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Folks who aren't vegan/vegetarian: your favourite way to eat tofu

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I'm a veg, but I love cooking tofu. I have my favourite ways to eat it, but want to keep expanding. For people who love their meat, too, what are your favourite (veg-based) ideas for having tofu... things that are really outside the box and non-traditional... stuff that people have never tried.

Cheers!

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  1. Cold, drizzled with a sauce mixture of soy sauce, rice wine vinegar, sugar, sesame oil, minced garlic, and red pepper flakes, then garnished with some toasted sesame seeds and nori flakes.

    11 Replies
    1. re: ipsedixit

      Yes, was totally thinking that, but with dulse, perhaps. Silken?

      1. re: ls150

        Dulse works, and yes definitely Silken soft tofu.

        1. re: ipsedixit

          Excellent! Well, that certainly confirms one of my ideas. Any others? What about something fried?

          1. re: ls150

            Fried works well with firm tofu. Cube, then drench in cornstarch or flour, and then deep fry in a wok (or deep saute pan).

            (For an added twist, feel free to throw in some breadcrumbs or Panko in your dredge mixture to give your tofu that little bit of "je ne sais quoi")

            Serve with the aforementioned soy-ginger-sesame oil sauce, or if you're like me, a nice chile sauce spiked with sliced green chile pepper.

            1. re: ipsedixit

              Regular tofu (not extra firm) works great too.

          2. re: ipsedixit

            I have been fantasizing of basically what you have described. I saw this one photo of what I assumed was silken tofu dressed simply and it looked SO delicious. After a while I realized that it seemed like a savory custard to me.

            1. re: adenhailemariam

              It really pretty is a kick-ass dish.

              When I was a much poorer college student, that was really my go-to dish. Some cubed tofu, dressed with a bit of soy sauce, sesame oil, Chinese pickled radishes (that were like on sale for 2pkgs/$1), all served over a big bowl of rice. And I just ate the garlic cloves, whole, on the side!

            2. re: ipsedixit

              You can also try the more traditional Japanese preparation (hiyayakko) which is cold silken tofu topped with green onions, freshly grated ginger, hanakatsuo (which is shaved bonito flakes), and soy sauce. You could substitute ponzu for soy sauce.

              1. re: ipsedixit

                Pork floss (rou sung) and chopped scallions are also good in this dish.

              2. I actually don't like tofu at all, but the tofu steamed bao at Bahn Mi Boys is my favourite thing on the menu!
                It's panko crusted and deep fried..

                1 Reply
                1. re: burlgurl

                  Thanks! I am not sure what that is (other than how you described it) but do you know what seasonings, if any, are used with it?

                2. I usually buy extra firm tofu with which I make ramen noodle soup. Diced onion and diced celery are sauteed in a little canola oil.

                  Two cups of water are added, and brought to a boil before drained and chopped canned mushrooms are added along with cubed tofu.

                  A few squirts of hot pepper sauce and soy sauce are added. The heat is reduced to a simmer.

                  The ramen noodles are crushed with the heel of my hand while still in the package. The package is then opened, the flavor pack is discarded, and the noodles are added to the saucepan.

                  The noodles are allowed to cook for 3 minutes before serving.

                  Since this is a simple process, I leave the quantities of some of the ingredients to the creative cook.

                  1. Tofu diced in Hot & Sour Soup.

                    1. I don't know about never tried, but tofu parmigiana is a big hit in our house. Slice firm tofu into cutlets, dip in flour, egg, and panko and continue like any other parmigiana dish.

                      1 Reply
                      1. re: rockycat

                        Thanks! I've made that and am glad to know it is a winner among non-veg! Excellent.

                      2. Can't remember where I found this tid bit of info... but I FREEZE firm tofu. When thawed, I drain/press as much water out as I can... it's VERY firm. Then I marinate it for a while... soy, hoisin, sriracha, etc... then into a veggie stir fry. Actually seems to have a "meaty" texture after freeze/thaw/drain??

                        2 Replies
                        1. re: kseiverd

                          Yes, thank you :) That is a technique I use often.

                          1. re: kseiverd

                            And doesn't it soak up a ridiculous, wonderful amount of gravy that way! YUM!

                          2. Two ways: silken tofu in soup, or marinated in soy , ginger and sesame oil and chiles and grilled.

                            2 Replies
                            1. re: magiesmom

                              That's what I was thinking (the latter), since it is going to be appetizer style.

