on it. Or you could crumble it up and use it as you would ground beef. You could also throw it in a stir fry.
It is really good for you, and I could use some new ways of cooking it, too. Great question!
good
Cooking with Tofu?
I bought tofu, but now what? I want to substitute tofu for chicken, but how do I know when it's done? How do I prepare it?Cooking with Tofu?
I bring you the VeggieTart way of avoiding mushy tofu syndrome:
1) Make sure you have the right tofu--do NOT get the tofu in the aseptic packages unless you are making a pudding or dressing. Get the water-packed stuff in the refrigerated section.
2) When you get home, cut open the package and drain out as much water as possible. Then wrap the container in a plastic bag and stick in the freezer for at least 24 hours. You can store your tofu for several months; I keep several packages in my freezer for use almost any time.
3) The day before you cook your food (say, before you go to bed the night before), take the tofu out and put in the fridge to defrost. You can leave in the fridge for up to a week, but it's best to use it sooner. And it's okay if you start with slightly frozen tofu.
4) Press your tofu. Remove the tofu from the packaging and GENTLY squeeze to remove excess water. Line a flat-bottomed colandar (or plate) with paper towels and put your tofu on top. Put more paper towels on top of the tofu and place a heavy item, such as a tetra pack of soy milk or soup, on top. Press for 30 minutes to an hour.
5) While the tofu is draining, do the rest of your prep.
6) Cook your tofu in the recipe you chose.
7) EAT!
Tofu doesn't change much, although it may get a little more golden or brown on the surface. You also don't risk illness if you've undercooked your tofu.Cooking with Tofu?
Check out the link...
Fry the tofu. Its good.
Unlike chicken, tofu doesn't really change that much when you cook it. It gets warm, it absorbs some flavour from whatever you're cooking it in, and it may get a little browned if you stirfry it, but it's not like chicken where it's raw and inedible until it gets to a certain point. If you're making a stirfry, just throw it in at about the time you'd put the carrots or broccoli or similar vegetable in.
Also, please note unless you got extra firm tofu, expect it to crumble and fall apart super easily.
firm tofu or extra firm is good to sub for meat. cut it up in little cubes and you can saute it in some oil with veggies like a stir fry. It doesn't take long to cook - because unlike chicken you don't have to cook the hell out of it to kill all the parasites or make sure it is not raw. All you have to do is cook it long enough for it to get hot. Season it to taste - salt, pepper, garlic, and/or soy sauce.
tofu is already cooked so you can already eat it straight from the package. if you want to add texture to your tofu, you can freeze it overnight then slice or cube it and the texture and look will change. it will look like a sponge. tofu can absorb any flavors that you add to it but its very delicate so better make the sauce first then add the tofu and stir it just to heat it through. or you can fry it first so it hold its shape.
tofu takes on what ever you are cooking
first you got to strain it wrap it in cheese cloth and in a strainer
its easy just add water
This video will give you a basic overview of tofu and how to use it:
http://video.about.com/vegetarian/Tofu.h鈥?/a>
Here's an easy tofu recipe similar to fried chicken that I like:
http://vegetarian.about.com/od/maindishe鈥?/a>
Buy some vegetarian oyster sauce. Cut your tofu in cubes and mix with the sauce.
you should do a tofu vegetable stirfry
I bring you the VeggieTart way of avoiding mushy tofu syndrome:
1) Make sure you have the right tofu--do NOT get the tofu in the aseptic packages unless you are making a pudding or dressing. Get the water-packed stuff in the refrigerated section.
2) When you get home, cut open the package and drain out as much water as possible. Then wrap the container in a plastic bag and stick in the freezer for at least 24 hours. You can store your tofu for several months; I keep several packages in my freezer for use almost any time.
3) The day before you cook your food (say, before you go to bed the night before), take the tofu out and put in the fridge to defrost. You can leave in the fridge for up to a week, but it's best to use it sooner. And it's okay if you start with slightly frozen tofu.
4) Press your tofu. Remove the tofu from the packaging and GENTLY squeeze to remove excess water. Line a flat-bottomed colandar (or plate) with paper towels and put your tofu on top. Put more paper towels on top of the tofu and place a heavy item, such as a tetra pack of soy milk or soup, on top. Press for 30 minutes to an hour.
5) While the tofu is draining, do the rest of your prep.
6) Cook your tofu in the recipe you chose.
7) EAT!
Tofu doesn't change much, although it may get a little more golden or brown on the surface. You also don't risk illness if you've undercooked your tofu.Cooking with Tofu?
Check out the link...
Fry the tofu. Its good.
Unlike chicken, tofu doesn't really change that much when you cook it. It gets warm, it absorbs some flavour from whatever you're cooking it in, and it may get a little browned if you stirfry it, but it's not like chicken where it's raw and inedible until it gets to a certain point. If you're making a stirfry, just throw it in at about the time you'd put the carrots or broccoli or similar vegetable in.
Also, please note unless you got extra firm tofu, expect it to crumble and fall apart super easily.
firm tofu or extra firm is good to sub for meat. cut it up in little cubes and you can saute it in some oil with veggies like a stir fry. It doesn't take long to cook - because unlike chicken you don't have to cook the hell out of it to kill all the parasites or make sure it is not raw. All you have to do is cook it long enough for it to get hot. Season it to taste - salt, pepper, garlic, and/or soy sauce.
tofu is already cooked so you can already eat it straight from the package. if you want to add texture to your tofu, you can freeze it overnight then slice or cube it and the texture and look will change. it will look like a sponge. tofu can absorb any flavors that you add to it but its very delicate so better make the sauce first then add the tofu and stir it just to heat it through. or you can fry it first so it hold its shape.
tofu takes on what ever you are cooking
first you got to strain it wrap it in cheese cloth and in a strainer
its easy just add water
This video will give you a basic overview of tofu and how to use it:
http://video.about.com/vegetarian/Tofu.h鈥?/a>
Here's an easy tofu recipe similar to fried chicken that I like:
http://vegetarian.about.com/od/maindishe鈥?/a>
Buy some vegetarian oyster sauce. Cut your tofu in cubes and mix with the sauce.
you should do a tofu vegetable stirfry
What do you do with Tofu, how do you cook it or like to eat it?
I'm a vegetarian, and I just bought a block of firm tofu. Do you have to cook it, if so how do you guys cook it or eat it? It didn't come with any cooking instructions- can you just eat it raw, if not, what do you make with it. Thanks.What do you do with Tofu, how do you cook it or like to eat it?
An easy way to dry out tofu for frying is to wrap it in clean tea towels on a plate, and leave it in the refrigerator for a day or two. It will be easier to handle for frying or grilling, or if you just prefer drier tofu.
You can slice the block like you would mozzarella cheese and make a Caprese salad by laying the slices on a plate with fresh tomato slices and basil leaves, drizzling with oil and a bit of kosher salt.
I have cubed firm tofu and made a faux egg salad with vegenaise,chopped dill, chopped onion, and a little turmeric powder for color, and seedless green grapes. Love this salad.
I also will put firm tofu in pieces in the food processor with grapeseed oil, fresh dill, dried cranberries, cayenne pepper and salt to taste for a great sandwich spread.
You will find when you blend tofu this way in the food processor, it creates a texture very similar to ricotta cheese. So flavor it how you like, and use it the same way! Make vegan lasangna by blending salt, pepper and garlic cloves softened in the microwave for 15 seconds, and layering the mixture with lasagna Noodles, tomato sauce, and defrosted frozen chopped spinach.
The silken versions of tofu are softer, and can be blended into smoothies with fruit, ice and agave nectar for sweetening.What do you do with Tofu, how do you cook it or like to eat it?
You can put it in stews, they suck the flavour and it tastes good that way.
You can also cut them into smaller rectangular prisms and lightly fry them in the frypan - they become chewy and crunchy on the outside and soft on the in. Have it with soy sauce. :)
i like to cut it into cubes, fry them in oil, on both sides, to brown them lightly, then toss them in with some veggies to make a stir fry. Serve over rice with soy sauce.
I've grilled mine with vegetables, although I can't get mine to taste like the tofu in restaurants. I have heard that first you need to squeeze the excess water from the tofu so it doesn't get soggy, or else it tastes absolutely disgusting. Then I think you need to let it sit on paper towels or a plate for a few hours to let the water absorb even more before grilling. Good luck. I hope it tastes good!
