Frying tofu

[Guest guest]

Had some great tofu cubes in a stir fry at a restaurant the other night.

They were firm, chewy and not the least bit slimy! So...what's the

secret to getting it like that?

 

Sierra

[Guest guest]

At 04:36 AM 5/14/2007, you wrote:

 

>Had some great tofu cubes in a stir fry at a restaurant the other night.

>They were firm, chewy and not the least bit slimy! So...what's the

>secret to getting it like that?

>

>Sierra

 

Buy extra firm. Cut it into thin slices. Put them between two towels

and put something heavy on top. Then, put the tofu into already hot

oil (I use olive). Stirfry until they're brown.

 

That's my recipe.

 

Shannon

 

 

--

 

 

Version: 7.5.467 / Virus Database: 269.7.0/803 - Release 5/13/2007 12:17

PM

[Guest guest]

I found that if you drain it by compression (a plate with a can on top) it will

remove all of the excess moisture. Then I usually freeze it so it has a meatier

texture. When I defrost I make sure to compress it again to remove any liquid

that may remain. It works every time.

 

Jennifer

 

 

snowdrift52003 <snowdrift52003 wrote:

Had some great tofu cubes in a stir fry at a restaurant the other night.

They were firm, chewy and not the least bit slimy! So...what's the

secret to getting it like that?

 

Sierra

 

 

 

 

 

 

" We must be willing to let go of the life we have planned, so as to have the

life that is waiting for us. " - E. M. Forster

 

 

Give spam the boot. Take control with tough spam protection

in the all-new Mail Beta.

 

 

[Guest guest]

On May 14, 2007, at 7:36 AM, snowdrift52003 wrote:

 

> Had some great tofu cubes in a stir fry at a restaurant the other

> night.

> They were firm, chewy and not the least bit slimy! So...what's the

> secret to getting it like that?

 

Extra firm. Cake/Chinese style (not silken). Press it for half an

hour or so. Fry it in hot oil (peanut is ideal, then set aside and

cook the rest of the meal.

 

ygg

[Guest guest]

Hi Sierra,

 

I like to take a very firm tofu, or hard tofu as it is called on the

packet. Then cut it into cubes, toss it in some marinade, then gently

cook it in a pan - tofu and marinade together - until it is lovely and

brown. I only use enough oil to help stop the tofu sticking to the pan

- just a drizzle. The result is great textued tofu that tastes great too.

 

My favourite recipe for this is Thai Noodle Salad (recipe on the

Files). Last night I tossed some tofu slices in with my Honey Soy

Roast Veggies and the result was very similar.

 

Kim

 

 

, " snowdrift52003 "

<snowdrift52003 wrote:

>

> Had some great tofu cubes in a stir fry at a restaurant the other night.

> They were firm, chewy and not the least bit slimy! So...what's the

> secret to getting it like that?

>

> Sierra

[Guest guest]

Hello,

I always start with extra firm tofu. Place the cube between two paper towels

and drain it for a few minutes. Cut it into small cubes. In a large bowl, put

about 1/2 cup of rice flour and whatever spices you like. Toss the tofu cubes

in the flour and then fry them. My kids gobble this up every time I make it.

Renee

 

 

 

[Guest guest]

Cheesecloth can also be used to drain excess water from tofu.

 

reneestorm <reneestorm wrote: Hello,

I always start with extra firm tofu. Place the cube between two paper towels and

drain it for a few minutes. Cut it into small cubes. In a large bowl, put about

1/2 cup of rice flour and whatever spices you like. Toss the tofu cubes in the

flour and then fry them. My kids gobble this up every time I make it. Renee