Health & Fitness
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Cooking with tofu
Hi - does anyone else have any experience or tips for cooking with tofu?
I just tried for the first time. A little balsamic, garlic, ginger marinade and pan fried for 5 mins on each side.
It was fine - crispy (almost burnt - oops!) on the outside and soft on the inside. Like I said it was fine but I can see this getting old real quick.
Does anyone else cook with tofu regularly?
Re: Cooking with tofu
Ha - I just posted on WC.
I made a shiitake mushroom soup with tofu. New recipe so I only made half, and now I have 1/2 package of tofu left. DH said "keep the recipe" It is on the www.doctoroz.com site.
Anyway, I wanted to know if I could freeze the left over 1/2 package.
Southeastern Cycling
My Nest Bio and Cycling Advice
LOL!!! I just made a Garlic Kale soup with tofu. Just chopped it up into cubes and added it to the soup. You can throw it in the fridge for about three days. Not sure if I would freeze it if it would change the consistency of it.
I cook with Tofu a lot and the more I cook with it the more I learn about it. You can fry it. (which I have not done) You can make false eggs by pressing it. There are different kinds of consistences where you can make cubes or where you can replace ricotta cheese with it to add to lasagna.
Have fun cooking!! BTW- make sure to go for Non-GMO tofu.
thats nice habit.
There are tons of ways to cook tofu!
Cajun tofu (I use this recipe and cut the tofu into 3 or 4 sheets, then grill, and put it on sandwiches)
Vegan heavy cream (1 block silken tofu, 1 cup plain soy milk, blend in blender and use in place of heavy cream...more protein and a lot less fat)
Baked tofu (I cut the tofu into strips, dredge in something flavorful like this, and bake at 450* for 30+ minutes; baking tofu gives it a texture more like chicken)
Tofu noodle soup (recipe on the label of Better Than Bouillon No Chicken Base)
Fried rice (drain/press tofu, cut into cubes, stir fry in sesame oil for a few minutes, add cooked rice, peas, carrots, corn, broccoli, etc)
Tofu a la king (I use this recipe and substitute baked tofu bits for the chicken; it's like tofu pot pie)
My Lunch Blog