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/ck/ - Food & Cooking

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File: 100 KB, 702x600, 702px-Japanese_SilkyTofu_(Kinugoshi_Tofu).jpg [View same] [iqdb] [saucenao] [google]
4788874 No.4788874[DELETED]  [Reply] [Original]

i want to pickle (is this the right word?) some tofu.
i have tried this with water and oil based mediums. the result was always the same. the outside hat a little flavour the inside nothig.
whats the best way to give my tofu some flavour?

>> No.4788875

>>4788874
Here's what you do OP:

>take the tofu out of the wrapper
>place in a bowl
>throw the entire thing in the trash
>go buy some meat
>enjoy!

>> No.4788878

>>4788875
eating meat all day everyday is fucking boring.
i want to try something else

>> No.4788881

>>4788878
How about not eating anything for a day?

>> No.4788883

there is special under-pressure tupperware which makes pickling and marinating a lot faster.

>> No.4788888

I'm a bit curious of this myself. I tried pickling eggs and the result was similar.

>> No.4788893

wait..do you mean marinating or pickling?
As far as I know pickling is used to conserve food and mostly uses some sort of vinegar.

>> No.4788901

>>4788888
I don't think it's the same issue with tofu (I've never pickled or preserved tofu, ever), but as for eggs, you likely had too weak a solution or didn't have enough salt.
I pickle eggs quite often and they're always delicious. Om nom nom.

>> No.4788907

>>4788888
sweet quints

>> No.4788909

>>4788878
>eating meat all day everyday is
something nobody under 26 BMI does.

>> No.4788921
File: 145 KB, 495x360, 1340364645367s.png [View same] [iqdb] [saucenao] [google]
4788921

you need to freeze & thaw the tofu first.

the freezing process will rupture the tofu and it'll turn into a proper marinade sponge.
>mfw this is supposed to be common knowledge

>> No.4788944

>>4788921
thanks sweetheart
>>4788893
i think marinating. thats why i asked.

>> No.4788955

>>4788944
Make sure you drain the tofu before you freeze it.

>> No.4788979

>>4788909
>implying BMI is a good scale of health

If you have any amount of muscle on you chances are you are over your recommended BMI.

>> No.4788984
File: 190 KB, 373x327, so-edgy.png [View same] [iqdb] [saucenao] [google]
4788984

>>4788875

>> No.4789009

>>4788984
When did edgy mean people-who-hurt-my-feelings?

>> No.4789010

>>4788874
Drain the tofu first by wrapping it in paper towels and setting something heavy on it. Should absorb more of the brine or oil.

>> No.4789011

>>4788979
You don't need to be heavy to be strong and muscular. A lot of body builders and weightlifters are quite bulbous and have more weight than necessary

>> No.4789012

>>4788875
Meat lover here. Tofu is great if you know what to do with it.

>> No.4789016

>>4789012
Straight guy here. Penis is great if you know what to do with it.
This is how retarded you sound.

>> No.4789094

>>4788874
>i have tried this with water and oil based mediums. the result was always the same. the outside hat a little flavour the inside nothig.
Cut into smaller pieces.

>> No.4789099

>>4789010
This

>> No.4789102

>>4789016
Why don't you shitpost somewhere else?

>> No.4789111

>>4788874
youtube.com/watch?v=I3B-ro8ZepQ here is a good recipe

>> No.4789190

OP is a fag. Pickling or marinating tofu is like pickling avocado.
There's no point, use it for it's blandness and cook it with a strong sauce.

>> No.4789229

Press dry it or bake it at 170~ºF 'till just baaaarely starting to change color/dry to the touch.

>> No.4789253

OP- bake the tofu, after cutting into desired size, until much of the moisture is cooked out. The texture on the outside will improve and it will draw in your brine better.

>> No.4789553
File: 53 KB, 455x341, 001.jpg [View same] [iqdb] [saucenao] [google]
4789553

>>4789190
>OP is a fag. Pickling or marinating tofu is like pickling avocado.
>There's no point, use it for it's blandness and cook it with a strong sauce.

Avacado would seem a bit pointless because it's oiliness would repel the marinade. I don't see what your problem is with marinating tofu to infuse it with more flavor. It's not required, but your "just add sauce" could be said of anything else that's pickled or marinated to add flavor. Pickling, which sounds like it wasn't what OP really meant, is also useful for preserving a food, but plenty of people like quick-pickling their fresh cucumbers to eat that same week.

OP, the suggestion of freezing and thawing the tofu is the way to go. Good even if you're not marinating, but using it with any kind of sauce, like in a stir-fry or something. It just becomes a bit spongier and tougher, with tiny holes where the moisture throughout crystalized and expanded. I usually use extra firm tofu; no idea how soft you can go doing this.

>> No.4789639

>>4789190
It's random hateposting like this that really makes it a joy to visit /ck/. No really.

>> No.4790249 [DELETED] 

>>4788921

You people and your tofu freezing.

OP, you can use smaller pieces and give it more time. Also use a stronger solution. I've had a fair amount of success brining tofu.

>> No.4790292

>>4788888
Nice singles :^)

>> No.4791056

>>4788888
thats a thread derailing no. if ive ever seen one

>> No.4791750

>>4788878
>doesn't like boring things
>wants to eat tofu

>> No.4791767

>>4791750
lel

>> No.4792164

>>4788875
tofu does not exist solely as a meat substitute you retard/troll

>> No.4792173

Marinade tofu in a sauces for a while and they explode with flavor. Slowly simmer tofu in an Indian style sauce of tomatoes, ginger, peppers, cilantro, and spices, and it will melt in your mouth with flavor.

>> No.4792296

can we turn this into a janky tofu discussion now

i always hit my greens with the fermented tofu you get in chilli sauce

i've only eaten stinky tofu in hong kong, where in other places it's meant to be way more intense. kinda just tasted like eating a soy cheese, but street vendors in hk always got a lil tub of guilin style chilli sauce or hoi sin that makes it delicious

>> No.4793359

>>4788874

The general solution would be to drain it first and cook it in a strong sauce afterwards. Tofu's primarily eaten for the structure.

alternatively you can some it too. Smoked Tofu can replace bacon in a few recipes.

>> No.4793901

>>4793359
>Smoked Tofu
How do I do this?

>> No.4793943

>>4789016
Damn you've got shit taste.

>> No.4794087

If I marinate tofu I keep it in the marinade for at least 2 days, otherwise I have the same problem.

But freezing and thawing will also work.

>> No.4796006

bump

>> No.4796021

Didn't Alton Brown do a thing with marinated tofu? Could have sworn he squeezed out water.