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Discussion Starter · #1 ·
I HAVE SUCCESSFULLY MADE TOFU!!! (mwahahaha, I bet you that it'd be something like cancer has been cured, or world peace was agreed on didn't you?!) Well, this is TRULY a miracle! I have wasted at least 100 blocks of non-silken tofu, trying to prepare it in every way possible...marinated, froze, not marinated, water pressed for varying amount of time, different types of firmness, baking, frying, grilling, pan frying, EVERYTHING, and my tofu's texture has NEVER, EVER come out good...alway wet, squishy, slimey, and I knew that there was more beyond that because I've enjoyed tofu many times and it had perfect texture. Well....I've done it!!! Wahoo!!!! I've made tofu! I can enjoy tofu at home now!!! All I did was press it for 11 hours, then coat it in oil then breading and bake it at 450. And it's great!! A miracle, I tell ya, a miracle!!!

Well, sorry for wasting your time.
I'm just so happy!!


Cassie
 

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Discussion Starter · #8 ·
Well, it wasn't the taste. I ALWAYS nailed that. I knew EXACTLY what to do, but by some unexplainable phenomenon, the texture came out awful for nearly two years of trying now. But, I pressed the tofu for 11 hours this time, and didn't squish out, and it came out juuuuuust right this time.


Cassie
 

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Quote:
Originally posted by vegancherrypie

Well, it wasn't the taste. I ALWAYS nailed that. I knew EXACTLY what to do, but by some unexplainable phenomenon, the texture came out awful for nearly two years of trying now. But, I pressed the tofu for 11 hours this time, and didn't squish out, and it came out juuuuuust right this time.


Cassie
the only time my turns to squish after pressing is when i add liquid back to it. i avoid this by only useing liquid in the pan after it has become pretty hot. generally i use dry seasonings and very hot oil.
 
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