Tofu question

[Guest guest]

In a message dated 13/04/01 13:22:58 GMT Daylight Time, Michael_heyman writes:

 

 

You need a good blender with a sharp blade for normal

tofu or it can come out grainy.

 

Where can I get the right tofu?

[Guest guest]

In a message dated 4/13/01 5:53:27 AM Pacific Daylight Time, XtremeX100 writes:

 

 

Where can I get the right tofu?

 

here across the pond in the colonies, silken tofu is sold seperate from the other tofu...it is usually in a sealed box, not in the refrigerated section...it has a loooooong shelf life....labeled silken tofu.....much much softer then regular tofu...

 

fraggle

[Guest guest]

You need a good blender with a sharp blade for normal

tofu or it can come out grainy.

 

--- XtremeX100 wrote: > Hi, I have some

recipes where it asks for silken

> tofu which you have to put

> in a blender with other ingredients to make a sauce

> - is it ok to use the

> normal tofu from supermarkets (in the UK) like the

> Cauldron foods tofu?

>

> Thanx!

>

> Xtreme

>

 

 

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[Guest guest]

Yeah that should work okay, I find that when you blend it up though it`s

maybe best to put some soya milk in with it to loosen it up...I do this when

I make tofu quiche...it`s lovely, my tofu recipie book recomends that I use

the silken tofu but I just use any tofu that I have handy and, as I said,

just pop some soya milk in with it to make it the right consistancy.

 

good luck

with your cooking

mertle

 

 

>

>Hi, I have some recipes where it asks for silken tofu which you have to put

>in a blender with other ingredients to make a sauce - is it ok to use the

>normal tofu from supermarkets (in the UK) like the Cauldron foods tofu?

>

>Thanx!

>

>Xtreme

 

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[Guest guest]

Yeah we get that here too, I think it`s called sanche or something like

that...you can get it in Tescos...it would be on the shelf (as fraggle

said)you will proberbly find it near the organic dry food, tins and stuff

 

mertle

 

 

 

>here across the pond in the colonies, silken tofu is sold seperate from the

>other tofu...it is usually in a sealed box, not in the refrigerated

>section...it has a loooooong shelf life....labeled silken tofu.....much

>much

>softer then regular tofu...

>

>fraggle

 

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[Guest guest]

At 02:42 AM 6/12/02 +0000, you wrote:

>Hi,

>Tofu does not need to be cooked, right? As a baby finger food can

>it just be cubed?

>Thanks, Max

 

I know some moms who worry about possible bacteria in their tofu, so they

either give it a quick nuke or toss it in the skillet for a minute or two

to kill anything that might be in there.

 

(My kids only like it warm as " cheese " , so I haven't worried about this issue!)

 

Katy, w/ Joe and Brian, 2.5ish

[Guest guest]

Hi Max

 

Thaw it out, wrap it in several white paper towels and place on a plate, cover with another plate and set a heavy book on top of that. I do this a lot and it's great. The texture really changes to more of a "meaty" texture.

 

Becky

 

-

rpa1960

Saturday, August 24, 2002 6:11 PM

tofu question

Hi,I know this has been posted before but searching for it is beyond my current energy level. I bought a block of extra firm tofu and stuck it in the freezer but now what? Do I thaw it and press it? Or ??Thank you.Maxcontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

Thank you, Becky

Max

, " Becky " <windy1002@a...> wrote:

> Hi Max

>

> Thaw it out, wrap it in several white paper towels and place on a

plate, cover with another plate and set a heavy book on top of

that. I do this a lot and it's great. The texture really changes

to more of a " meaty " texture.

>

> Becky

> -

> rpa1960

>

> Hi,

> I know this has been posted before but searching for it is

beyond my current energy level. I bought a block of extra firm tofu

and stuck it in the freezer but now what? Do I thaw it and press

it? Or ??

> Thank you.

