Ah I never had tofu myself but paneer is literally my most favourite ingredient. Its pretty massive among vegetarians in India but I can see why some would hate it. I am guessing tofu would be very similar in texture.
Really pressing all the water out first is key to get it crispy. Soaking it briefly in eggwash (or oil if vegan) and breading it with breadcrumbs or even just flour before frying it hard makes it soooooo good. Can add spices to the eggwash too.
I consider myself vegetarian now, but you make a sound point…all proteins are really made by their preparation. I’ve had some damn good tofu and some really bad steaks.
From experience, it seems to be like detecting the smell of ants. A genetic trait not present on everyone. To me, tofu smells rank, but sliced thin and after I add a splash of full salt soy sauce, it turns out delicious. My dad says the same happens to him.
And trust me, I have tried lots of types of tofu in my life, it is a staple in my diet.
I don’t get it, do they not like the taste of tofu? How is it gross?
Might be more of a texture thing
There are a variety of textures you can get from tofu.
That’s what it is for my wife. I don’t mind it but she’s not a fan.
Ah I never had tofu myself but paneer is literally my most favourite ingredient. Its pretty massive among vegetarians in India but I can see why some would hate it. I am guessing tofu would be very similar in texture.
Paneer gang!
There’s various textures tofu comes in
There’s probably more
It’s not gross. I just never had tofu that had any worthwhile taste. Probably have not had good tofu hut nonetheless.
I mean tofu by itself tastes pretty much of nothing. You need to like marinade and spice it before it tastes good.
Personally I also like making sure one side is fried until very crispy.
Really pressing all the water out first is key to get it crispy. Soaking it briefly in eggwash (or oil if vegan) and breading it with breadcrumbs or even just flour before frying it hard makes it soooooo good. Can add spices to the eggwash too.
Oh interesting, I’ve never bothered to do much about the water. Should try that next time.
Pressing it helps. It’s hard for it to soak up flavors when it’s waterlogged.
Yup, that’s what makes it good
I feel the same way about meat, I always put sauces on my meats
I consider myself vegetarian now, but you make a sound point…all proteins are really made by their preparation. I’ve had some damn good tofu and some really bad steaks.
“It isn’t a meal unless something died.”
It tastes a wee bit rancid, like burnt garlic. No thanks.
I never got this taste from tofu ever, any chance you maybe just had spoiled tofu…?
From experience, it seems to be like detecting the smell of ants. A genetic trait not present on everyone. To me, tofu smells rank, but sliced thin and after I add a splash of full salt soy sauce, it turns out delicious. My dad says the same happens to him.
And trust me, I have tried lots of types of tofu in my life, it is a staple in my diet.
No, it’s always there. Any time I try it.
Oh I never had tofu itself but I eat paneer all the time as a vegetarian in India. But I am guessing the taste is different.
They look similar but taste very different. Both are good when used properly, IMO.