ckreef Posted October 1, 2016 Report Posted October 1, 2016 October guru challenge is using tofu as a protein. Any thoughts or tips on grilling tofu? Firm or extra firm? There's a few of us who are trying to figure out this tofu challenge.
MacKenzie Posted October 1, 2016 Report Posted October 1, 2016 Yes, remember that sweet and sour tofu casserole that I posted a few weeks ago? and you said you'd swap out the tofu for chicken this is your chance. I would go with extra firm. 1
Stile88 Posted October 1, 2016 Report Posted October 1, 2016 That is a good idea Mac your recipe is a sure winner
Aussie Ora Posted October 2, 2016 Report Posted October 2, 2016 This is going to be fun I know what I'm doing I take it though we can use other ingredients but must have the 4 tofu, Apple, corn and the sriracha sauce. I've never tried the Sauce I don't mind a bit of a tang but can't handle taste bud burning lol. I know it's a challenge so I can't give you any tips sorry mate lol. Tofu can be deep fried bbq steamed boiled . stir fried. For bbq as I have had before make sure you buy the right tofu for what you are cooking there a different types of tofu soft for creamy dishes and firm for grilling which ever one you get try and press out the liquid soft more liquid than firm. if you want to grill tofu get rid of liquid bit of paper towel and press and pat it down cut it up and using a toothpick poke some holes then marinade it for half a day the tofu will absorb the marinade making it a lot better cooking marinated tofu in a pan on the stove only takes 3 min each side. Like I said I can't give you any tips sorry mate lolOutback Kamado Bar and Grill
Aussie Ora Posted October 2, 2016 Report Posted October 2, 2016 Actually what I just come up with in my head with these ingredients is awesome I'm going to do tofu and corn burgers with an apple slaw with homemade sauce with the sriracha thrown inOutback Kamado Bar and Grill 1
ckreef Posted October 2, 2016 Author Report Posted October 2, 2016 Sriracha Sauce is a good sauce for heat. A little gives a little heat. The more Sriracha the more heat. It's not super intense so you can use a bit. Anytime I want heat in a homemade sauce I add a good squirt or 3. 1
Aussie Ora Posted October 3, 2016 Report Posted October 3, 2016 Thanks for the tip I've changed my mind on the burgers I'm going all out on this one. screen back drops professional photographer hired wanna bee TV food presenter with expert coverage on radio with talk back so listener's can join in Outback Kamado Bar and Grill 1
cschaaf Posted October 3, 2016 Report Posted October 3, 2016 (edited) I used extra firm tofu and cut it into slabs that were a bit larger than 1/4" and tried drying them on paper towels. I put towels on the bottom, covered with more, and used a sheet pan to try to get even pressure. I changed out the paper towels and did it again. I still didn't get them dry enough to get a good, fast sear on them but it worked well enough. ETA: I just saw @MacKenziesmoked tofu - dang, I wish I woulda thought of that! Edited October 3, 2016 by cschaaf
MacKenzie Posted October 3, 2016 Report Posted October 3, 2016 Usually I put a heavy weight on the block of tofu and let it sit draining for some time before cutting. 1
tinyfish Posted October 4, 2016 Report Posted October 4, 2016 Tofu challenge sucks... Thanks for the tips. 4
pesto3 Posted October 4, 2016 Report Posted October 4, 2016 Tofu challenge sucks... Thanks for the tips. LolSent from my iPhone using Tapatalk
mk1 Posted October 4, 2016 Report Posted October 4, 2016 Cooking with Tofu in 3 easy steps: 1) Remove tofu from refrigerator 2) Throw tofu in garbage 3) Use meat instead of tofu 3
Aussie Ora Posted October 5, 2016 Report Posted October 5, 2016 Tofu would have been my last pick but there has been some great entrys and it can be made to taste rather good. Just another example of how a Kamado can cater for everyone (disclaimer) if I ever get to the states and you serve me tofu shame on you lolOutback Kamado Bar and Grill 1
ckreef Posted October 5, 2016 Author Report Posted October 5, 2016 (edited) 42 minutes ago, Aussie Ora said: if I ever get to the states and you serve me tofu shame on you lol Outback Kamado Bar and Grill Now that made me laugh. Come visit the Bistro. No worries you won't be served tofu. I do have one more tofu idea I want to try. After that I probably won't serve myself tofu ever again. Edited October 5, 2016 by ckreef 1
Pequod Posted October 5, 2016 Report Posted October 5, 2016 I actually have an idea for this challenge, but looking at my work travel and planned cook schedules, don't think I have the time to experiment with it. If anyone wants to take it, feel free. The idea is this: Nashville Hot "Chicken" and Apple-Corn Fritter Waffles The waffles are just that. Belgian waffles with chunks of apple and corn. Probably a bit of cinnamon. Maybe something else too. The chicken -- get this -- it's tofu! Probably take a chunk of extra firm tofu, drain it, smoke it for a bit to add flavor, then tear into chunks, bread it, and fry in a cast iron skillet on the KK at around 400. This part needs some experimenting. The "hot" part is Maple Syrup with sriracha (proportions TBD). Put "chicken" on waffle, then drizzle with the maple-sriracha syrup. Sounds good enough I may actually try this someday with actual chicken. 4
tony b Posted October 5, 2016 Report Posted October 5, 2016 I'd definitely try that one with real chicken sometime. Just saw Andrew Zimmern last night in Nashville talking about the hot chicken. Got me wanting some real bad! And, I'm always down for chicken and waffles of just about any incarnation!
skreef Posted October 7, 2016 Report Posted October 7, 2016 On 10/5/2016 at 8:58 AM, HalfSmoke said: I actually have an idea for this challenge, but looking at my work travel and planned cook schedules, don't think I have the time to experiment with it. If anyone wants to take it, feel free. The idea is this: Nashville Hot "Chicken" and Apple-Corn Fritter Waffles The waffles are just that. Belgian waffles with chunks of apple and corn. Probably a bit of cinnamon. Maybe something else too. The chicken -- get this -- it's tofu! Probably take a chunk of extra firm tofu, drain it, smoke it for a bit to add flavor, then tear into chunks, bread it, and fry in a cast iron skillet on the KK at around 400. This part needs some experimenting. The "hot" part is Maple Syrup with sriracha (proportions TBD). Put "chicken" on waffle, then drizzle with the maple-sriracha syrup. Sounds good enough I may actually try this someday with actual chicken. I actually like the sound of this one.. I think you need to just do it.. I'm curious.
Pequod Posted October 7, 2016 Report Posted October 7, 2016 1 hour ago, skreef said: I actually like the sound of this one.. I think you need to just do it.. I'm curious. I will if I have time in October. Otherwise, will try it with chicken sometime after. 1
