Gainesvillesun.com
have interesting
article
about preparing tofu, here are few extracts:
Dietitians and health enthusiasts have steadily preached the benefits of the soy-based food, touting it as a healthier source of protein than most red meats, poultry and cheeses, and often this crusade has failed because tofu by itself is nearly flavorless.
But several local "tofu connoisseurs" say the secret to enjoying the bland, white, cheese-like food is knowing how to prepare it properly.
"Tofu has little taste on its own, but it easily takes on the flavor of nearly anything mixed with it," said Mary Ann Demartino, assistant store manager at Mother Earth Market
You can also cube and freeze tofu, and the longer you leave it in a freezer, the chewier it will become, Demartino said.
"Leaving it in freezer for 24 hours will give it the consistency of chicken," she said.
She also suggested mixing a block of the plain white tofu in a food processor with garlic and parsley, and adding it to lasagna.
"I'm Sicilian, and I make vegetarian lasagna for my vegetarian friends," she said, "I use white tofu as a substitute for ricotta cheese. The first time I served it, none of my friends even knew it was a vegetarian lasagna."
