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i love tofu! i tried it at a friends house once, and it's been one of my favorite foods since. but i have no idea what to do with it. i fridgerate it, and then when i want to cook it i'll take a cunch of the giant cube and just leave the rest in there. but it keeps on going bad. i hear talk about freezing it or changing the water it's in, but never really understood. and when ever i cook it, whether i fried it or bake it, it still stays mushy and uncooked in the middle, except for this one time that i microwaved it, and that time it tasted amazing, but i don't want to always be microwaving it. so if you could help, that would be really nice. thanx! <img alt="" class="inlineimg" src="/images/smilies/help.gif" style="border:0px solid;" title=":help:"><img alt="" class="inlineimg" src="/images/smilies/chef.gif" style="border:0px solid;" title=":chef:">
 

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Are you storing it in water? If not, put it in a tupperware container of water and it'll last a lot longer.<br><br><br><br>
There are planty of recipes in the recipe forum. If you're getting mushy results, you may have temperature issues. Crank the heat up! Don't be afraid!
 

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What I always do is drain the water, cut it into cubes, and freeze it. Then before I want to use it, I'll defrost it and then grill it. I love the way the texture comes out when I do that.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>MnVeggie</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
What I always do is drain the water, cut it into cubes, and freeze it. Then before I want to use it, I'll defrost it and then grill it. I love the way the texture comes out when I do that.</div>
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I do this too, except I marinate in veggie broth (or veggie chikn stock) before I freeze.
 

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Get as much liquid out of it as you possibly can. I like to drain it, wrap it in a clean towel and leave it sitting on a cutting board with a cast iron pan on top of it for a good hour (I use extra-firm tofu for this). You also need to cook it longer than you think you should. The longer you cook it, the firmer it'll be. Also use it in a dish that has strong flavors since tofu is flavorless.
 
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