TOFU SNAFU
Posted by lorrijb on Sep 23, 2010 · Member since Sep 2010 · 7 posts
No matter how long I bake, fry or cook tofu it is still raw and believe me I have cooked it for a long time. When I see the tofu mcmuffins and receipes like that they look so good by I cannot stand the taste of this tofu because it will not cook. Why does it look cooked in the pictures?
Thanks. :-\
Do you press your tofu before you cook it?
try freezing it then thawing it first
if you hate tofu you probably aren't cooking right... and pressing the water out is pretty important for most recipes so the flavor soaks in from marinades... do you fry it until its golden and then add sauce? or bake it and let it sit for awhile so it firms up?
Check out the "Vegan Cooking FAQ" on the Dine and Dish board. There are several entries about cooking tofu.
It takes some getting used to for some people, texture wise. You might try smoked and pressed tofu (tofu gan).
Marinate your tofu in rhubarb leaves, ground apple seeds and ground peach pits. It cooks better this way.
I also find that you have to make sure your pan is hot enough when frying in order for it to turn golden brown.
What I do is slice the tofu, wrap in paper towels, then wrap in a towel, put it in a plate, and stack a bunch of plates on top of it, to press the water out.
However, most of the time when I cook tofu, it's not "cooked" 100% through and through. I don't think you should aim for this because you're just going to overcook it and frustrate yourself. Usually the outside is brown but the insides are still white, but I love it!
Lorrijb: If you're looking for tofu to be cooked all the way through like meat would be, it doesn't cook that way. It isn't "raw" if it's still white and soft inside. If you're looking the for a firmer texture, the freeze-thaw-press-and-bake method works best for me.
SB:LMAO
Marinate your tofu in rhubarb leaves, ground apple seeds and ground peach pits. It cooks better this way.
Lorrijb, all of those substances are toxic, so ignore base. (Some people who are new to cooking might take him seriously, which is usually deadly.)
never take SB's advise!
have you tried the Basic Broiled Tofu from Veganomicon? it's super easy, you dont really even need to press it and it gets nice and chewy. also, make sure you're NOT using silken! that stuff will stay mushy forever and it's best used in chocolate pies, vegan sour cream, etc.
yeah, i was just about to say what propinecone said. it sounds like you might be using silken..which is def not for stirfrying/roasting. make sure you're using firm or superfirm tofu for these things.
Marinate your tofu in rhubarb leaves, ground apple seeds and ground peach pits. It cooks better this way.
Lorrijb, all of those substances are toxic, so ignore base. (Some people who are new to cooking might take him seriously, which is usually deadly.)
:-[ *drags toe in dirt* I never thought about that...thanks Mama Yabbit
Marinate your tofu in rhubarb leaves, ground apple seeds and ground peach pits. It cooks better this way.
wtf? never heard of this sb
Marinate your tofu in rhubarb leaves, ground apple seeds and ground peach pits. It cooks better this way.
wtf? never heard of this sb
It's true. And delicious.
Marinate your tofu in rhubarb leaves, ground apple seeds and ground peach pits. It cooks better this way.
wtf? never heard of this sb
It's true. And delicious.
Tried and true.
Marinate your tofu in rhubarb leaves, ground apple seeds and ground peach pits. It cooks better this way.
wtf? never heard of this sb
It's true. And delicious.
Tried and true.
I think I will pass on this - too much work.
For all of those who suggested I freeze and press out water, I will try that. Also, I do buy Xtra firm and never silken. Thanks to you all for your help. Now does anyone know where I can get some great milk chocolate without the milk? :D
Do you press your tofu before you cook it?
I have not heard of that but plan to try it. Thanks!
if you hate tofu you probably aren't cooking right... and pressing the water out is pretty important for most recipes so the flavor soaks in from marinades... do you fry it until its golden and then add sauce? or bake it and let it sit for awhile so it firms up?
I fry it and bake it but I have never let it sit up for a while and I have never pressed the water out but I will try that. Thanks. :>
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