Re:America Doesn't Know Tofu
by flyinghamster on Friday December 29, 2023 @08:32PM
(#38812103)
> Other tricks include putting it in the freezer before cooking it or microwaving it for 30 seconds before fully cooking. Both of these help to remove water from the tofu, making it firmer and easier to work with.
I typically buy the extra firm variety for stir-fry, and I'll cut a corner off the package and press out the water before dicing it. I'll have to try the microwave trick next time. The "burn it" advice is on point. You really have to boil out the water before it really starts cooking.
When you're frying it, how do you prevent your coating from burning e.g. if you've breaded it.
Re:America Doesn't Know Tofu
by flyinghamster on Friday December 29, 2023 @09:27PM
(#38812379)
I'm not breading it (hmm, that's an idea to try!), and I use a nonstick skillet. I've found that if I keep it on the heat long enough, it will stay together when I start stirring it. I suppose I ought to get a proper wok, but the skillet works for me.
One trick I've learned is when frying tofu, let it sit until you're pretty sure it's burned. Then wait at least that long again before flipping it and starting the process over. (It's really, really hard to burn tofu.)
Other tricks include putting it in the freezer before cooking it or microwaving it for 30 seconds before fully cooking. Both of these help to remove water from the tofu, making it firmer and easier to work with.
Tofu will pick up the flavors of whatever it's cooked with, so it's great for adding to dishes with sauces or marinades!