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Because right now I don't. There is only one way that I like it and I really would like to eat more of it. Please share your recipes with me.<br>
Thanks, <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br>
Sebrina
 

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Bleck... I tried to like tofu for years and never succeeded... The only way I ever liked it was blended until smooth and made into a salad dressing or veggie dip. Or cut into teeny tiny cubes for miso soup, small enough that I could slurp them down without chewing.
 

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Well, Sebrinaw, you've got my curiosity piqued...what is the one way you like tofu? Inquiring minds want to know! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/orngbiggrin.gif" style="border:0px solid;" title="orange big grin"><br><br>
I've never managed to love it either. I put it in smoothies and dips and sauces and stuff, mostly.<br><br>
I had it this way during an Asian cooking class I took, and it's delightful, but I've had a hard time finding soy paste, since:<br><br>
Put a block of silken firm tofu on a plate. Cover the top with minced fresh ginger. Drizzle the whole thing with soy paste (different from soy sauce, it's thicker, almost a syrup consistency -- and trust me, soy sauce does not work the same in this recipe!) and then just chunk off pieces and eat. it's simple but yummy. So if you can get your hands on some soy paste give that one a whirl.<br><br>
Interested to hear other ideas...<br>
~Nick
 

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I prefer my tofu sauteed until it's golden and crispy on the outside. Yum! Sometimes I just cut it into small cubes and toss it in the saute pan with some olive oil, then add lots of tumeric or whatever your favorite spices and herbs are. Serve it with rice and vegetables.<br><br>
You can also grill it on skewers - veggie kebabs with tofu chunks. Marinate it in some sesame oil, soy sauce, garlic and ginger for about an hour or so and then thread chunks on skewers and grill away!<br><br>
Oh, and the type of tofu you buy makes a huge difference. I have found that the store-bought packages are sub-par. I buy mine in bulk at the health food store, locally made. The firmer the better.
 

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I love this one, and I'm not a big tofu fan:<br><br>
CREAMY CORN CHOWDER<br><br>
6 red potatoes, peeled and cubed<br>
2 cans whole kernel corn, undrained<br>
1/2 cup chopped green bell pepper<br>
1/2 cup chopped sweet onion<br>
salt & pepper to taste<br>
2 cups vegetable broth<br>
1 package low-fat, firm silken tofu<br><br><br><br>
Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes.<br>
Drain.<br>
Add corn, bell pepper, onion, salt & pepper, and vegetable broth. Boil for about 15 minutes; remove from heat.<br>
In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu.Process in batches if necessary.<br>
Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.<br>
Serve: 6
 

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I lurve tofu <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> my fave is firm tofu sliced into thinish strips, I then fry it with a little oil until very crispy. I coat it in soy sauce and fry it off some more. It goes sticky and crispy and yum! I normally make it into a vegan BLT by adding vegan mayo, toms and crusty bread...it tastes a bit like bacon and is to die for <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/wink1.gif" style="border:0px solid;" title="wink1"><br><br>
I always fry my tofu up first (often without oil) before I use it in dishes. (unless I am using the tofu as a sauce etc) I find that if you just add it to whatever you are cooking it stays soft and tastes horrid. Marinating you tofu overnight in soy, tamari etc gives it a nice flavour. Also drain your tofu if you can...its full of water and this sometimes makes it soggy. I normally squeeze it gently over the sink wrapped in a clean dish towel, but you can just leave it in a colander and place some weight on top of it (like a small bowl etc) to get rid of the excess water. I wouldnt advise you do this to soft/silken tofu as it will just turn to mush...I only use silken tofu for sauces/shakes etc, its just too soft for anything else.<br><br>
Also freezing tofu gives it an interesting texture (more chewy). You can either freeze it in the water it came in or soak it in a marinade of your choice. It defrosts pretty quick and tastes a little different.<br><br>
Yummy yummy tofu <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"> We fight over the last piece at our house...
 

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I've taken firm tofu, squeezed the water out and then sliced it into chunky strips. Coat in Italian bread crumbs *bread crumbs with oregano, basil, garlic etc* and then baked into the oven to brown. Very similar to cheese sticks! Yum!<br><br>
Also, the softer tofu, used in lasgna....mmmm!<br><br>
I've chunked it up and browned it in a pan and thrown it in with some sauteed veggies and rice too.
 

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Have you tried scrambled? I LOVE scrambled tofu. There are several recipes out there, I think I started with the one from "How it all Vegan". I saute extra firm tofu with onion, garlic, sun-dried tomatoes, artichoke hearts, and some cumin and tumeric and Braggs. Top it all with some cold avocado and drizzle lemon juice on top with sea salt. Yummy to my tummy! It's even better with some banana nut muffins.
 
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