Comments on: Tofu, Anyone?

By: Jean AAR

Jean AAR — Mon, 25 Jul 2011 01:59:58 +0000

Late to the party, but here’s my contribution anyway. One of the classic Chinese tofu dishes, and a favourite of mine, is tofu with minced pork and eggplant in a chili sauce. You can have it over rice, but I like to eat it with dry noodles and cold julienned cucumbers, a dish which I stole from one of my favourite restaurants.

By: LinnieGayl

LinnieGayl — Sat, 23 Jul 2011 21:16:30 +0000

Missie, those are good suggestions. Thanks.

Lee, I guess the appearance of tofu really doesn’t bother me; it looks a lot like fresh mozzarella or feta to me.

Herta, thanks! That sounds really good, and is definitely something I’ve never thought of doing with tofu. I will be giving your recipe a try once fall arrives.

By: Herta

Herta — Sat, 23 Jul 2011 16:12:57 +0000

I use tofu in a vegetarian pot pie recipe. I cut extra firm tofu into regular sized chunks and saute in a bit of olive oil until browned. I also add a healthy dash of soya sauce while it is cooking. I then add sliced mushrooms and cook with the tofu until just barely tender (along with another splash of soya & pepper) I don’t use salt as the soya sauce is fairly salty – however, each to his own taste.

In a bake proof deep pie dish put in finely diced cooked carrots and peas (until just tender) add the mushroom and tofu mix, add a white sauce (traditional), mix gently. Put a sheet of pie crust over mixture – air holes and bake until pie crust is golden brown. This is a popular and tasty dish I often serve in the fall and winter accompanied by a nice salad and some crusty bread!

By: LeeB.

LeeB. — Sat, 23 Jul 2011 15:49:27 +0000

I’m a picky eater so I’ve never tried tofu and never plan to do so. And its appearance doesn’t scream “I am SO tasty!”

By: Missie

Missie — Sat, 23 Jul 2011 15:40:28 +0000

You’re welcome!

I’m not exactly sure how tofu cooks up, but if you try it that way (simmered with some BBQ sauce), you might want to try seasoning it first (chili powder, cumin, garlic powder, paprika, red pepper — whatever feels BBQ-like to you) and giving it a saute, then add in a splash of vinegar and some of your fave BBQ sauce to finish it off.

By: LinnieGayl

LinnieGayl — Sat, 23 Jul 2011 13:26:46 +0000

Oh, Missie, thank you! I like the idea of simmering it in a skillet with BBQ sauce. I’m going to try that soon. Thanks!

By: Missie

Missie — Sat, 23 Jul 2011 13:04:02 +0000

Tofu is something I’ve never experimented with — and I’m not sure I could get my hubby to embrace it — ‘though he, as am I, is a big fan of Chinese hot and sour soup, which often has some tofu in it, I think, doesn’t it?

That is interesting about pressing the liquid out of it — and I can see how that could make a huge difference in taste and texture.

As for the BBQ, I would imagine you could simmer it in a skillet with BBQ, or possibly grill it on an electric grill or some such, as opposed to having to turn your oven on.