Does anybody have any suggestions for cooking tofu in a way that it absorbs the flavor of the dish?
This article seems to be pretty helpful with understanding how to cook with tofu.
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- This blog originated as a school project with the goal of talking about sustainable food and resources specific to St. Louis. Now I'm recording my further exploration of the urban farming world and food resources for where ever I am currently located.
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1 comment:
Lizzy says...
I dunno about sesame tofu, but I personally like lightly stirfrying it. I'm actually fairly terrible at making my tofu really seasoned (it tends to taste pretty bland). Usually I just end up cooking it in olive oil with vegetables and sometimes fresh lemon juice.
One thing I really like is tofu in curries—it's pretty easy, and since curry has such a strong flavor, the tofu tends to pick it up really well. I make an apple-tofu curry, with cinnamon and rice milk instead of coconut milk, which is an interesting blend of spicy and sweet. I also put in some lightly sauteed onions and raisins.
I've also made this pineapple-ginger tofu bake before. It took a really long time, because I baked it in a really deep pan, but it was really good. I needed more people to make it. (http://recipes.auraskitchen.com/2005/01/
Pineapple-Tofu.html)
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