Never ever skip marinating tofu. I almost always do a basic marinade of low sodium soy sauce with garlic and onion powder (or teriyaki if it’s available and adding wheat as an allergen doesn’t matter)
Un marinated tofu is sad shit i don’t care what anybody says. It’s bland curdled bean protein, it needs to soak up something
Rip off the top of the package, drain the water inside, and put a shit ton of hot sauce and soy sauce on the cube before microwaving it for 3 minutes.
Oh shit, my bad, you wanted good recipes, not ones I do when I’m fucking exhausted.
An oldy but a goodie, you can always make a tofu scramble with some black salt. I just put some extra frozen veggies (spinach is excellent) and some vegan cheese shreds in it and it’s a very filling meal. Bonus points if you have vegan mayo to help it taste more fatty and eggy.
These are pretty good starting points that you can fine tune as you practice. The most important thing is to press the tofu (the boiling method kinda works, but not as well)
So uh, in the nicest way possible, I don’t recommend the Western methods people suggested here. Like I’m genuinely not trying to be a hater, maybe I’m the weird one but I don’t think anyone presses store bought tofu lmao.
Try Asian preparations. Tofu does, in fact, have incredible flavor. Simply slice some firm tofu into… slices, pan fry until golden, black pepper, dip into a mix of soy sauce and sesame oil and chopped green onions and crushed sesame seeds.
Make Mapo tofu, or some sundubu guk/jigae.
Crumb down some soft/med tofu, mash it into some steamed or raw broccoli, maybe a lil salt or oil dressing if your choice. Ratio is very light, think broccoli coated with tofu and not a tofu salad.
The culinary possibilities are endless and very easy and the Western culinary tradition is just not very good with it to be completely honest.
Take some miso or daenjang, tofu, and water. You got a stew going. Add whatever you like.
Take the above pan fried tofu. Some lettuce. Make a lettuce wrap with ssamjang. Some cucumbers maybe. Some kimchi.
I think tofu prices would go up if soybean supply drops because it’s not being planted as much. You won’t see the rise until the current supply runs out. If farmers can’t sell the beans to anyone, they’ll just trash them.
spoiler
or will this make meat cheaper too by depressing feed prices?
lol you think anything is about to be cheaper
tofu did get significantly cheaper over the last couple years
Nominally, if not actually, yes:
got any good recipes with tofu?
Never ever skip marinating tofu. I almost always do a basic marinade of low sodium soy sauce with garlic and onion powder (or teriyaki if it’s available and adding wheat as an allergen doesn’t matter)
Un marinated tofu is sad shit i don’t care what anybody says. It’s bland curdled bean protein, it needs to soak up something
Rip off the top of the package, drain the water inside, and put a shit ton of hot sauce and soy sauce on the cube before microwaving it for 3 minutes.
Oh shit, my bad, you wanted good recipes, not ones I do when I’m fucking exhausted.
An oldy but a goodie, you can always make a tofu scramble with some black salt. I just put some extra frozen veggies (spinach is excellent) and some vegan cheese shreds in it and it’s a very filling meal. Bonus points if you have vegan mayo to help it taste more fatty and eggy.
Sundubu Jjigae or any variants containing silken tofu; but emphasizing tofu stew. I like it in hot and sour soup.
https://rainbowplantlife.com/tofu-recipes/
These are pretty good starting points that you can fine tune as you practice. The most important thing is to press the tofu (the boiling method kinda works, but not as well)
So uh, in the nicest way possible, I don’t recommend the Western methods people suggested here. Like I’m genuinely not trying to be a hater, maybe I’m the weird one but I don’t think anyone presses store bought tofu lmao.
Try Asian preparations. Tofu does, in fact, have incredible flavor. Simply slice some firm tofu into… slices, pan fry until golden, black pepper, dip into a mix of soy sauce and sesame oil and chopped green onions and crushed sesame seeds.
Make Mapo tofu, or some sundubu guk/jigae.
Crumb down some soft/med tofu, mash it into some steamed or raw broccoli, maybe a lil salt or oil dressing if your choice. Ratio is very light, think broccoli coated with tofu and not a tofu salad.
The culinary possibilities are endless and very easy and the Western culinary tradition is just not very good with it to be completely honest.
Take some miso or daenjang, tofu, and water. You got a stew going. Add whatever you like.
Take the above pan fried tofu. Some lettuce. Make a lettuce wrap with ssamjang. Some cucumbers maybe. Some kimchi.
Raw tofu wrapped in kimchi. Done.
Super versatile, I could go on and on…
One thing is
only relatively speaking in comparison to the rapid inflation of substitutable goods.
no discount, only profit
I think tofu prices would go up if soybean supply drops because it’s not being planted as much. You won’t see the rise until the current supply runs out. If farmers can’t sell the beans to anyone, they’ll just trash them.
I hope you’re wrong, but if that’s what happens after the glut, at least (amerikkkan) meat prices will skyrocket