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<span style="font-family:'Times New Roman';"><span style="font-size:medium;">So today was the first time I've cooked Tofu. I haven't been able to get hold of some for a while, because my local supermarkets didn't sell it. However I finally managed to find some and decided to cook a recipie that I found online. It was fried tofu marinated in sweet and sour sauce with sesame seeds sprinkled on them.<br><br>
So I was reading online before hand that I was supposed to freeze, thaw, drain and press the tofu before cooking it. I did this, and then fried my tofu, poured over the marinade and sprinkled the seeds on.<br><br>
The outside of the Tofu crisped up nicely (i cut them into cubes), however the inside remained uncooked and soggy - I wanted the inside to be crispy too.<br><br>
I keep reading online that you should freeze it, whereas others don't. Was it the freezing bit that made it like this? Or do i need to cut it into smaller slices?<br><br>
Other people were saying that i shouldn't bother freezing it, as that changes the texture. So do I just drain it, press it then fry it?<br><br>
So my question is... how on earth do I cook tofu so that I can get it all crispy, without the inside being soggy! <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title=":("></span></span>
 

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I have yet to get the inside crispy as well, I don't know why the inside is always soggy. I have the same problem. The soggy is why I hate tofu, it smells and tastes terrible. I've had baked tofu that was really good, my restaurant even serves it in lettuce wraps.<br><br>
I don't think freezing it is what does it. I would try cutting the pieces up smaller. Or try buying baked tofu and crisp that up. I hope you get some responses that can help you, I would love to know as well.
 

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The last time I fried up tofu if came out pretty well and crisped up nicely. I did freeze mine beforehand but I was very careful to cut the strips nice and small. I also double fried it. Fried it, dipped it back in the batter, fried it again.
 

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I cut mine in half then small strips also. I freeze it and then let it marinade in whatever spices for like an hour. I pan fry it till crispy on one side then flip and the same on the other. I sometimes "blacken" it that was and it is good also.
 

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Tofu is already "cooked". Was the inside cold? If you want it to be "crispy" all the way through, you're got to make thiiiiin slices. Frankly, tofu is only soybeans and water. It's soggy b/c it's water! Perhaps you'll have better time with falafel....just fried mashed up chickpeas. I say, don't try to turn tofu into something it's not. ^.^ But if you want a way to make tofu actually taste like something, you got to marinate it for a day. Even so, it will have a very delicate taste. OR you can drown it in sauce...but then...again, no point b.c you're just tasting sauce...
 
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