Comments | vegancooking: getting chewier/firmer tofu?

leandra_nyx in vegancooking

getting chewier/firmer tofu?

Dec 11, 2008 11:51

I need some tips on how to get my tofu to firmer. :-/ Usually I freeze it, and then press it for about half an hour. Normally that's fine if I'm making a stiry fry or something, but lately I've been trying some dishes where tofu is the centerpiece rather than just another ingredient, and in those cases it still seems to too soft and slimy-ish ( Read more... )

tofu., techniques-tofu

Comments 17

balamuthia December 11 2008, 17:05:23 UTC

I've had good luck with baking it.

sherarara December 11 2008, 17:32:00 UTC

Well, when I want tofu to be really firm and chewy, I get a block of extra firm tofu and press it for at least 45 minutes under a lot of weight. I think the key is to get as much water out of it as possible before you cook it.

Baking also does wonders, as balamuthia mentioned.

malloreigh December 11 2008, 17:33:52 UTC

i get this extra firm tofu that comes in four super-pressed blocks.

balamuthia December 11 2008, 17:43:08 UTC

White Wave makes flavored tofu like that, it's baked.

br0ken_dolly December 11 2008, 17:39:00 UTC

i don't know if it's just me or what, but it seems like the brand of tofu makes more of a difference than anything. trader joe's tofu is awesome when frozen. everything else is just kinda... enh.

missdark December 11 2008, 18:27:44 UTC

Haha! I found you. LOL I've never had Trader Joe's tofu, but there's a local company that makes really good tofu. It's called Aloha Tofu.

br0ken_dolly December 11 2008, 18:36:23 UTC

haha O HAI.

i think wildwood tofu is also super firm.

ex_ghostwal396 December 13 2008, 03:33:24 UTC

this. i used to buy whole foods extra firm exclusively, due to cheapness, but then i started buying woodstock farms extra firm (i get it at my local HFS) and it's super firm and i rarely press it. it's awesome.

Chewy tofu oleoresin December 11 2008, 18:21:16 UTC

Slice the tofu about.5in/1cm thick. Press between towels (Google "how to press tofu"/"how to drain tofu") - use cloth towels, not paper towels to avoid waste. Then use a small amount of oil in a wide, flat pan, fry on very low heat, 5 minutes per side, cook each side twice. Makes it very firm and chewy. Delicious.

Don't use medium heat or it will stick to the pan and shred when you try to dislodge it. Move the pieces frequently to prevent sticking. You can get away with moving them less often if you use a non-stick pan (some people avoid non-stick cookware out of health concerns, but it does simplify this process).

I made this for a few friends, and their response was "How did you make the tofu do that?! I thought they could only do that in restaurants!"