I wrap the block of tofu in 3 or 4 thickness of paper towel and squeeze out the liquid. Then, I cut it into small rectangles, toss it in a ziploc baggie with cornstarch, and then fry it in a little flavoured olive oil. You can flavour olive oil with garlic or your favourite herbs. Then, put a little sauce over the tofu - maybe honey garlic, honey mustard, soy sauce, whatever you have, add some veggies and serve over rice, noodles, or mashed potatoes. Enjoy!!
You can eat it raw if you like the taste. One of my dogs used to love raw tofu.
I used to do this:
put margerine in a pan, melt, add chopped onions. chop a bunch of chopped spring onions (scallions) and a bunch of parsley. chop similar amount of cherry tomatoes, add those. add the water from a packet of firm tofu. sprinkle salt and pepper over it. mash up the tofu with a fork, add to the pan, mix it all up. simmer for a while. near the end of cooking add a LOT of grated cheese - you can use vegan cheese. Mix it all together and simmer til its all melted. Serve on bread or toast. Garnish with a sprig of fresh parsley.
get the water out like others have said. brush on sweet/hot mustard and dredge in corn meal flavored with your favorite spices. fry, then eat w/ bbq sauce. good with corn bread or biscuits and greens!
i like it raw! Just put some paper towel on it to soak up the juice and then cut it into cubes. Get your little bowl of soy sauce, green onions, chopsticks, and you're ready to go!
My boyfriend eats it raw, but I usually stir fry it.
If there's time, I'll bread it in cornstarch and then sautee it in olive oil. Otherwise I'll skip the cornstarch step, but that does add a little extra to the end result that holds more flavor.
You can flavor it with just about anything. Bragg's Liquid Amino's is a personal favorite (it's vegan, tastes sort of like soy sauce), hot sauce also works surprisingly well, as does garlic and onion. Pretty much anything you can think of will work, because tofu is such a neutral flavor.
Oh, if you've never used tofu before, for this type of cooking use either firm or extra firm, drain the water and cut into cubes or strips. If you have time, gently press the tofu with a paper towel after initially draining. Basically the dryer the tofu is, the more sauce it will soak up when you cook.
Maple fried tofu is the BEST!
I used a recipe for honey fried, but I don't think consuming honey is right. I'm Vegan :D
So I used Maple syrup, and it cam out great, Loved it :)
An easy way to dry out tofu for frying is to wrap it in clean tea towels on a plate, and leave it in the refrigerator for a day or two. It will be easier to handle for frying or grilling, or if you just prefer drier tofu.
You can slice the block like you would mozzarella cheese and make a Caprese salad by laying the slices on a plate with fresh tomato slices and basil leaves, drizzling with oil and a bit of kosher salt.
I have cubed firm tofu and made a faux egg salad with vegenaise,chopped dill, chopped onion, and a little turmeric powder for color, and seedless green grapes. Love this salad.
I also will put firm tofu in pieces in the food processor with grapeseed oil, fresh dill, dried cranberries, cayenne pepper and salt to taste for a great sandwich spread.
You will find when you blend tofu this way in the food processor, it creates a texture very similar to ricotta cheese. So flavor it how you like, and use it the same way! Make vegan lasangna by blending salt, pepper and garlic cloves softened in the microwave for 15 seconds, and layering the mixture with lasagna Noodles, tomato sauce, and defrosted frozen chopped spinach.
The silken versions of tofu are softer, and can be blended into smoothies with fruit, ice and agave nectar for sweetening.What do you do with Tofu, how do you cook it or like to eat it?
You can put it in stews, they suck the flavour and it tastes good that way.
You can also cut them into smaller rectangular prisms and lightly fry them in the frypan - they become chewy and crunchy on the outside and soft on the in. Have it with soy sauce. :)
i like to cut it into cubes, fry them in oil, on both sides, to brown them lightly, then toss them in with some veggies to make a stir fry. Serve over rice with soy sauce.
I've grilled mine with vegetables, although I can't get mine to taste like the tofu in restaurants. I have heard that first you need to squeeze the excess water from the tofu so it doesn't get soggy, or else it tastes absolutely disgusting. Then I think you need to let it sit on paper towels or a plate for a few hours to let the water absorb even more before grilling. Good luck. I hope it tastes good!
I wrap the block of tofu in 3 or 4 thickness of paper towel and squeeze out the liquid. Then, I cut it into small rectangles, toss it in a ziploc baggie with cornstarch, and then fry it in a little flavoured olive oil. You can flavour olive oil with garlic or your favourite herbs. Then, put a little sauce over the tofu - maybe honey garlic, honey mustard, soy sauce, whatever you have, add some veggies and serve over rice, noodles, or mashed potatoes. Enjoy!!
You can eat it raw if you like the taste. One of my dogs used to love raw tofu.
I used to do this:
put margerine in a pan, melt, add chopped onions. chop a bunch of chopped spring onions (scallions) and a bunch of parsley. chop similar amount of cherry tomatoes, add those. add the water from a packet of firm tofu. sprinkle salt and pepper over it. mash up the tofu with a fork, add to the pan, mix it all up. simmer for a while. near the end of cooking add a LOT of grated cheese - you can use vegan cheese. Mix it all together and simmer til its all melted. Serve on bread or toast. Garnish with a sprig of fresh parsley.
get the water out like others have said. brush on sweet/hot mustard and dredge in corn meal flavored with your favorite spices. fry, then eat w/ bbq sauce. good with corn bread or biscuits and greens!
i like it raw! Just put some paper towel on it to soak up the juice and then cut it into cubes. Get your little bowl of soy sauce, green onions, chopsticks, and you're ready to go!
My boyfriend eats it raw, but I usually stir fry it.
If there's time, I'll bread it in cornstarch and then sautee it in olive oil. Otherwise I'll skip the cornstarch step, but that does add a little extra to the end result that holds more flavor.
You can flavor it with just about anything. Bragg's Liquid Amino's is a personal favorite (it's vegan, tastes sort of like soy sauce), hot sauce also works surprisingly well, as does garlic and onion. Pretty much anything you can think of will work, because tofu is such a neutral flavor.
Oh, if you've never used tofu before, for this type of cooking use either firm or extra firm, drain the water and cut into cubes or strips. If you have time, gently press the tofu with a paper towel after initially draining. Basically the dryer the tofu is, the more sauce it will soak up when you cook.
Maple fried tofu is the BEST!
I used a recipe for honey fried, but I don't think consuming honey is right. I'm Vegan :D
So I used Maple syrup, and it cam out great, Loved it :)
Any tips for stir-frying tofu?
I recently stopped eating meat, and I have also read some books on vegetarianism.
Now I'm presenting an oral book report tomorrow (on Monday), and I'm bringing in a stir-fry with tofu and veggies. This is my first time handling tofu (though I've eaten it before and loved it). I bought the extra-firm kind, if that helps. How long should I cook the tofu? Do you have any tips/advice about seasonings or how to just go about cooking it?
Thanks in advance!Any tips for stir-frying tofu?
First, the biggest part is to make sure you get good tofu, it has to be firm, and don't get the walmart junk, it breaks EASY, go to a place that either A) sells organic/Asian foods or B) go to an Asian market, they both usually have god stuff.
I usually start with the tofu, through it in a pan with some olive oil and garlic, when its a golden brown and crispy on the edges I remove it and throw in the Vegetables, when they get soft (I usually put extra oil in it and let it sit for a while) I put the tofu back in stir it, toss in more garlic and some soy sauce... taste test... and usually more soy sauce... lol, buts do it by your personal taste.
Good luck on the presentation!Any tips for stir-frying tofu?
It will all come together just be creative and it will come together and yes it HAS TO BE firm or else it will be mushy and really gross.
First thing to do is marinate it. I fine that salad dressing is great for this. Next I slice it thin and put it on a cookie tray (spray oil on the tray first to prevent sticking.) Bake until nice and firm (twentyish minutes at 375) Add to the partially cooked veggies and continue stir-frying.
Good luck.
PS - Don't mind miss.nomer He's a bitter steak eating college student with rather warped views of things.
Marinating it is the typical solution, but if I'm doing a asian dish I usually batter and pan fry it. I just mix flour, salt and pepper, and then throw thinly sliced (wet) tofu into it and let it roll around. Then I heat up some oil or cooking spray in a pan and let them fry slowly and completely on both sides.If it fries too fast or if there is too much flour on them some of the flour will not fry and they will be powdery.
Or you could stir fry them up in a pan with some soy sauce and red chillies! very good. Just fry them on each side until they are golden brown.
