Any tips on grilling or frying (or baking) tofu well?

[4_Legs_Good]

I've been a vegetarian for about 10 years, and love it, but I've never really gotten into tofu.

But, just this week, I bought a burrito and some Kung Pao Tofu from Lazy Acres in Santa Barbara, and HOLY SH*T that's good stuff. I would love to learn how to cook this stuff like that. I bet it's not even that hard, but damn, all I've ever done is toss it into spaghetti sauce or gag it down in some other form.

Any tips/links: appreciated!

david

[Superfly]

1. Google a recipe for lettuce wraps.

I love those damned things.

[haele]

2. Alton Brown has a couple recipies for grilled tofu

check out www.foodnetwork.com He's also got a couple written down in his latest book.
The one we usually use as a meat substitute is marinated, dipped in batter and then "griddled" - I s'pose you can use an egg substitute if you're truly vegan.
But whatever you do, make sure your tofu is the extra firm type and press the water out of your slices for a couple hours between paper towels before you bake or grill, to get the proper solid consistancy.

Haele

(bleah, my speeeling is off today...)

[MUAD_DIB]

3. Use firm tofu sauteed in a nutty sesame oil.

Very nice.

[DCDemo]

4. There are different types of Tofu

I prefer the firmest possible....it stays together very well when cooked.

Also, try to find a Japanese store and get some age-tofu (it's frozen, fried tofu..slice it up, drop into soups, etc....very nice and the fried skin is a real treat)

[saganaki]

5. Weight it down first

between papers towels. This will remove excess moisture and firm it up. A lot of people have a problem with the texture. You can marinate just as you would meats, fish or vegetables.

Good recipes and techniques here:

http://web.foodnetwork.com/food/web/searchResults?searchString=tofu&site=FOOD&searchType=Recipe&GoSearch.x=10&GoSearch.y=6

[On the Road]

6. Deep-Fried Tofu Has a Nice Texture

and is found in a lot of Chinese cooking. You can sometimes buy pieces already deep fried in Asian stores.

I also like some of the flavored varietites, which you can also find shrink-wrapped. These are good with stir-fried vegetables, too.

Check the yellow pages if you don't know of an Asian grocery. There are a surprising number around, and the larger ones are good sources of cheap fresh produce, including a lot of fruits and vegetables I never knew existed. If you're vegetarian and near a large city, this is a must.

[Nostradammit]

7. Here's how I like it...

Take a pound of firm tofu and set it on a firm cutting board. Place a medium-thick cook book under one end of the board to tilt it. Then place a dinner plate upside-down on top of the tofu. Next, place a big dictionary or a bag of flour (something heavy yet stable) on top of the plate. Allow the tofu to be squeezed thusly for 1/2 hour, then cut it into roughly 2"x2"x1/4" squares. Heat oil (I prefer olive) in a large skillet and then lay the squares flat. Season with salt, pepper and garlic (finely minced or granulated) and sprinkle with soy sauce. Cook until light brown and then flip. I like to add onions, bell peppers, etc. at this point. Serve over anything.

Hope this helps...

[newyawker99]

14. Hi Nostradammit!!

Welcome to DU!! :toast:

[ironflange]

8. I just go to one of the local Asian supermarkets

and get the ready-fried stuff.

[catzies]

9. I never did it well until I asked a Thai chef at a restaurant how

I told her that I couldn't fry even firm tofu and have it turn out the way it does in pad thai and she told me her secret.

Microwave cook it first before you fry it.

[mlawson]

10. White Wave Tofu is excellent.

It remains firm, no matter what you do to it. Some brands, like Nasoya, turn into a gross pudding...

I usually marinate tofu in soy sauce and sherry, before sauteing it.

[4_Legs_Good]

11. *drool*

Oh boy! I never thought anyone would actually make tofu sound good, but you folks have done it! Thanks so much, and thanks for the tips on getting the moisture out. I never in a million years would have thought to do that on my own, though it makes perfect sense.

Sounds like a little experimentation is in order!

Thanks again, and if you have other ideas/recipies, feel free to post 'em!

david

[dfong63]

12. use a wok, with 1-2 T of oil. avoid the temptation

... to cook fast at high temp. the tofu will have less tendency to stick if you cook at a medium burner setting. plus at a lower setting you will have time to chop the vegetables while the tofu is browning.

[Guaranteed]

13. Hey I know that Lazy Acres.

Moved away from SB a couple of years ago- I graduated from UCSB. Miss it, too.

[Lydia Leftcoast]

15. Extra firm tofu for grilling and use in stir-fries

Medium tofu for floating in soups

Soft tofu for mashing up as an egg salad substitute.

Those are my rules of tofu. :-)