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.