Need help with tofu! Easy ten points!?!
I bought some extra firm tofu, but when I cooked it, it had a spongy texture!. Is there any way I can give it a rougher, "meat-l ike" texture when I cook it!?Www@FoodAQ@Com
Answers:
I cook tofu all the time and I hate when that happens! This is what i do: first, you need to get all the excess water out of the tofu by wrapping it in paper towels and (this is weird but trust me) place a small/light frying pan on top of it and then put a small soup can (unopened) in the frying pan and let it sit this way for about 5 minutes to help drain out the excess water!. I usually cook it w/ soy sauce and garlic powder on med-high heat for about 5-10 minutes or right before it looks like it wants to burn (but don't let it burn)!. This will give you a firmer texture!. Oh, and sprinkle some sesame seeds on it for a more asian funk :)!. Good luck, hope that helped!Www@FoodAQ@Com
You can roast it!.
Here's a great recipe:
Grilled or Roasted Tofu Satay
Recipe courtesy of Jeanne Lemlin's VEGETARIAN CLASSICS (HarperCollins, 2001)
Ingredients
The marinade:
2 tablespoons tamari soy sauce
2 tablespoons Asian sesame oil
2 tablespoons sherry
2 pounds extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1-inch cubes and patted again
1 red bell pepper, cut into 1-inch squares
The sauce:
3/4 cup canned coconut milk (see Tip)
1/2 cup natural-style peanut butter, smooth or chunky
2 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon canola oil
1 1/2 tablespoons tamari soy sauce
Dash cayenne pepper
Directions
Combine the marinade ingredients in a large bowl!. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly!. Let marinate 30 minutes or up to 8 hours!. Refrigerate if longer than 1 hour!.
Prepare the grill or preheat the oven to 450 degrees!.
To make the sauce, place all the sauce ingredients in a food processor and blend until smooth!. Pour into a decorative serving bowl!.
Remove about 1/3 cup of the sauce and drizzle it over the tofu!. Use the rubber spatula to toss the tofu gently with the sauce!. If you are grilling the satay, thread the tofu and red peppers on skewers!. (Bamboo skewers must be soaked for 30 minutes!.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan!. Use 2 pans if one pan isn't large enough!.
Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes!. The tofu is done when it is a deep golden brown!. Let the tofu cool to room temperature before serving!. Serve alongside a bowl of sauce for dipping!.
Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom!. also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid!. In either case, stir the coconut milk before measuring it!. Once heated, the coconut milk will thin out!.Www@FoodAQ@Com
Here's a great recipe:
Grilled or Roasted Tofu Satay
Recipe courtesy of Jeanne Lemlin's VEGETARIAN CLASSICS (HarperCollins, 2001)
Ingredients
The marinade:
2 tablespoons tamari soy sauce
2 tablespoons Asian sesame oil
2 tablespoons sherry
2 pounds extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1-inch cubes and patted again
1 red bell pepper, cut into 1-inch squares
The sauce:
3/4 cup canned coconut milk (see Tip)
1/2 cup natural-style peanut butter, smooth or chunky
2 garlic cloves, minced
1 1/2 teaspoons curry powder
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon canola oil
1 1/2 tablespoons tamari soy sauce
Dash cayenne pepper
Directions
Combine the marinade ingredients in a large bowl!. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly!. Let marinate 30 minutes or up to 8 hours!. Refrigerate if longer than 1 hour!.
Prepare the grill or preheat the oven to 450 degrees!.
To make the sauce, place all the sauce ingredients in a food processor and blend until smooth!. Pour into a decorative serving bowl!.
Remove about 1/3 cup of the sauce and drizzle it over the tofu!. Use the rubber spatula to toss the tofu gently with the sauce!. If you are grilling the satay, thread the tofu and red peppers on skewers!. (Bamboo skewers must be soaked for 30 minutes!.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan!. Use 2 pans if one pan isn't large enough!.
Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes!. The tofu is done when it is a deep golden brown!. Let the tofu cool to room temperature before serving!. Serve alongside a bowl of sauce for dipping!.
Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom!. also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid!. In either case, stir the coconut milk before measuring it!. Once heated, the coconut milk will thin out!.Www@FoodAQ@Com
I've been this trouble when I cook my tofu 2 (I'm veg btw) so I copied this recipe off VeggieTart's profile page!.!.!.!.
1) Make sure you're buying the right type!. You don't want the aseptic box, as that is for puddings, smoothies, and sauces!. Go for the water-packed stuff that you'll find in the refrigerator case!.
2) When you get home, cut open the packages and drain as much water out as possible!. Wrap in a plastic bag and freeze for at least 24 hours!. You can also store tofu in the freezer for several months!.
3) The night before you cook, remove from the freezer and put in the fridge to defrost!. You can leave it for a few days
4) Pressing your tofu: Line a plate or flat-bottomed colander with paper towels!. Put tofu block on top!. Add more paper towels on top of tofu!. Use a 32-oz aseptic package or something heavy to press the tofu!.
5) Leave the tofu for half an hour or so while you do your prep work
6) Cook!.
7) EAT!.Www@FoodAQ@Com
1) Make sure you're buying the right type!. You don't want the aseptic box, as that is for puddings, smoothies, and sauces!. Go for the water-packed stuff that you'll find in the refrigerator case!.
2) When you get home, cut open the packages and drain as much water out as possible!. Wrap in a plastic bag and freeze for at least 24 hours!. You can also store tofu in the freezer for several months!.
3) The night before you cook, remove from the freezer and put in the fridge to defrost!. You can leave it for a few days
4) Pressing your tofu: Line a plate or flat-bottomed colander with paper towels!. Put tofu block on top!. Add more paper towels on top of tofu!. Use a 32-oz aseptic package or something heavy to press the tofu!.
5) Leave the tofu for half an hour or so while you do your prep work
6) Cook!.
7) EAT!.Www@FoodAQ@Com
Perhaps you might do the following: Take your block of extra firm tofu, cut it into slices and place on a plate and then place another plate on top with something heavier like a can of soup to weigh it down essentially squeezing out the excess moisture!. Pour out the excess liquid as it builds up!. Another thing, you might want to try "tempeh"!. It is another byproduct of soy beans!. It has lots of texture to it from the get go!. Here's a link with more info:
http://vegetarian!.about!.com/od/glossary/!.!.!.Www@FoodAQ@Com
http://vegetarian!.about!.com/od/glossary/!.!.!.Www@FoodAQ@Com
Amanda is right- it sounds like you didn't let it drain long enough!.
Her method of soaking the water out of it is exactly right as well!.
My answer may not be original, but she hit the nail on the head, and I thoguht that I would back her up!. =)Www@FoodAQ@Com
Her method of soaking the water out of it is exactly right as well!.
My answer may not be original, but she hit the nail on the head, and I thoguht that I would back her up!. =)Www@FoodAQ@Com
What method did you use in cooking!? to retain that "firmness" you can fry the tofu first before adding any sauce or soup that you might add!.!.!. so as to retain the texture you desired =)Www@FoodAQ@Com
First of all tofu is supposed to be soft
Second of you want to make it hard you steam or fry it (if you want healthy don't fry)
That is allWww@FoodAQ@Com
Second of you want to make it hard you steam or fry it (if you want healthy don't fry)
That is allWww@FoodAQ@Com
wrap it with bacon and pan fryWww@FoodAQ@Com
I have an easier way go to the store and buy meat it tastes just like meat its amazingWww@FoodAQ@Com
The only way i can help you here is to tell you not to eat to fu its discustingWww@FoodAQ@Com