                              Soy + fresh ginger + sesame + chile + rice vinegar... instead of grilled, maybe even served chilled. What do you think?

                              1. re: ls150

                                I like the fresh ginger and the chile are especially appealing to me.

                            2. Not particularly fancy but I would shake and bake it for pork and then fry it...not too shabby

                              1. I'm not vegetarian, and I really like Mapo Tofu, which can be made without meat if you like (or you could use veggie crumbles?). This recipe is good with some tweaks: http://www.pbs.org/food/fresh-tastes/...

                                I double the sauce when I use a whole pound of ground meat. I also add chili oil and adjust the spice with more hot bean paste and Thai chili garlic sauce or Sriracha to taste. My husband hates silken tofu, so I always use extra firm.

                                I also have made baked marinated tofu into lettuce wraps. Basic idea: Press tofu cut into batons, marinate in hoisin, ponzu, sesame oil, chili-garlic sauce, fermented black bean sauce, and brown sugar, and bake to your preferred texture (don't let them get too rubbery).

                                Julienne carrot and cucumber and marinate in fish sauce, sugar, and lime juice. All wrapped up in butter lettuce leaves with strips of mango and dipped in spicy peanut sauce.

                                I also like the concept of this baked tofu in butter-lemon sauce recipe, but I think it needs some adjusting. http://guiltlessplate.com/featured/le...
                                It tastes better if you let it bake lower and slower. I didn't like the fresh ginger in this (to my palate, it doesn't go with the lemon and rosemary). It's also very lemony (a bit too tangy). But you could play with the sauce and cooking time to come up with something better along the same lines.

                                My office cafeteria makes a red coconut curry soup/noodle bowl with firm tofu cubes, sugar snap peas, rice vermicelli, scallions, julienned carrot, onion, and napa cabbage. It's very good.

                                6 Replies
                                1. re: ChristinaMason

                                  You beat me to the Ma Po! By the way, for people who don't eat pork, I find ground lamb the best substitution. You could substitute fake meat such as the Yves Veggie products, if there are vegetarians.

                                  I do like silken-textured tofu, and we can get a firm tofu with that texture, Sunshine, which is from Vancouver.

                                  I'm glad someone mentioned fresh ginger, as I have a lingering cold and have to go to an appointment anyway, and it happens to be across the street from a large Southeast Asian supermarket, so I'll pick some up, as well as some good tofu and tempeh! I have some strong chicken broth made, and some silken tofu and fresh ginger in that is great cold medicine!

                                  1. re: lagatta

                                    You don't need any meat -- real, fake or otherwise -- to make kick-ass MaPo Tofu.

                                    1. re: ipsedixit

                                      What do you use instead? The actual recipe incorporates dead beast.

                                      1. re: lagatta

                                        The mapo tofu at our favorite Szechuan place in Rockville is meatless. I think it varies.

                                        1. re: lagatta

                                          Instead?

                                          And what, pray tell, is "the actual recipe"? Is everything else -- recipe or not -- out there, fake?

                                          But more to the point, why do you need anything instead of "dead beast"?

                                          Truth be told the ground pork, or ground dead best of your choice, is really (and, arguably, originally) in the dish more for looks and color contrast than for texture or taste.

                                        2. re: ipsedixit

                                          Agreed. Leave it out- no substitution needed either.

                                    2. Diced, in homemade miso soup. I know it's very traditional, but it is wonderful.

                                      I have had some dried (is it called "aged") tofu at a sushi bar that was ok.

                                      1. I mostly go for traditional Asian preparations like mapo tofu, but tofu chocolate mousse is actually quite good.

                                        1 Reply
                                        1. re: sheetz

                                          Tofu chocolate mousse is great! Surprisingly so the first time I made it but it's a staple dessert now. It's strong, strong chocolate flavor, but I don't expect to eat a whole bowl of it (which my husband tried to do when he realized he liked it but it was too much haha).

                                          I always keep silken tofu and chocolate chips in the house if I need to make a quick, elegant dessert.

                                        2. I love a stir fry with deep fried tofu cubes in it. Favorite is with a mixed variety of Chinese mushrooms.

                                          Tofu banchan (Korean) called du bu bu chim.

                                          Tofu jigae (Korean tofu stew)...make it with water or veggie broth to be vegetarian.

                                            1. re: c oliver

                                              Oh yes. My local restaurant serves an awesome salt and pepper tofu like this, with still-toothsome sauteed onions. So good.

