It tastes just as good as chicken. I’m a believer in the soy curds now soy-cutie tofu-cool

        • LaGG_3 [he/him, comrade/them]@hexbear.net
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          13 days ago

          Like PointAndClique said - it’s a little “funky” so it can be a bit of an acquired taste. It has little chunks of fermented soybeans in it.

          A recipe book I have has this pretty good dan dan noodles recipe where you crumble it and cook it with shallots and seasoning to top the noodles with (instead of the ground pork you often find with that dish).

        • whatnots [he/him]@hexbear.net
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          12 days ago

          it’s sooo good and nutty, i really like crumbling it and frying it until its golden so i can add it to a fried rice with some onions and corn.

          tempeh can be a bit expensive where i am though, i want to learn to make it myself but i’m too nervous to try cause i don’t want to mess it up lol

        • dat_math [they/them]@hexbear.net
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          13 days ago

          ALSO

          it may not seem important now and some tofluencers’ recipes may say you don’t need to do this, but press your tofu! If you have to, sandwich it between plates and put a heavy pot full of water or a stack of books on top for at least 15 minutes (though more time only helps, albeit with diminishing returns).

          More water you squeeze out in the pressing stage => more room for flavors to soak into the tofu when marinading/cooking/resting and also less water to sog/stop the crisping when you cook it

        • take_five_seconds [he/him, any]@hexbear.net
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          13 days ago

          tofu tacos are incredibly easy:

          tofu in pan -> mush around -> add spice mix -> mush around -> add to shells -> done

          add more steps where you feel the need, like adding lettuce or cheese or whatever

        • dat_math [they/them]@hexbear.net
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          13 days ago

          Certainly. If you ever feel like tofu doesn’t quite have the protein density you need, seitan is amazing (and very meaty in texture)

            • dat_math [they/them]@hexbear.net
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              13 days ago

              It can be a bit of a pain in that it’s spread out over time, but compared to pressed, marinated, and seared tofu, seitan made from vital wheat gluten (and not from flour) takes about the same amount of inactive time with maybe 15-20 minutes of additional active time per loaf

              I will say it took me nearly 10 weeks of making seitan twice/week before I really liked what I was making. There was a lot of trial and many chewy glutenous errors. Both require a decent amount of patience to really learn and get right imo

                • dat_math [they/them]@hexbear.net
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                  13 days ago

                  Yeah for the first few months I had to make it as a side project kind of item so I really only made it when the other protein was a pot of beans. Every iteration was edible and nutritious, but quite a few were way too chewy, some were not chewy enough. A few were essentially flavorless because I didn’t realize on the first two just how much garlic and other powdery spices the dough can take before they start being evident in the final product. On the last few I’ve been experimenting with mixing into the dough a handful of whatever beans are in the pot from earlier that week and the results have been chefs-kiss

    • dkr567 [comrade/them, he/him]@hexbear.net
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      13 days ago

      If there is an east asian grocery store (all three Korean, Chinese and Japanese should have them), you can find ingredients to make mapo tofu if you are into a bit of spicy food.

    • TomBombadil [he/him, she/her]@hexbear.net
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      13 days ago

      Very simple home tofu with a pan is basically fry it up in slices then coat in any sauce you like. The texture of sliced and fried well can be delightful with a firm tofu. And it’ll take what ever flavor you like. Fry it with garlic why not