I hate it. It tastes like a sponge and makes me fart like crazy.
>>22142193No offense but it's OK to be gay in bro.
I love it. Having it for dins dins tonight.
tastes good but shitty macros
>>22142193What’s a crazy amount of farting?>>22142203Not to be contrarian but I don’t like the taste but find it convenient to toss some into whatever I’m eating for extra protein if I’m feeling lazy
>>22142193Generally I don't like it but there are exceptions such as in some Chinese soups. They always need hot peppers. Also fried tofu from a Thai joint in NYC, it was a random find with a girlfriend and I wandering around. The place was really cool for a weekend morning, so I doubt it survived covid.
>>22142203The macros are actually pretty good, it just tastes like nothing.
Cooked this meal for lunch so many times now after lifting it's second nature>soak extra firm tofu in soy, dark soy, mirin, cooking caramel or otherwise tbsp sugar. Optionals: garlic, chilli, oyster sauce, dash of seasame oil>cut up whatever veges on hand, usually onion, daikon radish, broccoli, shimeji mushrooms >throw block of dry noodles into a bowl of boiling water>cook everything in a wok>throw noodles in>Serve with fresh soy sauce, a lot of seasame seeds on top, maybe spring onions if in the fridgeNot even a vegetarian but its so easy and there's little cleanup.I'm done from start to finish in 10 mins and can put two more bowls in to eat later.This cooking caramel stuff is like crack, Asians been straight up hiding this shit from the rest of the world. In pic rel it's the top middle one
>>22142508You've got to squeeze the water out and soak that shit in something with actual flavour, otherwise yeah you're right it's bland as fuck, even when fried
Tofu is great, androgen blockers. Gives you big boobs and round ass.
>>22142193I like it. Mapo tofu and fried tofu in particular are great.
>>22142193Love it but understand why people don't
>>22142685Phytoestrogen attaches itself to estrogen receptors, inhibiting the absorption of other forms of estrogen by the body, while also being unable be processed. Therefore, tofu and other sources of phytoestrogen actually make it more difficult for you to grow breasts or a fat ass. What helps, conversely, is beef, which is loaded with animal estrogen.
>>22142685Then why do asian women have the smallest tits?
>>22142711because when they sleep at night the tit meat gets taken away by the boob gnomesits a bit like the authentic tooth fairy over in britain, which abroad turned into more of a santa claus type mythic creature
>>22142193It's fine but there's always weird people that feel like they need to evangelize over it.
It’s fine, simple vehicle for whatever sauce/flavors you want without the carbs you’d get from a bowl of noodles/pasta.
>>22142193Tofu is a flavor sponge. People fuck up by not giving it that flavor. Its either going to come from a sauce that you cook into it, or a bunch of vegetables with strong flavor you can transfer into it.>>22142687Hell yeah, mapo tofu is the best.
>>22143244>Tofu is a flavor sponge.That's a myth. It is tasteless and does remain tasteless even after soaking in anything. It's just bulk for vegetarians, the Japanese know this, it's only Americans that pretend otherwise.
>>22142193I've never had a meal with tofu in that wouldn't have been massively better by substituting it with chicken.
>>22143273It has a subtle beany flavor. Tofu is definitely not tasteless. The Japanese know this which is why they eat cold uncooked tofu.
Tofu has little taste, it's used for its various textures. Mapo Tofu ROCKS.
>>22142512>cooking caramelLiterally never heard of this before but it sounds like a savory secret weapon, appreciate you introducing me to something new
>>22142513This anon knows his tofu. Got to marinate that shit in soy sauce and vinegar after frying it
>>22142193You are supposed to marinate it.
It's alright. But any time you go to an Asian place and get the tofu + veggies option instead of meat for a curry, the physical mass of the tofu + veggies is so much larger than just chicken or beef that it totally throws the sauce proportions out of whack. Because of that, I don't really get it anymore.
>>22142193Its one of my favorite foods but its hard to do right without a wok and restaurant high heat. Usually I like it when they deep fry and then you add broccoli with oyster sauce and braise. I am not 100 percent sure how they do it but I found this is close.In my opinion, theres a few ways that work at home >tossed with oyster sauce in a wokwith scallions or onions, ginger whatever you like>straight up raw with soy sauceusually with soft tofu or silken>fish fry tofuthis is one I've been working on. get cajun fish fry you find at the store that comes in a red or blue packet. toss dry tofu in it, doesnt even need a egg wash. i sometimes mix 50/50 with cornmeal. but just straight up cooks faster. fry in wok or shallow fry in a cast iron. Mapo Tofu is another good recipe if you are fine with heat.I've tried ALL the shitty crispy tofu recipes online and on YouTube, vegans has saturated the site with their shitty recipes. they say corn starch or baking powder, in my experience its too easy to get gummy, off flavors or plain uncooked. if you dry the tofu properly (and i mean really dry it), it doesnt need all that. which is why i like the fish fry because its really thin, doesnt gum up as much and cooks fast.
