Tofu for tofu haters

SandwichShortOfAPicnic

SandwichShortOfAPicnic

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SatNavSaysStraightOn said:
There's fat and there's fat. And noisy vegan cheese is, imo, the wrong fat. They feel wrong in the mouth, but I never ate pre-sliced cheese (ever) before my allergy hit, so I'm only comparing them with the description of "plastic cheese" given to me by family.
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Horses for courses. I can’t imagine ever eating tofu and enjoying it!
 
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SatNavSaysStraightOn said:
Recipe - No Bake, Tofu Chocolate Tart
You'd need to change the base. The original was a mix of oreos and Graham's crackers which won't help you, but you really can not tell us tofu. Even my +80yr old step father loved it.
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I’m dubious because I’ve tried a lot of tofu recipes for tofu haters (because I want to like it) but I’ve really not enjoyed any of the results.
But it’s you so I’ve book marked it and when my face unfurls from it’s current screwed up nose state I’ll look at it 😂
 
SandwichShortOfAPicnic said:
I’m dubious because I’ve tried a lot of tofu recipes for tofu haters (because I want to like it) but I’ve really not enjoyed any of the results.
But it’s you so I’ve book marked it and when my face unfurls from it’s current screwed up nose state I’ll look at it 😂
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Hey, even I have to admit that whilst cycling through Poland we ended up having an evening meal at a pub/ hotel that workmen used. It wasn't really a case of a choice. It was just served, but even I have to admit that pork chop was amazing. I've never eaten one before and I doubt I ever will again, but even my OH said it was the best pork chop he'd ever had. We reckon that barman who cooked it must have been a professional chef at some point. So if I can accept a decent pork chop once, I reckon you might manage tofu.
 
SatNavSaysStraightOn said:
Hey, even I have to admit that whilst cycling through Poland we ended up having an evening meal at a pub/ hotel that workmen used. It wasn't really a case of a choice. It was just served, but even I have to admit that pork chop was amazing. I've never eaten one before and I doubt I ever will again, but even my OH said it was the best pork chop he'd ever had. We reckon that barman who cooked it must have been a professional chef at some point. So if I can accept a decent pork chop once, I reckon you might manage tofu.
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Well yes but your taste buds wouldn’t have been themselves, cycling 100’s of miles through foreign climes uses a lot of calories, that’s why you had no choice but to accept a pork chop and I reckon in those circumstances a bowl of dry rice crispies would of tasted like manner from heaven 😂
Maybe I should take up an extreme sport and then give tofu another go? 😆
 
I rather like tofu and will eat it plain from the packet - but I have to confess I've always been disappointed with those appetising looking 'braised tofu' recipes which abound on the internet. Somehow, they look far better than they taste.

In desserts it's another matter and silken tofu will go undetected in many sweet dishes. It simply forms creamy base for other flavours.
 
I like tofu in miso soup. I haven't had it otherwise in over 30 years. I ate it when I was a vegetarian but didn't love it. I'd try it again though.

I was just reading that some tofu has gluten?
 
SandwichShortOfAPicnic said:
Mod.Edit: posts moved to form new topic (MG)


Horses for courses. I can’t imagine ever eating tofu and enjoying it!
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I don't know the origin of this thread, but I thought I'd stick my oar in. :)

I was very much NOT a fan of tofu when I was growing up, but when I moved to Asia I realised there are many, many forms of it, not just the flavourless rubbery dense one that we might be used to and of course preparation method matters a lot.

You might be surprised how delicious some tau pok is (fried puffed tofu) when it's drenched in laksa gravy:

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..or some silken tofu doused in a soy and sesame sauce:

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..or fried tofu skins stuffed with pork and prawns:

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and many others.

One you may want to avoid though is fermented (stinky) tofu. Yeah. No. I'm not trying that one, nor going within 50 feet of the stall that sells them.
 
I don't buy tofu and don't use it. It's one of those ingredients that doesn't do anything to me; plain polenta, unsalted ricotta and non-alcoholic beer are some others. I think it definitely depends what you do with it, or how you pair it with something else.
A couple of weeks ago, I was doing an event and the folks next to me were vegans, and they offered me some crispy fried tofu with a sweet-ish sauce. Very good. Then a while back, I was in a Vietnamese place with a friend, and had a crispy fried tofu bahn mi. Again, divine.
I've had it in Chinese/SE Asian soups, just chunks of it, and "meh". Just bland.
 
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karadekoolaid said:
I don't buy tofu and don't use it. It's one of those ingredients that doesn't do anything to me; plain polenta, unsalted ricotta and non-alcoholic beer are some others. I think it definitely depends what you do with it, or how you pair it with something else.
A couple of weeks ago, I was doing en event and the folks next to me were vegans, and they offered me some crispy fried tofu with a sweet-ish sauce. Very good. Then a while back, I was in a Vietnamese place with a friend, and had a crispy fried tofu bahn mi. Again, divine.
I've had it in Chinese/SE Asian soups, just chunks of it, and "meh". Just bland.
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Buying non-alcoholic beer is like buying sugar free syrup... wth???
 
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