tofu gone wrong
Posted by ladydbs on Jan 03, 2009 · Member since Jan 2009 · 3 posts
Tonight was my first time cooking tofu. Most of it stuck to the well oiled pan, and after frying for well over 30 min it never did get golden color. Most stuck to the bottom of the pan, and what i got to eat was either really mushy or rubbery. What did I do wrong? or is that the way tofu is? I am trying to go vegan for health issues, so i guess I better learn how to cook tofu since there are alot of recipes calling for it.
Thanks for any help u can give me . I used firm tofu, not silken. drained it for about 20 mins on counter with heavy pan on top. if that helps someone figure out what I did wrong.
What type of pan was it?
Iit was a non stick pan
You kind of remind me of my first time with tofu. I just had no idea what I was supposed to do with it! There are a lot of things you could do to figure out what you "did wrong" and make your next tofu attempt more successful! First, what kind of recipe were you trying to make? It kinda sounds to me that you were stir-frying. I usually marinade and bake tofu. The only time I really cook in a pan is when I'm making tofu scrambles.
One way to solve the "rubbery-mushy" texture, is to freeze and thaw it before marinading/cooking. That makes the texture a little more dense, I think. I buy bulk tofu, freeze it in a ziplock, and thaw all day in the sink. If you buy packaged, you can just put the whole unopened package in the freezer. Squeeze the water out after it thaws.
Oh, you know what? I just remembered frying tofu in a pan once to make "bacon." The first time, I didn't use a very good pan and it stuck like crazy, so next time I used a better pan with a liberal amount of oil.
Sorry I was kinda all over the place with that. I hope it is somewhat helpful. You should tell us more about your recipe for more help!
The first time I cooked tofu, I baked it. I think I drained it, cut it into some strips, put some soy sauce on it, and baked it. Flipped it a few times during baking, and... it was pretty good for the first time eating tofu.
I definitely got better cooking it over time, but as far as first times with tofu go, it was good! Keep trying!
Do other things stick in the pan that you used? I have a couple pans that my tofu sticks to for some reason, so I just use pans that I can trust. If you are using enough oil, a pan that won't stick, and high-medium heat, you shouldn't have any problems with the tofu browning. Leave it on one side for a couple minutes, check to see if it is golden, then stir around to get all sides browned. You can leave it in longer (on lower heat) and it will get firmer/crispier. Keep trying!
the broiled tofu recipe in veganomicon is about the easiest thing ever. you squeeze the water out by hand and dont need to do a super long extended pressing. otherwise it's just slice, pour on the marinade, stick under the broiler, flip add more marinade and put back under broiler. it gives a nice crewy crust to the exterior and lots of flavor inside. i use a mini cast iron skillet and ive never had to oil it, the marinade keeps it from sticking.
(my first time cooking tofu, i used the silken stuff, cubed it and put it on a greased cookie sheet.. i dont think i even marinated it. i was gonna put into a stir fry but it stuck like crazy to the sheet, parts barely got browned and it was a mushy mess.. it was awhile before i tried again - im so happy i did though!)
Mabye youre not flipping or moving it enough? However, i'm a compulsive flipper, food checker, and moving food around in pans person. But i've never had tofu stuck so mabye thats a good thing?
I did use Nasoya so maybe I didn't get enough water out. I will try again but bake it, see if that works for me. I sooo want to know what good tofu taste like, so I'll keep on truckin. Thanks for all the tips
Just remember to be patient when learning to cook tofu, never give up!! It took me forever to learn how to make it decently. But its well worth it when you figure it out.
Cast iron works like magic once you get it seasoned.
I have a nice fajita cast iron pan I love.
Nothing sticks to it and being a vegan cook you rarely have to wash it.
Like AC, i have some pans (like my calphalon) that sucks butt in cooking tofu. I dont know why, its supposed to be good. ???
Your heat may have been too high...its better to leave it low and slow, otherwise, the outside will burn up and leave the inside uncooked.
Cast iron pans need to be heated to temp before adding your foodz, it helps w/ not sticking.
Fried tofu will make you love it!! you can freeze, thaw and press the tofu, then roll in flour/ seasonings and add to oil heated to 350 degs. Then fry up, it only takes a few mins, take out and drain on paper towels and cover or dip in sauce. SOooooo good!!
Here are some tofu cooking tips in this article, "How to Cook Tofu Like the Pros": http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros.
Here are some tofu cooking tips in this article, "How to Cook Tofu Like the Pros": http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros.
what a great idea! i totally wanna try that dry frying method now - it looks great!
(poor erica in the comment section had been soaking her tofu and then cooking -yikes!)
Just remember to be patient when learning to cook tofu, never give up!! It took me forever to learn how to make it decently. But its well worth it when you figure it out.
Yup, some things come easy for some folks, which cost me blood and tears to learn. Like falafel and hummus...both took several thrown-out batches to get it right.
And the spinach dish I submitted, the one with the garbanzos and paprika. I have lived in Spain for 26 yrs and have only had success with it over the last 2-3 years. My MIL loved that I couldn't get it right! She was a piss-poor cook mostly and that made her feel superior, because "it's so easy!"
My MIL loved that I couldn't get it right! She was a piss-poor cook mostly and that made her feel superior, because "it's so easy!"
The Eternal MIL/DIL divide !!!
Common to all the countries .all the tribes of people. :-D
Yabbitgirl,
I actually am smiling now.
NJA
Like AC, i have some pans (like my calphalon) that sucks butt in cooking tofu. I dont know why, its supposed to be good. ???
Yeah! My calphalon always sticks too (really bad). I really only use it for sauces and such. I guess I haven't used my cast-iron enough for them to be non-stick, they usually stick..so I don't trust them.
AC make sure your cast iron is clean then next time you are baking.
Oil the pan really well and bake it. This will help.
You just have to remember cast iron you do not wash it with soap and water.
Just wipe it off with some clean oil when you are done with it.
I use only olive oil and my pan never has a problem with sticking.
Allow me to go off on a tangent for a moment... :) I'm thinking of buying a cast-iron skillet with a gift token I got for Christmas.
The one I looked at says it's pre-seasoned. Anybody know if that's possibly true? Would you still season it yourself when you got it home?
Does the quality of the metal depend on the amount you spend, or is cast iron cast iron?
I seasoned my Lodge pre-seasoned skillet..
Yeah! My calphalon always sticks too (really bad). I really only use it for sauces and such. I guess I haven't used my cast-iron enough for them to be non-stick, they usually stick..so I don't trust them.
Yeah, the only time i use my calphalon is if im going to deglaze the pan w/ something...b/c EVERYthing seems to stick. I managed to make risotto and veggies in it, but its soooo frustrating! and they arent cheap pans, right? (i got mine from Homegoods, so i didnt spend much, but still).
as for the cast iron...
Heli...i always wash a new pan, i dont know whats been on it. You *can* use a mild soap, but just make sure you reseason well. THe worst thing for an iron pan is sitting water.
Even if they say "preseasoned", i would still season it myself.
In order to get it nice and non-stick, oil it up after you rinse/ wipe it out. Then, put it upside down in a warm oven, or on the stovetop on a burner.
If you tend to cook w/ alot of salt, it can diminish some of the nonstick...also, acidy things, like tomato sauce.
Pages