>>22142193It tastes like whatever you cook it in. Just get some sauces you like and fry it up.
>>22143658My favorite Chinese restaurant tofu is when it has a crispy skin on the outside and a soft silken tofu interior. I guess they batter silken tofu and deep fry it but I don't know for sure. I can make great tofu at home but not the restaurant kind with the light crispy exterior and the silken interior.
Had it a few times, only firm not silken or whatever else there is. Expected it to be great after draining, cubing, and pan frying. It was ehthe next time i just drained it, sliced it, salt and pepper. pretty good
>>22142512Every recipe I see that mentions dark soy sauce also mentions light soy sauce. Why can't they just combine them into something convenient?
>>22143676They're different products.
It really fucking pisses me off that it's considered a vegetarian/vegan thing in the west and most grocery stores ONLY carry firm and extra firm (and occasionally silken for some reason) because people are buying it to use it as a substitute in recipes meant for meat, when medium is what you usually want for actual Asian cooking and it's getting harder and harder to find.
>>22142193I've had it be good before. Fried crispy with teriyaki and sambal sauce over vegetables and rice. I don't like it just out of the juice though. Yuck.
>>22143680>Why can't they just combine them into something convenient?
You need a tofu press if you wanna cook tofu. I put it in the fridge and let it press overnight minimum, sometimes I'll even leave it in for a whole day. Doesn't matter if the tofu is extra-firm, firm, or soft it needs to be pressed (just don't use silken that's a different thing). "Marinating" does fuck-all, don't bother with that, just toss it in the sauce and fry or bake it.Here's a good simple sauce:- 1 tbsp soy sauce- 1/2 tbsp olive oil- 1 tsp toasted seasme oil- 1/2 tsp dried dill- 1/4 tsp black pepper- 1/4 tsp cayenne pepperCube the tofu, coat it in sauce, and bake at 350F for 30 minutes, then remove from oven and flip all the tofu pieces over and then bake for another 10-15 minutes. Tofu is literally soy milk cheese made in the same basic way, instead of rennet they coagulate the soy milk using different chemicals. There are subtle flavor and texture differences between brands based on what coagulant they use like magnesium chloride or calcium sulfate, etc. Tofu should never have oil in the ingredients, beware frozen tofu because I've seen it with canola oil added in, vile stuff.
>>22144545>"Marinating" does fuck-allso you gotta press the liquid out of it, and then it won't re-absorb another liquid?
>>22144601Experience says no, there's basically no marinade penetration into the tofu any time I've tried. You press the liquid out because the liquid tastes like stale bean water and because the liquid prevents the tofu from getting any kind of firm or crisp when cooking.
>>22142193Its good, fermented beans are awesome.I made a "mcrib" for lunch but with tofu.
>>22144644Tofu ain't fermented bro. Tempeh is fermented.
>>22144545you can actually boil the tofu in salted water before cooking instead of pressing it, I know it sounds kinda weird but it actually works
>>22142193If you press down tofu and seal it in a plastic bag with an oil-based marinade for a few days, it'll soak up the flavor you want extremely well.
>>22142193I've only made it twice, I think it's alright.
>>22143273>It's just bulk for vegetarians, the Japanese know thisWhatever, retard. Cheap packaged tofu in the supermarket isn't too great, but in my neighborhood in Tokyo, there are a few old school tofu shops and what they make has a lot of flavor.
It's nice. I only buy super firm tofu though, you hardly have to press it and if you freeze and thaw it you'll get a meatier texture. Just soak and cook it in something flavorful.
>>22142193really dependent on what you eat it with but I don't hate it
>>22142193Meh
>>22142193good depression meal because I don't have to cook it
>>22142508it'll be a cold day in hell before I pay the same price for 150 cals of wet tofu for 500 cals of super firm
>>22145961>soak and cook it in something flavorful.this. who the fuck eats tofu raw?
>>22148407Me. I slice it into batons and put it in pickle juice with extra garlic and some steeped hot mustard then eat it the next day. Basically like eating pickled boiled eggs.
>>22142193it can be great if you treat it like its own thing and not some meme vegetarian meat substitute
>>22142193try using it as a filler in mince meat recipes
