Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 can someone give some suggestions on how to properly stirfry tofu? I use extra firm, but mine still seems to disintigrate somewhat in the cooking process. Thanks! Beth Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 It has suddenly occurred to me: no one has mentioned it and I've not checked back to see who originally posted on this, but you DO press, freeze and press again your firm tofu before using it??? If not, try that - and THEN try the simmering thingie :-) (Or of course accept that tofu isn't animal muscle and therefore does tend to fall apart unless treataed as tofu, not as me*t LOL) Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2006 Report Share Posted April 7, 2006 I had that problem so now I drain & press it w/paper towels, season at will then cube & roast/bake them. they come out kind of like croutons & i add them to whatever. gertrudethemutilator <gertrudethemutilator wrote: can someone give some suggestions on how to properly stirfry tofu? I use extra firm, but mine still seems to disintigrate somewhat in the cooking process. Thanks! Beth Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.