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If you can find it, find yuba strips. These are a "byproduct" of tofu making. I know, that sounds horrible. But if you have ever overheated milk, you know how it forms a skin? Well yuba is the "skin" when you heat soy milk. It is has great texture, and easily stands in for meat in some dishes. I think it is available dried. You might find it in Chinatown too.
I am lucky, we have a local tofu producer that makes tasty tofu items. I generally dislike tofu, but find this brand exceptionally tasty. (Hodo Soy)
Maybe try a tofu scramble first and have it for breakfast?
Everything I'm reading is telling me that its is very healthy! Lots of protein without the animal fat. I'm looking to make it a good main dish staple if I can find the recipes that suit it best.
It's kinda like ricotta cheese in that it picks up the flavor of what's next to it. I eat it every now and again. It just isn't exciting to me.
We love tofu! It takes on the flavor of any sauce.
Our favorite way is to stir-fry firm nigari-style tofu with any choice of vegetables. Right before serving add soy sauce. When sauce is hot, throw in a handful of fresh basil for just a minute until wilted, Thai-style. Yum!
Location: Georgia, on the Florida line, right above Tallahassee
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If you use tofu, how do you use it?
I use the soft kind, heated in water, then drained, with grated ginger on it, then some soy sauce dripped on it. Or in miso soup. I use the hard kind in Mabo Dofu. That's about it. https://www.google.com/search?q=hisp...5w%3B533%3B400
This might belong in recipes. If so, my apologies.
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