Guest guest Posted April 7, 2006 Report Share Posted April 7, 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 I have never tried the boiling method (although I am going to now!) but I have learned through trial, that I can use refrigerated extra firm tofu and keep it from breaking up by draining the tofu, cutting it into squares, and then stir-frying it in a nonstick skillet with cooking spray. After the tofu is browned, I marinade it in my sauce. The tofu stays in firm squares and is braised on the outside. I hope this helps when you are trying to whip up something quickly! Rebecca 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.