The Chronicles of Tofu

I was talking to my BFF Vicki the other day and she was telling me about how I should try tofu.

Tofu? Hmmmm.

But then she told me:

  • it tastes like nothing
  • it costs $3.00 for a block of it = cheap ass protein
  • it absorbs soy sauce really well

Trust me, I surprised myself too when I started wandering around the aisles of Giant looking for tofu.

Not ashamed (well…maybe a little ashamed) that it took me approximately 17 minutes of wandering to find it.

I had no idea whether it was in the frozen section, the coldish section near the eggs, or sittin’ on the shelves next to the ramen. I was even too embarrassed to ask a worker where it was, since I didn’t want to look like a wide-eyed dumbass next to the ramen.

Once I finally found the tofu aisle, there were so many options to choose from. Extra lite tofu? Extra firm tofu? Wtf.

I settled for middle-of-the-road FIRM.

tofuboxLies.

It was not firm.

tofublock1A little less gross than cooking raw chicken though. Speaking of chicken, I only semi-freaked out had to double check that I didn’t need to cook the tofu for a certain amount of time in order not to get salmonella. Thank god for Google.

I tried to cut it into little pieces like the kind that come in Pad Thai.

tofucooking2But it turned into the kind that looks like cat food.

tofucookingThe result:

tofu4 I can’t decide whether I like it or not.

Vicki was right about the above bullet points, but I’m not so sure about the texture.

I think I need to try EXTRA EXTRA FIRM next time.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

What is your opinion on tofu?

Love it? Hate it? What do you eat it with?

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12 thoughts on “The Chronicles of Tofu

  1. Oh lord, you’re cracking me up! Silken tofu works better as a dairy substitute. Pressed is better when you want something with a little firmer consistency. I usually cut it into 1/2-3/4″ cubes and fry it on the stove until it’s crispy. If I’m making stir fry, I throw in a little soy sauce as well. I find it helps to dry it a bit with a paper towel when you take it out of the package to get rid of extra moisture. Come visit me and I’ll cook for you 🙂

  2. The key to being able to eat tofu as “meat” pieces is to press all of the water out of it. My method is to layer a crap ton of towels on a plate, put the block of tofu on that, a plate on top of the tofu and heavy cookbooks on top of the plate to really press the water out. I do that for an hour at least, sometimes more.

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