                                              1. re: c oliver

                                                Those look they would be clutch at parties!

                                              2. quite a challenge for stuff people have not tried! I have used tofu in Szechuan stir fry with great luck, have had it in chili and , of course, hot and sour soup (someone else cooked )

                                                1. Because tofu is so mild, I find them perfect in more spicy applications. Some of my favorite ways to enjoy tofu:

                                                  mabo tofu
                                                  Korean soon tofu (soft tofu casserole)
                                                  pieces of tofu accompanying either nakji bokum (octopus stir-fried in spicy sauce) or pork belly stir-fried with kimchi

                                                  4 Replies
                                                  1. re: Miss Needle

                                                    pieces of tofu accompanying either nakji bokum (octopus stir-fried in spicy sauce) or pork belly stir-fried with kimchi
                                                    _______________

                                                    Love Korean versions of tofu-prep. I think those guys have really mastered the ingredient and keep pushing the outer limits, but some of the Korean suggestions have to be taken with a bit of pause, esp. since the OP is looking for "veg-based" tofu recipes.

                                                    Just something to keep in mind.

                                                    Cheerio!

                                                    1. re: ipsedixit

                                                      Oops! Totally misread the title. I thought the OP was looking for non-veg ways to enjoy tofu. Thanks for get the catch.

                                                      Hmmm... well, soon tofu can be done vegan style -- with kimchi, mushrooms, zucchini. Mabo tofu can be done vegan as well (diced reconstituted shitake mushrooms probably can mimic ground meat), though I really think the meat adds something to it. Tofu jorim (pan-fried pieces of tofu marinated in soy, sesame oil, garlic, chili pepper, scallions)is another one of my favorite dishes. I also like tofu dusted with cornstarch deep-fried and served with a soy base sauce (Korean style, Japanese style, Taiwanese, whatever).

                                                      1. re: Miss Needle

                                                        I also substitute tofu for paneer at times when I make Indian style spinach.

                                                        1. re: Miss Needle

                                                          Oh yes! I meant to mention this one, too. It's great (google saag or palak(?) tofu).

                                                  2. I'm a fan of many of the uses mentioned by others, and I also highly recommend this baked tofu with lemon, soy, white wine, and butter sauce: http://guiltlessplate.com/featured/le...

                                                    5 Replies
                                                    1. re: Caitlin McGrath

                                                      Caitlin, this sounds SO good. And something different. Thanks for sharing.

                                                      1. re: c oliver

                                                        It really is so good, and I know many others who love it, too. I like to flip the tofu over when the pan comes out of the oven and back onto the stove, so both sides spend time in the sauce.

                                                        1. re: Caitlin McGrath

                                                          I forwarded this to one of our daughters. The other daughter has a husband who THINKS he doesn't like tofu :)

                                                      2. re: Caitlin McGrath

                                                        This is the same or very similar to the one I linked to above. Personally the sauce doesn't hit the right notes for me.

                                                        1. re: ChristinaMason

                                                          I don't use the rosemary or thyme, as I don't find they add much, but I do use the shallots, ginger, and sauce ingredients (though I often reduce the butter). I love it, but obviously mileage varies.

                                                      3. I make a killer tofu chocolate pie.

                                                        Pack of silken tofu, melted chocolate, vanilla, sugar dumped into the food processor and blitzed till smooth and well mixed. Pour into a pie shell. Chill.

                                                        1 Reply
                                                        1. re: C. Hamster

                                                          I've used silken tofu for chocolate mousse but am looking for more dessert recipes, this pie looks great!

                                                        2. For some reason, everyone in my family hates (or is convinced they hate) ricotta cheese in savory dishes, so when I make lasagna, I substitute soft tofu instead. This works in meat lasagna as well as vegetarian lasagna. Haven't tried tofu in cannoli (they'll eat it if it's sweet), but it might work there as well.

                                                          1 Reply
                                                          1. re: Isolda

                                                            I want to try this. I've had eggplant rollups with a tofu/tofu ricotta filling that was great but just crumbled tofu or fashioned like a ricotta, I'd like to try this. I love my mother's lasagna but for years I felt iffy about the ricotta haha well, I guess then that I felt that about every lasagna with ricotta.

                                                          2. I enjoy eating tofu via Malaysian coconut curry. It's great with eggplant, onions, carrots, tofu (of course).

                                                            For a meat-eater's dish, add chicken. I love it!

