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It tastes just as good as chicken. I'm a believer in the soy curds now 
this post was submitted on 22 Oct 2024
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SorosFootSoldier, welcome to the
Now I'm wondering how I can cook some up at home on the stove top with a skillet and use it as a meat substitute. It's way cheaper than ground hamburger, $3 for tofu versus $7 for beef.
I'd probably do TVP or crumbled tempeh instead of tofu, but it depends on the context of what you're trying to make
What's that taste like?
A little bit nutty, a little sour a little bit savoury. It has a more beany flavour than tofu ime
Like PointAndClique said - it's a little "funky" so it can be a bit of an acquired taste. It has little chunks of fermented soybeans in it.
A recipe book I have has this pretty good dan dan noodles recipe where you crumble it and cook it with shallots and seasoning to top the noodles with (instead of the ground pork you often find with that dish).
Deliciousness.
https://rainbowplantlife.com/tofu-recipes/
Thanks, looks like I can do a tofu twist on my favorite beef tacos.
ALSO
it may not seem important now and some tofluencers' recipes may say you don't need to do this, but press your tofu! If you have to, sandwich it between plates and put a heavy pot full of water or a stack of books on top for at least 15 minutes (though more time only helps, albeit with diminishing returns).
More water you squeeze out in the pressing stage => more room for flavors to soak into the tofu when marinading/cooking/resting and also less water to sog/stop the crisping when you cook it
tofu tacos are incredibly easy:
tofu in pan -> mush around -> add spice mix -> mush around -> add to shells -> done
add more steps where you feel the need, like adding lettuce or cheese or whatever
That's my way of preparing fast tacos anyway with beef
With the added benefit that you won't have diarrhea if it's not cooked right.
Certainly. If you ever feel like tofu doesn't quite have the protein density you need, seitan is amazing (and very meaty in texture)
It can be a bit of a pain in that it's spread out over time, but compared to pressed, marinated, and seared tofu, seitan made from vital wheat gluten (and not from flour) takes about the same amount of inactive time with maybe 15-20 minutes of additional active time per loaf
I will say it took me nearly 10 weeks of making seitan twice/week before I really liked what I was making. There was a lot of trial and many chewy glutenous errors. Both require a decent amount of patience to really learn and get right imo
Yeah for the first few months I had to make it as a side project kind of item so I really only made it when the other protein was a pot of beans. Every iteration was edible and nutritious, but quite a few were way too chewy, some were not chewy enough. A few were essentially flavorless because I didn't realize on the first two just how much garlic and other powdery spices the dough can take before they start being evident in the final product. On the last few I've been experimenting with mixing into the dough a handful of whatever beans are in the pot from earlier that week and the results have been
I was just watching a video about making mock ground beef with extra firm tofu. Lemme go find it.
Link: https://www.youtube.com/watch?v=elnRctjp9rk
I haven't tried this yet and it looks like a bit of work but promising.
I found a YouTube link in your comment. Here are links to the same video on alternative frontends that protect your privacy:
If there is an east asian grocery store (all three Korean, Chinese and Japanese should have them), you can find ingredients to make mapo tofu if you are into a bit of spicy food.
Very simple home tofu with a pan is basically fry it up in slices then coat in any sauce you like. The texture of sliced and fried well can be delightful with a firm tofu. And it'll take what ever flavor you like. Fry it with garlic why not