i've used it a couple times and there is a lot you can do with tofu. me personally i like to toss it in fried rice and pad thai. it takes on the flavors of what ever your cooking so you want it in very flavorful dishes. also great in miso soup..
In a lot of bars in Honolulu they serve Tofu as free Pupu or appetizer topped with bonito flakes, soy sauce, sliced scallions and maybe a sprinkle of toasted sesame seeds. YUM!!! (I prefer the firm over silk tofu, it’s textural)
I like frying the extra firm tofu and pressing out as much of the liquid as possible.. sometimes i will take towles ontop and underneath and a weight ontop and sort of press it out.. then season, coat with breadcrumbs or something and fry. or cut into smaller chunks and stir fry or something.. The silken tofu is great in smoothies you can make dressings with it instead of mayo
Green Goddess Dressing
1-pound silken tofu
1-teaspoon lime zest
1/4-cup fresh lime juice
1-tablespoon Italian parsley leaves
1/4-cup chopped chives
1-tablespoon fresh oregano leaves
1 clove garlic – finely minced
1/4-teaspoon freshly ground black pepper
Pinch of cayenne
1-pound silken tofu
1/4-cup olive oil
2 tablespoons Dijon mustard
1/2-cup apple cider vinegar
2 teaspoons caraway seeds
2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons poppy seeds
BLEND.. all but poppy seeds put those in at the end
Tofu is to soy milk, what Cheese is to mammal milk.
People who say it doesn't have a taste are talking about the manufactured product. The difference between fresh and manufactured is like the difference between espresso and freeze dried instant coffee.
Fresh tofu has a distinct pleasant taste, to my palate it's slightly grassy like chewing on a straw of hay. I cube, dust with flour and deep fry it to make fried puffs on top of miso soup, or make agadashi, or just shallow fry it and toss a sauce through it. Texturally It's not a good meat substitute in food, I think people made that mistake because nutritionally it's a good protein source for vegans.
Soy milk takes about 25 mins to prepare from dry soya beans using a soy milk maker. Strained through muslin, then coagulated using gypsum (CaSO4) or nigari (MgCl2), then pressed into a mould or set in a bowl for desserts like Dofu fa.
I use it every once in a while, mainly in a stir fry. I dredge in corn starch, pan fry with sesame oil, garlic, ginger, scallions, rice wine, bit of oyster sauce & blanched broccoli, mushrooms, zucchini, sprouts, what ever is on hand.