                                                            1. Well, i am also veg, so sorry for replying..... But these are a few recipes i make for non-veg friends who love them.

                                                              This pudding- the brown rice syrup is a key ingredient to the right texture:
                                                              http://www.aidamollenkamp.com/2011/09...

                                                              I often make tofu "croutons" by defrosting frozen firm tofu, and marinating overnight in whatever (usually soy, sesame oil combo) and then baking until chewy and dense.

                                                              I use a silken or fresh tofu often for quiche- it works really well and puffs a bit, i add the tofu with some tumeric and nutritional yeast to the blender until smooth, then mix in whatever veggies etc and pour into crust or just naked muffin tins to bake.

                                                              2 Replies
                                                              1. re: Ttrockwood

                                                                Quiche has never been a big part of my coking/eating life but I sometimes appreciate the challenge. I've even looked at the Ener-G quiche recipe buuut I like your idea using silken for that.

                                                                1. re: adenhailemariam

                                                                  I often make a crustless "quiche" baked in muffin tins with the silken tofu and chopped veggies. They're great warm/cold and for on the go meals. Keep about 4-5days in the fridge. I'm not a fan of the energ egg replacer stuff....

                                                              2. If you like tofu then cooking yudofu is about as simple as you can get. Essentially it is boiled tofu in a kombu broth, with a dashi-based dipping sauce.

                                                                1 Reply
                                                                1. re: calumin

                                                                  Cut firm or extra firm tofu into cubes (or even "steaks"), pat dry and liberally sprinkle with your favorite spice blend (and salt). Sear in a nonstick pan with a small amount of grapeseed (or canola/safflower) oil. This really adds some depth to the otherwise bland tofu.

                                                                  I'm a lapsed onetime vegan/vegetarian. I still like tofu, in certain preparations and textures. My preferred texture is freshly made tofu that holds its shape but is creamy inside. Firm is nice too, as is silken, but I don't care for the freeze, thaw and press technique on firm or extra firm tofu. Too sponge-like for me.

                                                                2. I love using it in Caesar salad dressing. Even though it reduces the fat, it is a decent bit of protein so I don't feel like I'm starving an hour after eating just salad.
                                                                  http://www.foodnetwork.com/recipes/al...

                                                                  8 Replies
                                                                  1. re: greymalkin

                                                                    Great idea. Love Caesar, hate the fat. Any idea how long it will keep in the refrigerator?

                                                                    1. re: rockycat

                                                                      rockycat, I usually make it and use it the same day because it's so fast in the blender. I don't know how long it will last in the fridge but I suspect that it probably won't last more than a few days before it starts separating as the tofu starts weeping whey and the raw garlic gets funky.

                                                                      I would advise doing a partial batch first or give yourself time to tweak it. It took me a few tries to get the amount of garlic, mustard and Worcestershire sauce to my personal tastes. If you don't like garlic, start with just a little, this is very garlicky. Some people in the recipe comments also added anchovies, extra salt or lemon juice.

                                                                      1. re: greymalkin

                                                                        Do you find that the dressing tastes better the next day, even if it doesn't last for a long time?

                                                                        With the http://www.foodily.com/r/iRXuSwIe2-a-... recipe, I find that it tastes so much better after time, at least after sitting overnight. It can take me a while to finish the whole batch and I do notice that something starts to separate but then I just stir it up.

                                                                        1. re: adenhailemariam

                                                                          So sorry I missed replying to this! I haven't really tried aging the dressing, though I have eaten it on leftover already mixed up salad. It wasn't that great but wilted cold lettuce isn't really the best way to showcase anything, so I wouldn't use that to judge it by. It did seem to mellow the sharpness of the garlic and mustard, so you may be onto something with this idea. Perhaps I'll give this a whirl the next time I make it.

                                                                    2. re: greymalkin

                                                                      How are you using it in Caeser? The only fat I can think of is the Parmesan and the EVOO. Since the latter is good for you I'm guessing you mean the cheese.

                                                                      1. re: travelerjjm

                                                                        I was wondering the same. I do use a coddled egg but that's not a lot of fat.

                                                                        1. re: c oliver

                                                                          It normally takes a fair amount of fat to make a decent salad dressing. This recipe cuts it to 2 Tbs per cup of dressing. That's a significant reduction from the norm. Hence, this recipe let's me enjoy Caesar dressing with much less fat than usual.

                                                                      2. re: greymalkin

                                                                        How could I forget this? I use silken in this Caesar dressing recipe http://www.foodily.com/r/iRXuSwIe2-a-... and I may try the recipe you posted.

