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Tofu, You’ve Tricked Me Again

Photo Friday is my day to share my photographs of the moment and my thoughts associated with them. I hope you enjoy my photographs as much as I enjoy sharing them.

Fried Tofu

Readers, you know tofu and I have a troubled relationship.  I had sworn off ever trying another recipe involving it again.  The only thing that ever worked out okay for me were the vegetarian wontons.  And after my batch of those were gone, I didn’t feel compelled to try them again.

Then, I was given a recipe by someone I trust.  Someone who has given me recipes before for foods I’m not fond of and have worked! I credit these recipes for getting me to try a number of new foods and then including them in my regular diet.  So when I got the recipe, I decided to give it a whirl.

These things smelled like fried chicken as they were frying up due to the sweet smoked paprika in the flour mix.  But in the end, I still couldn’t get beyond that tofu.  I have a feeling I didn’t do this recipe quite right.  But I  know what the real culprit is.  It’s the tofu.  It’s tricked me again.  It disguised itself as a recipe that looked like it would work, got a dear friend to vouch for it, and fooled me again dangit!

Well, no more.  I don’t care what recipe it presents itself as next time.  No more tofu tryouts.  The result is the same nearly everytime: I make a mess of the kitchen and end up throwing away the results.

You hear that tofu?  You won’t trick me again.  I’ll not allow it.  I’m plugging my ears to you as I make plans to resurrect the lentil cakes recipe.  They love me.  Yeah, lentils and I, we go way back now.  :P


  1. Mack says:

    I know how you feel!!! Tofu comes fried, and stir fried, and in all sorts of delicious ways, but it is not delicious….. *Sigh*
    Mack recently posted..The Faceshop Apple Hand creamMy Profile

  2. Yvo says:

    Just looking at the pic I can tell you what went wrong. I’m not suggesting you try again – I give you MAJOR PROPS for trying it so many times! I only give things a re-try after years of avoidance, and then back it goes in the closet if I still don’t like it – but I had a lot of trouble enjoying it when I fried it in slabs instead of small crouton sizes. I think smaller it is, the more oil gets into the center and makes it taste less like tofu. So sorry this didn’t work for you though!!!
    Yvo recently posted..Meatopia 2011My Profile

    • Jenn says:

      Small crouton size…yep, that’s where I went wrong then. Yes, I am tempted to try just to get the recipe right, but I think I might resist. :)

  3. I can understand where you’re coming from. I hated tofu for quite a while. My first experience with it was at a Chinese buffet as a child. I scooped some onto my plate thinking it was hot cooked chicken (guess I wasn’t really paying attention!) and scooped a big bite into my mouth. It turned out to be cold, completely uncooked, soft tofu. I had major food texture issues as a child (still do to some extent) and the experience was all around horrifying. It took me a long time to try it again, but now I’m a tofu junkie. My husband loves it, too, and I substitute it for meat in a lot of Asian recipes. Heck, a couple nights ago I made Indian Butter Chicken and when I remarked to my husband that I would like it with tofu instead of chicken (I know, talk about cultural fusion cooking), he said, “OOOOH yes, let’s try that!” If you are interested in trying tofu again, there are a couple of things to consider. First, pick extra firm tofu packed in water in the refrigerated section at the grocery store. The firmer it is, the less the texture should bother you. Second, like Yvo said, cut the tofu into little cubes about 3/4 inch by 3/4 inch. Saute them in a bit of oil in a nonstick skillet for about 15 to 20 minutes, or until they’re nice and golden and a bit crisp on the outside. I suggest a strong tasting sauce to go with it if you’re not a big fan of the flavor (and decent tofu does have a flavor!). Not trying to pimp out my own blog or anything, but I think this recipe of mine stands a better chance than usual of gaining your approval because of how it’s cooked and the fact that the sauce is pretty strong. Here’s the link: Just saute the tofu like I wrote above, and when it’s done, pour the sauce into the skillet and cook it until it’s thickened. DO NOT follow the directions in the recipe to bake it because that results in a softer finished dish, which we don’t mind but would probably send you running for the hills. Good luck :)
    Cheese with Noodles recently posted..Tuesdays with Dorie: Oasis NaanMy Profile

  4. Jenn says:

    Thanks Cheese with Noodles. I not so sure about trying tofu again. However, with my recent success with yogurt, maybe it will just be a food that I have to try over and over again before I find that perfect combo for me. Apparently with yogurt, the add-in needs to be almonds (sliced or roasted).

    • Well, if ya do decide to try it, there’s a recipe for you! After commenting here I actually went and slightly modified the recipe to include the pan frying directions and wrote a little blurb about it being good for tofu haters to try :) The funny thing about yogurt is that I ONLY like it if it’s smooth. Slimy fruit lumps give me the willies. For the first 15 years of my life I basically did not eat yogurt because I was somehow oblivious to the vanilla variety and all the others had that shiver inducing fruit on the bottom. I make my own Greek yogurt now (really easy) and we eat it with honey. Like you, I also enjoy adding sliced toasted almonds, cashews, or walnuts to it. Yum!
      Cheese with Noodles recently posted..Tuesdays with Dorie: Oasis NaanMy Profile

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