Or for a tropical twist fry them in coconut oil and serve with pineapple and veggies....yummmm.
Cut the tofu into blocks that are no more than an inch thick. Put these blocks on to a plate between two sheets of strong kitchen towel. Then put a chopping board or another plate on top and put a couple of very heavy cans on top or a heavy skillet, right in the middle so the weight is evenly distributed. Leave this weight on for about 15 to 30 minutes. Change paper towels if they are too wet after the first 10 minutes. Once the tofu is pressed (drained), cut into small chunks. Mix up a marinade of your choice. I have included 2. You can also use store bought marinades.
MARINADE 1:
1 sm. onion, chopped
1/4 c. peanut oil
1/4 c. soy sauce
2 tsp. honey
1 tbsp. grated ginger
2 cloves minced garlic
1/4 c. lemon juice
MARINADE 2:
3/8 cup (6 Tablespoons) low sodium tamari or soy sauce
3/8 cup water
1'; piece of fresh ginger, peeled and grated
3 cloves garlic, minced
1 fresh or dried cayenne pepper, minced
Put tofu in marinade and let it set in fridge at least 30 minutes to over night. Basically the longer the better. After it is finished marinading take it out and dry it on paper towel and then throw it in a hot wok that you have just added 2 tablespoons of oil to. Stir-fry until tofu is brown and crispy on all sides, take out of wok and set aside. Add vegetables and stir-fry for several minutes. When veggies are done add tofu back into wok and add soy sauce. Serve over rice (brown is best). Enjoy!!!!
I hope you get a good grade!!!! Good luck!!!! *Smile*
dude, no one wants to eat that vegetarian tofu crap. You tryin to give your whole class cancer or something?!%26gt;!
Now I'm presenting an oral book report tomorrow (on Monday), and I'm bringing in a stir-fry with tofu and veggies. This is my first time handling tofu (though I've eaten it before and loved it). I bought the extra-firm kind, if that helps. How long should I cook the tofu? Do you have any tips/advice about seasonings or how to just go about cooking it?
Thanks in advance!Any tips for stir-frying tofu?
First, the biggest part is to make sure you get good tofu, it has to be firm, and don't get the walmart junk, it breaks EASY, go to a place that either A) sells organic/Asian foods or B) go to an Asian market, they both usually have god stuff.
I usually start with the tofu, through it in a pan with some olive oil and garlic, when its a golden brown and crispy on the edges I remove it and throw in the Vegetables, when they get soft (I usually put extra oil in it and let it sit for a while) I put the tofu back in stir it, toss in more garlic and some soy sauce... taste test... and usually more soy sauce... lol, buts do it by your personal taste.
Good luck on the presentation!Any tips for stir-frying tofu?
It will all come together just be creative and it will come together and yes it HAS TO BE firm or else it will be mushy and really gross.
First thing to do is marinate it. I fine that salad dressing is great for this. Next I slice it thin and put it on a cookie tray (spray oil on the tray first to prevent sticking.) Bake until nice and firm (twentyish minutes at 375) Add to the partially cooked veggies and continue stir-frying.
Good luck.
PS - Don't mind miss.nomer He's a bitter steak eating college student with rather warped views of things.
Marinating it is the typical solution, but if I'm doing a asian dish I usually batter and pan fry it. I just mix flour, salt and pepper, and then throw thinly sliced (wet) tofu into it and let it roll around. Then I heat up some oil or cooking spray in a pan and let them fry slowly and completely on both sides.If it fries too fast or if there is too much flour on them some of the flour will not fry and they will be powdery.
Or you could stir fry them up in a pan with some soy sauce and red chillies! very good. Just fry them on each side until they are golden brown.
Or for a tropical twist fry them in coconut oil and serve with pineapple and veggies....yummmm.
Cut the tofu into blocks that are no more than an inch thick. Put these blocks on to a plate between two sheets of strong kitchen towel. Then put a chopping board or another plate on top and put a couple of very heavy cans on top or a heavy skillet, right in the middle so the weight is evenly distributed. Leave this weight on for about 15 to 30 minutes. Change paper towels if they are too wet after the first 10 minutes. Once the tofu is pressed (drained), cut into small chunks. Mix up a marinade of your choice. I have included 2. You can also use store bought marinades.
MARINADE 1:
1 sm. onion, chopped
1/4 c. peanut oil
1/4 c. soy sauce
2 tsp. honey
1 tbsp. grated ginger
2 cloves minced garlic
1/4 c. lemon juice
MARINADE 2:
3/8 cup (6 Tablespoons) low sodium tamari or soy sauce
3/8 cup water
1'; piece of fresh ginger, peeled and grated
3 cloves garlic, minced
1 fresh or dried cayenne pepper, minced
Put tofu in marinade and let it set in fridge at least 30 minutes to over night. Basically the longer the better. After it is finished marinading take it out and dry it on paper towel and then throw it in a hot wok that you have just added 2 tablespoons of oil to. Stir-fry until tofu is brown and crispy on all sides, take out of wok and set aside. Add vegetables and stir-fry for several minutes. When veggies are done add tofu back into wok and add soy sauce. Serve over rice (brown is best). Enjoy!!!!
I hope you get a good grade!!!! Good luck!!!! *Smile*
dude, no one wants to eat that vegetarian tofu crap. You tryin to give your whole class cancer or something?!%26gt;!
How do you cook tofy well? I only manage to make it taste at the outside but the inside remains un-tasteful?
Hey!
Ok, so far when I wanted to cook meals that have meat I used soy. But a while ago I went to a Japanese restaurant and I ordered rice with veggies and tofu and the tofu was amazing! So, I decided to try it. I got my tofu but when I tried to fry it, I only managed to make the outside tasteful while the inside of the tofu remained white with no taste. I wanna make it just like it was at the restaurant, the whole tofu (outside and inside) tasteful. I want the inside to become the same color as the outside part.
Do you have a recipe to cook the tofu in such a way?
Thank you all!
=]
Peace.
=]How do you cook tofy well? I only manage to make it taste at the outside but the inside remains un-tasteful?
tofu is like a sponge it will soak up any flavours you allow it to settle into...at most tofu is bland unless you allow a small time to marinate in some sort of sauce...or unless you buy marinated.
Marinating
Marinating tofu is one of the many ways of flavoring it. When a recipe instructs you to marinate tofu and it does not tell you the tofu texture or hardness to use, we recommend using a regular firm or extra-firm tofu. If you are marinating for less than one hour, it can be done at room temperature covered with wax paper, paper towels, or a towel. However, for longer periods of time, marinating should be done in a tightly-covered container in the refrigerator to prevent bacterial growth and spoilage.
Frozen and thawed tofu absorbs marinades faster than unfrozen tofu. In fact, if the marinade is thin, you may only need to quickly dip the tofu in the sauce on each side for it to be fully absorbed into the tofu. However, if the marinade is thick, the tofu may still require several hours or even overnight to absorb the marinade fully.
Marinated Tofu Stir Fry
Serves 6-8
Marinade Ingredients:
1/2 cup Soy Sauce (I prefer low-sodium tamari, a wheat-free Japanese soy)
Sesame Oil, a few drops
Rice wine vinegar, to taste
Garlic (2 cloves minced)
A pinch of crushed red pepper flakes
1 lb. block of Firm or Extra Firm Tofu
Stir-Fry Ingredients:
1 each medium sized red and green pepper (julienne cut)
1 medium onion (julienne cut)
1 carrot (julienne cut)
2 stalks celery (bias cut)
1 cup fresh brocolli florettes
1 cup fresh bean sprouts
4 cups cooked rice
Oil (for cooking)
Directions:
Gently squeeze the extra liquid out of block of tofu with a paper towel. Cut tofu into 1/2 inch by 1inch pieces.
Mix all marinade ingredients together and toss tofu in marinade. Let stand for at least 30 minutes (the longer the better) tossing occasionally.
While tofu is marinating, cut all ingredients for the stir-fry. If necessary, cook the rice and have ready.
In a wok or deep sided fry pan, heat to medium-hot, 1-2 TBS of good quality oil (canola or olive oil work well).
Remove tofu from marinade and stir-fry for 2 minutes(save marinade for sauce). Remove tofu and set aside.
Stir-fry peppers, onion, carrot and celery for 3-4 minutes. Add brocolli and sprouts and fry another 2 minutes. Add marinade and bring liquid to a boil.
Thicken the sauce with 1 TBS of cornstarch or arrowroot mixed with a little water then add cooked tofu. Simmer for 1-2 minutes and serve over hot rice.
