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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!!!<br><br><br><br>
Well, sorry for wasting your time. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> I'm just so happy!! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Cassie
 

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Good for you!<br><br>
But can you do it twice?<br><br><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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Discussion Starter · #3 ·
Probably not.<br><br><br><br>
We'll see. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Hey, by the way, Erin, I like your signature. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Cassie
 

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<img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> You go Cassie! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> I shouted from the rooftops too when I finally succeeded in making a good tofu dish!
 

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Hooray for you! I just got the newest issue of Veggie Life, and it goes over step by step on how to make tofu. It looks so invovled! Maybe I'll give it a go.
 

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Congrats, Cassie! <img alt="" class="inlineimg" src="/images/smilies/carrot.gif" style="border:0px solid;" title=":vebo:"> It took me quite awhile, too, to make a tofu dish that was tasty. But once you're on a roll, nothing can stop you! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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YAY you finally did it!<br><br><br><br>
we are so proud<img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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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. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Cassie
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by vegancherrypie</i><br><br><b>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. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Cassie</b></div>
</div>
<br><br><br>
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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