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Reply to "Cooking with tofu - some questions"
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[quote=Anonymous]I find frying kind of messy and prefer to grill tofu. But either way, cooking the tofu before adding it to anything helps create a sturdier food to work with. It would otherwise be prone to becoming a mushy mess - think scrambled egg consistency - if handled aggressively, as in a stir fry. To grill: Divide 1 block of extra firm tofu into four pieces and drain well on paper towels. Once drained, cut into medium-sized cubes and coat lightly with olive oil (I use the spray kind). Then grill (we have a gas grill on our range top - I've never done the charcoal thing). I also like to cut up a lemon and grill that alongside. If you store the two together, the tofu picks up a little of the "lemon-iness". Grilled tofu is a great base for summer meals. Serve with muhummara, romesco or similar sauce. Or drizzle with olive oil, balsalmic reduction. Or, toss into panzanella salad. You can also toss it into stir-frys or noodle soups.[/quote]
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