Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 5, 2006 Report Share Posted April 5, 2006 > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 > 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 6, 2006 Report Share Posted April 6, 2006 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 Quote Link to comment Share on other sites More sharing options...
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