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Topic: Help! Advice on Cooking Tofu  (Read 1441 times)
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Hey_Cinderella
« on: August 24, 2009 08:37:14 AM »

I LOVE tofu and currently in an attempt to reduce my meat consumption I've bought a big beautiful package of extra firm to stir fry with. I watched an online video on how to saute it before stir frying it, but when I try it I get spattered with oil every time. I've tried varying the heat and the amount of oil, but I still end up having to wear protective gear while at the stove.

Is there a better way to get my tofu the same consistency like at restaurants? Can I bake it/broil it and have it turn out right?  I've got a beautiful bunch of peppers and all the ingredients for a good red Thai curry, so any advice would  be greatly appreciated!
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pink tarantula
« Reply #1 on: September 04, 2009 02:16:57 PM »

Hi there!
It's very important that you drain the excess water out of the tofu before cooking it, that really makes the difference. I usually put something heavy on it (even just a lid or a plate is fine) for like 20 minutes, and then cut in in cubes and panfry it (only with olive oli - I'm Italian :-) It will make a nice brown crust and taste really nice.

Here's a link too http://www.ehow.com/how_2115830_prepare-firm-extra-firm-tofu.html

Good luck with eating less meat! I'm a happy vegetarian.. Wink
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« Reply #2 on: September 04, 2009 02:22:26 PM »

What kind of oil do you use? Different oils have different temperatures that they work best at. Maybe try peanut or coconut oil. And getting the extra water out should help. Water + hot oil = popping and bodily injury.

BTW, I used to make tofu curry with peanut butter, coconut milk, red curry paste and red bell peppers, no frying needed.
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Hey_Cinderella
« Reply #3 on: September 08, 2009 04:39:20 PM »

I squeezed the tofu extra extra and escaped the saute process unscathed.

Thanks!
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« Reply #4 on: September 11, 2009 06:51:01 AM »

My favourite way to cook tofu, and what I think gives the best texture is to use a sandwich press (or like a George Foreman grilling machine!)...I know it seems kind of random if you're stir frying everything else, but for any meal that requires fried tofu it's the healthiest option too. You want firm/extra firm tofu in a stir fry/curry, I squeeze the tofu gently over the sink, then slice into 1cm slabs which I half/quarter into triangles, and grill on the sandwich press. The motion of squeezing the lid down seems to get rid of the exces moisture, there's no splatter, the texture rules, it's quicker than conventional frying, and you only need spray oil so it's low fat.

And that's the long winded description of what I find to be the best way to prepare tofu!
Hope this helps, even though you seem to have mastered the splatter Smiley 
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cat2007
« Reply #5 on: September 14, 2009 06:06:33 PM »

what I've done for a few years now is this:
freeze the tofu
once it's thawed in the fridge, use your hands and about half a dozen paper towels to press out the liquid.  freezing give it a more 'meat like' texture.

I've fooled my 'red meat' guy many times with my odd looking chicken.

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NikkiZBM
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« Reply #6 on: October 06, 2009 10:29:31 AM »

Two books, Vegan with a Vengeance and Veganomicon, both by Isa Chandra Moskowitz have good instructions on making tufo several different ways (baked, broiled, grilled...).  They're both worth checking out!
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Hey_Cinderella
« Reply #7 on: October 07, 2009 08:36:50 PM »

I'll have to check those books out! I've been looking for some good vegan recipe books. Thanks!
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littleredhen
« Reply #8 on: November 16, 2009 01:09:39 AM »

what I've done for a few years now is this:
freeze the tofu
once it's thawed in the fridge, use your hands and about half a dozen paper towels to press out the liquid.  freezing give it a more 'meat like' texture.

I've fooled my 'red meat' guy many times with my odd looking chicken.



This is what I do as well. I have texture issues and cannot stand the texture of tofu unless it's blended into something or has been frozen before.
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« Reply #9 on: November 16, 2009 05:24:18 PM »

Also try the extra firm baked  & sprouted tofu on the market right now. I like it for stir fries!
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