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Old 09-22-2009, 10:58 PM   #1
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tofu recipes!

What is your absolute favorite way of preparing extra firm tofu? How do you get it to be flavorful and not mushy? Whole Foods prepares their tofu in such a way that the texture is almost meaty. Very chewy and substantial! Any tofu lovers out there with tips or recipes?

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Old 09-23-2009, 06:37 AM   #2
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When I was a vegetarian years ago, I sometimes pressed the tofu (you weigh down a plate or whatever on top of it, which gets out any extra liquid and improves the texture. I think I also remember freezing it (maybe after pressing it) and that changed the texture. I'm sure if you google tips will come up. Pressing improves texture. Freezing makes it chewier/meatier which you may or may not like.
back to add link:
How to Press Tofu - Pressing Tofu - Cooking Tofu - Drain Tofu - Draining Tofu - How to Make Tofu

eta: have you ever tried Tempeh? I always preferred the texture of tempeh to tofu. It is also fermented, which if you are using soy, may be a little better from a health standpoint, kwim? Tempeh is likely carbier though.

Last edited by brittone2; 09-23-2009 at 06:47 AM..
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Old 09-23-2009, 06:48 AM   #3
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I just made tofu last night in a stir fry actually, and I got the extra firm tofu from Whole Foods so I know exactly what you mean about that! I actually just fried the tofu in olive oil a little bit, and then threw it in a stir fry with some vegetables and sauce and I thought it was delicious -- and really easy!
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Old 09-23-2009, 09:01 PM   #4
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I drain and press extra firm or firm tofu for an hour or so and marinate it in 1/4 cup wheat free soy, tablespoon sesame oil, tablespoon garlic chili sauce, tablespoon of sesame seeds, 1/2 teaspoon molasses until saoked it, bake in 300 oven for about an hour. I like it hot in a stirfry or cold is good too. I always wondered how to get the texture right and found out it is from low and slow baking. I always thought it was from deep frying.


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Last edited by sistertzu; 09-23-2009 at 09:54 PM..
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Old 09-24-2009, 02:28 AM   #5
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I don't eat it very often anymore, but when I did, I would press and drain it, slice it about 1/2 inch thick, and fry it in a skillet. I liked it topped with butter and sf maple syrup.
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