TOFU MARINADE
1/2 c. soy sauce (low salt)
2 tsp. dry mustard
1 clove garlic, mashed
1/3 c. oil
2 tbsp. peanut butter
2 tbsp. ketchup
Slice tofu. Coat with marinade for at least 1 hour. Broil, saute or grill.
Hope those help!!!How do you cook tofy well? I only manage to make it taste at the outside but the inside remains un-tasteful?
First of all, did you use silken tofu, the kind in the aseptic box? If so, it's going to be mushy and soft. That kind is best used in creamy sauces, puddings, smoothies, etc.
If not, and you used the Chinese (water-packed) type, you might want to try freezing your tofu first. I have tips in my profile for getting excellent tofu. I also cut it fairly thin, so I don't worry about the inside being colored the same as the outside, and I get the flavor. If you do, you'll have to marinate your tofu before cooking it.
well i'm a grillmaster and pretty damn good chef.. OK first off...tofu is very soft and therefore is tricky to cook sometimes...one of my favorite methods for instilling great taste in tofu is cutting ginger in the shape of matchsticks(julienne-style) and inserting it into the tofu and baking or grilling it...you could use the same for carrots or the hard green stems of green onions..
Yes, marinate it in soy sauce, green onions, diced garlic after you fry it all the way.
Make sure to cut the tofu in semi-thick slices. You don't want them to be too hard to cook, and cook them until they're golden brown on both sides in olive oil.
you can buy tofu at the store that is like that, and it's baked. So I assume if you bake tofu surrounded in a certain kind of marinade you can get it to be that way.
Ok, so far when I wanted to cook meals that have meat I used soy. But a while ago I went to a Japanese restaurant and I ordered rice with veggies and tofu and the tofu was amazing! So, I decided to try it. I got my tofu but when I tried to fry it, I only managed to make the outside tasteful while the inside of the tofu remained white with no taste. I wanna make it just like it was at the restaurant, the whole tofu (outside and inside) tasteful. I want the inside to become the same color as the outside part.
Do you have a recipe to cook the tofu in such a way?
Thank you all!
=]
Peace.
=]How do you cook tofy well? I only manage to make it taste at the outside but the inside remains un-tasteful?
tofu is like a sponge it will soak up any flavours you allow it to settle into...at most tofu is bland unless you allow a small time to marinate in some sort of sauce...or unless you buy marinated.
Marinating
Marinating tofu is one of the many ways of flavoring it. When a recipe instructs you to marinate tofu and it does not tell you the tofu texture or hardness to use, we recommend using a regular firm or extra-firm tofu. If you are marinating for less than one hour, it can be done at room temperature covered with wax paper, paper towels, or a towel. However, for longer periods of time, marinating should be done in a tightly-covered container in the refrigerator to prevent bacterial growth and spoilage.
Frozen and thawed tofu absorbs marinades faster than unfrozen tofu. In fact, if the marinade is thin, you may only need to quickly dip the tofu in the sauce on each side for it to be fully absorbed into the tofu. However, if the marinade is thick, the tofu may still require several hours or even overnight to absorb the marinade fully.
Marinated Tofu Stir Fry
Serves 6-8
Marinade Ingredients:
1/2 cup Soy Sauce (I prefer low-sodium tamari, a wheat-free Japanese soy)
Sesame Oil, a few drops
Rice wine vinegar, to taste
Garlic (2 cloves minced)
A pinch of crushed red pepper flakes
1 lb. block of Firm or Extra Firm Tofu
Stir-Fry Ingredients:
1 each medium sized red and green pepper (julienne cut)
1 medium onion (julienne cut)
1 carrot (julienne cut)
2 stalks celery (bias cut)
1 cup fresh brocolli florettes
1 cup fresh bean sprouts
4 cups cooked rice
Oil (for cooking)
Directions:
Gently squeeze the extra liquid out of block of tofu with a paper towel. Cut tofu into 1/2 inch by 1inch pieces.
Mix all marinade ingredients together and toss tofu in marinade. Let stand for at least 30 minutes (the longer the better) tossing occasionally.
While tofu is marinating, cut all ingredients for the stir-fry. If necessary, cook the rice and have ready.
In a wok or deep sided fry pan, heat to medium-hot, 1-2 TBS of good quality oil (canola or olive oil work well).
Remove tofu from marinade and stir-fry for 2 minutes(save marinade for sauce). Remove tofu and set aside.
Stir-fry peppers, onion, carrot and celery for 3-4 minutes. Add brocolli and sprouts and fry another 2 minutes. Add marinade and bring liquid to a boil.
Thicken the sauce with 1 TBS of cornstarch or arrowroot mixed with a little water then add cooked tofu. Simmer for 1-2 minutes and serve over hot rice.
TOFU MARINADE
1/2 c. soy sauce (low salt)
2 tsp. dry mustard
1 clove garlic, mashed
1/3 c. oil
2 tbsp. peanut butter
2 tbsp. ketchup
Slice tofu. Coat with marinade for at least 1 hour. Broil, saute or grill.
Hope those help!!!How do you cook tofy well? I only manage to make it taste at the outside but the inside remains un-tasteful?
First of all, did you use silken tofu, the kind in the aseptic box? If so, it's going to be mushy and soft. That kind is best used in creamy sauces, puddings, smoothies, etc.
If not, and you used the Chinese (water-packed) type, you might want to try freezing your tofu first. I have tips in my profile for getting excellent tofu. I also cut it fairly thin, so I don't worry about the inside being colored the same as the outside, and I get the flavor. If you do, you'll have to marinate your tofu before cooking it.
well i'm a grillmaster and pretty damn good chef.. OK first off...tofu is very soft and therefore is tricky to cook sometimes...one of my favorite methods for instilling great taste in tofu is cutting ginger in the shape of matchsticks(julienne-style) and inserting it into the tofu and baking or grilling it...you could use the same for carrots or the hard green stems of green onions..
Yes, marinate it in soy sauce, green onions, diced garlic after you fry it all the way.
Make sure to cut the tofu in semi-thick slices. You don't want them to be too hard to cook, and cook them until they're golden brown on both sides in olive oil.
you can buy tofu at the store that is like that, and it's baked. So I assume if you bake tofu surrounded in a certain kind of marinade you can get it to be that way.
Tofu in a stir-fry...?
My favorite stir fry, currently, consists of cubed hashbrowns, sliced red peppers, and eggs. Everything is cooked in extra virgin olive oil, salt, and pepper. However, I don't really care for eggs in general, and it would be great if I could sub them out for tofu...
Does anyone have any simple recipe ideas? How could I cook the tofu to fit in with the hashbrowns and red peppers? (I don't want the tofu to taste like eggs, I just want it to work in the same direction as the original stir-fry taste-wise...) How should I go about cooking it?Tofu in a stir-fry...?
I just made a tofu stir fry last night.
I don't put eggs in mine, but for you--just add in the tofu with the rest of the ingredients. If you want the tofu to have that ';scrambled'; texture, just cut the block into small chunks then further break up the chunks as you're cooking the tofu.
Here's what I do, though:
Cut the tofu into small cubes 1inch cubes (about 1/4'; thick, but that's up to you).
Put a little olive oil in the pan and let it heat--add in the tofu, along with minced garlic. As the tofu takes on a slight golden color, I turn it until it's all lightly brown.
Remove the tofu.
Add a bit more olive oil. Combine your favorite stir fry veggies (broccoli, shoe-lace carrots, water chesnuts, sugar snap peas, etc) in the pan and stir fry.
(I also make a really simple stir fry ';sauce'; with chicken broth, soy sauce, ginger, garlic and a bit of sugar.)
Once the veggies are tender, I add the tofu back in. I remove the tofu beforehand because I like mine to remain intact (i.e., in cubes), but like I said--if you want the scrambled effect, just do it all together and concentrate on breaking down the tofu cubes. They crumble very easily, actually.
Anyway--I hope that helped. I know you have your own favorite recipe but I thought it might help to have an idea of the process that I use.Tofu in a stir-fry...?
Just drain, slice the tofu and cube the same size as your other ingredients. Stir fry the same way as with eggs.
Tofu can be eaten raw, so it does not need to be cooked through like eggs. You can use turmeric and/or paprika for coloring. Tofu can be smooshed with a fork and stir fried this way, too. Lots of tofu scrambles have crushed tofu.
