How do you prepare and cook Tofu so that it's firm and solid?!
Answers: I always buy the extra firm tofu from the store, but when ever I use it in stir-fry, it always comes out gooey and breaks apart...and not the way it is served at good restaurants. Any tips?
You just need to drain it for an hour or two. Wrap it in a towl and then place something heavy on it like a thick book. Replace the towel after a wgile if you need to.
A great recipe for firm tofu is tofu-katsu ... the tofu version of the Japanese Tonkatsu (usually make with pork).
First you drain some firm (preferably fresh) tofu, cut it into cubes and then roll in flour. Then roll again in a bowl of soymilk or egg substitute and then again in panko (breadcrumbs). Then deep fry them until brown and serve with bulldog sauce (that's just a name by the way... it's actually made of fruit and veg!)
Or I make a Japanese style casserole with a mixture of conbu/seaweed stock, miso paste, mirin and soy sauce. I pour this over various veg and tofu in a casserole dish and put in the oven.
Tofu burgers are one of my favourites too and there are so many different varietis you could try. There are loads of recipes on the internet... my favourite ones have wild mushrooms in.
Lots of people don't like tofu but it's my favourite food... it's so versatile and does wonders for your health.
I have one! Take the tofu out of the liquid and wrap it in cheesecloth or muslin. Put this on an inverted tupperware over a pan (to collect the liquid) then put a tupperware on top with something really heavy inside- a brick would be perfect. The weight compacts the tofu and squeezes out the excess liquid. The other tip i have is to switch brands! : )
i live with chinese comminity in hong kong. you must understand that there are different tofu for different cooking.
we dont stir fry tofu!
Freeze the tofu before using it.
Squeeze out excess water like the other person said.
When stirring, try to shake the pan about rather than using a spatula.
cut it into smaller pieces. And there are different types of tofu for different purpose
I like pan drying the tofu first. Take a dry (no oil) iron skillet or non-stick pan and pre-heat at medium heat if non-stick and medium-low if using an iron skillet. While pre-heating your pan, cut your tofu into 1/4 inch thick pieces. (If you slice them thinner, the tofu will cook more quickly.) Place your cut tofu into the pre-heated dry pan for 5-7 min each side or until the moisture has evaporated. Once this step is complete, you can marinate the tofu first or just fry it in the wok. Just make sure that after frying the tofu, you remove it before adding your other stir-fry ingredients. Then add the fried tofu at the last few min of cooking.
I hope that helps. Happy cooking.
Try something like stir frying them without the vegiies and sauce first. Take them out and put them to the side, cook the stiry fry then add it back in towards the end. Maybe the reason why it is coming out like that is because of the water in the veggies. I don't know. It probably won't help. But it's wort a try.
you are right to buy the extra firm tofu...but it still has water in it...so I put the tofu in a strainer(covered with wax paper to keep it clean) over a bowl ( to catch the water)about 15 minute prior to cooking with it...AND I place a heavy obviously clean item like a large can of tomatoes...on top of the tofu...this will squeeze out excess water with out mashing the tofu...then I prepare my favorite :scrambled" recipe or I back it like I would thin pork chops in any one of many sauces......or I cube it roll it in egg white and spices then toast it in the oven ...and serve with dipping sauces...so good for a snack