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.


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?

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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