/ck/ - Food & Cooking

You can get pre pressed tofu. The tofu factory in my town sells packages of their pre pressed tofu at the local Whole Foods.

>>14488670
>hey dudes! Just got some tofu, but I'm too retarded to figure out how to cook it! But it sounds so heckin good! Thanks for the help in advance! If anyone needs me, I'll be playing my switch.
-op

>>14488670
no
no asian does this stupid press the tofu thing
its ironically for dumb westerners

Get cottage cheese or paneer instead of this söy crap

>>14488670
>What's a guide for retards on how to cook tofu
1. Throw it in the bin
2. Cook and eat literally anything else

>>14488786
You can say soy here samefag /pol/fat

>>14488827
Seethe harder, s0yb0y.

>>14488827
really? onions onions based desu

>>14488832
Lol imagine being triggered this hard by a bean

>>14488836
Lol imagine getting this mad by "s0y"

>>14488849
>no u
Top level intelligence right here

>>14488892
>no u
Top level cringyness right here

>>14488670
Are you asking how to use tofu as an ingredient or how to make it?

>>14488697
i keep hearing this but i don't see any evidence for it
tofu is packaged in a shit ton of water and if you want to bread and shallow fry it, you have to drain it otherwise oil splatters everywhere

draining it for, say, miso soup would be retarded

>>14488996
Not that anon but I just drain the tofu and pat the block dry with a paper towel. As long as you're using firm tofu, it'll bread and fry just fine.

>>14489007
so where did this "drain the tofu for 30-60 minutes" thing come from? what's the purpose?

>>14489007
also, what brand of tofu and what firmness do you get for breading and frying?

>>14489018
its mostly from western vegans who wanted a meat substitute. Here we have a lot more different tofu products so we didnt need to improvise.

for flavour we just braise the tofu or a longer time, or make the sauce extra flavourful (think mapo tofu) or stuff it with minced meat etc. If you want a super flavour sponge you buy tofu puffs, these are like tofu croutons, full of holes and hollow on the inside, and they come in big squares, long sticks or small cubes like this. Big ones you can cut into smaller pieces, this will also open them up so all the sauce/gravy gets sucked into them.

>>14489020
not him but get extra firm/firm/normal

silken and soft is mainly for soups and desserts
exception is egg tofu, you can fry it but it is delicate

>>14488827
Testing
Soy

>>14488796
This

>>14488892
Left can't meme at all. The original sóyjak edit was much better.

>>14489643
Testing
Onions

>>14488670
cook tofu? it already comes cooked. you can eat it raw or do whatever the fuck you want with it out of the package. nobody is going to make their tofu from fucking soybeans

>>14488670
Do you actually like tofu or are you only interested in cooking with it because of anime?

>>14488670
Steamed is a good option. You take silken tofu and steam it for 20 minutes. Steaming really changes the texture, it becomes a lot meatier. My favorite is steamed tofu topped with minced ginger and green onion, with some soy sauce drizzled over.stea

>>14488670
If you like tofu you'll LOVE Secret Aardvark Habanero Hot Sauce.

>>14488670
To "press" tofu just dump the water, let it sit for a while and dump what accumulates. You can repeat if you need.

>>14490820
Hm, never heard of this, will have to try it. Thanks anon.

>>14488670
>cook tofu
lol
tofu is meant to be consooomed, not cooked

You do know there are different types of tofu right? Are you using silkien tofu or something?

Freezing and thawing will efficiently expel excess liquid and promote a meaty texture. Treat the resulting product as chicken.

Without the aforementioned technique, tofu or "bean curd" is very similar to dairy curd. Pressing would be the most efficient way of expelling liquid, if desired, depending on the dish. It can be treated as a bland curd or hard cheese. It can vaguely imitate egg in some dishes.

The name 'silken' indicates that specific chemicals were used for coagulation. Silken tofu, regardless of firmness, has a gelatinous and slightly creamy texture. It also likely tastes different from other tofu.

>>14488892
Stupid edit. True Trump voters drink lots of real soy milk to make up for the soy supply glut from reduced exportation to China because of based Trump's based trade war that is good and easy to win if you're based like Trump is.

>>14491389
stay mad, ESL

>heat up pan
>put firm tofu into pan
>sear
>serve
wooooooow

>>14488670

Depends on the type. Most western markets only serve the more crumbly block tofu pictured on the left. Treat this tofu like a sponge. Press out the water, no need to do it for like an hour, you can even just place it in a clean kitchen towel and press lightly for a minute or two. If you want to go longer just wrap it in a towel and put a book on top (maybe plastic wrap in between to not get the book wet). Once your sponge is empty its time to fill 'er up again. Soak that tofu in any marinade. I recommend soy sauce, mirin, and some bonito broth. soak for at least 30 minutes, but you can leave it in the fridge for a couple days. When you're ready to cook pan fry or grill or whatever.


If you have superior master silken tofu that shit is great and like ready to eat as is. your only job is to not fuck it up. slice and add into a soup or curry that is already done, then let the pot heat on low for a couple minutes without stirring until the tofu is warm. or heat it up by steaming then pour a sauce on top. just be gentle.