stir frying tofu & vegetarian broth

[Guest guest]

One thing you can do to stabilize tofu, that changes the texture, is to simmer

the tofu in a flavored vegetarian boullion for ten to 15 minutes. That also

helps the flavor when the tofu is not perfectly fresh. It does change the

delicate texture, however.

 

I always have, in the freezer, a container of vegetable peelings, chopped off

mushroom stems, etc that I parlay into a broth periodically--by filling it out

with garlic, onion, bay leaf, dried shiitaki mushrooms, and whatever else you

want to add. I then can use it to simmer tofu or make the base for a soup or

sauce.

 

If I have steamed vegetables or " potato water " , I also save that unsalted

water to simmer those frozen vegetable trimmings for about one hour.

 

HOwever, I have mostly gotten used to the tofu just breaking up. Many recipes

just have you stir fry it for a short time.

 

happy cooking

Kathleen

 

 

 

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

 

 

 

 

 

 

 

 

 

[Guest guest]

> One thing you can do to stabilize tofu, that changes the texture, is to simmer

the tofu in

a flavored vegetarian boullion for ten to 15 minutes. . . .

 

I've never tried that - I must do so. Mine always falls apart :-( - unless I

dip in seasoned

flour and shallow-fry, set aside, then combine with the veg later. Thanks for

the tip.

 

Best, Pat

[Guest guest]

Thanks for the help, I've also seen you should 'boil' the tofu and

that does something to it...I've never tried, but sounds like it might

be similar to the broth trick.

yes, I've fried my tofu before, but it seems to defeat the purpose of

eating healthy. but it is good. :-}

-beth

[Guest guest]

> yes, I've fried my tofu before, but it seems to defeat the purpose of

> eating healthy.

 

Ouch! Sucker-punched again!!! LOL That'll teach me to try to help!

 

Well, you were talking about stir-frying and that is healthy enough, and when I

'fry' my

tofu I do it in a cast iron pan with about as little oil in it as anyone would

want to see, just

enough to keep it from sticking. But please yourself ;-)

 

best love, pat

[Guest guest]

Hey! Another Beth! I think deep frying tofu would defeat the purpose but I

don't think stir frying, pan frying, broiling in a smidge of peanut or olive oil

would be.

Beth

 

gertrudethemutilator <gertrudethemutilator wrote:

Thanks for the help, I've also seen you should 'boil' the tofu and

that does something to it...I've never tried, but sounds like it might

be similar to the broth trick.

yes, I've fried my tofu before, but it seems to defeat the purpose of

eating healthy. but it is good. :-}

-beth