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Discussion Starter · #1 ·
I've been a veggie for maybe about 7 or 8 months now and I've tried to prepare tofu countless times and in many different ways. I wanted it to come out like my local Thai restaurant, sort of crispy on the outside but chewy on the inside.<br><br>
I figured out the best way to achieve this texture is to freeze the tofu first. Then thaw it out, press as much water as you can out, and then slice into rectangular pieces. I then season them as I wish and put them in the oven. Stir and grease the pan as needed. (I like to use foil pie pans that I always wash and re-use). I was always trying to sautee the tofu and that just never worked out well for me. You can then mix it with your stir-fry or put gravy on top of it, etc. etc.<br><br>
I now ♥♥♥♥♥ tofu.<br><br>
Hope this helps somebody else who is tofu-challenged! :)
 

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Yum!<br><br>
I usually buy tofu that's been fried already, then the flavor goes in easier, but I'll have to try your way sometime <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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i remember when i made tofu edible for the first time after lots of failed attempts. i'm glad you got it to come out to your liking
 

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Thanks for sharing, NRA! I've wanted to make my tofu like that for awhile but wasn't sure how. Oh, and I'm glad you're back with us <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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<img alt="" class="inlineimg" src="/images/smilies/carrot.gif" style="border:0px solid;" title=":vebo:"><img alt="" class="inlineimg" src="/images/smilies/notworthy.gif" style="border:0px solid;" title=":wayne:"><br><br>
I am so afraid of cooking my own tofu. I only eat it at restaurants. Thank you for inspiring me to consider overcoming my fear. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
Some people aren't huge fans of what happens to the texture after you freeze tofu, but I've also heard that it better enables absorption of flavor if you freeze it before cooking it in a marinade or something. Hmm...decisions, decisions!
 

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I also marinade it for like an hour to really get the flavor in it. I have not baked it but I have pan fried it to get extra crispy on the outside.
 

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I have only recently started liking tofu. The tipping point was going to Wagamamas and getting a noodle bowl there with tofu, soba noodles, vegetables and broth. I ate a number of the tofu pieces, whereas before I had had difficulty. I ate some little bits in a packeted soup tonight too. I am still a bit sensitive to it for some reason though so I cant eat heaps of it.
 

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Maybe I'll try making tofu again. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I've had some in a stir fry at Elephant Bar that was good, but I can never get a good flavor or texture at home.
 

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I've eaten tofu at home and considered it edible, but have never managed to make it as tasty as at a Chinese restaurant. I guess it's time to get a book about Chinese vegetarian cooking out of the library...
 

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Discussion Starter · #11 ·
I felt the same way as all of you! I was horrible at tofu. It always came out like eggs and fell apart. Just horrible. I'm not the master yet but I'm going to get there. I also like to turn the broiler on if I'm feeling rushed and it guarantees the crispiness. You gotta watch the broiler though because it cooks super fast.<br><br>
Sequoia- back in spells, lol. I'm back in school and between that and personal life drama-life is pretty much kicking my ass right now. I miss some of my veg peeps! <img alt="" class="inlineimg" src="/images/smilies/hug.gif" style="border:0px solid;" title=":hug:"><br><br>
(I'm staying in the food and health sections though.......lol)
 

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I freeze tofu all the time (well, I don't actually use tofu much, but freeze it when I do). I bake it afterwards though. Doesn't it suck up oil and get all greasy when fried? One of the things I like about frozen tofu is how it absorbs sauces, so I'd think it would be just as absorbent with oil ...<br><br>
Except I think I know why it wouldn't get greasy ... Just like other foods, if the oil is hot enough the first thing that happens is a crust forms, which prevents oil from being soaked up.<br><br>
So never mind <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Yeah I've deep fried tofu and then put it in a sauce and that's the only way I've got it to taste good, it didn't taste oily like I was afraid it would, it just had a bit of a firmer outside from the frying. It wasn't frozen, though, I haven't tried freezing it yet.
 

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I love tofu--but not dethawed!!<br>
Just pointing that out to those who try it after it's been frozen, and not liking it. It does absorb flavor <i>like a sponge.</i><br>
But it also feels like sponge, and looks like a sponge.
 

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Yep, Freezing and thawing one way to enjoy. Marinating makes for a tasty dish as well.<br><br>
My favorite is to marinate tofu strips in a bit of lemon juice for about ten minutes or so, then press into Zatarain's" Southern Seasoned "spicy fish fry coating (press well on both sides). Plcae the strips in the fridge for about fifteen minutes so the breading will bond, fry up in a bit of corn oil. There you have it- tofu "catfish"!
 

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I'm going to have to try that sallyomally. I've used panko breadcrumbs before and they didn't stick well, though maybe it was the crumbs I was using.
 

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Jessica, I had that problem until I started placing the tofu back in the fridge after breading. I'm sure there must be some scientific explanation about molecular bonding or something- all I know is that it sticks!<img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p">
 

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I also like to dip nuggets in lemon, sprinkle on Old Bay seasoning, and coat well with panko crumbs while pressing. Lightly fry.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>silva</strong> <a href="/forum/post/3008839"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I also like to dip nuggets in lemon, sprinkle on Old Bay seasoning, and coat well with panko crumbs while pressing. Lightly fry.</div>
</div>
<br>
Mmmmm.... love Old Bay.
 

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Oops.. forgot to mention that I press the daylights out of the block of thawed tofu. Some use a tofu press, but I just wrap the block of tofu in a towel and set the slow cooker on top for about two hours.
 
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