Basic fried/baked tofu - how to

[Anonymous]

Pressing does get rid of some of the liquid, but not evenly. The best way to do this is to boil it - yes, boil it in water. You can pour the water over it or toss it into a pot.

Next, if you want to mimic meat type texture (not everyone who eats tofu does), try tearing it instead of slicing it. Tearing it makes irregular, jagged edges. Those get all craggy and crispy and delicious when you make/fry them.

IMO the best tofu I’ve made was boiled in salted water, dried, torn into chunks, drenched in cornstarch, deep fried (well more than shallow fried but not fully deep), and tossed with buffalo sauce. Not quite buffalo nuggets, but pretty close!

[Anonymous]

Good luck. I've never successfully deep fried tofu. I suspect it's normally treated/coated first with something, maybe cornstarch no idea, and done in a special deep fryer like electric one. Baked is blah totally. I'd rather just eat vegetables. Or tempeh.

[Anonymous]

or get paneer at mom's instead. its white, can cube it, simply reheat in a sauce or sautee quick, it's perfect and actually tastes good and not like undercooked mush sh--

[Anonymous]

Anonymous wrote:or get paneer at mom's instead. its white, can cube it, simply reheat in a sauce or sautee quick, it's perfect and actually tastes good and not like undercooked mush sh--

Not everyone eats or likes dairy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:or get paneer at mom's instead. its white, can cube it, simply reheat in a sauce or sautee quick, it's perfect and actually tastes good and not like undercooked mush sh--

Not everyone eats or likes dairy.

OP didn't say she is vegan.

You're snide comment was unnecessary.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:or get paneer at mom's instead. its white, can cube it, simply reheat in a sauce or sautee quick, it's perfect and actually tastes good and not like undercooked mush sh--

Not everyone eats or likes dairy.

OP didn't say she is vegan.

You're snide comment was unnecessary.

My effort to be informational is your “snide”, I guess. Whatever. The “whatever” IS intentionally snide.

The OP asked how to make tofu. TOFU. Telling someone who asks for a TOFU recipe to use cheese instead is ignoring the OP’s request. Not all white cubes are the same. Whether or not the OP says she’s vegan is irrelevant.

[Anonymous]

Anonymous wrote:Whole Foods extra firm is the firmest extra firm I find. Easier to work with.

It’s the best. Least water, too, so great for quick scrambles.

[Anonymous]

Anonymous wrote:Pressing does get rid of some of the liquid, but not evenly. The best way to do this is to boil it - yes, boil it in water. You can pour the water over it or toss it into a pot.

Next, if you want to mimic meat type texture (not everyone who eats tofu does), try tearing it instead of slicing it. Tearing it makes irregular, jagged edges. Those get all craggy and crispy and delicious when you make/fry them.

IMO the best tofu I’ve made was boiled in salted water, dried, torn into chunks, drenched in cornstarch, deep fried (well more than shallow fried but not fully deep), and tossed with buffalo sauce. Not quite buffalo nuggets, but pretty close!

After you boil it, do you let it dry or cook it immediately? Feel like I missed a step.

[Anonymous]

IMO you have to marinate it. It otherwise tastes like bland sponge.