John wrote:> nonamesleft wrote:
>> Why does tofu have a semi bad reputation? It doesn't have a bad taste, and is
> a great
>> addition to things like soups. But I've rarely heard anyone get excited for a
> tofu
>> based dish. Well, except for the guy in the recent ad I saw. He claims to use
> tofu
>> in a certain dish. (And then a woman says that she gets a hummus wrap for lunch,
>> something like that.) The ad wasn't even selling a product. It was saying to eat
>> more veggies.
>
> So, I'm a vegetarian, so I've got quite a bit of experience with tofu -- both making
> some things myself and, more commonly, seeing it on a menu at a restaurant with limited
> veggie options. And I think I can answer your question about it getting a bad rep
> like this: Because people don't know how to prepare it.
>
> Like you said, tofu doesn't taste bad. In fact, to me, it pretty much tastes like
> nothing. It's just a blank taste to me. You have to DO something with it. Also,
> unless you do some prep work, tofu kinda has a horrible texture to me and many people.
> So, by default, it is a non-colorful, non-tasty, bad-texture food. That's not good.
>
> So, GOOD tofu has this:
>
>
It is prepped right so that the texture is more firm -- like biting into
> chicken kinda. (You do this by buying extra firm and then freezing it before you
> use it.)
>
It is soaked in some sort of SOMETHING for flavor.
>
It is often breaded or coated with something.
>
> My two favorite uses for tofu: hot/spicy "chicken" wings (where I do them in strips
> with Soy Sauce and Frank's RedHot) or Peppered tofu (breaded and pepper-coated cubes
> on rice).
>
> All that being said, I'm NOT really a fan of tofu in soups like many others. Because,
> again, it usually ends up being just cubes of tastelessness.
Freezing it changes the texture even upon it being fully thawed?
How do you make those two dishes you mentioned?