I just learned how to cook tofu that I actually like

Cinner29

For years, I've been avoiding tofu because every time I buy it to try, it has a texture I don't like. I've tried all kinds of tofu, I've pressed it, I've marinaded it, I've chopped it up small, but it's still always pretty repulsive. Then I saw a "handy hint" on a recipe site that said to coat tofu in cornstarch before sauteeing it, to make it crispy. So I did. And I made edible tofu stir fry for the first time in my life. It made all the difference in the world, and hardly took any cornstarch.

galengower

Tofu sucks unless it is crispy. 100% true. I'm going to try this next time we make it. We also bread it with rice flour and fry the *kitten* out of it to make it crispy. Probably close to the same thing?

georgieamber2

Will have to try!! I normally slice tofu thin them cremate it hahahah😂😂

candycanebec

If you have time, you can also freeze the tofu block, then defrost. I find it not only fries crispier but also helps soak up the oil/marinade/sauce/whatever you're cooking it in.

My first block of tofu was silken - I didn't realise there is firm tofu, so when I tried to cook the silken stuff, it was all horrible and slimy and tasteless. I do use silken tofu but as a base for creamy sauces and I blend it rather than try to cook it

iowalinda

Cinner29 wrote: »

For years, I've been avoiding tofu because every time I buy it to try, it has a texture I don't like. I've tried all kinds of tofu, I've pressed it, I've marinaded it, I've chopped it up small, but it's still always pretty repulsive. Then I saw a "handy hint" on a recipe site that said to coat tofu in cornstarch before sauteeing it, to make it crispy. So I did. And I made edible tofu stir fry for the first time in my life. It made all the difference in the world, and hardly took any cornstarch.

Thanks for this tip! I tried making tofu once and it was awful. So, to make sure I understand correctly, do you marinate it and then coat it in cornstarch right before frying?

MADgical72

I have been wondering if the cornstarch will help! Thanks for posting.

Last time made tofu, I used a Korean bulgogi sauce and it was yummy, but not as crispy as I would like.

Cinner29

[quote=
Thanks for this tip! I tried making tofu once and it was awful. So, to make sure I understand correctly, do you marinate it and then coat it in cornstarch right before frying?[/quote]

I bought it ready-marinated, as "baked tofu", and then cut it into strips, dipped it in cornstarch, and sauteed it in a tablespoon of sesame oil.

estherdragonbat

I've been exploring tempeh lately. Another food I never much cared for but I'm working my way through the 1,000 Vegan Recipes cookbook in order. (I do repeat some recipes, flip ahead for others. But when I do my once-a-week cooking, I know that I am for sure doing "whatever's next", whatever else I make.) I liked it with sweet potato and pineapple juice last time. Tomorrow night, I serve it Creole-style. Also, with the dredging in either cornstarch or flour.

Lila3701

Yes! That’s my go to method. Press the daylights out it, cube it, shake in a bowl with 2 Tbs cornstarch and then fry. Add to whatever sauce I want and it’s so good.

iowalinda

candycanebec wrote: »

If you have time, you can also freeze the tofu block, then defrost. I find it not only fries crispier but also helps soak up the oil/marinade/sauce/whatever you're cooking it in.

My first block of tofu was silken - I didn't realise there is firm tofu, so when I tried to cook the silken stuff, it was all horrible and slimy and tasteless. I do use silken tofu but as a base for creamy sauces and I blend it rather than try to cook it

I believe I read somewhere that if you freeze it, then defrost it, that you don't have to "press" it before frying. Is this true?

Spadhnik

We love tofu in our family. But I have failed making tofu (used pressing technique) and have cooked and somehow eaten silken tofu.
I recently found extra firm tofu by The Tofoo Co. It turns out correct each time with little efforts.

I am going to try corn starch! Thanks for the post

vegan4lyfe2012

iowalinda wrote: »

candycanebec wrote: »

If you have time, you can also freeze the tofu block, then defrost. I find it not only fries crispier but also helps soak up the oil/marinade/sauce/whatever you're cooking it in.

My first block of tofu was silken - I didn't realise there is firm tofu, so when I tried to cook the silken stuff, it was all horrible and slimy and tasteless. I do use silken tofu but as a base for creamy sauces and I blend it rather than try to cook it

I believe I read somewhere that if you freeze it, then defrost it, that you don't have to "press" it before frying. Is this true?

I'm not sure about @candycanebec, but I always press mine after I thaw it.

ghudson92

Thanks for this tip! I so desperately want to like tofu as I am trying to move away from vegetarianism and more towards plant based foods