Tofu is easier to cook than egs or potatoes. Just try it, I bet you'll be really happy with it. I like
the tempeh bacon cut up in a breakfast stir-fry.
Cut it into the sized pieces as you want and it will take in the taste of what ever you cook it with.
Does anyone have any simple recipe ideas? How could I cook the tofu to fit in with the hashbrowns and red peppers? (I don't want the tofu to taste like eggs, I just want it to work in the same direction as the original stir-fry taste-wise...) How should I go about cooking it?Tofu in a stir-fry...?
I just made a tofu stir fry last night.
I don't put eggs in mine, but for you--just add in the tofu with the rest of the ingredients. If you want the tofu to have that ';scrambled'; texture, just cut the block into small chunks then further break up the chunks as you're cooking the tofu.
Here's what I do, though:
Cut the tofu into small cubes 1inch cubes (about 1/4'; thick, but that's up to you).
Put a little olive oil in the pan and let it heat--add in the tofu, along with minced garlic. As the tofu takes on a slight golden color, I turn it until it's all lightly brown.
Remove the tofu.
Add a bit more olive oil. Combine your favorite stir fry veggies (broccoli, shoe-lace carrots, water chesnuts, sugar snap peas, etc) in the pan and stir fry.
(I also make a really simple stir fry ';sauce'; with chicken broth, soy sauce, ginger, garlic and a bit of sugar.)
Once the veggies are tender, I add the tofu back in. I remove the tofu beforehand because I like mine to remain intact (i.e., in cubes), but like I said--if you want the scrambled effect, just do it all together and concentrate on breaking down the tofu cubes. They crumble very easily, actually.
Anyway--I hope that helped. I know you have your own favorite recipe but I thought it might help to have an idea of the process that I use.Tofu in a stir-fry...?
Just drain, slice the tofu and cube the same size as your other ingredients. Stir fry the same way as with eggs.
Tofu can be eaten raw, so it does not need to be cooked through like eggs. You can use turmeric and/or paprika for coloring. Tofu can be smooshed with a fork and stir fried this way, too. Lots of tofu scrambles have crushed tofu.
Tofu is easier to cook than egs or potatoes. Just try it, I bet you'll be really happy with it. I like
the tempeh bacon cut up in a breakfast stir-fry.
Cut it into the sized pieces as you want and it will take in the taste of what ever you cook it with.
Serious question please answer without any negativity?
I'm a high school junior (I will be one this fall). I'm overwieght and I want to do something about it- it has made me the most miserable I have ever been in my life. I can't take any pills, or eat meat, and exercise will be at a limit for me since I'm very busy with other things (and I am not just saying this.)
I currently wiegh about 150-155lbs and I am 5'5';.
For the entirety of the summer (starting next monday- first day of sptember) I want to drink only water and diet soda and eat only raw vegetables and fruit with plainly cooked tofu for protien. I will exercise when I can throughout the week. The only time I will take a break from the diet maybe on extreme occasions and during the week/week 1/2 when my family is going to Hawaii.
I know it may not be ideal but I would just DIE to see pounds come shedding off fast! :) This is my big question: Asssuming I stick to this plan- how much weight could I possibly lose, come September? How much weight could I have lost by the start of august?
Thank you very much!!!Serious question please answer without any negativity?
You won't loose much weight unless you exercise.
The time you manage to find to get on the computer should be spent running.Serious question please answer without any negativity?
I think it sounds a little extreme--Unless you currently eat the same things? I lost weight eating what I always do, just less of it more frequently. Eat less, move more. Eat four to six small meals a day, with breakfast being your largest and dinner being your smallest. Eat the majority of your calories early in the day. Avoid sodas and junk foods.
Good for you! It's always good to see people trying to get healthy. Generally, it is safest to lose approximately 2 pounds per week. At the bare minimum, by sticking to this plan (and you wouldn't have to be that hard on yourself), you could lose 20 pounds by the beginning of september, and 10 by the beginning of August. The key is really to lose weight, and keep it off, so do something that you can keep up for a long time. Hope this helps, and good luck in your endaevor!
you need at least 1200 calories per day
with carbs and protien.
I would join weight watchers at least to get started. this will help you be balanced. and a GREAT SUPPORT SYSTEM!
if you starve yourself you will loose it but then gain it back and more QUICKLY!
take the weight you want to be and multiply by 15 this would be your max calory intake but not less than 1200 a day
Dont drink diet coke at all, jsut eat and drink healthy. You could proably lose up to 10-20 lbs. if you actually work really hard, or maybe even more. Try putting a black plastic bag around your body so you can sweat alot and run with one of those on. Try to run a mile at least each day. GO to a steem room and if not then turn on the hot water in your bathroom and go in it like that and then youll start sweating too. Try to do a couple sit ups and push ups. I think if you follow this steps you'll lose a lot of wieght. Good luck. You can also check out website that can help you too, instead of asking here, but good luck.
alot!
pills aren't the best way, but eating three healthy meals a day can help. get chewing gum to stop snack cravings. what i did was i go to the track every day and start off with one lap, break, one lap, break,.... for about an hour.
well if u eat right and work out for an hour a day u should loss over 20-30 pounds
alright stop.
this is a very restrictive diet and i am sure you will get discouraged fast!.
honestly, i lost a whole lot of weight just by cutting out dairy. dairy has a ton of fat. if you want to go to a raw diet (or nearly raw) go slowly. i went vegan overnight and i had been vegetarian for almost ten years and it was still a struggle at first.
also, if you just ADD more veggies in your daily diet you will loose weight.
i will also tell you that, without exercise, you will loose weight very slowly. i lost about 20 pounds over two years (i wasn't trying to loose weight) by being vegan. if you want to loose weight fast you do need physical activity. i pole dance and train in aerial acrobatics. it's important to find a physical activity that you enjoy.
your purposed diet alone won't may help you shed some weight, but like i said, it would increase dramatically with exercise. also, this diet is extremely restrictive and i do not recommend it for it for someone as young as you are.
It's alright nothin' is wrong w. being over-weighted , well .. what you wanna buy is '; Crystal light '; , my mom was over - weighted by 10 lbs , %26amp; she bought 5 cans of them , they're really good , %26amp; she lost 13 lbs cause that was the only thing she drank for 2 months , it's alright to eat meat just don't '; Over Do it '; . Uhm , do
- Sit ups %26amp; jog . you'll lose like 15-25 lbs .
Good luck .
personally i dont think your weight is that bad but stick with green vegetables. avoid starchy vegetables such as corn and potatoes. as far as fruit stay away from bananas. they are full of sugar. how much weight you loose depends on your matabolism
You should exercise, it's the absolute best way to burn fat. You need to cut soda altogether, INCLUDING diet. Vacations are a great time to cheat on a diet but you shouldn't, if you're on a diet you're on a diet. It's like being in a relationship, don't cheat.
Even just doing 20 min cardio every day can help, find the time to exercise.
I think it is awesome to see you really want to take control of your life and get healthy! I'm not an expert or anything, but I would say if you stick to your plan and do some exercising you will definitely see some good results by september- perhaps 15-20lb weight loss? Good luck!
want to loose some propper weight.
fix your diet. 1 gram of protein a day for EVERY pound of bodyweight
1 gram of carbs a day for every KILO of body weight.
Cut your sugar, cut your salt...UP your fat to 80g a day ( good fats, fish oil and the like)
Lots of veg, hold the sweet fruits.....cut the crap.
i lost 4st in 3 months mate.....its easy when you eat right !
It depends, but if you stick yo it you may shed about 30 pounds.
Its a good choice for you to do this- you must be proud!
~L
This is not good my friend.
You should always have a medical examination prior to any act of dieting.
There are always things a doctor looks for during the examination and based on what he finds, he will advise you on the best, and safest method of dieting.
One of the things people need to be careful about is blood pressure. During the time you are dieting, the doctor will wish to monitor your general condition and specifically the state of your BP.
I currently wiegh about 150-155lbs and I am 5'5';.
For the entirety of the summer (starting next monday- first day of sptember) I want to drink only water and diet soda and eat only raw vegetables and fruit with plainly cooked tofu for protien. I will exercise when I can throughout the week. The only time I will take a break from the diet maybe on extreme occasions and during the week/week 1/2 when my family is going to Hawaii.
I know it may not be ideal but I would just DIE to see pounds come shedding off fast! :) This is my big question: Asssuming I stick to this plan- how much weight could I possibly lose, come September? How much weight could I have lost by the start of august?
Thank you very much!!!Serious question please answer without any negativity?