> Max

>

>

[Guest guest]

I tried something recently that was a real hit. (I had put

tofu in the freezer in the package, water and all)

 

I thawed the tofu in the microwave until it was almost

thawed and then drained it and left it on the counter for a

little while to finish thawing. Then I sliced it and put

some weight on it to squeeze out as much of the water as I

could.

 

Then, I diced it into bite sized chunks and put it in a

maranade of ginger and soy sauce, (surprised that it soaked

up most of the marinade).

 

Then (final step) I fried it in sesame oil until it was

brown and getting crispy. It seemed to soak up a fair bit

of oil, and I noticed if I let the pan get dry it would

tend to stick.

 

I know this might not be much help since I don't have

amounts or times of anything. I was just going off some

vague directions of a friend who made something like this.

My daughter said it tasted something like bacon, and I have

more tofu in the freezer per their request. This is big for

my daughter who has never pronounced any tofu acceptable

before!

 

Perhaps those with more experience freezing tofu can let us

know if there is a " correct " way to thaw tofu, but this

seemed to work.

 

Kris

 

--- bluetulipz <bluetulipz wrote:

> I have a couple of tofu questions that I would luv to get

> some input

> on. I have some tofu frozen in my freezer that has been

> there for a

> little over a day. What is the best way to thaw it?

> Should I just

> take it out and let it sit for about 3 hours or so?

> Also, I've been wanting to cook it in the skillet and

> give it a sorta

> hard outer layer. Not like the kind that is deep fried,

> but really

> just to give it a light brown color and a lil crispiness

> on the

> outside. What's the best or most appetizing way to

> accomplish this? I

> didnt know if I should just dip it right out of the

> marinade into

> nutritional yeast, flour, or what.

> If it matters for the batter stuff, the tofu will most

> likely be used

> in a chinese or thai dish.

> Thank you in advance for any suggestion!

> karen

>

>

 

 

 

 

Finance - Get real-time stock quotes

http://finance.

[Guest guest]

I take the tofu out of the freezer and just lay it in the sink for

a couple/few hours. Then rinse it off and squeeze it gently,

wrap it in a paper towel, wrap it again in a kitchen towel, then

lay something heavy on it for an hour or more. I like to

marinade

it for at least 24 hours before cooking it.

This recipe was the first one I tried with tofu and

IMHO, nothing else compares.

Hope this helps you.

 

* Exported from MasterCook *

Oven-Fried Breast Of Tofu

Recipe By : " The Almost No-fat cookbook " by Bryanna Clark

Grogan

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegan

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/4 cup soy sauce

3 tablespoons nutritional yeast flakes

2 teaspoons crumbled sage leaves -- or 1 tsp. powdered

-- sage

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

2 pounds reduced-fat -- firm or medium-firm

-- regular tofu

1 cup Seasoned Flour

***SEASONED FLOUR***

2 cups whole wheat flour or other grain flour

1/4 cup nutritional yeast flakes

1 teaspoon salt

1 teaspoon onion powder -- (opt.)

pepper to taste see directions

 

Prepare Breast of Tofu Marinade by combining in a 2-quart bowl: water,

soy sauce, nutritional yeast flakes, crumbled sage leaves, or powdered

sage, dried rosemary, dried thyme, onion powder.

Instead of all or some of the traditional " poultry seasonings "

(thyme, sage, rosemary, etc.), use cumin, coriander, basil, oregano, or

whatever herbs are suitable for the dish you are making. For spicy Breast

of Tofu, add as much Louisiana-style hot sauce to the marinade as you

like.

Rinse, drain and squeeze liquid from tofu that has been frozen. Cut into

1/2-inch thick slices.

Marinade the tofu slices for as little as a few hours or as long as a few

days(in the refrigerator). Turn the slices or spoon over the marinade

from time to time, or store in a tightly lidded container, and shake.

