4 ms·
Definitely. It's not _hard_ to cook tofu well, but it's really easy to cook it badly. One trick I've learned is when frying tofu, let it sit until you're pret
by fader 3y ago
Definitely. It's not _hard_ to cook tofu well, but it's really easy to cook it badly.
One trick I've learned is when frying tofu, let it sit until you're pretty sure it's burned. Then wait at least that long again before flipping it and starting the process over. (It's really, really hard to burn tofu.)
Other tricks include putting it in the freezer before cooking it or microwaving it for 30 seconds before fully cooking. Both of these help to remove water from the tofu, making it firmer and easier to work with.
Tofu will pick up the flavors of whatever it's cooked with, so it's great for adding to dishes with sauces or marinades!
- flyinghamster 3y ago> Other tricks include putting it in the freezer before cooking it or microwaving it for 30 seconds before fully cooking. Both of these help to remove water from the tofu, making it firmer and easier to work with. I typically buy the extra firm variety for stir-fry, and I'll cut a corner off the package and press out the water before dicing it. I'll have to try the microwave trick next time. The "burn it" advice is on point. You really have to boil out the water before it really starts cooking.
- tills13 3y agoWhen you're frying it, how do you prevent your coating from burning e.g. if you've breaded it.
- flyinghamster 3y agoI'm not breading it (hmm, that's an idea to try!), and I use a nonstick skillet. I've found that if I keep it on the heat long enough, it will stay together when I start stirring it. I suppose I ought to get a proper wok, but the skillet works for me.
- Klonoar 3y agoThe best trick I use for it is to marinade it, then dry it out in the oven, then rehydrate it with more marinade. You get far deeper flavor/seasoning penetration.