Is it possible to make Tofu taste like Fried Chicken?
>>21994135what does pressing it do?
No
>>21994195supposed to press out water so the tofu soaks up more sauce and flavors
>>21994195makes it flatter
>>21994135Fuck that I freeze it so it's larger and throw it in the hotpot to soak up more juice
>>21994195makes it more meat texture than sponge texture + less water for oil to crackle with
it’s not a recipe the jedi would tell you
>>21994196know yourself. you didnt tryanyways you can and ive done it. garlic and onion powder in flour mix before frying. super addictive
>>21994286oh yeah forgot: soak it in chicken broth after straining and before pressing
>>21994289>make tofu taste like chicken by adding chicken
I make tofu schnitzels sometimes and they do scratch the fried chicken itch.
>>21994135- 1 package tofu, pressed for 3-6 hours (or overnight) and cut into 1 inch pieces- 1/2 tsp garlic powder- 1/2 tsp smoked paprika- 1/2 tsp cracked black pepper- 1.5 tbsp potato starch (corn starch works too but potato tastes better)- 1 tbsp soy sauce- 1 tbsp toasted sesame oilMix everything up in a bowl and then toss the tofu with it. Put it on a parchment paper lined baking sheet and bake at 350F for 30 minutes. Take it out and flip the tofu pieces over and bake for another 10 minutes.
>>21994312Wait I fucked up it's 1.5 tbsp soy sauce
>>21994135Stuff it with chicken. Kinda like how I stuffed your momma with sausage last night.
>>21994135No. Tofu is great but it's never going to taste like anything other than tofu. Contrary to what people say it isn't a flavorless sponge. Tofu does have a distinct mild beany flavor.
>>21994289God you are a fucking retard
>>21994135Seitan would be closer, though keep in mind not all seitan is created equally
>>21994312sounds good. when you say mix everything in a bowl are you mixing the dry ingredients with the soy sauce and sesame oil all at once?
>>21994312I'm not baking shit I can eat now for 40 minutes
>>21994340Yeah just stir it up until it's all mixed into a sauce, gotta break up the clumps of potato starch when you do but it doesn't take long.
>>21994347interesting..
>>21994351NTA but isn't going to taste like chicken. It's just going to taste like seasoned, crispy tofu. Tasty but not chicken tasting. I've made a ton of similar tofu recipes and have been eating tofu a few times a week for decades. And no I have not grown female breasts and tofu hasn't feminized me in any way.
is this count as tofu?i like it. its not as good as real thing, but still would be happy to eat one
>>21994368No but you already knew that. Tofu is basically bean cheese made from soy beans.
>>21994363tits or gtfo
>>21994368Impossible meat isn't tofu. It's just slop mixed together and shaped to look like meat. It wishes it were tofu.
>>21994363>isn't going to taste like chickenwhat if you incorporated bouillon or picrel into the seasoning blend
>>21994251based tofu karate practitioner>t. gook
>>21994390Then it will taste like chicken bouillon.
>>21994319If you press it dry then dice it and put it in some kind of soup stock or cold acidic brine the tofu taste pretty much comes out. It's more the taste of the tofu water it sits in during shipping than it is the actual bean curd. If you press it dry then use it in some dry application like baking as cubes without letting it get rewetted the tofu water taste will just concentrate. If you shred it or crumble it the tofu water will mostly get out.
Chicken doesnt taste like anything.>Modern supermarket chicken often tastes bland because industrial farming breeds birds to grow six times faster than in the 1950s, resulting in a 42-day lifespan that is too short for the meat to develop significant flavorhttps://www.youtube.com/watch?v=-OwhZ0WIESIhttps://www.youtube.com/watch?v=WvkqBkgUhP0Its mostly in the spices and sauce.Seitan is maybe more neutral flavor and better texture.
>>21994409Yes but it still tastes like tofu. You can lessen the tofu flavor but not eliminate it nor should you want to. It is not a flavorless sponge.