 

To cook, preheat the oven to 400 degrees, and coat the tofu slices in

flour, following

Lay the slices in single layers, not touching, on two lightly greased,

dark-colored cookie sheets (the tofu won't brown properly on shiny

aluminum sheets). Bake until the bottoms are golden, about 15 minutes.

Turn the pieces over and bake until the other sides are golden, about 15

minutes more. Use immediately or cool on racks and refrigerate.

The slices will keep well wrapped in the refrigerator for several days.

Cold Breast of Tofu slices can be used as a sandwich " meat. "

Try them diced and mixed with celery and Tofu mayonnaise, for an

excellent sandwich filling or hearty salad to serve on lettuce leaves.

Serve hot slices topped with any sauce suitable for chicken or veal. Use

in your favorite casseroles , or slivered in a chef's salad instead of

chicken.

Seasoned Flour Mix together: 2 cups whole wheat flour or other grain

flour 1/4 cup nutritional yeast flakes 1 tsp. salt 1 tsp. onion

powder(opt.) pepper to taste Store in tightly covered container in the

refrigerator.

 

Chris' notes:I fry the slices after marinating in a lightly oiled

non-stick pan, without the seasoning flour and eat hot or cold, delicious

either way.

 

At 06:07 PM 8/28/2002 +0000, you wrote:

I have a couple of tofu

questions that I would luv to get some input

on. I have some tofu frozen in my freezer that has been there for a

little over a day. What is the best way to thaw it? Should I just

take it out and let it sit for about 3 hours or so?

Also, I've been wanting to cook it in the skillet and give it a sorta

 

hard outer layer. Not like the kind that is deep fried, but really

just to give it a light brown color and a lil crispiness on the

outside. What's the best or most appetizing way to accomplish this? I

 

didnt know if I should just dip it right out of the marinade into

nutritional yeast, flour, or what.

If it matters for the batter stuff, the tofu will most likely be used

 

in a chinese or thai dish.

Thank you in advance for any suggestion!

karen

 

 

 

ChrisG

wife to Larry -15yrs. , Mom to Zak & Jay, 9 & 7 yrs.

" All television is educational television. The question

is: what is it teaching? "

- Nicholas Johnson

The kindest way to make chicken

soup is to leave out the chicken.

-Alan Harris

[Guest guest]

I stopped freezing tofu because it seemed to permanently change the

texture. It went in the freezer soft and creamy and came out spongy

and water-logged. And I found that it soaked up way too much marinade

and oil for my tastes. No good!

 

If you want tofu you can keep in your fridge without worrying about

spoilage, buy the kind that comes in a cardboard box instead of the

kind that comes packed in water. It lasts for weeks.

 

When it comes to " hardening " the outside, you can't beat oven baking

for convenience. Yeah, it's sort of slow, but you don't have to watch

it cook. Just drop it in the oven and forget it. The longer you cook

it, the harder it will get - so have patience. A little oil on the

baking sheet will stop it from sticking.

 

You can batter or dredge it in crumbs if you like - or not. It will

brown up nicely either way.

 

Jeremy

 

 

, Kris <kristc99> wrote:

> I tried something recently that was a real hit. (I had put

> tofu in the freezer in the package, water and all)

>

> I thawed the tofu in the microwave until it was almost

> thawed and then drained it and left it on the counter for a

> little while to finish thawing. Then I sliced it and put

> some weight on it to squeeze out as much of the water as I

> could.

>

> Then, I diced it into bite sized chunks and put it in a

> maranade of ginger and soy sauce, (surprised that it soaked

> up most of the marinade).

>

> Then (final step) I fried it in sesame oil until it was

> brown and getting crispy. It seemed to soak up a fair bit

> of oil, and I noticed if I let the pan get dry it would

> tend to stick.

>

> I know this might not be much help since I don't have

> amounts or times of anything. I was just going off some

> vague directions of a friend who made something like this.

> My daughter said it tasted something like bacon, and I have

> more tofu in the freezer per their request. This is big for

> my daughter who has never pronounced any tofu acceptable

> before!