You won't loose much weight unless you exercise.
The time you manage to find to get on the computer should be spent running.Serious question please answer without any negativity?
I think it sounds a little extreme--Unless you currently eat the same things? I lost weight eating what I always do, just less of it more frequently. Eat less, move more. Eat four to six small meals a day, with breakfast being your largest and dinner being your smallest. Eat the majority of your calories early in the day. Avoid sodas and junk foods.
Good for you! It's always good to see people trying to get healthy. Generally, it is safest to lose approximately 2 pounds per week. At the bare minimum, by sticking to this plan (and you wouldn't have to be that hard on yourself), you could lose 20 pounds by the beginning of september, and 10 by the beginning of August. The key is really to lose weight, and keep it off, so do something that you can keep up for a long time. Hope this helps, and good luck in your endaevor!
you need at least 1200 calories per day
with carbs and protien.
I would join weight watchers at least to get started. this will help you be balanced. and a GREAT SUPPORT SYSTEM!
if you starve yourself you will loose it but then gain it back and more QUICKLY!
take the weight you want to be and multiply by 15 this would be your max calory intake but not less than 1200 a day
Dont drink diet coke at all, jsut eat and drink healthy. You could proably lose up to 10-20 lbs. if you actually work really hard, or maybe even more. Try putting a black plastic bag around your body so you can sweat alot and run with one of those on. Try to run a mile at least each day. GO to a steem room and if not then turn on the hot water in your bathroom and go in it like that and then youll start sweating too. Try to do a couple sit ups and push ups. I think if you follow this steps you'll lose a lot of wieght. Good luck. You can also check out website that can help you too, instead of asking here, but good luck.
alot!
pills aren't the best way, but eating three healthy meals a day can help. get chewing gum to stop snack cravings. what i did was i go to the track every day and start off with one lap, break, one lap, break,.... for about an hour.
well if u eat right and work out for an hour a day u should loss over 20-30 pounds
alright stop.
this is a very restrictive diet and i am sure you will get discouraged fast!.
honestly, i lost a whole lot of weight just by cutting out dairy. dairy has a ton of fat. if you want to go to a raw diet (or nearly raw) go slowly. i went vegan overnight and i had been vegetarian for almost ten years and it was still a struggle at first.
also, if you just ADD more veggies in your daily diet you will loose weight.
i will also tell you that, without exercise, you will loose weight very slowly. i lost about 20 pounds over two years (i wasn't trying to loose weight) by being vegan. if you want to loose weight fast you do need physical activity. i pole dance and train in aerial acrobatics. it's important to find a physical activity that you enjoy.
your purposed diet alone won't may help you shed some weight, but like i said, it would increase dramatically with exercise. also, this diet is extremely restrictive and i do not recommend it for it for someone as young as you are.
It's alright nothin' is wrong w. being over-weighted , well .. what you wanna buy is '; Crystal light '; , my mom was over - weighted by 10 lbs , %26amp; she bought 5 cans of them , they're really good , %26amp; she lost 13 lbs cause that was the only thing she drank for 2 months , it's alright to eat meat just don't '; Over Do it '; . Uhm , do
- Sit ups %26amp; jog . you'll lose like 15-25 lbs .
Good luck .
personally i dont think your weight is that bad but stick with green vegetables. avoid starchy vegetables such as corn and potatoes. as far as fruit stay away from bananas. they are full of sugar. how much weight you loose depends on your matabolism
You should exercise, it's the absolute best way to burn fat. You need to cut soda altogether, INCLUDING diet. Vacations are a great time to cheat on a diet but you shouldn't, if you're on a diet you're on a diet. It's like being in a relationship, don't cheat.
Even just doing 20 min cardio every day can help, find the time to exercise.
I think it is awesome to see you really want to take control of your life and get healthy! I'm not an expert or anything, but I would say if you stick to your plan and do some exercising you will definitely see some good results by september- perhaps 15-20lb weight loss? Good luck!
want to loose some propper weight.
fix your diet. 1 gram of protein a day for EVERY pound of bodyweight
1 gram of carbs a day for every KILO of body weight.
Cut your sugar, cut your salt...UP your fat to 80g a day ( good fats, fish oil and the like)
Lots of veg, hold the sweet fruits.....cut the crap.
i lost 4st in 3 months mate.....its easy when you eat right !
It depends, but if you stick yo it you may shed about 30 pounds.
Its a good choice for you to do this- you must be proud!
~L
This is not good my friend.
You should always have a medical examination prior to any act of dieting.
There are always things a doctor looks for during the examination and based on what he finds, he will advise you on the best, and safest method of dieting.
One of the things people need to be careful about is blood pressure. During the time you are dieting, the doctor will wish to monitor your general condition and specifically the state of your BP.
Help! (the joys of cooking with tofu!)?
I bought some tofu from the store. I have never even seen tofu. It's in an opaque package that clearly has water in it. I want to make something akin to fried chicken...how do I go about that? How do I ';dry'; the tofu? Is it in pieces or is it one big chunk? What's the consistency (it says extra firm)? How long do I cook it? Do I season it (how?) or just use my regular chicken breading stuff for the flavor?Help! (the joys of cooking with tofu!)?
Extra firm is the best for what you want to make. Take the tofu out and dump out the water. Cut into thick slices and blot with paper towels. Lay the slices on paper towels, place more sheets over them and place a big book over it to dry out even more (otherwise it takes forever to cook)
Season pretty much like chicken. It will taste like whatever you season with. Good luck!Help! (the joys of cooking with tofu!)?
Drain the tofu and pat it dry with a paper towel. Then slice it as thick or thin as you want the pieces and use whatever breading you like best. Heat up some oil in a pan over moderate heat and lower the tofu slices gently into it. Cook until golden, about 5 minutes and flip the tofu over.
One of the best recipes for fried chicken tofu sounds strange, but it absolutely works. Coat the tofu with good-tasting nutritional yeast, heat up some sesame seeds in oil and fry up the tofu. While cooking, drizzle some tamari (soy sauce) over the top. This stuff is incredible and if you can save some in the fridge for the next day, it tastes just like a chicken drumstick!
Not too sure what type of tofu you got - silken tofu or firm tofu. You need to discard the water.
If it is silken tofu - try making agedashi tofu ...
http://crystalbyblog.blogspot.com/2007/0鈥?/a>
or use it in no cook dessert ...
http://crystalbyblog.blogspot.com/2008/0鈥?/a>
if it is firm tofu, try deep-frying it ...
http://crystalbyblog.blogspot.com/2008/0鈥?/a>
And there are lots of other ways to cook tofu too ... : ) It is label as tofu in the above listed blog ...female barber
Extra firm is the best for what you want to make. Take the tofu out and dump out the water. Cut into thick slices and blot with paper towels. Lay the slices on paper towels, place more sheets over them and place a big book over it to dry out even more (otherwise it takes forever to cook)
Season pretty much like chicken. It will taste like whatever you season with. Good luck!Help! (the joys of cooking with tofu!)?
Drain the tofu and pat it dry with a paper towel. Then slice it as thick or thin as you want the pieces and use whatever breading you like best. Heat up some oil in a pan over moderate heat and lower the tofu slices gently into it. Cook until golden, about 5 minutes and flip the tofu over.
One of the best recipes for fried chicken tofu sounds strange, but it absolutely works. Coat the tofu with good-tasting nutritional yeast, heat up some sesame seeds in oil and fry up the tofu. While cooking, drizzle some tamari (soy sauce) over the top. This stuff is incredible and if you can save some in the fridge for the next day, it tastes just like a chicken drumstick!
Not too sure what type of tofu you got - silken tofu or firm tofu. You need to discard the water.
If it is silken tofu - try making agedashi tofu ...
http://crystalbyblog.blogspot.com/2007/0鈥?/a>
or use it in no cook dessert ...
http://crystalbyblog.blogspot.com/2008/0鈥?/a>
if it is firm tofu, try deep-frying it ...
http://crystalbyblog.blogspot.com/2008/0鈥?/a>
And there are lots of other ways to cook tofu too ... : ) It is label as tofu in the above listed blog ...
How do you know when tofu is cooked all the way?
I recently went vegetarian and have been experimenting with tofu. When you are baking the stuff how do you know when it is fully cooked? Is the consistency supposed to change? Is it supposed to change color at all?How do you know when tofu is cooked all the way?
