firm tofu

[Guest guest]

Another option for very firm tofu, like in a restaurant, is to bake it

(or buy it already baked, plastic wrapped and comes in different

flavors/seasonings like Thai, Mex). This gives it a more chicken like

texture. I have shredded plain baked tofu and mixed it with bottled

barbecue sauce, put it on a bun and had meat eaters not be able to tell

it wasn't barbecued chicken.

 

As mentioned in previous posts, freezing and thawing fresh tofu makes it

chewier but more crumbly so it is more like a ground beef texture. The

bottled barbecue sauce works on this too for a real man's " Manwich " .

 

Danita