ANSWERS: 9
  • To me it is bland and tasteless, a plate of steamed or stir fried vegetables is far more tasty and attractive.
  • Tufurkey anyone? 0.o
  • I like tofu. Most people who say that they don't like tofu have never really tried it made the Japanese way. Which is not bland at all.
  • Tofu has a very bland taste, but can be added to different foods for protein and texture. It picks up different tastes very well, so it can be made to taste wonderful.
  • It does not taste very much in the natural preparation. However, it is possible to use it with various sauces, and after some time or cooking, it will take the taste of the sauce. You could also use processed tofu: "Many forms of processed tofus exist, due to the varied ways in which fresh tofu can be used. Some of these techniques likely originate from the need to preserve tofu before the days of refrigeration, or to increase its shelf life and longevity. Other production techniques are employed to create tofus with unique textures and flavors." Source and further information: http://en.wikipedia.org/wiki/Tofu Here some tofu recipes: http://food.ivillage.com/mainingredient/vegetarian/0,,308,00.html http://www.fatfree.com/recipes/tofu/ http://www.recipegoldmine.com/tofu/tofu.html
  • Tofu doesn't really taste like anything. It's very bland and can take up the flavors you give it. It can taste like an egg salad sandwich or meat in a Chinese stir fry. It could pretend to be French toast served with maple syrup or like cream cheese in cheesecake. I use it for all of the above and even as a spicy or smoked additive to meals, depending on how you treat it.
  • I love tofu. Most people who don't like tofu have just never had it prepared properly - on it's own, unmarinated it's bland and gross. The secret is to squeeze most of the moisture out of it by slicing it and putting it under a sheet of greaseproof paper and something heavy for an hour or two. then you chop it into small pieces and put it in a sealed plastic bag or box with some marinade (I use a mix of sesame oil, soy sauce and various different spices) and leave it in the fridge for up to around 72 hours. Then you drain off (and retain) the liquid, and stir fry the tofu in oil until it goes brown. Then it's ready to add to whatever dish you like (stir fries and noodles are good). Done properly tofu is absolutely gorgeous - but very few non-Japanese people have a clue how to cook it.
  • Stir-fried Tofu with Mushrooms, Sugarsnap Peas, and Green Onions 3 tablespoons soy sauce 1 tablespoon unseasoned rice vinegar 1 tablespoon honey 1 teaspoon oriental sesame oil 1/4 teaspoon dried crushed red pepper 1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels 1/4 cup water 1 teaspoon cornstarch 2 tablespoons vegetable oil, divided 6 ounces fresh shiitake mushrooms, stemmed, caps quartered 8 ounces sugar snap peas, trimmed 4 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 4 green onions, sliced on diagonal Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve. This is very good, on it's own or served over rice or next to fried rice. I hope you try it and enjoy it. Feel free to add other veggies you like or my favorite cashews or peanuts:-)
  • By itself, no. It needs to be cooked with other things to absorb their flavours. But it is an excellent source of protein and great for extending meat dishes, as well as in sweets.

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