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SEAJESS Posts: 3,838
1/15/12 9:14 P

Terza nailed it. Always start with firm or extra firm tofu. I slice the tofu into quarters along the long edge, then turn one turn and slice into four again to get strips. I "fry" the strips in a nonstick pan, sometimes with a spray of olive oil from a Misto tool.

If you have time you can also freeze the tofu. It gives it a different texture, chewier.

I like to marinate tofu as well but for me it still needs that pan fry to give it really good texture.

MAKLOR SparkPoints: (4,501)
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1/15/12 2:46 P

Sounds great, Blues. I will try it. I love curry in all it's forms.

1/15/12 11:55 A

I use a curry paste mixed with a small amount of water. I slice the tofu and spread on half the paste. I put the tofu on a parchment covered cookie sheet and bake in the oven for about 10-15 min @ 350. Then with a spatula I turn them over and add rest paste on top. Return to oven for another 10-15 min or until tofu gets firm and crispy.
My husband who dislikes tofu, loves it this way..

MAKLOR SparkPoints: (4,501)
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1/15/12 1:47 A

This was really a helpful post Terza. I bought extra firm tofu today because when it is done well I love the variety of flavor combinations it can tolerate. But I had no clue how to get that crispier texture. I'll be trying this this week. Will let you know.
Thanks again

-POOKIE- Posts: 22,528
6/1/11 5:17 P

I agree with pressing it, I was super excited when I finally got crispy tofu after pressing like that and frying in non-stick pan with a little sesame oil.

TERZA_RIMA Posts: 296
6/1/11 3:31 P

I usually use tofu with asian flavors (so much for thinking outside the box :/ ), so I generally use my all-purpose 'asian' marinade-- a blend of soy sauce, rice wine vinegar, minced garlic, grated ginger, dark sesame oil, and some kind of sweetener to taste; sometimes I add peanut butter/tahini, chili-garlic sauce, and/or sriracha. You can just dump the used marinade in the pan after everything's sauteed for a bit to flavor the stir-fry.

I recently made a Thai green curry with tofu and chicken where I didn't really marinate it at all since it was going to be simmered in sauce--it was very flavorful. The pressing really makes a difference with saucier preparations, especially if you're using the tofu as a meat substitute.

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6/1/11 2:33 P

thanks! thats the exact type of advice i was looking for. What is your favorite things to marinade in w/ veggies?

TERZA_RIMA Posts: 296
5/31/11 10:56 P

I do this even with extra-firm (which you should look for) when I want a meatier texture; it's a bit of a pain, but worth it if you've got the time:

first, I press out all the extra liquid by wrapping the block in a double layer of paper towels (or cheesecloth) and setting it in a fine mesh strainer and weighting it down with a flat-bottomed bowl filled with water. Let it sit for as long as you want--20-30 minutes should be fine, more if you want it firmer.

then i slice it into slabs (i get 6 from the standard block) and marinate in whatever i'll be cooking everything in. It helps to pat dry and sear them in a hot non-stick pan or griddle until they develop a thin brown crust, then cut up the slabs and add them to the stir-fried vegetables at the end.

if you're short on time, try just patting the tofu slices dry and searing them. The pressing really just helps the tofu suck up the flavors better. As i mentioned, see if you can find extra-firm tofu, so you start off with less water either way.

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5/31/11 8:48 P

I buy firm tofu and have tried a number of different recipes but my tofu always tastes mushy. I like to make stir frys. anyone have any suggestions?
thanks so much to anyone who replies :)

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