Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 Hi, I like commercial stuff with tofu, I.E. chicken substitutes etc, but when making my own they are always too mushy for me. I froze my tofu like you all suggested, and it has just thawed. I know I need to get the water out, and I found a recipe where you marinate it in honey mustard, and dredge it in breadcrumbs, and bake at 350 for a half hour, any other tips to make it taste more like chicken, or firmer, crispy etc. I am going to use poultry seasoning under the breadcrumbs. Alia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 Alia - when it come out of the freezer, and is defrosted, squeeze the liquids out. Place it in a colander, put a flat dish on it and a jar of beans or something else weighty. Let it sit and drain, pressed. It seems to help increase the density. Then marinated and bake. Hope it helps. Chupa Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 > I like commercial stuff with tofu, I.E. chicken substitutes etc, but > when making my own they are always too mushy for me. I froze my tofu > like you all suggested, and it has just thawed. I know I need to get > the water out, and I found a recipe where you marinate it in honey > mustard, and dredge it in breadcrumbs, and bake at 350 for a half > hour, any other tips to make it taste more like chicken, or firmer, > crispy etc. I am going to use poultry seasoning under the breadcrumbs. I think after thawing you can boil it a few minutes to make it firmer.. then you'd have to drain & press again. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2006 Report Share Posted January 17, 2006 After I thaw the tofu I then press it.. I wrap it in paper toweling and place it on a cookies sheet thas a lip around it. then I place a cutting board on top of that and then 2 of my daughters high school text books on top that and leave it for 30 to 45 minutes. Then take everything off and unwrap and now you can mariniate the tofu. Gayle Amy <sandpiperhiker Tue, 17 Jan 2006 17:28:36 -0000 Re: tofu baking questions > I like commercial stuff with tofu, I.E. chicken substitutes etc, but > when making my own they are always too mushy for me. I froze my tofu > like you all suggested, and it has just thawed. I know I need to get > the water out, and I found a recipe where you marinate it in honey > mustard, and dredge it in breadcrumbs, and bake at 350 for a half > hour, any other tips to make it taste more like chicken, or firmer, > crispy etc. I am going to use poultry seasoning under the breadcrumbs. I think after thawing you can boil it a few minutes to make it firmer.. then you'd have to drain & press again. Quote Link to comment Share on other sites More sharing options...
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