#mmm tofu

[visenyaism]

hello visenyaism would you happen to know how to make firm tofu taste good this is a culinary level I have not cracked yet but am excited to

When it comes to taste I prefer silken tofu over firm tofu it’s a completely different consistency and not everyone’s cup of tea. 

For consistency I like to put it in the freezer beforehand and take it back out a day out in advance. I also find it tastes better crumbly. You can also marinate it.

[genshin-impact-updates]

Happy Birthday, Yanfei!

[theonlinevegan]

[mosshugs]

Tofu bowl at the airport as I wait to fly across the country 👍

[braincoins]

Update on the aforementioned tofu

So, I didn't really fry it so much as cook it over dry heat, the way I do chicken or beef or shrimp when I'm making ginger-teryiaki...well, chicken or beef or shrimp.

(If you want to know how to make ginger-teriyaki [insert meat of choice], it's easy: get some [meat of choice] or, apparently, tofu. Cut into bite-sized chunks. Drop into already heated pan (high heat). Cook until pretty on the outside, dump a mix of ginger sauce and teriyaki sauce in, serve over steamed rice, DONE.)

And then I warmed up some ginger and teriyaki sauce in a pot, dumped the tofu cubes in there while I microwaved up some rice (I have a rice cooker, but I'm an essentially lazy person. Plus I had leftover microwave rice from the Houston trip, when I didn't have a rice cooker). Put rice in bowl, poured sauce and tofu cubes over rice. Grabbed chopsticks, sat, ate.

First of all, holy damn does it look like ginger-teriyaki chicken! It has the texture of it, too, which is really different from fried tofu. Not bad, just different. I also accidentally used waaaaay too much sauce. Oopsie. xD It really has the texture of chicken, even once you've started chewing it, at first anyway. At some point during chewing, the chicken-y texture breaks down and it becomes tofu mush again.

Overall, I prefer the outer texture of the fried tofu, but the inner texture of the dry-heat tofu. Neither has a bad texture at any point, they just are different, and it'll be a question of what I'm in the mood for. Tomorrow I'm having fried tofu at the local sushi restaurant with my buddy Erin, but I think the next kitchen adventure involving the tofu will be frying it up in some olive oil.

Interestingly enough, the best part about this is that, even with the pressing, it still takes less time to prepare this than it does to make ginger-teriyaki [insert meat of choice], unless I've just bought the meat and am using it straight away, which almost never happens. So if I really need an excuse for ginger-teriyaki somethingorother and rice, tofu slots in easily.

And, of course, tofu/soy is a nice substitute for those of us with PCOS trying to lose weight (though you might want to do some research to see how soy might affect your particular PCOS challenges). Good source of protein, not as fatty as meat, etc. Lean proteins are especially good for me now that I'm minus a gallbladder.

Experiment: SUCCESSFUL...but not in a way I anticipated.