Does anyone here eat Tofu?

I admit I eat it quite a lot Tescos have a buy one get one free offer right now so i've stocked up. It's like a sponge it'll soak up the taste or the smoke if you like that you put into it.

I tried it out at this Chinese restaurant in March, never went out to eat SINCE!
They had it some sort of sauce, the tofu was very very soft and I didn't enjoy it like I do at home.

Questions are

is it safe to eat raw/uncooked?

whats the best way to cook it?

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There is something that cookery books often forget to tell you about tofu - however you prepare it, you must always keep the window fully open. Even in mid-Winter, keep the window fully open.

That way, when you spit it out, it won't stick to the glass.

I've never chewed the remains of a blown-out tyre, but I am fairly confident it would taste like tofu.

My nightmare meal would be tofu with rooibus to try and keep it down.

(Apologies for going off-topic)

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I'll put you down as a no then Claudio?

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Sorry Pistol, I am in complete agreement with Claudio on this one.

I know all the science - abundance of the full range of essential amino acids, low fatness, high fibrousness etc. but I simply cannot eat it :-(

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hahaha

I understand that but I don't eat meat thats why I eat it! Good good source of protein!

Well I cook it by marinating it in soy sauce it's not that bad taste wise
but im unsure if I can eat without cooking it

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I don't eat meat - and I avoid tofu. Chick peas and other pulses have lots of protein - and taste far better.

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From google:

"In Asian cooking, tofu is eaten in myriad ways, including raw, stewed, stir-fried, in soup, cooked in sauce, or stuffed with fillings."

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Source : The Vegetarian Society via BBC Good Food Website

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins


Ingredients

For the green curry paste:
1 shallot, finely chopped
1 stalk lemon grass, chopped
2 small red chillies, chopped
2 cloves garlic, crushed
2.5cm/1 inch piece fresh root ginger, peeled and grated
1 lime zest only
1 tbsp fresh coriander leaves and stalks, chopped

For the skewers:

1 packet firm, regular tofu, drained and pressed
1 aubergine
2 tbsp groundnut oil
12 short wooden skewers

For the satay sauce:

2 tbsp groundnut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 large red chillies, deseeded and chopped
1 tsp ground cumin
1 tsp ground coriander
75g/3oz crunchy peanut butter
200g/7 fl oz coconut milk
1 lime, juice only
salt to taste


Method
1. To make the green curry paste, grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.

2. For the skewers, mix 3 tbsp green curry paste together with 1 tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes and thread onto twelve short wooden skewers. Lay flat on a plate and pour over the paste mixture to
coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.

3. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.

4. To make the satay sauce, heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.

5. Serve the skewers on individual plates with a small bowl of satay sauce.


I would add that to speed things up - use a ready made Thai curry paste

T cut the fat content - use a reduced fat coconut milk.

I always soak wooden skewers in water before using - it helps stop them charring.

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Could there be a more appealing thread title??

If there is then I can't imagine what it would be.

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No


I have tried tofu twice and never again.

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