                                                                      3. I have see lots of great uses for tofu here. As a male, I have been cautioned to limit my soy intake due to the high estrogen levels in it. Does anyone else share this concern, particularly when it is used to replace other foods?

                                                                        4 Replies
                                                                        1. re: travelerjjm

                                                                          Unless you're treating tofu like Takeru Kobayashi does hot dogs every July 4th, I think you'll be ok.

                                                                          Your little fellows can still swim upstream even with some extra estrogen mixed in, me thinks.

                                                                          1. re: ipsedixit

                                                                            LOL!!
                                                                            I suspect the men in china eat a good amount of tofu and no population problems there...

                                                                            1. re: travelerjjm

                                                                              Do you mean that your doctor or other health professional gave you such a recommendation, or do you mean males in general?

                                                                            2. I don't care for tofu - it's texture or it's taste. I would never cook it at home and would never choose to order it in a restaurant.

                                                                              However, I've had it as part of a Sichuan meal when it wasnt too bad. Probably all the chilli meant I couldnt taste anything else.

                                                                              1. I use firm tofu instead of condensed milk to make pumpkin pie. Great for those who can't have dairy. Makes a nice firm, tasty pie.

                                                                                1 Reply
                                                                                1. re: mrsphud

                                                                                  What prompted you to start using tofu for the pie? Do you have a recipe for it?! I've seen lots of pie recipes with tofu and I have got to try some!

                                                                                2. In Andrea Nguyen's book on tofu is a great recipe for a stuffed tofu soup. The tofu is cut into triangles, hollowed out a bit, stuffed with a chicken filling. Then pan browned and served up as a soup in chicken stock. Yummy.

                                                                                  Yes, you will see my name in the recipe, I tested it for her.

                                                                                  1 Reply
                                                                                  1. re: Candy

                                                                                    I take it these were those newly discovered species of vegetarian chickens? Commonly referred to as "Fackens"?

                                                                                    :-)

                                                                                  2. I happen to love tofu, and I'm not a vegetarian. One dish that I've seen even the most committed meat eaters devour is tofu satay with a peanut dipping sauce. I usually just make up my own marinade and sauce, but this recipe is pretty close to what I do.

                                                                                    Even better if you cook it on a pan on an outdoor grill rather then in the oven.
                                                                                    http://www.katherinemartinelli.com/bl...

                                                                                    1. Cut 1 box of firm tofu into 24 triangles, dust in cornstarch, pan fry, then "deglaze" them with a soy + brown sugar mixture. Makes delicious tofu to add to stir fry, have on its own or even on a salad.

                                                                                      1. In a thai green curry with avocado and surimi.

                                                                                        In miso soup.

                                                                                        In hot and sour soup.

                                                                                        Yum

                                                                                        1. Marinated cubes of firm or extra-firm tofu in a stir-fry or stew. They seem particularly good with a stir-fry of pork, hoisin sauce, and bok choy.

                                                                                          I'm also partial to grilled tofu -- either in a sandwich, or with grilled vegetables and peanut sauce. Horizontally sliced slabs of firm tofu, marinated, then grilled.

                                                                                          And they're always welcome in a Thai curry.

                                                                                          Edited to add: oops, just noticed you're looking for novel, outside-the-box ideas. Sorry.

                                                                                          1. I happen to think tofu works well with pork, so I once made a pork tenderloin sandwich, inspired by the KFC Double Down (a bacon and cheese "sandwich" between two pieces of chicken that act as the bread), which used slices of fried tofu instead of bread.

                                                                                            This idea can probably be adapted to making some sort of vegetarian sandwich, I suppose.

                                                                                            1. Thanks for all your replies! I am not sure how to edit the initial post, but I have a general understanding now :) I need it for something and I'm great to go!

                                                                                              1. Soy based Chorizo is one of my favorites preparationd. It's great in tacos or with eggs and potatoes in a burrito. I love eggplant stir fried with tofu and I especially enjoy the soft tofu in Korean soups. The texture is so soft and comforting. I also made kimchi tacos with tofu it had bacon but I think it would be really good w/o the bacon.

                                                                                                1. Am I allowed to suggest something that basically failed at our house?
                                                                                                  If I am, you might want to take a look at Mark Bittman's 'Curried Tofu with Soy Sauce'.

                                                                                                  http://www.nytimes.com/2000/05/03/din...

                                                                                                  There's also a video:

                                                                                                  http://www.nytimes.com/video/dining/1...

