Tofu...
I'm a picky eater. I know what I like and I know what I dislike.If I had to make a list, Tofu would be near the top of the list of foods to avoid.
It's made from bean curd. I have no problem with that but it looks like Plaster of Paris.
I've never eaten plaster but I'd wager plaster and Tofu have a similar taste.
I took a lesson from someone who cooks Tofu very often and I'm getting it a few times a week now.
First things first: Tofu is spongy and packed in water. Rinse it several times and squeeze out the excess water.
Pan fry it with something else, meat or fish preferred and it will absorb the flavor of whatever it's cooked with!
Take fresh ginger and slice it in 1/8" (3mm) strips. Fry that with the Tofu and meat. It adds an amazing flavor to the meal.
Comments (4)
It does absorb other flavors easily though.
I like the hard brick chopped up into little blocks and thrown into a salad, to me it sort of tastes like a ricotta cheese then.
I like it just find but I don't find myself cooking with it a lot, I should though.
I rarely eat pre-prepared food but I'd often keep Quorn burgers in the freezer in case of emergency when I just want something a bit evil
I agree with above that tofu is best in Chinese and Asian foods. It absorbs the flavours of the spices beautifully.