What kind of tofu for tofu scramble and more questions?!
What is the consistancy of it?
I tried tofu once and the consistancy reminded me of mushrooms and made me gag so I never tried it again. Could it have been the type of tofu?
Answers:
Best Answer - Chosen by Voters
I use extra or super firm. I don't know how to describe the consistency, but if you want something a little tougher or chewier, try freezing and thawing the tofu before you scramble it. I would suggest trying more than one type of tofu before you decide you don't like it, but don't force yourself to eat it if you don't find it palatable.
You want to use Chinese (water-packed) tofu, not the silken tofu. I freeze my tofu to give it a firmer consistency (check my profile for tofu tips). You also need to press the water out of the tofu.
You use silken tofu for smoothies, shakes, sauces, and anything requiring a creamy consistency.
I'm not a big scramble fan, I admit, so I can only give you advice on improving the texture.
It absolutely needs to be the firm or very firm kind. I understand, I'm a tofu lover but oftentimes will find it very unappealing when it's the smushy, extra soft kind.
The kind that comes packaged with water works best.
Silken would not work out well.
Im not sure what kind of tofu would have reminded u of mushrooms, but there are different kinds so u might want to give it another try.
Either firm or extra firm.
firm will hold its shape and texture in cooking
