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DARKORANGE's Photo DARKORANGE Posts: 455
3/15/11 11:21 P

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I really press my tofu to drain. It browns and doesnt fall apart as much that way. But...I also wanted to say if you wanted a coarser texture for tofu that you can keep some in your freezer then when ready thaw and press. Freezing makes the texture more coarse if that is needed.

Just when the caterpillar thought the world was ending, he turned into a butterfly. ~Proverb


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PEEEJN's Photo PEEEJN Posts: 249
3/4/11 2:56 P

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Well, I tried draining, but not pressing and it worked better than anything in the past. I also heard that if you really lightly dust it with cornstarch or flour, that helps and it did. It wasn't perfect but it was a heck of a lot better than what I had managed before. There was definitely some user error in there. I guess I'll just have to keep trying. Thanks again everyone.

~Paige~

"People miss out on opportunities because opportunity wears overalls and looks like work." - Unknown.

"People often say that motivation doesn't last. Well, neither does bathing--that's why we recommend it daily." - Zig Ziglar

"PERSEVERE - even when you fall on your face, you have moved forward." - Unknown
RHPSHOW Posts: 43
3/1/11 9:03 P

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For me to get it to brown, first I have to pick waterpacked tofu. I've never had asceptic tofu brown.

Next I have to press it.
vegetarian.about.com/od/newfoodssubs
ti
tutions/ht/presstofu.htm


Do note I press until the water stops and I often add more weight to it. So the press is a LOT longer than they state. When I can't get another drop from it, it is ready to brown.

It takes no time at all when I do this.

Edited by: RHPSHOW at: 3/1/2011 (21:04)
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PEEEJN's Photo PEEEJN Posts: 249
2/28/11 11:45 A

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Great and thank you!! The recipe always call for patting the tofu dry but I guess that's understating it a little.

~Paige~

"People miss out on opportunities because opportunity wears overalls and looks like work." - Unknown.

"People often say that motivation doesn't last. Well, neither does bathing--that's why we recommend it daily." - Zig Ziglar

"PERSEVERE - even when you fall on your face, you have moved forward." - Unknown
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Fitness Minutes: (30)
Posts: 32
2/27/11 6:02 P

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Hi there! Here's a few tips that work for me:

- Use a firmer tofu, nothing softer than medium firm.
- Dry the tofu really well before adding it to the hot pan. I actually will let it sit over paper towels
for a while to drain out as much liquid as I can.
- Add a little oil to the hot pan or coat the tofu with it.
- Non-stick skillet works best since tofu is to delicate it tend to stick.
- Cook it at about medium to medium high heat and be patient. Give it time to brown, don't turn
it over too quickly.

Hope that helps!

-v

PEEEJN's Photo PEEEJN Posts: 249
2/22/11 7:29 A

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Hey guys,

So I made this recipe last night: http://www.101cookbooks.com/archives/sushi
-bowl-recipe.html
and by the way, I totally recommend it. Very delicious. My question is that it calls for browning the tofu. I've seen this before in tofu recipes and just can't seem to get this technique down. I never seems to really brown evenly (or at all). Any tips?

~Paige~

"People miss out on opportunities because opportunity wears overalls and looks like work." - Unknown.

"People often say that motivation doesn't last. Well, neither does bathing--that's why we recommend it daily." - Zig Ziglar

"PERSEVERE - even when you fall on your face, you have moved forward." - Unknown
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