Tell me about tofu!

[meow]

I can't stand tempeh... but I love tofu!

Im dubious about the black-listing of tofu and I think moderation is the key. We buy organic tofu and eat it maybe twice a week. No soy milk. About once a week or fortnight we're bad and eat fake soy meat crap.

[luna moth]

The amount of processed soy you have to eat to have any detrimental effect is massive.

We eat it probably once a week, tempeh probably once a fortnight.

My favourite way to eat firm tofu is baked with a mix of hoi sin sauce, soy sauce and golden syrup.
My favourite way to eat silken tofu is raw, blended with beetroot, garlic and cashews as a delicious dip
My favourite way to eat tempeh is roasted with root vegies.

Think about not seeking to replace meat, but cook meals that don't have it. Much more delicious.

[sasha]

It gives me indigestion. I felt like a fake vege for years because I didn't really like or enjoy it! I much prefer to cook with beans and other legumes. This suits my cooking style, too, since I'm a bit of a one-pot fan.

Post punk kitchen has some great ideas for all sorts of veg*an recipes.

[angelaartsstudent]

I love the stuff so much that I make my own.

When I first had it as a kid, I ate the flavoured sweet varieties - comes in mango, coconut, almond and plain - and is a great way to introduce people to it, as a dessert!

Never stopped eating it since then.

Tofu is not fermented, so the danger of anything is minor. Apparently not bad for women becuase of the natural estrogen in it, but if men eat it all day, every day (why would you anyway?), they can grow boobies.

Bryanna Clarke Grogan's Soy FAQ pages are an awesome source of info.

[angelaartsstudent]

PS - Tempeh is HORRIBLE. :-P

[Cherished]

Tempeh cut into thin slices and shallow fried is really yummy! You can then dunk it int your fav dipping sauce like sweet chill or sweet soy sauce or regular soy sauce or any dipps.... that yummy one Audux suggested with the silken tofu sounds like it's go well

Tofu we mainly have in stirfrys or curries and it pays to remember that it's like a sponge and it soaks up the flavors of whatever you marinate it in. SO when I make a curry I will often marinate it in coconut milk over night or for a stirfry soy sauce or something.