NEW TOFU TECHNIQUE!!!
Posted by amymylove on Sep 19, 2011 · Member since Apr 2009 · 5266 posts
Okay, maybe this is just new to me but I never plan on frying tofu again for stirfry's!!! I wonder if you could do this for General Tao's?
- Drain and press extra firm tofu.
- Preheat oven to 375F.
- Cut tofu into cubes or triangles. (I've always been cube happy)
- Spray glass pyrex with cooking spray. Place tofu in a single layer on the pan.
- Bake for 15 to 25 minutes. (I did 20 and flipped tofu over once)
Then add it to your stirfry!!! Texture is legit and no oil needed!!!
sounds like a good idea!
~ape :-*
http://www.anythingyoucandoicandovegan.com
I will definitely be trying this! My fried tofu never turns out like at restaurants. Are you marinating it in anything or your just preparing it so it's not mushy raw tofu?
FOB... The thai restaurant i love makes tofu that i can tell is baked cause it's sorta firm... kinda just dense... and plain but still delicious cause of the sauce... i still can't figure out how they make the spicy eggplant tofu dish :( i have the link on my blog and on facebook with my food porn pics for the spicy eggplant dish that taught me this technique... if you bake it plain like this it is good with a thick sauce to coat it...
i also bake tofu that is premarinated, especially if i am using a thin sauce like TJ's Soyaki, i marinate it and then bake... i use marinated for salads and sushi
Okay, maybe this is just new to me but I never plan on frying tofu again for stirfry's!!! I wonder if you could do this for General Tao's?
- Drain and press extra firm tofu.
- Preheat oven to 375F.
- Cut tofu into cubes or triangles. (I've always been cube happy)
- Spray glass pyrex with cooking spray. Place tofu in a single layer on the pan.
- Bake for 15 to 25 minutes. (I did 20 and flipped tofu over once)
Then add it to your stirfry!!! Texture is legit and no oil needed!!!
On the rare occasion that I make tofu, that's how I do it...except I dip it in bragg's first and sprinkle a little rosemary and garlic on it, then bake it.
FOB... The thai restaurant i love makes tofu that i can tell is baked cause it's sorta firm... kinda just dense... and plain but still delicious cause of the sauce... i still can't figure out how they make the spicy eggplant tofu dish :( i have the link on my blog and on facebook with my food porn pics for the spicy eggplant dish that taught me this technique... if you bake it plain like this it is good with a thick sauce to coat it...
i also bake tofu that is premarinated, especially if i am using a thin sauce like TJ's Soyaki, i marinate it and then bake... i use marinated for salads and sushi
Amy, most Thai places deep fry their tofu before adding it to any dish. j/s
Yeah, a lot of them do deep-fry.
If it's not fried, they might also be using a different type of tofu with a different texture. There's also Chinese/Taiwanese baked tofu, which is SUPER DENSE, that I sometimes get at Asian stores.
Man, I need to check my Asian market a little better next time. I used to get some of that stuff back in CA, but the Asian market here is HUGE (like, the same size as kroger/safeway, if not bigger!) so it's easy to overlook things.
the thai restaurant offers "soft" or deep fried... i strongly dislike the deep fried blech... hmmmm maybe it is a different kind of tofu cause it doesn't look fried at all (even like pan fried) but it's dense... what kind of tofu is like that? i want to go buy some
maybe its the chinese baked tofu? it come in plastic vacuum-package things at some asian stores.
or maybe just a xtra firm tofu?
maybe its the chinese baked tofu? it come in plastic vacuum-package things at some asian stores.
or maybe just a xtra firm tofu?
maybe chinese baked? does it say that on the package? it's not normal extra firm, i use that all the time
it just says "baked tofu" or "hard tofu" on the package. You can tell it's baked though, because it's brown and not swimming in water.
like this (except the packages i get are usually much smaller and more have colors and junk):
http://media.nowpublic.net/images//95/e/95e954cee7ae301817938155187bac0d.jpg
oh ya that's def not it... looks like plain tofu but is somehow dense... if i could figure out their secret i would die happy
oh ya that's def not it... looks like plain tofu but is somehow dense...
Like the wildwood superfirm stuff?
ac
oh ya that's def not it... looks like plain tofu but is somehow dense...
Like the wildwood superfirm stuff?
actually ya kinda... have you had a spicy eggplant with tofu dish? the one i have been making is good but not like the one i get at thai garden :(
have you had a spicy eggplant with tofu dish?
Yes. I love anything to do with spicy, eggplant or tofu when I eat thai.
have you had a spicy eggplant with tofu dish?
Yes. I love anything to do with spicy, eggplant or tofu when I eat thai.
do u know a good recipe jerkface? I MUST FIGURE OUT HOW TO REPLICATE THIS DISH BEFORE I DIE!
have you had a spicy eggplant with tofu dish?
Yes. I love anything to do with spicy, eggplant or tofu when I eat thai.
do u know a good recipe jerkface? I MUST FIGURE OUT HOW TO REPLICATE THIS DISH BEFORE I DIE!
No, I really don't. I know that most places use tons of oil in those recipes which makes them incredibly delicious. All homemade recipes call for a significantly smaller amount of oil which leads to a significantly LESS delicious end product.
ya base the dish is def just oily goodness... doesn't even matter that the tofu isn't fried... just oily goodness