It depens, did you like your meat: rare - medium - well done? Tofu is a precooked product so you don't have to worry about bacteria like when cooking meat. The longer you cook it the chewer it wil get, the color doesn't change much unless your frying or flame cooking it.How do you know when tofu is cooked all the way?
you don't
Tofu is cooked. It just needs to be heated and that happens when you boil it or in your case bake it. It shouldn't change color. The consistency is also delicate sometimes so it will blend in.
If you like tofo go to an Asian market and buy Dofu...that's the dessert version of tofu and it's really good. Sometimes it's called pudding but they make a mango one that you make just like jello and you eat it with just a little evaporated milk for creamy flavor. I know it sounds weird but it's sooooo good. You'll find it with the make your own tofu mixes.
Exactly. Tofu is doesn't even need to be cooked. Tofu comes from soy milk which is turned to tofu. So tofu is cooked for flavor only(get the point?).
There is only one way,
taste it!
Enjoy :)
It depens, did you like your meat: rare - medium - well done? Tofu is a precooked product so you don't have to worry about bacteria like when cooking meat. The longer you cook it the chewer it wil get, the color doesn't change much unless your frying or flame cooking it.How do you know when tofu is cooked all the way?
you don't
Tofu is cooked. It just needs to be heated and that happens when you boil it or in your case bake it. It shouldn't change color. The consistency is also delicate sometimes so it will blend in.
If you like tofo go to an Asian market and buy Dofu...that's the dessert version of tofu and it's really good. Sometimes it's called pudding but they make a mango one that you make just like jello and you eat it with just a little evaporated milk for creamy flavor. I know it sounds weird but it's sooooo good. You'll find it with the make your own tofu mixes.
Exactly. Tofu is doesn't even need to be cooked. Tofu comes from soy milk which is turned to tofu. So tofu is cooked for flavor only(get the point?).
There is only one way,
taste it!
Enjoy :)
I have a question about tofu so please help =]?
i'm making dinner for myself tonight using half a block of tofu but i also need to save some for tuesday night when i'm making a tofu stir fry for myself and a friend.. if i use half of it today [saturday] will the other half be able to keep until tuesday which is like 3 days? and how do i store it until then? like should i freeze it? or just wrap it in plastic and stick it in the fridge? thanks for the help!
this is the first time i actually cook with tofu =]I have a question about tofu so please help =]?
tap water is fine don't worry about it so much.I have a question about tofu so please help =]?
wrap it in plastic and stick it in fridge.
i think the fridge will be just fine, but i'm no pro
in the fridge under water with a little salt
Just immerse it in tap water with some salt in an airtight container and then store in the fridge until your next use.
First, dont put it in the freezer, when you take the tofu out off frezzer it will be too soaky( and you have to squize all the water out~ the good result out of this is the tofu piece will have chewy flavor and texture like meat =) i often use it as mock duck or mock chicken in my soup)
I learn this from my mom, use the pickle juice to store tofu( in my country we always do it, expecially in the market~ I dont know why ~ it is just a tradition we follow)
You can use water too~ boil water and let it cool down. After that you can use it for your tofu
personally I think filtered water would be better but it's up to you. One thing I'd advise is to marinate it like an hour or more before you use it, like you could pour the water out and marinate it in vegetable broth or a sauce to give it flavor throughout. Don't marinate it the full 3 days but just like the night before or something.
this is the first time i actually cook with tofu =]I have a question about tofu so please help =]?
tap water is fine don't worry about it so much.I have a question about tofu so please help =]?
wrap it in plastic and stick it in fridge.
i think the fridge will be just fine, but i'm no pro
in the fridge under water with a little salt
Just immerse it in tap water with some salt in an airtight container and then store in the fridge until your next use.
First, dont put it in the freezer, when you take the tofu out off frezzer it will be too soaky( and you have to squize all the water out~ the good result out of this is the tofu piece will have chewy flavor and texture like meat =) i often use it as mock duck or mock chicken in my soup)
I learn this from my mom, use the pickle juice to store tofu( in my country we always do it, expecially in the market~ I dont know why ~ it is just a tradition we follow)
You can use water too~ boil water and let it cool down. After that you can use it for your tofu
personally I think filtered water would be better but it's up to you. One thing I'd advise is to marinate it like an hour or more before you use it, like you could pour the water out and marinate it in vegetable broth or a sauce to give it flavor throughout. Don't marinate it the full 3 days but just like the night before or something.
Does anyone know this for certain?? (Eggs and fish)?
Because I'm a vegetarian, I'm finding it a bit difficult to get protien and iron into my diet, especially since I can't cook tofu (after numerous times I still can't do it) and I don't like other soy products.
However, I do still each eggs and white fish (and drink/eat dairy products).
How many eggs can you have without it being a health problem? I asked a doctor about having 2 a day and he said it was fine because I don't have cholesterol problems, yet when I ask others, they say only a few a week. Is it ok to eat 2 a day?
Also with fish, I was also told that you can only eat it a few times a week. Is it actually ok to have every day? Or at least every second day?
With fish, I would usually each Hoki, Baramundi or Blue Grenedere (can't spell the last two) which has either been steamed or grilled.
Any tips on increasing my protien and iron intake without supplements (which I will probably end up taking anyway).Does anyone know this for certain?? (Eggs and fish)?
Eggs are fine in moderation - you probably don't need to eat more than one a day, and yes, if you alternate egg days with fish days you should probably be just fine. Two a day is probably a bit of overkill unless you're a weight-lifter ;)
You can gain protein from non-meat sources quite easily (eg legumes). This doesn't need to be soy - you can also eat more: lentils, peas, beans, chickpeas, nuts etc and you should have no problem with protein (though you may get more gas) ;)
You can also get various types of TVP (Textured Vegetable Protein) from health food stores.
Iron is a different (and more difficult) problem. Most vegetable iron is non-chelated, and therefore not in a form that allows the body to absorb it. eg, most people will recommend that you eat spinach for your iron... but sadly the iron in spinach is actually almost inaccessable by the human body. You would have to eat many kilos of spinach to get the iron equivalent of a single, small piece of steak.
If you're able to stretch your vegetarian-boundaries to an occasional meal with lean red meat (or even chicken), you'd do your irons levels a world of good. Obviously this is only if you're doing it for reasons of taste, rather than religious or moral reasons.
If you are unwilling/unable to modify your vegetarianism, iron supplements will be the way to go.
If you are female (and especially if you are pregnant), you will really need to keep a close eye on your iron levels. I'd then suggest getting your haemoglobin levels checked and possibly chatting with a dietitian.Does anyone know this for certain?? (Eggs and fish)?
You might want to reconsider vegitarian status if you really dont want supplements cause the best thing you can do is eat meat
Vegetarians do not eat fish.. you are a pescatarian.
Fish are animals too..
You don't need any suppliments, just eat stuff like:
-nuts
-peanutbutter
-beans
-tofu
ect.
Goodluck!, and I hope you make the decision to be a full vegetarian or a vegan :)
%26lt;3Beccah Melecka
I actually had a health question like this in relation to eggs. Eggs are absolutly fine so long as you just eat the whites (whitch taste better) leaving out the yoke (yellow part). I hear you can only have 3 eggs a week with the yoke(becaus eof high cholestrol) . Its good that you are eating fish, aside from that you could allways just buy tofu pre-made. I personally ADORE silk milk WITH vinella extract (they even have chocolate silk milk. I'm addicted.) . Also a little looking around the net for vegitarian products/recipies would be a really good start.
You could replace some of your egg intake with an egg white substitute. I mix a regular egg with some substitute. Regular fish is fine as long as you don't eat too much of the fish which can have high mercury levels. Fish with high mecury levels(tend to be predators) include shark, tuna, swordfish, grouper, tile fish and mackerel.
I've eaten an average of 3 eggs a day for two weeks at a time before. The cholesterol in eggs is mostly HDL, meaning it strengthens your artery walls and is good (as opposed to LDL, which everyone worries about all the time). I had no problems with it; I expect you won't either.
I ate 25 eggs in an hour and a half one time, no lie. I was going for a record and people were filiming it, etc... point is, I didn't die. Worst that happened was my stomach hurt because I was stuffed, and spent a long time in the bathroom afterwards.
The advice about only eating fish a couple of times a week is due to the fact that fish can store mercury and other pollutants in their fat, or acquire parasites, in many bodies of water. If you catch you own wild fish on Lake Michigan (for example,) you shouldn't eat it for breakfast, lunch, and dinner for 3 days because you could get mercury poisoning. Really, though, it's a matter of where the fish you eat come from. Wild fish is healthier than farm-raised in almost every case, but the fish from the cleanest water will contain the least toxins. Also, smaller fish tend to have more flavor and have less likelihood of carrying parasites (if you do indeed catch your own).
