Comments on: Tofu tastes good! When you fry it, of course.

By: Lauren

Lauren — Sun, 31 Jan 2010 18:59:32 +0000

or corn starch dissolved in a little cool water added to thicken

By: unwisely

unwisely — Fri, 08 Jan 2010 01:01:33 +0000

Imho, the two problems with tofu are texture and taste. I find pressing and marinating fixes those problems. The recipe I've started making (and would have made this week if QFC hadn't been out of tofu) is this ginger-garlic baked tofu recipe. So very, very good. (I have never managed to make it without marinating it for a couple of days. I have a limited pay-attention-to-recipes-span in a given day. I got the Quick Fix vegetarian cookbook for Xmas. Turns out it's actually vegan (which I'm not, but, whatever). Haven't tried it yet, though.

By: Ivana

Ivana — Tue, 05 Jan 2010 07:36:36 +0000

That food looks pretty good, although I’m generally not a fan of orange sauce. Have you tried Teapot vegetarian restaurant on Capitol Hill? They have gone downhill in the past few years, but they still have some great offerings. I love how they do TVP.

And you still need to try tofu for dessert:

Mexican Chocolate Tofu Pudding
By MARK BITTMAN (my hero)

Time: 10 minutes, plus 30 minutes’ chilling

3/4 cup sugar
1 pound silken tofu
8 ounces high-quality bittersweet or semisweet chocolate, melted
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon chili powder, or more to taste
Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

Yield: 4 to 6 servings.

By: Sterling

Sterling — Tue, 05 Jan 2010 06:03:43 +0000

See, so now that you’ve discovered tasty fried tofu, you can get vegetarian pho (at least at Than Brothers.) Vegetarian broth, yummy yummy fried tofu. It’s good dipped in plum sauce.

(Heck, at my local Asian food market I can get pre-fried tofu. Heat and eat. Mmm. Unfortunately, I don’t get to do much soy these days, but I do loves me some tofu. Fried or not.)

By: Lisa

Lisa — Tue, 05 Jan 2010 05:57:17 +0000

Weird. I’m the meat eater, and I love tofu. The more chunks of white squidgy tofu hanging out in my miso soup, the happier I am. Do NOT like the cold, tofu-wrapped crap you get at sushi joints. (Inari? I think?) And tofutti? Just lock me in the freezer with a truckload and a spoon, and I’m totally good. Oh, and the tofu-based cream cheese I got a while back was quite tasty.

And again, I theoretically have a horrible diet, but with a few notable exceptions, I don’t like food fried in oil. (Exceptions being latkes, and a few pastries like Swedish rosettes and donuts.) And I really, really don’t like batter-dipped fried things, again with the notable exception of *good* onion blossoms/sticks/rings/strings/loaves/you name it. :)

Have you ever been to the Bamboo Garden? I know some people dislike it or say it’s lowbrow cuisine or whatever, but I love their food, and it’s all vegetarian. Last time I was there it was actually all vegan except their fortune cookies. *hahah* Gotta have those fortune cookies! :) And it’s worth it just once to be able to order “Buddha’s Basket with Precious Nuts”. *HAHAHA*

By: Llyra

Llyra — Tue, 05 Jan 2010 05:36:09 +0000

To thicken the sauce, try a little arrowroot powder.