• wearegoodatthis

Can I Make "Keto Teriyaki Tofu Steaks"? And Learning about Tofu

Updated: Aug 28, 2020

I saw this photo and recipe on Instagram from @ketopersonalplan and I wanted to try it! I hadn't had tofu in awhile, so it sounded good. :)

Attempt #1:

I got all the ingredients together or so I thought. :) I wasn't paying attention at the grocery store and just bought some tofu.

What I used:

- Tofu

- Low-Sodium Soy Sauce

- Mirin

- Sugar-Free Syrup

- Ginger (I used ground ginger instead of minced ginger)

- Scallions

- Water

I didn't have sesame oil or sesame seeds; those are also in the recipe.

Check out @ketopersonalplan on IG for the full details and recipe.

As soon as I took out the package to start cooking and read the label again, I was thinking: "This doesn't look right." Silken Tofu. Then, I checked the recipe and it said Firm Tofu. I ate tofu growing up, but I didn't pay too much attention to the different types of tofu. Haha. :)

I had the silken tofu and other ingredients together, so I made the marinade and decided to give it a try. Silken tofu is silken and it started to fall apart! Haha. :) I mixed everything together and put it in the fridge overnight and hoped for the best.

RESULT: Fail. :)

We are good at this? When I tried to sear it, it crumbled and fell apart even more! I ate it anyway and it tasted good, but wasn't exactly a tofu steak. Haha. :) But I learned a lesson. Silken tofu and Firm tofu are different things. :)

Here is what silken tofu is typically used for:

"Salad dressings, sauces, and desserts usually use blended or pureed silken tofu for a thick and creamy texture, serving as a stand-in for everything from soy milk to cream. Blended up, silken tofu makes a suitable substitute for dairy in many vegan dessert recipes, keeping sweets lower in fat and calories with little loss of flavor."


Here is some information about regular tofu:

"Regular tofu is pressed and has a somewhat spongy texture, and comes in several varieties distinguished by how much water is pressed out. Soft tofu has the least amount of water pressed out, while super-firm has a low moisture content and a dense texture.

Soft tofu: Soft tofu is the Chinese-style equivalent of silken tofu. It is slightly less smooth but can be used in the same way as silken tofu.Medium tofu: This tofu is denser than silken and soft but still fairly delicate. It can work well in gently simmered soups like miso and served cold like hiya yakko. Depending on the brand, it may be interchangeable with firm tofu.

Firm tofu: This tofu absorbs flavors well and can be stir-fried and pan-fried (how well it will hold together depends on the brand). It’s also great crumbled and used in tofu scramble and as a substitute for ricotta cheese. Nguyen suggests using it in simmered dishes and braises like ma po tofu. “It will fall apart, but that’s okay,” she says.


Attempt #2:

I got some Firm Tofu and tried again! :)

Here are the tofu steaks in the marinade.

This time when I seared them, they stayed together like steaks!

RESULT: Success! :)

We are good at this! It was good! Firm Tofu worked! And I learned that silken tofu is different than firm tofu, haha!

Of note, Silken Tofu has 1/2 the calories, but also 1/2 the protein: a package of silk tofu has 175 calories and 20g of protein.

A package of Firm Tofu has 350 calories and 40 g of protein.

Anyways, they are really good and it's a simple easy recipe.

Give it a try (make sure it's firm tofu!)! We are good at this!

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