>

> Perhaps those with more experience freezing tofu can let us

> know if there is a " correct " way to thaw tofu, but this

> seemed to work.

>

> Kris

>

> --- bluetulipz <bluetulipz> wrote:

> > I have a couple of tofu questions that I would luv to get

> > some input

> > on. I have some tofu frozen in my freezer that has been

> > there for a

> > little over a day. What is the best way to thaw it?

> > Should I just

> > take it out and let it sit for about 3 hours or so?

> > Also, I've been wanting to cook it in the skillet and

> > give it a sorta

> > hard outer layer. Not like the kind that is deep fried,

> > but really

> > just to give it a light brown color and a lil crispiness

> > on the

> > outside. What's the best or most appetizing way to

> > accomplish this? I

> > didnt know if I should just dip it right out of the

> > marinade into

> > nutritional yeast, flour, or what.

> > If it matters for the batter stuff, the tofu will most

> > likely be used

> > in a chinese or thai dish.

> > Thank you in advance for any suggestion!

> > karen

> >

> >

>

>

>

>

> Finance - Get real-time stock quotes

> http://finance.

[Guest guest]

I stopped freezing tofu because it seemed to permanently change the

texture. It went in the freezer soft and creamy and came out spongy

and water-logged. And I found that it soaked up way too much marinade

and oil for my tastes. No good!

 

If you want tofu you can keep in your fridge without worrying about

spoilage, buy the kind that comes in a cardboard box instead of the

kind that comes packed in water. It lasts for weeks.

 

When it comes to " hardening " the outside, you can't beat oven baking

for convenience. Yeah, it's sort of slow, but you don't have to watch

it cook. Just drop it in the oven and forget it. The longer you cook

it, the harder it will get - so have patience. A little oil on the

baking sheet will stop it from sticking.

 

You can batter or dredge it in crumbs if you like - or not. It will

brown up nicely either way.

 

Jeremy

 

 

, Kris <kristc99> wrote:

> I tried something recently that was a real hit. (I had put

> tofu in the freezer in the package, water and all)

>

> I thawed the tofu in the microwave until it was almost

> thawed and then drained it and left it on the counter for a

> little while to finish thawing. Then I sliced it and put

> some weight on it to squeeze out as much of the water as I

> could.

>

> Then, I diced it into bite sized chunks and put it in a

> maranade of ginger and soy sauce, (surprised that it soaked

> up most of the marinade).

>

> Then (final step) I fried it in sesame oil until it was

> brown and getting crispy. It seemed to soak up a fair bit

> of oil, and I noticed if I let the pan get dry it would

> tend to stick.

>

> I know this might not be much help since I don't have

> amounts or times of anything. I was just going off some

> vague directions of a friend who made something like this.

> My daughter said it tasted something like bacon, and I have

> more tofu in the freezer per their request. This is big for

> my daughter who has never pronounced any tofu acceptable

> before!

>

> Perhaps those with more experience freezing tofu can let us

> know if there is a " correct " way to thaw tofu, but this

> seemed to work.

>

> Kris

>

> --- bluetulipz <bluetulipz> wrote:

> > I have a couple of tofu questions that I would luv to get

> > some input

> > on. I have some tofu frozen in my freezer that has been

> > there for a

> > little over a day. What is the best way to thaw it?

> > Should I just

> > take it out and let it sit for about 3 hours or so?

> > Also, I've been wanting to cook it in the skillet and

> > give it a sorta

> > hard outer layer. Not like the kind that is deep fried,

> > but really

> > just to give it a light brown color and a lil crispiness

> > on the

> > outside. What's the best or most appetizing way to

> > accomplish this? I

> > didnt know if I should just dip it right out of the

> > marinade into

> > nutritional yeast, flour, or what.

> > If it matters for the batter stuff, the tofu will most

> > likely be used

> > in a chinese or thai dish.

