I have never, in my 14 years of being veg, been able to properly cook tofu :( What am I doing wrong?!
It always gets overdone on the outside and still slimy on the inside- no matter how little oil I use, and even if I set the heat at low!.
I have tried draining it, cutting it up into cubes and blotting the excess water from all sides and then putting it in marinade in the fridge overnight and draining that in the morning and letting sit for awhile on a plate to kind of air out just a bit, and still- it's blah!
What am I doing wrong!? I want to get that nice golden outside and somewhat chewy texture on the inside- so it almost resembles a sponge!. Tell me you know what I mean!. At the college dorms, a few years back, they made this all the time and it was excellent!. I MISS MY TOFU!Www@FoodAQ@Com
I have tried draining it, cutting it up into cubes and blotting the excess water from all sides and then putting it in marinade in the fridge overnight and draining that in the morning and letting sit for awhile on a plate to kind of air out just a bit, and still- it's blah!
What am I doing wrong!? I want to get that nice golden outside and somewhat chewy texture on the inside- so it almost resembles a sponge!. Tell me you know what I mean!. At the college dorms, a few years back, they made this all the time and it was excellent!. I MISS MY TOFU!Www@FoodAQ@Com
Answers:
The crispy, golden spongey tofu is deep-fried, not pan-fried!. You can pan fry tofu to a golden, crispy outside, but the inside won't have that lovely puffed texture - just that regular, chewy, slightly-wet tofu texture!.
I don't deep fry tofu - I buy mine pre-fried from the Chinese grocery, or get it at Chinese or Japanese restaurants!. If I pan fry it, though, what I do is:
- Buy extra-firm, western style tofu, packed in a block in a plastic wrapper!.
- Freeze it overnight, then de-frost it while wrapped in paper towel or dry, clean dishcloth
- Season well with soya sauce or other sauces
- Spray the pan lightly with oil, and fry on medium heat, flipping over when it becomes golden!.Www@FoodAQ@Com
I don't deep fry tofu - I buy mine pre-fried from the Chinese grocery, or get it at Chinese or Japanese restaurants!. If I pan fry it, though, what I do is:
- Buy extra-firm, western style tofu, packed in a block in a plastic wrapper!.
- Freeze it overnight, then de-frost it while wrapped in paper towel or dry, clean dishcloth
- Season well with soya sauce or other sauces
- Spray the pan lightly with oil, and fry on medium heat, flipping over when it becomes golden!.Www@FoodAQ@Com
I always freeze my tofu first, thaw it, then press, marinade, and bake it - it makes for chewier tofu!. Thawed tofu also presses-out quickly and easily, and I find it holds marinade better!.
also, if time allows, marinade the heck out of it!. I plan my meals at the start of the week, and I prepare three batches of marinated tofu on Sunday!. A few days in a fantastic italian or asian marinade makes AMAZING baked tofu!.Www@FoodAQ@Com
also, if time allows, marinade the heck out of it!. I plan my meals at the start of the week, and I prepare three batches of marinated tofu on Sunday!. A few days in a fantastic italian or asian marinade makes AMAZING baked tofu!.Www@FoodAQ@Com
The trick is to freeze it first!. It changes the texture of the tofu and dries it out a bit!. Thaw it and drain well before proceeding!. This is a well-known trick!.Www@FoodAQ@Com
Yeah freezing it is how to do it!.
Check out this video!.!.!.!. how to cook tofu, haha:
http://video!.about!.com/vegetarian/Tofu!.h!.!.!.
Good luck, and I hope you return to enjoying your nice golden tofu!Www@FoodAQ@Com
Check out this video!.!.!.!. how to cook tofu, haha:
http://video!.about!.com/vegetarian/Tofu!.h!.!.!.
Good luck, and I hope you return to enjoying your nice golden tofu!Www@FoodAQ@Com
i sautee it for like five minutes !.
it works for me !Www@FoodAQ@Com
it works for me !Www@FoodAQ@Com
I don't always freeze mine!.!.!.granted, it does change the texture, but it's not necessary for good tofu!.
If you purchase extra firm tofu that is packed in water (let's say you are making a stir fry), all you have to do is take it out of the package and drain it for a few hours!. I place it between two plates with something heavy on top and set it in my kitchen sink!.
Once the tofu is fairly dry, place it in a shallow bowl with the marinade and allow it to sit in the fridge overnight (place plastic wrap on it or it'll take on the flavors of everything around it)!.
After that, cut into strips or cubes and pan fry on high heat with just a bit of oil!. If you would like to fry it, dredge it in a bit of flour and add more oil in the pan!. When I pan fry my tofu, it reminds me of chicken!.
Good luck!Www@FoodAQ@Com
If you purchase extra firm tofu that is packed in water (let's say you are making a stir fry), all you have to do is take it out of the package and drain it for a few hours!. I place it between two plates with something heavy on top and set it in my kitchen sink!.
Once the tofu is fairly dry, place it in a shallow bowl with the marinade and allow it to sit in the fridge overnight (place plastic wrap on it or it'll take on the flavors of everything around it)!.
After that, cut into strips or cubes and pan fry on high heat with just a bit of oil!. If you would like to fry it, dredge it in a bit of flour and add more oil in the pan!. When I pan fry my tofu, it reminds me of chicken!.
Good luck!Www@FoodAQ@Com