How do you keep tofu from crumbling?!
I love the tofu served in restaurants!. It's always very firm, and either fried or with a nice glazed outside!.
But when I try to cook it at home, it always ends up crumbling!. I try to soak it in a glaze, and it crumbles!. I mix it with other things, and it crumbles!. How do I prevent this!?
And I do always buy the extra firm tofu!.Www@FoodAQ@Com
But when I try to cook it at home, it always ends up crumbling!. I try to soak it in a glaze, and it crumbles!. I mix it with other things, and it crumbles!. How do I prevent this!?
And I do always buy the extra firm tofu!.Www@FoodAQ@Com
Answers:
It sounds like you may be buying the extra-firm "silken" kind, right!? The ones in the aseptic package (usually Mori-Nu in the US) is good for making dessert, smoothies, pies, puddings!.!.!.usually anywhere you need to puree something!. But it's not so good for cooking!. Try getting the water-packed tofu that usually comes in 14 or 16 oz!. containers in the US!. Make sure that it says extra-firm and does not say silken anywhere on the package!.
If you are already buying the water packed one, you are either handling it too harshly or it's a crappy brand!. Try another one!.
Here's some info: http://vegetarian!.about!.com/od/vegetaria!.!.!.Www@FoodAQ@Com
If you are already buying the water packed one, you are either handling it too harshly or it's a crappy brand!. Try another one!.
Here's some info: http://vegetarian!.about!.com/od/vegetaria!.!.!.Www@FoodAQ@Com
Sorry I don't know the answer to this but is tofu really good!. I am a vegetarian and I am looking for more things to try!.Www@FoodAQ@Com
Try freezing it!. It changes the texture to more spongy and "meaty" and makes it less crumbly!. It's hard to get the same super-dense texture you get as restaurants!.!.!.I think you'd have to buy pre-fried tofu (try Asian markets) to get that firmness!.Www@FoodAQ@Com
Tofu even if you buy hard has to be handles gently!. You can try drying it on paper towel!. Sprinkle lightly with corn starch, salt and spray with Pam spray and bake it lightly and try using!. Still doesn't prevent it from crumbling but its slightly better!. The key to work with Tofu is being gentle!. Always add it last and avoid handling it too much!.Www@FoodAQ@Com
Maybe cutting it in cubes will keep it from crumbling so much!.
Frying it in oil will keep it from crumbling so bad too!.
also, make sure that it isn't spoiled because when I picked some up one time it just crumbled in my hand!. Turns out it was spoiled!. It had a really bad odor to it, Yuck!!Www@FoodAQ@Com
Frying it in oil will keep it from crumbling so bad too!.
also, make sure that it isn't spoiled because when I picked some up one time it just crumbled in my hand!. Turns out it was spoiled!. It had a really bad odor to it, Yuck!!Www@FoodAQ@Com
Buy extra firm tofu and handle it more gently!.Www@FoodAQ@Com
I start with a softer tofu so it firms up as it is cooking!.
The MuseWww@FoodAQ@Com
The MuseWww@FoodAQ@Com
you get the water packed tofu!?
this is firmer than mori nu tofu extra firm tofu!.
also if you will slice it and then boil it in salt water it seems to add flavor to the tofu without softening it to much!.Www@FoodAQ@Com
this is firmer than mori nu tofu extra firm tofu!.
also if you will slice it and then boil it in salt water it seems to add flavor to the tofu without softening it to much!.Www@FoodAQ@Com
Buy extra firm!. Drain all of the liquid out by wrapping in non bleached paper towels and placing in a colander with a plate and a heavy can on top!. Then cut into squares or rectangles about 1/4 inch thick!. You can either bake them in a marinade at 400 until brown!. These are chewer and don't crumble!. Or pan fry them by coating a skillet with oil or oil spray!. Brown each side and use a turner to turn individual pieces!. Then you can mix gently with stir fry sauce and veggies that were cooked separately!.
Hope that helps!Www@FoodAQ@Com
Hope that helps!Www@FoodAQ@Com
Handle with care :p
There are many type of tofu!. There are silken tofu and firm tofu!. Firm Tofu is good for deep-fried and easier to handle!. Silken tofu is more for soup, steamed, mashed!.
One way is to extract the water in it!. Let say, silken tofu!. Wrap it up with kitchen towel and put 1 or 2 plates on them, this drain the water in it!. Then when you deep-fried it, just pat some flour on top and handle with care!. Oil is very important, you need to get the right temperature before put it in!. If you have enough oil to cover the tofu for deep-fried, it is not a problem!. If not, don't flip it over too soon, wait till it is ready!. Apply to firm tofu too!.
For stir-fried, I won't stir much and handle with care if not it break into small pieces (unless the recipes call for this)!.
Hopes this help, if not let me know or you can check out my tofu recipes at www!.crystalbyblog!.blogspot!.com
cheers :-)Www@FoodAQ@Com
There are many type of tofu!. There are silken tofu and firm tofu!. Firm Tofu is good for deep-fried and easier to handle!. Silken tofu is more for soup, steamed, mashed!.
One way is to extract the water in it!. Let say, silken tofu!. Wrap it up with kitchen towel and put 1 or 2 plates on them, this drain the water in it!. Then when you deep-fried it, just pat some flour on top and handle with care!. Oil is very important, you need to get the right temperature before put it in!. If you have enough oil to cover the tofu for deep-fried, it is not a problem!. If not, don't flip it over too soon, wait till it is ready!. Apply to firm tofu too!.
For stir-fried, I won't stir much and handle with care if not it break into small pieces (unless the recipes call for this)!.
Hopes this help, if not let me know or you can check out my tofu recipes at www!.crystalbyblog!.blogspot!.com
cheers :-)Www@FoodAQ@Com