peegies drank the soy-aid
peegies drank the soy-aid
Just because I'm Canadian doesn't mean I eat Tofu. Have you ever considered that maybe tofu Asian the Allies?Originally Posted by rubah
*Desuslap*
Deep fry it, stick it in some soy sauce. Consume until fat.
It'll take a while.
Strain it and kill the juice.
It's pretty good if you just fry it on a pan with some vegetables and such (maybe with some chili, garlic and/or ginger to give it some extra flavour).
You can also put it in soup, but there are many different kinds of tofu for different kinds of dishes, so you should probably just read about the different kinds on the interwebz (maybe wikipedia or something, idk) to learn a bit more about it.
If you want to marinate it, you should let it dry (cut it into pieces and put it on a piece of cloth or something). Then soak it in some marinade of your own choice, and fry it on a pan.
This page has some tips.
I'll teach you all you need to know;
Stay the smurf away from it and eat proper food.
STINKY TOFU
Originated in ancient China, stinky tofu is made and consumed in different ways varied from China to the world, and the same is true of the two types of fried Stinky tofu in Changsha and Shaoxing, which are the most famous and classic in China. Stinky tofu out of Fire-fiend Palace representing this delicacy in Changsha, Mao Zedong and Zhu Rongji had been there and highly praised it, and the American journal “food” had coverage on the scene. Fire-fiend Palace selects excellent soybeans and makes them into bean curds, then mix with the prepared brine made from winter bamboo-shoots, black mushrooms and spirit that has been fermenting for about six months, eventually let it sit outside for several hours until it becomes putrid, moldy, and grey colored. Having a strong odor before cooking, it can be deep fried and served with hot sauce and pickled cabbage. Fried stinky tofu in Shaoxing is cut into bite-size cubes for cooking, marinating for six hours in summer and two days in winter with moldy peduncle. Then clean by the water, dry in the air, and pour into the cauldron. When it turns golden, it can be fished from the boiling cooking oil in the cauldron. The stinky tofu sold in Tianjin is mostly made in Nanjing style, with a mild aroma.
How it got the name
It was said that in Kangxi Emperor of Stinky tofuQing Dynasty, a scholar named Wang Zhihe failed in the imperial examination, and he idled in the inn, intending to go back home. However, he had no money back, so he determined to stay in the city and tried the exam again. It was a long term from the next exam, so he had no choice but to earn his life in the city. Born in a poor family, as his father opened a tofu shop in his hometown, he had begun to learn how to make tofu when he was young. Therefore, he rented a house to make bean curd by grinding soybean, then hawked along the street. In one summer, some remaining tofu that had not been sold out was going bad. When he was worried about the lost, an idea occurred to him. He cut the bean curd into pieces, found a jar and preserved by salting it. To his surprise, when he opened it several days later, a strong smell came out. He tasted it boldly, it was actually good. Since then, stinky tofu had been widely spread.
Cooking methods
It is commonly fried, until it is light and airy in its bubbles. It is a popular snack in China, and you can find it at the night markets or roadside stands.
It can also be eaten steamed, cold, simmered in a stew or chopped and used as normal tofu in a stir-fry. It is always accompanied by hot pepper sauce.
Grandma Tofu (Mapo Tofu)
Heat up a wok/pan - quickly cook through some diced ground beef. Mix in some chilli paste. Chuck in some roughly diced tofu, a cup of chicken broth, soy sauce, sugar and bring the whole mixture to a boil before letting it simmer for a few minutes until the tofu has absorbed the flavors of the sauce. Thicken the mixture with a bit of cornstarch and serve. Add some chopped spring onions to the top for prettiness.
Best way to eat tofu
Marinating tofu and stir frying it is always good.
It's quite handy to have some in various marinades (in tupperwares or some such) on hand for easy availability and cooking, if it's something you think you might prepare on a somewhat regular basis.
I prefer the extra firm stuff, because it actually feels like you're eating something, and it's better able to withstand being tossed around in the cooking process.
Take the block and cut it into "sheets" about an half and inch thick (give or take, its not an exact science), and put them on a stack of paper towels or tea towels. Then put a stack of your paper and/or tea towels on top. From there, put a cooking sheet on top of it, and weigh it down with something heavy. Canned goods from the pantry work well.
Leave it be for about 15-30 mins, depending on how "wet" it was to begin with. This will not only dry it, but wring out any possible drop of flavorless water to make more room for something more palatable. Cut into cubes and put it in something non-reactive with your favorite marinade.
From there you can stir fry it, bread it and deep/pan/tempura fry it, sautee it, grill it on kabobs, etc.
I reject your reality and substitute my own.
Oh man, that looks wonderful. I want some.Grandma Tofu (Mapo Tofu)
Heat up a wok/pan - quickly cook through some diced ground beef. Mix in some chilli paste. Chuck in some roughly diced tofu, a cup of chicken broth, soy sauce, sugar and bring the whole mixture to a boil before letting it simmer for a few minutes until the tofu has absorbed the flavors of the sauce. Thicken the mixture with a bit of cornstarch and serve. Add some chopped spring onions to the top for prettiness.
Best way to eat tofu
Wipe it in a tissue like a normal guy you pervert, Jesus Christ.
I like to fry it in spicy Thai peanut sauce.
While I may be a vegetarian, I have never been able to stand tofu. It's too rubbery and bland. And yes, every time I tell anyone that who claims to be a great cook, they say: "well, you just haven't had it prepared for you correctly!" and then eventually force me to eat THEIR version of tofu and it's HORRIBLE!
I HATE THE STUFF!
However, I do like a nice fake chicken nugget made of soy protein or similar.
I guess I'm too new to tofu, but if it's bland, wouldn't that just mean it hasn't been flavored? I mean, sure, I haven't made anything that tastes good out of tofu, but it at least wasn't bland. It had a very distinctive taste.
It tasted like junk. :3
Posting Permissions
Reply With Quote