                                                                                                  Since my knowledge of tofu is basically nil, I'm not sure how "outside the box" this is, but when I found it online it sounded unusual to me.

                                                                                                  The reason I consider it a failure it that this was the first meal I've ever made that the person I was eating with refused to finish ...... as in, "I can't eat this" after about one bite.... and even I had kind of a hard time finishing the my serving.

                                                                                                  As much as I'd like to bash Bittman, in the interest of full disclosure, I have to say that a night in the fridge made the leftovers MUCH better than the initial serving - This fact leads me to think that perhaps I did a poor job browning the onions (as in maybe some tiny bits were burnt) or that maybe I should have used fresher and/or better quality curry. Unfortunately, I hesitate to try it again just to solve "the riddle".

                                                                                                  1. Being as polar opposite of a vegetarian or vegan as humanly possible I can't say I have any personal recipes I can share with you. I will tell you this much, there is a girl in my office who is a vegan and one place she enjoys getting lunch from is called Luving Hut, a vegan restaurant.

                                                                                                    I'm attaching a link to their site, I cannot believe the dishes they make with tofu, from burgers to cheese steaks to fried "shrimp" from my understanding everything is tofu based, and everything is DELICIOUS. Some of the dishes like the cheeseburger won't fool most people, however that doesn't make it a bad thing. I was very pleasantly surprised by it, I truly expected to be grossed out, while obviously not meat the texture is pretty close and the flavor is very good.

                                                                                                    Like I said here is a link maybe it will give you some idea's.

                                                                                                    http://www.lovinghut.us/newyorkcity/m...

                                                                                                    1. i fry up onions or shallots, and a handful or two of whatever greens we have on hand (i'm partial to bitter greens like mustard or arugula), add some turmeric, then add more olive oil, mix in crumbled up drained firm tofu, and let it crisp up on medium high heat.

                                                                                                      1. I love tofu when it is cooked AS tofu and for its own unique, fine qualities, instead of as a "hidden" substitute for meat or dairy (we omnivores can tell the difference.) No soymilk, soyburgers, -bacon, -cheese, etc. for me. Tofu is absolutely lovely on its own, whether that is mapo tofu, soft little gobbets in spicy Korean stew, or a cold, sweet block topped with salty, garlic-y, spicy, umami-y sesame dressing. I do despair, however, of the fragile texture and haven't quite grasped the technique of pressing enough whey out of it for stir-frying without crushing or crumbling. So I freeze/defrost slices so they become sturdy enough to stirfry the sh*t out out and porous enough to suck up an obscene amount of tasty gravy.

                                                                                                        1. I like to eat tofu that wants to be tofu and not tofu that is masquerading as meat

                                                                                                          Korean Tofu Soup

                                                                                                          marinated, and deep fried in stir fry

                                                                                                          raw cubed in a green salad

                                                                                                          all tasty ways to eat tofu

                                                                                                          tofurkey - I will pass,

                                                                                                          1. Some great replies on this thread. To the OP, remember that tofu isn't limited to the big white blocks in water. See if you can find the light brown pressed flat tofu squares. Cut them crosswise into triangles and then slice them lengthwise to expose the white insides. Make a pan sauce with ground pork, garlic, ginger, chiles, soy sauce, xiaoxing wine, mirin and sugar. Simmer the tofu in the sauce, stir in a bit of cornstarch slurry to thicken, and serve with a cilantro garnish.

                                                                                                            1. Easy answer to the OP thread title.

                                                                                                              Vicariously!

                                                                                                              1. We are not veg (at all) and I have no interest in making tofu taste like meat or really any meat substitutes. I like it and mymkidsmlike it on its own terms. Cold from tofu with soy saucemor sesame oil, in stir fries, in dumplings. Mapo tofu. High protein + soft texture for little ones.

                                                                                                                Most fried or "meaty" preparations are pretty awful. We aren't veg so we often have tofu plus a small amount of pastured pork as an additional seasoning agent.

                                                                                                                1. I am not vegetarian but i LOVE tofu in any shape...fried tofu, tofu and eggplant....anything!

                                                                                                                  I had tofu fajitas at a restaurant recently. Wow, I was blown away by how good it was. You had a choice of smokey bbq, teriyaki or spicy jalapeno (i got the jalapeno) and boy, were they ever delicious. Seems like all the water was pressed out as the tofu was more dense/chewy (wish I knew how they get it like this!).