> > Thank you in advance for any suggestion!

> > karen

> >

> >

>

>

>

>

> Finance - Get real-time stock quotes

> http://finance.

[Guest guest]

, " bluetulipz " <bluetulipz> wrote:

> I have a couple of tofu questions that I would luv to get some

input

> on. I have some tofu frozen in my freezer that has been there for a

> little over a day. What is the best way to thaw it? Should I just

> take it out and let it sit for about 3 hours or so?...

 

Yes, I agree with the other person who posted. Just wrap it in towels

and put something heavy on it. You can take a towel and gently press

on it too. I don't freeze mine in blocks, as it takes too long for a

thick block to thaw all the way thru. Instead I cut it into slices,

cubes, sticks, triangular pieces, etc. and put it on wax paper on a

cookie sheet to freeze, and store in a container or zip-lock bag.

Then when it thaws, it's all ready to use in a recipe.

 

> Also, I've been wanting to cook it in the skillet and give it a

sorta hard outer layer. Not like the kind that is deep fried, but

really just to give it a light brown color and a lil crispiness on

the outside. What's the best or most appetizing way to accomplish

this?....<

 

I do this too, as I really don't like the jello-y texture of tofu,

and my husband won't eat it that way. I just put it in a skillet or

wok with a little oil. You can dredge it in seasoned flour or yeast

if you want to. It does tend to absorb oil, so be careful how much

you add, and it will stick, so stir frequently. Someone else

mentioned baking - that works great too, for a lower-fat method.

 

Someone else mentioned buying tofu in the packages that are not

refrigerated. Personally, I have found that there is a GREAT DEAL of

difference between the types and brands of tofu. The type in the un-

refrigerated packages is the most jello-y. I think it works best for

desserts, making tofu mayo, and tofu ricotta, and yes, also good for

long-term storage. However if you want meaty-textured, chewy tofu,

look for one packed in water that says " Nigari " , and freeze that.

You will notice the texture difference immediately - it feels like a

firm sponge, not jello. There is also a difference in flavor.

Experiment with the different types and you will learn which ones you

prefer for which recipes.

 

cheryll

[Guest guest]

Here's a method of preparing tofu than can be used to substitute ground

beef. I have used this technique when making vegetarian Shepherd's Pie.

 

1. Squeeze the water out of the tofu by using the plate method (put tofu on

a plate & use another plate to press down on & extract the water) get as

much out as possible

2. Freeze the tofu over night

3. Thaw the tofu during the day, while you're at work.

4. Grate using a cheese grater.

 

Works great! (pardon the pun) I have only used it in this recipe, but it's

very ground beef-like in texture.

 

Dawn

[Guest guest]

If the tofu was spoiled, you would know it. It would smell very

sour and it could have an orange-ish look about it, if it is

spoiled. Good tofu has a smell, but its like a beany-pasty

kind of smell. Are you going to marinate your tofu before you

fry it?

 

At 02:59 PM 1/16/2003 +0000, you wrote:

Hi,

I bought some tofu back in October...froze it...and unthawed it in

the fridge...Now...I took it out of the package..it doesnt appear

spoiled...its not slimy...its sorta got a smell...but not a rotten

smell....Is this tofu bad or good?...I was gonna bread it and pan fry

 

it...but now I realize I dont know what " bad " tofu is

like...help!!??!!

Chana

 

 

ChrisG Ü

wife to Larry -16yrs. , Mom to Zak & Jay, 9

& 7 yrs.

" All television is educational television. The question is:

what is it teaching? "

- Nicholas Johnson

The kindest way to make chicken soup is to leave out the

chicken.

-Alan Harris

[Guest guest]

yes..but not in anything too heavy...the breading will be quite spicy...Thanks for the help.

