Make me like tofu (please)

Cafe Society
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Nelliebly, seitan is wheat gluten. When you pull it out of the package, it’s sort of in a clump…it’s more firm than tofu, and many sources describe it as being somewhat sticky, but that hasn’t been my experience with the brand I use. It may be a bit difficult to find, but most stores in this area (which have only recently started stocking the stuff) keep it in a refrigerated case next to the tofu.

Apparently you can also make your own…I haven’t tried this yet.

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I’ve tried making my own seitan. It took a long time, and the result was mediocre at best. I’m sure that, with practice, I could make decent seitan. But the store bought stuff isn’t that expensive, the taste and texture are consistently good, and so I just don’t find it worth the time and effort to try make it myself again.

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If you’re not eating tofu primarily for the protein, give block shirataki (processed konjac yam) a try. It’s firmer and chewier than tofu (somewhere between really firm Jello and gummy candy), but is flavorless (other a a slight bitterness) and nearly zero calories. I’m sure it can’t be fried (because it’s primarily water), but takes on the flavors of sauces, soups and broths really well. It’s usually in the same area you’ll find tofu.

Be aware that when you open the package (it’s usually packed in water), there’s an slight sulfuric odor (kind of like bad eggs) that has to rinsed or quickly parboiled off. There’s also shirataki noodles that some people use in place of pasta. If you’ve ever had sukiyaki with noodles, it was probably shirataki.

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My BIL makes tofu jerky. Something like this. It turns out firm enough to require a bit of chewing, and you can use whatever flavorings you like.

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My top 5 ways to eat tofu:

  1. Agedashi (deep-fried with a dipping sauce. Do I need to say deep-fried again, or was once enough?)
  2. In miso soup. The wonderful thing is you can throw whatever you want into a basic miso soup to change it up if you get bored. Spinach, cooked carrots, more garlic, whatever.
  3. Cubes rolled in cornstarch, then fried, then added to stir fry.
  4. Covered in peanut sauce (with some veggies, bean sprouts etc)
  5. On a hot day, cold tofu drizzled with some toasted sesame oil (and maybe soy sauce). Like a savory custard.

My advice is to find a Japanese restaurant and try 1, 2 and 5.