Beans and rice also contain amino acids (building blocks of protein). The two together make a ';complete protein,'; meaning that neither of them contain all the amino acids, but together they fill in the gaps and contain all of them. Pistachios, almonds, cashews, peanuts, macadamias, and pretty much any kind of nut has good protein content (as well as healthy fats).
As for iron, lentils and spinach contain a ton. I also think that beans have a fair amount in them, but not as much as either of the other two.
Hope I helped!
For a start, you're not a vegetarian. Please know the difference between a vegetarian and a pescetarian.
Soy is not the only meat alternative out there.
Try gluten steak, apparently it's quite nice (there should be recipes easily obtained on the Internet).
Portobello mushrooms are known as the ';steak'; of the mushroom family and are packed with protein and good for you too. Try them in any dish you would normally use meat for.
If you like it, falafel is a great addition to meals as well.
Some commercially available replacements that I enjoy are Sanitariums ';Veggie Delights';, although they are a bit expensive.
Or you could try any of the following:
-Do you own research seeing as you have the Internet.
-Go to a bookstore. We don't live in the dark ages and most will have Mediterranean or vegetarian cookbooks.
-Substitute fish for beef or chicken. After all they are all meat.
-Learn how to cook the damn tofu.
-Try rice milk instead of soy milk (or almond milk).
As for the eggs, I wouldn't recomend more than one a day as they have high levels of cholesterol.
According to some studies done recently, white meat casues more cancer than red. I don't know whether it is true or not.
I eat very little meat as well, and my iron is in the normal level without trying. Have you been told that you're low in iron or are you just being cautious? From memory, the real issue for vegetarians is B12.
Try fake meats. I won't give you brand names because I'm not sure where you're from, but there are heaps of vegetarian bacons, sausages and patties that are very high in protein and the kind of nutrients that are typically in meat. Legumes of all kind are very good, as are nuts (except peanuts, and only in moderation), soy and dairy products. If you don't like soy, still try different brands because some don't taste too ';soy-y';. I really hate some types of soy but love others.
You don't need meat to be healthy!
However, I do still each eggs and white fish (and drink/eat dairy products).
How many eggs can you have without it being a health problem? I asked a doctor about having 2 a day and he said it was fine because I don't have cholesterol problems, yet when I ask others, they say only a few a week. Is it ok to eat 2 a day?
Also with fish, I was also told that you can only eat it a few times a week. Is it actually ok to have every day? Or at least every second day?
With fish, I would usually each Hoki, Baramundi or Blue Grenedere (can't spell the last two) which has either been steamed or grilled.
Any tips on increasing my protien and iron intake without supplements (which I will probably end up taking anyway).Does anyone know this for certain?? (Eggs and fish)?
Eggs are fine in moderation - you probably don't need to eat more than one a day, and yes, if you alternate egg days with fish days you should probably be just fine. Two a day is probably a bit of overkill unless you're a weight-lifter ;)
You can gain protein from non-meat sources quite easily (eg legumes). This doesn't need to be soy - you can also eat more: lentils, peas, beans, chickpeas, nuts etc and you should have no problem with protein (though you may get more gas) ;)
You can also get various types of TVP (Textured Vegetable Protein) from health food stores.
Iron is a different (and more difficult) problem. Most vegetable iron is non-chelated, and therefore not in a form that allows the body to absorb it. eg, most people will recommend that you eat spinach for your iron... but sadly the iron in spinach is actually almost inaccessable by the human body. You would have to eat many kilos of spinach to get the iron equivalent of a single, small piece of steak.
If you're able to stretch your vegetarian-boundaries to an occasional meal with lean red meat (or even chicken), you'd do your irons levels a world of good. Obviously this is only if you're doing it for reasons of taste, rather than religious or moral reasons.
If you are unwilling/unable to modify your vegetarianism, iron supplements will be the way to go.
If you are female (and especially if you are pregnant), you will really need to keep a close eye on your iron levels. I'd then suggest getting your haemoglobin levels checked and possibly chatting with a dietitian.Does anyone know this for certain?? (Eggs and fish)?
You might want to reconsider vegitarian status if you really dont want supplements cause the best thing you can do is eat meat
Vegetarians do not eat fish.. you are a pescatarian.
Fish are animals too..
You don't need any suppliments, just eat stuff like:
-nuts
-peanutbutter
-beans
-tofu
ect.
Goodluck!, and I hope you make the decision to be a full vegetarian or a vegan :)
%26lt;3Beccah Melecka
I actually had a health question like this in relation to eggs. Eggs are absolutly fine so long as you just eat the whites (whitch taste better) leaving out the yoke (yellow part). I hear you can only have 3 eggs a week with the yoke(becaus eof high cholestrol) . Its good that you are eating fish, aside from that you could allways just buy tofu pre-made. I personally ADORE silk milk WITH vinella extract (they even have chocolate silk milk. I'm addicted.) . Also a little looking around the net for vegitarian products/recipies would be a really good start.
You could replace some of your egg intake with an egg white substitute. I mix a regular egg with some substitute. Regular fish is fine as long as you don't eat too much of the fish which can have high mercury levels. Fish with high mecury levels(tend to be predators) include shark, tuna, swordfish, grouper, tile fish and mackerel.
I've eaten an average of 3 eggs a day for two weeks at a time before. The cholesterol in eggs is mostly HDL, meaning it strengthens your artery walls and is good (as opposed to LDL, which everyone worries about all the time). I had no problems with it; I expect you won't either.
I ate 25 eggs in an hour and a half one time, no lie. I was going for a record and people were filiming it, etc... point is, I didn't die. Worst that happened was my stomach hurt because I was stuffed, and spent a long time in the bathroom afterwards.
The advice about only eating fish a couple of times a week is due to the fact that fish can store mercury and other pollutants in their fat, or acquire parasites, in many bodies of water. If you catch you own wild fish on Lake Michigan (for example,) you shouldn't eat it for breakfast, lunch, and dinner for 3 days because you could get mercury poisoning. Really, though, it's a matter of where the fish you eat come from. Wild fish is healthier than farm-raised in almost every case, but the fish from the cleanest water will contain the least toxins. Also, smaller fish tend to have more flavor and have less likelihood of carrying parasites (if you do indeed catch your own).
Beans and rice also contain amino acids (building blocks of protein). The two together make a ';complete protein,'; meaning that neither of them contain all the amino acids, but together they fill in the gaps and contain all of them. Pistachios, almonds, cashews, peanuts, macadamias, and pretty much any kind of nut has good protein content (as well as healthy fats).
As for iron, lentils and spinach contain a ton. I also think that beans have a fair amount in them, but not as much as either of the other two.
Hope I helped!
For a start, you're not a vegetarian. Please know the difference between a vegetarian and a pescetarian.
Soy is not the only meat alternative out there.
Try gluten steak, apparently it's quite nice (there should be recipes easily obtained on the Internet).
Portobello mushrooms are known as the ';steak'; of the mushroom family and are packed with protein and good for you too. Try them in any dish you would normally use meat for.
If you like it, falafel is a great addition to meals as well.
Some commercially available replacements that I enjoy are Sanitariums ';Veggie Delights';, although they are a bit expensive.
Or you could try any of the following:
-Do you own research seeing as you have the Internet.
-Go to a bookstore. We don't live in the dark ages and most will have Mediterranean or vegetarian cookbooks.
-Substitute fish for beef or chicken. After all they are all meat.
-Learn how to cook the damn tofu.
-Try rice milk instead of soy milk (or almond milk).
As for the eggs, I wouldn't recomend more than one a day as they have high levels of cholesterol.
According to some studies done recently, white meat casues more cancer than red. I don't know whether it is true or not.
I eat very little meat as well, and my iron is in the normal level without trying. Have you been told that you're low in iron or are you just being cautious? From memory, the real issue for vegetarians is B12.
Try fake meats. I won't give you brand names because I'm not sure where you're from, but there are heaps of vegetarian bacons, sausages and patties that are very high in protein and the kind of nutrients that are typically in meat. Legumes of all kind are very good, as are nuts (except peanuts, and only in moderation), soy and dairy products. If you don't like soy, still try different brands because some don't taste too ';soy-y';. I really hate some types of soy but love others.
You don't need meat to be healthy!
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