Chana

 

-

Chris Gambino

Thursday, January 16, 2003 11:21 AM

Re: Tofu question

If the tofu was spoiled, you would know it. It would smell very sour and it could have an orange-ish look about it, if it is spoiled. Good tofu has a smell, but its like a beany-pasty kind of smell. Are you going to marinate your tofu before you fry it?At 02:59 PM 1/16/2003 +0000, you wrote:

Hi,I bought some tofu back in October...froze it...and unthawed it in the fridge...Now...I took it out of the package..it doesnt appear spoiled...its not slimy...its sorta got a smell...but not a rotten smell....Is this tofu bad or good?...I was gonna bread it and pan fry it...but now I realize I dont know what "bad" tofu is like...help!!??!!Chana

ChrisG Üwife to Larry -16yrs. , Mom to Zak & Jay, 9 & 7 yrs."All television is educational television. The question is: what is it teaching?" - Nicholas JohnsonThe kindest way to make chicken soup is to leave out the chicken.-Alan Harriscontact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list

[Guest guest]

The smell of tofu is not that good for me either.

 

If frozen, it's probably still good. How securely was it packaged?

 

I'm a bit ashamed to admit it, but I've seen spoiled tofu in my fridge. It

starts with little dots of green growing stuff that turn black over time.

Actually, it smelled better then.

 

My moral here is to always check the things in the back of the fridge at

least once a week.

 

Dave

 

 

 

 

 

Chana <amethystfyr1 [amethystfyr1]

Thursday, January 16, 2003 7:00 AM

 

Tofu question

 

 

Hi,

I bought some tofu back in October...froze it...and unthawed it in

the fridge...Now...I took it out of the package..it doesnt appear

spoiled...its not slimy...its sorta got a smell...but not a rotten

smell....Is this tofu bad or good?...I was gonna bread it and pan fry

it...but now I realize I dont know what " bad " tofu is

like...help!!??!!

Chana

 

 

 

[Guest guest]

It was packed in the sealed container that it was purchased in...um..sealed in

water...I hope it was good...lol...I already cooked it..had some for

lunch...I'll let ya know if I get sick...and if I never post again, I've

died...lol

Chana

-

daveo

Thursday, January 16, 2003 1:03 PM

RE: Tofu question

 

 

The smell of tofu is not that good for me either.

 

If frozen, it's probably still good. How securely was it packaged?

 

I'm a bit ashamed to admit it, but I've seen spoiled tofu in my fridge. It

starts with little dots of green growing stuff that turn black over time.

Actually, it smelled better then.

 

My moral here is to always check the things in the back of the fridge at

least once a week.

 

Dave

 

 

 

 

Chana <amethystfyr1 [amethystfyr1]

Thursday, January 16, 2003 7:00 AM

Tofu question

 

 

Hi,

I bought some tofu back in October...froze it...and unthawed it in

the fridge...Now...I took it out of the package..it doesnt appear

spoiled...its not slimy...its sorta got a smell...but not a rotten

smell....Is this tofu bad or good?...I was gonna bread it and pan fry

it...but now I realize I dont know what " bad " tofu is

like...help!!??!!

Chana

 

 

[Guest guest]

Your comment about the smell cracked me up. *lol*

I needed to laugh today. ::: coffeemug salute :::

 

~ P_T ~

 

I work daily to become a stronger and more self-aware person.Ê I

will be

neither surprised nor afraid if and when my present world of beliefs

and

opinions comes tumbling down.Ê This is both good and

necessary.Ê Then, on

the cleared space, I can build a new self made of wisdom and quietude.

