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Topic: tooffuu help  (Read 2759 times)
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« Reply #10 on: April 21, 2004 01:50:39 PM »

I bake mine.  Make sure to get fresh tofu, NOT the kind in the box (also called silken tofu).  Get fresh and take it out of the package, drain it, and set it on a plate with a folded paper towel under the tofu.  Put another plate on top of it and weigh the top plate down with a heavy pan.  Leave it for about 30 minutes.  This presses more water out of it.  

Make a marinade with 1 TB soy sauce, 1 TB sesame oil, 1 tsp fresh grated ginger, and 2 TB sherry -  more or less.

Preheat the oven to 450 F.

Take the brick of tofu and slice it lengthwise into four slabs.  Cut the slabs into four triangles.  Put the tofu into the marinade, stir very gently so it's all covered, and leave it for about 20 minutes, turning it occasionally.  You may need to make more marinade - you want enough to cover it in one layer with some leftover.

Put the tofu and any remaining marinade in a single layer on a baking pan (with sides) and bake it for 20-30 minutes, turning occasionally.  It will get crisp-ish on the outside and be dense and flavorful.  I make this about twice a week and we put it in stirfrys, salads, sandwiches, and eat it right off the pan.

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« Reply #11 on: April 21, 2004 02:38:19 PM »

hm, i must say, i'm not a big fan of tofu. i usually put it in stir-fry and stuff, where it's mixed with other stuff. My sister once put it in scrambled eggs, b/c she was too lazy to go to the store, and wanted some eggs. it made them taste REALLY eggy. but i added some cheese, and it was pretty good! i must say, this tofu jerky sounds kind of good. i might try it. but, jazminecat, what do you mean in a box. i get mine from this asian market, and it comes in a plastic box with weird liquid in it. Is this fresh??? they also have a big tub of it, and you can choose your own out of it. and if you don't feel like frying your own, they usually have pre-fried stuff at asian markets. i've always wanted to try it. thanks for the inspiration, i'll have to cook with this more!!!!!

"All Cinderellas have their midnight." Thomas S. Monson.
« Reply #12 on: April 30, 2004 08:14:45 AM »

elefant - yeah, the kind with the liquid is fresh tofu.  You can also find tofu on the shelf, not refrigerated, and this is called silken tofu.  Silken tofu is great for salad dressings and sauces and dips, because it is smooth and creamy, but not so good for baking or eating in a stir fry.  I always use fresh tofu for baking and stir frys.
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