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I just learned how to cook tofu that I actually like
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.
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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?4
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Will have to try!! I normally slice tofu thin them cremate it hahahah😂😂0
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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 it3 -
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?0 -
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.0 -
[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.3 -
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.1
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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.2
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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?0 -
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 post0 -
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.0 -
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 foods1
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