~ Vernon Howard

~~~~~*~~~~*~~~~~*~~~~*~~~~~*~~~~~~~~~~~~~~~~~~~~~~~~~>

, " daveo " <daveo@m...> wrote:

> The smell of tofu is not that good for me either.

I've seen spoiled tofu in my fridge. It

> starts with little dots of green growing stuff that turn black over

time.

> Actually, it smelled better then.

 

> Dave

[Guest guest]

Hi Kayt,

 

Marinate might be a misnomer here. When you marinade something, you soak it

in a solution. With tofu, I would think you might add the flavor while

making it. You can make your own tofu and add in whatever flavoring along

with the solidifier. That might work, since the solidifiers impart flavors

as well.

 

Dave

 

-

" Kayt " <iyohinwin

<Veg-Recipes >

Saturday, December 20, 2003 6:39 AM

Tofu Question

 

 

| Hi Everyone!

|

| Brand new here on this group and I have a tofu problem of sorts that

| I'm hoping y'all can help me out with.

|

| Everytime I try to buy plain tofu at the store and marinate it -- it

| comes out tasting like PLAIN tofu (not a taste I like). So, as an

| experiment I bought some pre-marinated tofu at the store (thinking I

| wouldn't like it either). I LOVE the stuff!!

|

| So what am I doing wrong? Can someone who knows how to make good

| tofu PLEASE give some tips on marinading / seasoning tofu so that I

| can make something edible on my own.

|

| THANKS A BAZILLION!

|

| *Pine Lake Acres Kayt*

|

|

|

|

|

|

|

|

|

****************************************************************************

***

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[Guest guest]

> Hi All,

>

> Thanks SOOOOOOOOOOO much you guys for all the help! After reading your

> post it's completely clear to me what I did wrong. I've been

> vegetarian for only about 5 yrs., and I would say that I probably

> tried to make a tofu dish at least once a year during that time -- and

> not once did I EVER get it right, LOL:)

>

> The first few times I tried to make something with tofu I just took it

> from the package, rinsed it, cut it op, and threw it in a skillet with

> some spices ... YUCK! After that I saw on a vegetarian cooking show

> that I should try to marinate it. Unfortunately the show didn't tell

> me HOW to do it. So I took to the internet and found that I should

> " drain " it (but I didn't know to press it!) and that I could marinate

> it for " as little as 30 minutes " , but that " an hour would be better "

> .. needless to say it was still a " YUCK! " according to my taste buds.

>

> I really appreciate all the tips you guys have given me. Now, I'm

> excited to try tofu again! But, of course, this time I'll be doing it

> right

>

> thanks again to all of you!

> Kayt

[Guest guest]

Hi:

 

I freeze the tofu in the package when I buy it, then I defrost it and press

it to get the liquid out. I usually wrap the tofu in paper towels, place on a

cutting board. put a cutting board on top if it and then take 2 of my

daughters text books, usually biology and history and put on top of the cutting

board,

I leave it for 45 min to an hour. The I unwrap the tofu and slice it about

1/4 " thick and marinate it. Then bake until on the dry side.

 

Good luck.

 

gayle

 

 

 

[Guest guest]

Whenever I marinated mine, I would pour off the water then marinate in soy

sauce (diluted with water) and garlic... yum.

 

 

At 02:49 PM 3/15/2005, you wrote:

 

 

>I took the plunge and got some extra firm tofu and would like to

>marinate it and grill it. Do I marinate it just I like I used to

>marinate chicken? I read somewhere I have to drain the tofu first?

>I'm confused!

>

>

>

>

>

>

>

>

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[Guest guest]

Hello,

 

Soy must be cooked before eating but tofu has already been cooked

during its manufacturing process. eating tofu in a cold recipe

doesn't means you are eatin it raw! ;-)

 

, Lynn Oliver

<loliver@s...> wrote:

>

> I keep hearing that tofu should be cooked before consuming because

> there are harmful elements in it when eaten raw... have any of you

> heard that, too? If it's true, then should we not be using it

whipped in puddings, frostings, etc?

> ---

> L Oliver

>

[Guest guest]

Oh GOOD!!!! Thanks! : )

---

L Oliver

 

 

 

On Oct 17, 2005, at 5:35 PM,

wrote:

 

> Soy must be cooked before eating but tofu has already been cooked

> during its manufacturing process. eating tofu in a cold recipe

> doesn't means you are eatin it raw! ;-)