(no subject)

[reldnahkram]

There is both tofu and pasta in the fridge. Both are problematic. The pasta indicates that something strange is afoot, as my mother hasn't made pasta in years (South Beach and post-South Beach). The tofu is, well, tofu. Go ahead and defend tofu. I'm going to make like ultranurd and stick my fingers in my ears, say la-la-la, and not listen.

Deal with it.

Comments

[crystalpyramid]

People like you are clearly not worth defending tofu to.

I, on the other hand, was raised on fried tofu sandwiches instead of grilled cheese. It was, admittedly, a little bizarre.

[think-too-much.livejournal.com]

That's because there can be no defense of tofu. Such a thing is impossible.

[reldnahkram.livejournal.com]

As long as you give me no reason to appreciate tofu, I'll continue not to appreciate it. I think we both can be satisfied with this equilibrium.

[uncleamos]

The problem with tofu is the texture, it's just icky. Though I'm told that most people cook it wrong, and that it can be OK. I am skeptical.

[sildra.livejournal.com]

It can also be bought in several different textures, and the different textures are quite noticiably different. If you really know how to cook it (which I don't) they're all for different types of things.

In defence of tofu:

I found the texture took some getting used to, but once I got used to it I found tofu to be a good protein source that tended to absorb the flavor of whatever it was cooked with (thus tofu is really more of a texture than a taste). And since the taste of meat makes me gag, I really appreciate having a good protein source readily available like that for foods where cheese doesn't go well.

[fiddledragon.livejournal.com]

Yeah, the texture requires well-cooked tofu. It's a personal preference thing what kind of texture you like, but badly cooked tofu is, indeed, icky. I prefer either nicely fried firm tofu (so it's crispy on the outside and chewy on the inside) or any kind of silken tofu (which is either custard-like or crispy and then custard-like). Non-fried firm tofu is what one generally finds in, say, Sharples, and it's just boring and unpleasant.

[gerbilicious85.livejournal.com]

If you ever find a sauce that you really like and you wish you could drink it straight from the bottle but that would be terribly uncouth-you can pour as much as you like on chunks of raw firm tofu and eat it with chopsticks. This works better with Asian sauces of course, "ponzu", a citrus-flavored soy sauce for my dad, awesome Japanese sesame-soy sauce for me.

[blaketh.livejournal.com]

Deal with it I shall.

[ultranurd.livejournal.com]

What? But I like tofu!

[ccommack]

I was raised on tofu. I like tofu. Neither of these are especially shocking.

[nightengalesknd.livejournal.com]

I discovered tofu as an adult (well, as a BMC student, but that is to say, not raised on it.)

I like Tofu as Tofu. It is very good battered and fried, for instance. I do not like Tofu when it is pretending to be something else, such as meat or cheese.

In defense of Tofu: it is healthy and proteinful, for those of us who aren't sure we get as much protein as our professors would like us to tell our patients to have (OK, that is probably just me) and isoflavonful also. It goes well with sesame oil, soy sauce, rice and veggies. It is sufficiently bland as to take sauces and other flavors well. It doesn't need as careful handling as meat does. It can be mashed up with other things. It can supposedly be frozen but I haven't tried this yet. The main con of Tofu in my experience is that it spoils soon after opening and needs its water changed daily once opened.

And I like it.