If you could only buy 1 sort of tofu, what firmness would it be?!
Which is most useful, or is called for in most recipes?
Thanks ~
Answers: Soft, medium, firm or extra firm, and why?
Which is most useful, or is called for in most recipes?
Thanks ~
Extra Firm all the way baby!!
I use it for baked tofu bacon, tofu "egg" salad, fried "egg" sandwiches, scrambled tofu, tofu stir-fries, I even made an eggless frittata using extra firm. That is definitely the way to go. I just wish the extra-firm was a little more firm though because sometimes it falls apart easily when you use a duller knife.
I hardly ever use soft or silken unless I make a dessert recipe, which isn't that often (I'm not a big sugar fan).
Extra firm can be used in any tofu dish really but it's best for baking, frying, raw on salads, etc.
Enjoy and get yourself some awesome Xtra-firm!!
get the most firm one you can get.. you can do more dishes with the firm tofu than any other tofu!
medium ones...fridge it for until it get hard..then cut it and cook...tastes fantastic
i like medium! then it works either way. My dad made tofu for the first time the other night and it was great! (considering he's the only one who is not a vegetarian in our house of 5)
Never had tofu
Extra firm! My favorite way to prepare it is to marinate it and then broil it. After I buy it, it gets stuck in the freezer right away. Then, when it is time for it to be used, it gets dethawed and the water gets pressed out. This gives it a chewier, denser texture, which is how I prefer it. You can toss the broiled pieces into just about any dish, really. Just season the marinade accordingly. Recipes often call for it to be prepared other ways (baked, pan fried, deep fried, etc.), but I usually just broil it anyway :).
i really like that tofu that is like little sponges - i believe it is just fried tofu.
after that i would go for firm - the firmer the better.