Comments on: Grilled tofu skewers

By: amanda cushman

amanda cushman — Sat, 05 Jan 2013 20:03:59 +0000

I find the key is to buy the firm tofu and let it drain weighed down with a heavy can for an hour. The texture is then really firm and more like meat.

By: Trisha

Trisha — Mon, 07 Jun 2010 04:21:15 +0000

Jackie: Thanks for stopping over! Tofu’s such a good family food — high on nutrition, but not a budget-breaker. And little ones like it more than people expect them to.

them apples: Tofu is rather inherently bland, but as a cook, I can appreciate that blank canvas aspect (and couldn’t you say the same of the white meat of chicken?). I say there’s always hope!

By: them apples

them apples — Sun, 06 Jun 2010 06:05:10 +0000

I’ve yet to be converted.

I think the thing about tofu is that it has a central strength that’s also a central weakness. It’s bland.

This means that if you prepare it badly, it’ll taste of nothing, but if you throw flavour at it, it’ll soak it up and be transformed.

I’ve yet to master the first, but I have eaten the second.

Maybe there’s still hope yet?

By: Jackie Veggie Utah

Jackie Veggie Utah — Sat, 05 Jun 2010 19:44:00 +0000

What a great blog, stopping in & will definitely be back. I haven’t mastered grilling tofu, but make it up almost any way I can. My toddler can’t get enough of it & husband & I love it too.

Thanks for stopping by via SITS…happy Saturday Sharefest!

By: Trisha

Trisha — Tue, 25 May 2010 22:04:30 +0000

Camille: Scrambles aren’t bad. I’m sure you can find all sorts of other great stuff at your Asian supermarket — We have one here and I can wander the aisles for hours.

Mhe-Lhanee Benito: That’s the amazing thing about cooking right? That transformation that takes place with those more or less humble foods. Thanks for stopping by!

By: Mhe-Lhanee Benito

Mhe-Lhanee Benito — Fri, 21 May 2010 17:54:21 +0000

I love tofu. It amazes me, how this simple, humble, food can turn and taste into something wonderful, it absorbs soo much flavor. Stopping by from SITS!

By: croquecamille

croquecamille — Fri, 21 May 2010 17:29:58 +0000

I have a hard time finding tofu that isn’t the fall-apart kind, even at the Asian supermarket here in Paris. As such, my stir-fries always kind of end up as scrambles. But I do like the skewer idea. For future reference