I can't cook tofu - HELP
Posted by Bovina on Dec 28, 2009 · Member since Dec 2009 · 73 posts
Every time I attempt to cook tofu it comes out... well it sucks.
I've resorted to only buying pre-cooked tofu at markets. The Hollywood Farmers Market has a vendor who makes outragious BBQ tofu but won't tell me how he does it so I have to drag my butt down there every few weeks to get some. Fortunately it freezes well.
I've pressed.
I've squeezed.
I've read recipes.
I've marinated.
I've blended.
I've given up.
It never comes out looking or tasting anything like the photos on the cookbooks.
Is there a secret to this mystery food that I don't understand? HHHEEEELLLP!
Suzy
I like to grill tofu on my george foreman grill, that's foolproof!
What kind of tofu do you grill? Do you season it at all?
Thanks,
Suzy
I marinade it in some soy sauce and herbs for maybe 10 mins and bake it until crispy.
I'm not sure what brand I use, I press it but probably not as long as most people do. Then I slice it marinate it, and grill it til it's kind of crispy on the edges. The good thing about tofu is you can't really overcook it(in my opinion anyway). Some people like to freeze it, then use it, but I don't like the texture when it has been frozen first.
These are some great tips.
Thanks everyone!
I think maybe I'm not cooking it enough. I've yet to get anything that looks remotely crispy. Or tastes like anything other than colored mush.
You guys have inspired me to try again! :)
You haven't mentioned that you do the freeze and squeeze which is foolproof for me. A lot easier to get extra moisture out after it's thawed, then continue with your recipe.
This thread might help: http://vegweb.com/index.php?topic=13504.0
I basically use the method that nutdragon describes in that thread, but I do press it a little first, and instead of drizzling, I brush soy sauce on. It's amazingly good, especially for how easy it is.
i always press my tofu (extra firm) and then cut it into crouton size chunks and fry it in some olive oil till crispy and golden on all sides... then i add marinade and cook for a little longer (usually teriyaki or bbq sauce)
Is the Hollywood vendor the Taste of Life guys?
Their BBQ Tofu is SO BLOODY GOOD.
Sorry, that's completely off topic, but I just had to comment. 'Cuz they're seriously the best.
I've never uh... froze and squoze? I will try that and some of your other tips. Thank you!
Taste of Life is wonderful! I love that guy! His mac-n-cheese is great. So are his breakfast sammiches. I've never tried his tofu! That will be next I guess.
No, it's a newer vendor I've seen in the last few months. Sells kimchee, tofu, tempeh and a few other goodies. Very yummy.
If you're there you've got to try it. Of course they dish out free samples like mad!
Oooo. A new vendor. Yum!
I've been living in Philly for the past four months, so I haven't gotten a chance to try his breakfast sandwiches or to see any of the new vendors (like C'est La Vegan) but now I know I neeeeed to go.
Maybe this Sunday. . .Yum.
I always use extra-firm tofu. I slice it into about one-inch thick slices. Get a plate, put a dish towel on it, them some paper towels, then the tofu slices beside one others, more paper towels on top and fold the towel over the top. Then I place a stack of plates on them to press out the water. I leave it and go about my business of slicing and dicing and preparing the meal...after about 20 or 30 minutes I take out the tofu and dice them into squares and proceed to stir fry with whatever I'm doing.
Never fails.
not sure if anyones mentioned it, but make sure you have regular tofu. ive accidentially bought silken tofu before. not good. its totally different and will always turn out like mush no matter what.
Freeze 'n squeeze is awesome for recipes that need a firmer texture tofu. Stick a tub of firm or extra firm tofu in the freezer (no need to take it out of it's package) and leave it there for at least 24 hours. You can leave them in there for a long time, weeks if you want, which is convenient when tofu is on sale. When you're ready to use it, pull out of the freezer and defrost in a bowl of warm water. Then open the package, drain, squeeze out the water (gently if you want to retain the block's shape) and you're ready to go. The tofu is now like a sponge that will easily soak up whatever delicious marinade you dunk it in. Of course this method is not the way to go for dishes like scrambles that take advantage of tofu's softer texture, and definitely not for use with silken tofu. Unless you like your tofu pumpkin pie chunky. :p
Many thanks to all!
My daughter and I have been on a road trip up through central CA for 2 days. A soon to be annual tradition I think. Trying to find anything vegan in little farming towns was next to impossible. Anything near a fwy offramp was worse. Tasteless garden burgers or some kind of canned veggie or hashbrowns. I knew this was going to happen so we were somewhat preparred with veggies and hummus, and Uncle Eddies cookies in the backseat. Hey... it was a road trip. You gotta a little junk food.
Oh...I also tried Swedish Fish for the first time. Big mistake. Now I know what is going to replace my Tootsie Pops as my favorite candy.
I'm on a tofu run today so I shall be experimenting with all your wonderful tips. Thank you!
Happy New Year!
I always use firm tofu. I rinse it off with water and then I squeeze out as much of the water/ and liquid that was in there as I can. I use it in dips, main meals, salads or marinate it and then cook it.