Becoming a vegetarian, one of the challenges I faced was cooking tofu. My father, a tofu expert, advised me not to aim for a meat-like taste. Numerous people struggle with tofu either being too unexciting or failing horribly when it tries to impersonate meat. A more rewarding endeavor is to embrace tofu's distinctiveness and explore flavors that complement it.

Tofu mastery takes a while. But if you don't like it, maybe you haven't unlocked the secret of cooking it right. With choices ranging from firm, extra firm, to silken, knowing the cooking method can help determine the right tofu variety. Here are some ways to make the most out of frequent types, as recommended by Bon Appetit.

Identifying the kind of tofu you enjoy might take some trial and error. Some might prefer large tofu pieces, while others might favor tofu in tiny bite-sized amounts. If tofu's texture baffles you, try freezing and pressing it. This modification in texture is brought about by freezing, as the protein structures expand during thawing, resulting in a spongier texture that can absorb marinades and sauces.

The pressing process involves squeezing out excess moisture to get a dryer, crispier tofu. A tofu press isn't necessary; you just need two containers, a dinner plate, and any heavy object. To press, sandwich the tofu between the containers and position them on the plate. Apply even pressure to draw out extra liquid, then apply your heavy weight for 20 minutes.

Flavor intervention is crucial due to tofu's inherently bland taste. To imitate meat, using smoked paprika and marinating in liquid smoke works well. Additionally, garlic, onion powder, cumin, and paprika can also be included in the seasonings, along with soy sauce and nutritional yeast for a cheesy flavor. Since it sponges up marinades easily, flavor the pressed tofu with your favorite sauce or create your own. Apart from pan-frying, you can also toss it in an air fryer or bake it at 350 degrees for half an hour.

One of my preferred tofu preparations is to shred it. Despite what I said about not trying to mimic meat, shredded tofu with a touch of barbecue sauce is a great substitute for pulled pork or chicken sandwiches. Infuse it into a sandwich or crumble it up. Soft and medium block tofu can be easily crumbled, making it an excellent alternative for ground beef dishes.

With these tips in hand, launching into tofu-based cuisine will be an exciting and rewarding adventure. It's time we give tofu its rightful place as a unique, flavorful, and versatile ingredient.