How can I make tofu especially flavorful and yummy?

Tofu basically absorbs the flavor of whatever you cook it with. By cooking the tofu with the meat, you create a dish that tastes like there is much more meat in it. Pan frying the tofu cuts down on the rubbery texture and makes it a bit more meat-like. I think this is from reducing the water content.

(One liner alert!) Eat meat instead.

I think you should try cooking it in curry sauses – tastes great! and mix in some rice, as well.

You can marinated it in anything before cooking it.

For example: I prefer a dried tofu in my stir-fry that I usually marinade with soy-sauce, a tiny bit of brown sugar (or rice wine vinegar or maple syrup), and a little bit of brown mustard.

With a nice firm tofu you can make a sloppy-joe that can rival anybody else’s. I don’t pre-marinate this since in crumbled form it takes on the sauce flavor just fine.

@liminal: What’s the difference between firm and soft tofu? I don’t know which one I’ve been eating, but I would assume it’s soft. It’s kind of spongy and I would say the texture is similar to a hunk of scrambled egg.

@Simone_De_Beauvoir: lol curry is one of my most hated foods. I had one bad experience with it and that was it for me. Scarred for life!

Dark soy sauce is a good additive, not as pungent as curry.

Not possible.

@poofandmook That sucks – I’d say that whatever sauses you use, just get textured (extra hard) tofu and then it won’t feel like scrambled egg.

Fresh Tofu comes in three consistencies (that I am aware of anyway):

Soft/silken tofu has the highest moisture content. Kind of like a soft custard. Often used in dips, frostings, and baking.

Firm Tofu is drained and has the firmness of raw meat but bounces back readily when pressed. (Probably the the kind you have been using.) People often scramble it like eggs.

Dried Tofu (sometimes labeled extra firm) has the least amount of moisture. It has the firmness of fully cooked meat and a somewhat rubbery feel similar to fresh mozzarella cheese. When sliced thinly, this tofu can be crumbled easily.

Hubbs, vegan extraordinaire about town, freezes his tofu overnight for frying the next day. It gives it this amazing texture that, from this meat eater, is so close to chicken it’s scary. Open the tofu, place it in an open container and let it freeze. Oh, I think he drains it as well.

Tofuwich, tofu scramble, tofu cheesecake, fried tofu, spicy veggie tofu and tofu lasagna are staples in our house. You can literally use tofu in just about anything- even sweet things in place of eggs.

Here’s a simple tofu salad for sandwiches- tofu (half block), italian herbs, olive oil (extra virgin because there’s no heat involved) and balsalmic vinegar, S&P to taste. Crumble tofu, add spices and enough oil to smooth it out a bit- vinegar to taste. Chill for over an hour. Put on homemade wheat bread and mow down.

hmmm

It is more daunting than I expected lol

Tofu and meat… kind of defeats the point, really, since soy is the great replacement for meat.

Two dishes that I like: tofu in cooked in peanut butter and soy sauce. Add tomatoes and simmer. Spice it up if that suits you.

Tofu loaf: mix tofu with tomato sauce/paste, spices, onions, garlic, soy, molasses, and eggs or oatmeal to bind it. Put catsup, chilli powder, tumeric, or molasses on top to give it a meaty look when it’s done, and bake in the oven for an hour. Being a Midwest boy, I’m used to eating meatloaf with catsup, and that goes double for this recipe. Sometimes I have to look down just to make sure it IS tofu.

If you have someone who’s iffy about tofu, you can put in a big flour tortilla with whatever ingredients the eater will be sure to like: potatoes, avocado, salsa, scrambled eggs, bacon, etc. When people realize that tofu doesn’t interfere with their favorite tastes, they’ll be more likely to regard it like rice: something that goes with everything.

@poofandmook : PLEASEEE if you figure out a way that works really well, PM me it!!! I am not a fan of tofu but I effen love pad thai and the tofu in it is sooo good. :)

@Samantha_Rae: We won’t discuss how many times I’ve eaten pad Thai in the last week :x

@poofandmook : I recently moved to SF and discovered the insane amount of Thai restaurants in the area… I can’t even begin to tell you how many times I’ve eaten it since December. My favorite is to try from all different places and find the best… then add some Siracha to it! Yumm! :)

I freeze it, then fry it in a mix of virgin olive oil and sesame seed oil, along with sliced green onions and chopped tomato, then serve over a rice pilaf, and top with an orange chutney.