Tofu?

[Guest guest]

Hi all,

I'm reading that I'm supposed to rinse the tufu after squeezing the

liquid out, how do I know when all the liquids out and when to rinse &

all?

thanks

Bev

[Guest guest]

Hi Bev:  Right or wrong, this is how I do mine.

 

for firm tofu, I remove it from the package, and quickly rinse it, then put it

in my 'tofu towel' which is just a kitchen towel that i use just for tofu.

 

I place a small sheet pan on top of it, and place a couple cans of food on top

of it for about 20 minutes.  This little bit of pressure 'squeezes' the liquid

out of the tofu.

 

I then marinate it in whatever flavor I am using (soy and giner or whatever).

 

Think of it like a sponge.  Squeeze the bad tasting stuff out, then put good

stuff back in

 

Hope that helps,

Pete

 

--- On Tue, 10/28/08, Bev <bdowns45681 wrote:

Bev <bdowns45681

Tofu?

 

Tuesday, October 28, 2008, 12:45 AM

 

 

 

 

 

 

 

 

 

 

 

Hi all,

 

I'm reading that I'm supposed to rinse the tufu after squeezing the

 

liquid out, how do I know when all the liquids out and when to rinse &

 

all?

 

thanks

 

Bev

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

That sounds much easier than pressing on it with my hands! Does anybody else

freeze tofu before using it, does it really make it firmer?

 

Audrey S.

[Guest guest]

I find it does,yes.I press some of the liquid out of the tofu

first,then freeze it,then I generally press it again.It stands up well

in soups,stews and main dishes well.Freezing it gives it more of a

" chewy " texture IMO.

Rob

[Guest guest]

Freezing not only makes it more firm it also makes it easier to crumble for

Tacos and such.

 

 

 

 

 

[Guest guest]

I freeze the tofu the defrost, press slice it, marinate it and bake it.

 

I do find that it has a better texture when I do this.

 

 

In a message dated 10/28/2008 9:29:08 A.M. Eastern Daylight Time,

AudeeBird writes:

 

 

 

 

That sounds much easier than pressing on it with my hands! Does anybody else

freeze tofu before using it, does it really make it firmer?

 

Audrey S.

 

 

 

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[Guest guest]

In the recipe files we have a huge folder of recipes. Go to the recipe files

and click on Substitutions and then you will see a tofu folder under soy.

Have fun

Donna

Sent from my Verizon Wireless BlackBerry

 

 

" Roni " <murphy05

 

Tue, 6 Jan 2009 09:13:55

 

Tofu?

 

 

O.k. I bought this funny looking stuff in both firm and soft. Now what do I do

with it? Ha, Ha! I'm new to this so please be patient with me Seriously,

how do you prepare the tofu?

Roni