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DIAMONDWIFE2018's Photo DIAMONDWIFE2018 SparkPoints: (15,056)
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4/24/19 11:29 A

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I second Lotus. I always freeze, thaw, and press my tofu every time. It changes the texture of it. If I want soft tofu in a curry then I usually will just press it and then add it into the curry without precooking it. But for crispy tofu, I do the high heat with convection in the oven. My husband prefers to crisp it up in oil on the stove but the tofu absorbs so much oil that I feel it defeats the healthy part of it (it is darn tasty though).

Jessica

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LOTUS737's Photo LOTUS737 Posts: 6,004
4/18/19 10:31 A

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Here are my tips, hope they are helpful!

If you want it to soak up sauce better, freeze & thaw it before use.

Use extra firm tofu and press it to get out excess water before you cook it. I sandwich it between two cutting boards (at an angle so water runs into my sink) and then weigh it down with cans/whatever's nearby.

My preferred method to crisp it up is to bake it. tossing *lightly* in oil and cornstarch can help, but I have great success using the convection setting on my oven- I like to cook it at high heat (400F) for anywhere from 10-20 minutes depending on how hard/crisp I want the exterior.

For example, if I'm making a stir fry with a cornstarch thickened sauce I want to cling to it, I'll bake it longer (it will soften back up a bit in the sauce). But if I'm tossing it into a green curry, I prefer to keep it a bit softer anyway (esp as I'll include crunchy veg in the curry itself) so I'll just bake it for 10-12 minutes. You'll want to stir/flip once in the process, or you can be extra lazy like me and cook it on a wire mesh rack :D if you don't oil it, it will stick to the mesh- you can either cook it longer or just let it sit on your stovetop for a few minutes before you dislodge them (keeps the tofu intact vs ripping off the crunchy bottoms).

Healthy choices and actions have positive impacts, even if the scale doesn't move!


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DARCY-B's Photo DARCY-B Posts: 3,757
4/11/19 10:24 A

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I have found some recipes I like with crumbled tofu. Still having issues with cooking, would like it to be more crisp, less rubbery/gummy. Any ideas??

Darcy



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DARCY-B's Photo DARCY-B Posts: 3,757
3/18/19 8:24 A

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I've tried firm, extra firm. I have tried marinating, baking, frying, frying after a roll in cornstarch to prevent sticking. I have eaten it out and liked it. It was in a fried rice which was super yummy. I am trying to figure out how to make it firm and tasty for friend rice and salad and other applications for use. The lasagna sounds like a great idea! I've had both issues, undercooked and overcooked. ARRRRRGH!!!

Darcy



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NIRERIN Posts: 14,554
3/17/19 2:43 P

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Is your issue with the taste or the texture? And what kind of tofu are you buying in the first place? Silken tofu is great to whiz up with herbs and use where you would use ricotta in a lasagna. Regular tofu is crumblier, especially if you spend some time getting the water out. Many people would find that texture a little off in a lasagna, but it's great if you want to bake it in cubes (marinade first). Try and bake silken tofu and it's a sliding, burning mess. Silken tofu makes a great key lime pie filling or chocolate mousse.
Have you ever eaten tofu out and liked it? That might be a good place to start. Another good starting place would be to use a recipe that you already like and just replace the protein with tofu. If it's off, you know it is the tofu and you can work out why you don't like it (no flavor, weird texture, weird flavor, undercooked, overcooked, etc) and pick a preparation that minimizes the issue that you are having.

-google first. ask questions later.

SPARK_COACH_JEN's Photo SPARK_COACH_JEN Posts: 66,946
3/17/19 8:27 A

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Here's a blog you might find helpful:

www.sparkpeople.com/blog/blog.asp?post=mea
tfree_fridays_tofutasteless_blob_or_ta
sty_protein


Coach Jen

"You may have a fresh start any moment you choose, for this thing that we call "failure" is not the falling down but the staying down." Mary Pickford

"No matter how slow you go, you are still lapping everybody on the couch."
DARCY-B's Photo DARCY-B Posts: 3,757
3/16/19 9:44 P

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I've tried various recipes. How do you make it good?

Darcy



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