this post was submitted on 18 Jun 2024
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[–] [email protected] 11 points 6 months ago (4 children)

I don't get it, do they not like the taste of tofu? How is it gross?

[–] abbotsbury 27 points 6 months ago (3 children)

Might be more of a texture thing

[–] [email protected] 4 points 6 months ago

There are a variety of textures you can get from tofu.

[–] [email protected] 4 points 6 months ago

That's what it is for my wife. I don't mind it but she's not a fan.

[–] [email protected] 3 points 6 months ago (2 children)

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.

[–] [email protected] 2 points 6 months ago

There's various textures tofu comes in

  • coarse tofu is like a more spongy, less fatty feta. Not great, but it exists to be pressed, marinated, and fried, which can make it amazing
  • silk tofu is very tender, texture is something between jello and pudding. Great as cubes in soup.
  • you can but deep fried tofu, which is great

There's probably more

[–] wreel 2 points 6 months ago
[–] Wizard_Pope 9 points 6 months ago (3 children)

It's not gross. I just never had tofu that had any worthwhile taste. Probably have not had good tofu hut nonetheless.

[–] [email protected] 23 points 6 months ago (1 children)

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.

[–] efstajas 2 points 6 months ago* (last edited 6 months ago) (1 children)

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.

[–] [email protected] 1 points 6 months ago

Oh interesting, I've never bothered to do much about the water. Should try that next time.

[–] [email protected] 3 points 6 months ago (1 children)

Pressing it helps. It's hard for it to soak up flavors when it's waterlogged.

[–] [email protected] 1 points 6 months ago

Yup, that's what makes it good

[–] [email protected] 1 points 6 months ago (1 children)

I feel the same way about meat, I always put sauces on my meats

[–] [email protected] 3 points 6 months ago

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.

[–] undergroundoverground 4 points 6 months ago

"It isn't a meal unless something died."

[–] [email protected] -1 points 6 months ago (2 children)

It tastes a wee bit rancid, like burnt garlic. No thanks.

[–] efstajas 3 points 6 months ago (2 children)

I never got this taste from tofu ever, any chance you maybe just had spoiled tofu..?

[–] Ifera 2 points 6 months ago* (last edited 6 months ago)

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.

[–] [email protected] 1 points 6 months ago

No, it's always there. Any time I try it.

[–] [email protected] 1 points 6 months ago

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.