VeggieBoards banner
1 - 9 of 9 Posts

·
Registered
Joined
·
90 Posts
Discussion Starter · #1 ·
When making stir fry, how do you cook your tofu? I tried it last night with firm tofu, and it turned out kind of to soft/soggy-ish. I didn't freeze it before hand and i marinated it in the fridge with the stir fry sauce for about 30 minutes. Should I try extra firm tofu next time?<br><br>
Thanks!
 

·
Registered
Joined
·
53 Posts
I never freeze mine. To get crispy tofu (and this seems to apply for seitan too) you really have to either fry it right in the oil before you add vegetables (and then probably remove it for the vegetable part then add it back in at the end) or bake it.
 

·
Registered
Joined
·
19,134 Posts
If you press the tofu ahead of time for an hour (or more), the texture is firmer, since some of the water comes out.
 

·
Registered
Joined
·
2,075 Posts
I had the same problem when I tried. I ended up with these sort of wobbly things. I did press it. It seemed to be a thick block so not much water came out of it. When I tried to squeeze it a bit in the sink it was all wobbly and did not give much water at all. Perhaps with experience I will get better.
 

·
Registered
Joined
·
12,282 Posts
Fry or bake the tofu first, then the veg, then add them together.
 

·
Super Moderator
Joined
·
8,960 Posts
Some people like the texture after it's been frozen-I do not! Freezing gives it what I call a "sponge" texture, after defrosting. It helps it absorb marinade better-because it's sponge like.<br><br>
Pressing out the water is a must. I just place a kitchen towel folded in half lengthwise with a paper towel on top. I usually slice the block in half lengthwise. so it's two thinner slices, place on paper towel, fold over tofu, and put cast iron skillet, or a cutting board with heavy weights on top. I let it sit for a while.<br><br>
Different brands are very different. I do like extra firm best. You can cube the pressed tofu and shake the cubes in cornstarch/flour/seasoning mix in a paper or plastic bag.<br>
Or press into panko crumbs-some extra firm has so little water I just press the panko right into it without additional pressing.<br><br>
Cast iron pans are the way to go for non stick, and crispy. You should have a crispy surface and creamy middle
 

·
Registered
Joined
·
3,897 Posts
I use my cast-iron skillet and cook tofu on low heat for about 30 minutes. No oil. It gets all the water out and browns the outside quite nicely. Then I just add it to whatever dish I am making.
 

·
Super Moderator
Joined
·
8,960 Posts
^...and that!<br><br>
I like smoked almonds, and the ones with wasabi, so I saved the seasoning at the bottom and used to season tofu.<br>
Pretzel salt and crumbs were good. I bet crushed potato chips would be too!
 

·
Registered
Joined
·
4,483 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>silva</strong> <a href="/forum/post/3025785"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
^...and that!<br><br>
I like smoked almonds, and the ones with wasabi, so I saved the seasoning at the bottom and used to season tofu.<br>
Pretzel salt and crumbs were good. I bet crushed potato chips would be too!</div>
</div>
<br><br><img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> Fabulous idea!
 
1 - 9 of 9 Posts
Top