Tofu question Marie

[Guest guest]

Hi Marie:

 

I find that freezing, the defrosting, and then pressing the liquid out of the

Tofu really makes a big difference to the texture. This gives the tofu some

firmness. After you press the liquid out you can marinate the tofu and it will

absorb all the wonderful flavors.

 

Gayle

 

 

lctroopmom

 

Sun, 18 Mar 2007 6:26 PM

Tofu question

 

 

 

 

I'm new the vegetarian lifestyle, my family isn't there yet. I still cook

chicken for the family most nights. I've found that I can replace a chicken

breast with tofu for myself rather easily by reserving marinades, and

cooking my foods in a smaller dish in the oven or on a separate pan on the

stove, not too much extra effort that way. My question: the texture or

mouth feel of the tofu is what I'm having a problem with, it reminds me of

egg whites cooked firm and I detest eggs. What firmness should I be using

or should I be doing something that I'm not doing to get something that has

a better mouth feel?

 

Marie