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I just bought some extra firm Tofu yesterday. It's my first time using Tofu... Here's a picture of what I bought... Any suggestions on how to prepare it? All ideas welcome... I have a full pantry and I have an what I'm gonna do with it but would like to hear from you guys....

Cutiebeauty 9 May 17
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Tofu is awesome!!! I grew up eating tofu due to my heritage (what Indonesian-born person isn't raised on tofu). I actually hated the way my mom cooked tofu because she always made it spongy and squishy. I much preferred tempeh, which was my favourite food growing up. But there, when I was a small child, all the tofu and tempeh were homemade. The quality and textures were different from packaged tofu and tempeh we get in North America.

Today, I eat a lot of tofu (soft and firm). I never press tofu (my ancestors never pressed tofu so I don't either). I might soak up extra liquid with a towel but that's it and I rarely do that too. If I just dice and fry, I usually add a bit of coconut oil (very very small amount) to make the tofu extra crispy. I add a bit of soy sauce and other seasonings while the tofu is partway cooking. I also like to make tofu scramble (looks like scrambled eggs). Some people like to add a tiny bit of turmeric to make it more egg yellow and kala namak (black salt) to give it an egg like flavour. I usually just add veggies to the scramble. I sometimes add the scramble to my vegan lasagna for the "ricotta cheese" replacement. If you have a blender, you can puree the firm tofu and make a dip for french toast (there are some nice recipes online for vegan french toast using tofu). Oh yes, tofu is also a great filler for vegan sushi!!!

Oh, and I hate the texture of tofu after being frozen. I never ever ever ever would freeze tofu ever again.

graceylou Level 8 May 25, 2019


I once shared what I made with tofu in the link above

Here is the YouTube video

obis Level 6 May 17, 2019

Thanks... I'm gonna try frying it... Marinate it in soy sauce, garlic, and ginger...


I used to love Tofu and had lots of recipes. Freezing it makes it more spongy and helps it absorb more flavors from marinates. It was always a go-to item for me. Unfortunately, a recent blood antigen test showed a medium reaction to the stuff. So now I have to limit what I eat. Tempeh is another great item. It has a flavor and is the worlds longest processed foods. Normally, Tempeh is made from soybean sprouts but there are brands that use sprouts from other legumes.
What I like about this site is that often I look up things I suggest to others and learn things myself. Here is a link to a non-soy Tempeh []
I also found a non-soy Tofu. Here is a link with a video but try not to get distracted!? []

JackPedigo Level 9 May 17, 2019

I freeze it first then squeeze the water out to make it firmer. I love it fried with sauce for flavor. You can add it to spaghetti, curry, or stir fry for protein!

That's almost what I was going to say.

For fried tofu pieces, restaurants usually deep fry them. But I don't want to set up a fryer just for that.

Instead I cut into chunks, freeze them, then boil the chunks like pasta and saute them. The texture comes out just the way I like it.


I've never been a fan of tofu, except for making dressings/dips or chocolate tofu cheesecake/pudding. There is a brand that is fantastic and I order it by the case for the past few years. In general the vacuum packaging is drier. The water-containing tub you purchased is mushy and wet, even the extra firm type. The kind I like is Wildwood Super Firm in the vacuum packaging. It has a very dense chewy texture. I even eat it raw with hot sauce!

Your type I would freeze for a few days, then thaw and squeeze out the water. That makes it chewier. Place in a bowl and flake apart with a fork and mix with vegenaise, diced onions, celery, shredded carrots, garlic, parsley, etc and make a toona or chick'n salad.

Or marinate a day and grill on the barbecue in a kabob form or "filet." Also good cubed and put in an air fryer! Enjoy!

What I like about this site is it gets me to do a little research. Have you tried making Soy-free Tofu? I had no idea this was done.

@JackPedigo I have never made tofu at home, of any kind. I see Pumfu, a pumpkin tofu, sold online and have tried Hemp tofu in a store and did not care for it.

@Susan4birds I discovered I still have a lot of Chick Pea flour (it is in the freezer). I will give it a try. I looked up the Hemp brand but it is mainly sold east of me. The only retailer is in Idaho. Seems strange.


Some people love tofu. I hate it each time.

St-Sinner Level 8 May 17, 2019

I press the tofu to take some of moisture out, because the tofu will absorb the flavours of what you are cooking better. I press it between paper towels or a tea towel by placing someting heavy on top of the tofu for an hour or so. You can fry it or add it to whatever you are cooking, treat it like meat or a protein.

MsHoliday Level 8 May 17, 2019

I use tofu where I would have used meat. So IOW if I had a nice skillet full of veggies and sauce to pour over rice, add some of the tofu, cut into bite size cubes. I'd warm the tofu a bit with the mixture before pouring it over the rice. The tofu will take on the flavor of the sauce. You can cut all the tofu into those bite size chunks, and freeze what you don't use for a later date. I forgot to do that the last time I bought tofu. By the time I remembered the tofu, it was kinda icky.

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