>>21994422you can still buy chickeny chicken you just have to spend more and not get the stuff they blatantly spike with broth and brine to give it flavor
>>21994323This, deep-frying it get's very close
baked tofu is fucking wonderful you can marinade it too
>>21994591can i dip it in honey mustard
>>21994286Tofu will never be chicken
>>21994299Sounds good, any pics? I think I’d like chicken fried tofu
>>21994195Activates it
I use this and just press it and fry it, my gf likes it with hot sauce
>>21994368Impossible is made with soy protein, not tofu. Both are soy but soy protein is not tofu. But you right it's yummy
>>21994195makes it easier to cram
>>21994135Why does vegan shit always have to taste like something else? Why not just make good dishes with it?
>>21996609because tofu does not taste good
>>21996609>HUUUURRRR guuhhhhh why do meat always necesitas be marinado y seasonada, señor? just make good dishes with it o algo??
>>21995679Isn't that soy protein just tofu that has been dehydrated?
>>21994422>>Modern supermarket chicken often tastes bland because industrial farming breeds birds to grow six times faster than in the 1950s, resulting in a 42-day lifespan that is too short for the meat to develop significant flavorThat's cope. Modern chickens taste better. Chickens used to be thin and even less fatty.
>>21998512>Modern chickens taste better.woody chicken breast is nasty and only happens because of how fast modern chickens grow and it's a fairly big problem
>>21998510i wish we knew
>>21998529>woody chicken breast i only hear this phrase on /ck/ and i have never experienced it, even though i buy the generic skinless breasts in bulk and cook them at least once a week.unless youre just talking about what happens when you overcook chicken. but i dont overcook chicken
>>21998542It's a real thing. Just search it on your search engine of choice. I also eat BLSL chicken breast at least once a week but I overcook it on purpose because I don't like juicy chicken, I like well done chicken with a nice outside char. There's definitely a woodiness.
>>21998542It's real. I've seen it IRL only once. A neighbour lady had me and the wife over for s cookout and she must've bought the shittiest clucker tits in existence because they were huge but you could see the woodiness while they were raw. When she cooked them, they were edible but the woody parts were exactly that.I don't think it's as common as people here say since I only encountered it that once. Actually, maybe it is pretty common. We don't buy breast. Or even chicken parts, really. We prefer to buy whole birds. I don't think they live long enough to get woody.
>>21994135Yeah. Tofu just soaks up whatever flavor you want it to
>>21998776how do you make it soak up fried chicken flavor
>>21998835most of the flavor is in the breaded seasoning. so just add the same seasoning. then add any kind of savory thing (mushroom, soy sauce, etc.) to give it more of an umami protein bomb mouthfeel. it's still going to taste like tofu and never exactly like chicken and trying to do that is probably not worthwhile.
With tofu skins (bean curd skin) easily if you fry it like chips, but if you only have blocks then thinly slicing firm tofu or cubing and throw it into a neutral oil. It might be possible to let tofu soak in some chicken stock but I've yet to try that. then you can either dip it in a chicken bouillon base dip or use it as a topping
>>21998852>fried tofu skini think we're on the verge of a breakthrough here.
>>21994195It presses it...
>>21994195Makes it easier to cram
>>21998835Probably with chicken broth and spices that go into fried chicken
>>21994135Simply deep fry it in fried chicken batter. We do that in Malaysia.
>>21994195The press of the tofu removes the water.
>>21994135Soak it in chicken fat, chicken broth and then fry it.No you can't get the qualities of meat out of none meat products unless you are trying to piss of The Lord with some shit done in a lab. Tofu is fine for stretching meat dishes if you again press it and then cook it in all of the drippings of the meat. I ain't above stretching ingredients.
>>22000383>No you can't get the qualities of meat out of none meat productsI can and I willAll hail Seitan!
>>21994319I've always said that it just tastes like tofu People say it absorbs what it's cooked with but it doesn't. The only exception to this is when it's blended smooth with something sweet or chocolatey
>>21994135freeze it. texture completely changes from crumbly to chewy spongy rubbery almost flesh like. however unfermented soy is unhealthy, try natto instead.
>>21998542it's usually people that have heard the term then mistake freezer burn for it
