577346 Thu Dec 04 13:10:14 -0800 2008 6 27 General Chowhounding Topics 0 4220805 ...unless it was prepared in a restaurant. That is, until I tried smoked tofu. Geez, what a difference! I can't believe I can enjoy cold tofu right out of the package. It's so dense and satisfying. I put it in a spicy noodle dish I made last night along with some shitakes and bean sprouts. Thu Dec 04 13:10:14 -0800 2008 142652 madgreek 1 4221673 Yes, there is such a difference between smoked tofu and tofu (although I really like both)!. My favorite way to have smoked tofu is heated on a skillet or grill, and in a sandwich made of homemade whole-wheat sourdough, smoked tofu, roasted red peppers, sliced green onions, bleu cheese dressing and dijon. It's a great contrast of sharp flavors and temperatures (bread and tofu warm, everything else chilled). Thu Dec 04 19:11:36 -0800 2008 4220805 100743 almccasland 1 4222733 Smoked tofu is great. You might want to try baked tofu as well - it has a completely different consistency from regular tofu, much more dense than even super firm tofu. I use it all the time in stir fry. You can make your own, or I love the ones they have at Trader Joes. Fri Dec 05 08:18:39 -0800 2008 4220805 100863 soxchik 1 4239445 I just baked some tofu with a brown sugar dry spice rub that's intended for pork. It turned out great. It seems that I hadn't done enough preparation in the past to make this ingredient something special. I let it bake at low temperature (300 deg.) until it shrunk by half, and it developed the most delicious bark, much like barbeque. It was great in a bowl of brown rice with carmelized onions, a spash of white rice vinegar and sriracha. Thu Dec 11 12:40:51 -0800 2008 4220805 142652 madgreek 1 4241304 Try making tofu croutons - cut into cubes, toss with olive oil. Bake 375F until crunchy (40 min on convection) and then season with salt, pepper and sesame seeds. I also like to season with curry powder too. From Mark Bittman's vegetarian cookbook. Fri Dec 12 06:14:00 -0800 2008 4220805 89394 steamykitchen 1 4244351 I used to think tofu was just there. But since I dscoverd Kara Age tofu at my favourite Japanese place, I am hooked. Haven't qutie mastered tthe cloud-like texture they do, but I do have some in my fridge for the first time. Sat Dec 13 12:59:19 -0800 2008 4220805 169994 pengcast 1 4244949 I hated it too - bland, dull, nothing ... until I finally had a REAL authentic Sechuan dish, white fish fillets and tofu in a broth ... well, a broth straight out of hell by way of a volcano. Eat some broth and rice, smile, sweat, consider eating some more, but take some fish or tofu instead and ... ahhh! Such relief! Now, back to that broth! Sat Dec 13 19:17:55 -0800 2008 4220805 14479 wayne keyser