tofu - firm vs extra firm

[Anonymous]

I want to adapt my deconstructed egg roll recipe to a vegan recipe, so plan to replace the ground turkey I typically use with tofu. I want to cook the tofu like it is ground meat. Which tofu should I use for that consistency - firm or extra firm? Thanks.

[Anonymous]

I always buy the most firm tofu possible unless the recipe specifically says not to. Then I drain it, wrap it in a clean kitchen towel, and put something heavy on top (like a cast iron pan or big can of tomatoes), and let it sit for 15 minutes.

[Anonymous]

Definitely extra firm, it’ll hold together better.

[Anonymous]

Anonymous wrote:I always buy the most firm tofu possible unless the recipe specifically says not to. Then I drain it, wrap it in a clean kitchen towel, and put something heavy on top (like a cast iron pan or big can of tomatoes), and let it sit for 15 minutes.

This is OP and I do the same, but my standard preparation is to cube it and stir fry or roast it. This time I want to crumble it so it resembles ground meat, and I wasn’t sure if extra firm will crumble (or otoh if firm tofu is too loose to crumble).

[Anonymous]

Extra firm and then after squeezing the liquid out in a press or similar, grate it to get the crumbles

[Anonymous]

Extra firm. The only difference is the level of moisture. You can always drain more.

[Anonymous]

Extra firm. Would still press water out first.

[Anonymous]

Post your recipe OP!

[Anonymous]

I've been thinking about doing this. my plan is to follow the tofu preparation here as a start:
https://cooking.nytimes.com/recipes/1020243-tofu-scramble


whole recipe for those without a link. I often double and add a lot of spinach at the tail end:

1(14-ounce) block firm or extra-firm tofu
1tablespoon low-sodium soy sauce or tamari
½teaspoon ground turmeric
½teaspoon ground cumin
Kosher salt and black pepper
2tablespoons canola oil
2scallions, trimmed and thinly sliced


Step 1
Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)

Step 2
In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.

Step 3
Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.

Step 4
Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

[Anonymous]

Anonymous wrote:Post your recipe OP!

This is OP. I have been making deconstructed egg rolls for years (I learned of the recipe on this site!) so I barely follow a recipe any longer, but basically I do this:

In sesame oil, saute 1 lb ground turkey, breaking up. Once all pink is gone, add handful diced scallions (white and light green parts only), few cloves minced garlic, and about 1T minced fresh ginger and saute another minute. Add 1/2 c soy sauce, 2T mirin and 1T hot chili sauce, and a bag of shredded cabbage with carrots and some sliced mushrooms- saute until cabbage is cooked down and mushrooms are shiny, about 5 min. Make a well in the middle of the cabbage mixture and add a little more sesame oil and crack 2-3 eggs in and scramble scramble untik eggs are done and incorporated.

My plan is to use crumbled tofu instead of the ground turkey.

[Anonymous]

OP again. And I’ll leave out the eggs to make vegan.

[Anonymous]

I recommend this freezing/thawing method. I usually buy extra firm.
https://www.budgetbytes.com/hoisin-tofu-lettuce-cups/

[Anonymous]

Extra firm will crumble, just grate it or pinch it apart. Firm might actually crumble more easily but extra firm will have the better texture.

I make vegan egg scramble with extra firm which requires crumbling it pretty fine.

If you make tofu a lot, get a tofu press! Best way to drain the water!

[Anonymous]

Slightly off topic, but can you use the Beyond Meat version of ground beef? I have used it in a Bolognese sauce and the consistency was good.