Tofu question, and a netiquette request

[Guest guest]

As of last night, I am no longer a tofu virgin. I

bought an organic, silken extra firm and used it in a

stir fry. However, it was very soft, and my DH

couldn't get used to it. He thought it was slimy. Is

there a way to get if firmer before stir frying? I had

thought maybe baking it first might help. Anyone tried

this? I know tofu is not very expensive (which is one

reason I tried it), but I can't afford to experiment.

My DH is somewhat finicky. Any and all suggestions are

greatly appreciated.

 

Now for the netiquette request....can we all try a

little harder to include or change the subject line? I

am on a lot of recipe lists, and usually just peruse

the subject list to see if anything gets my attention.

Thank you for your consideration.

 

=====

Paige Ferriot

Independent Avon Representative

Soloist, soprano

Nanny

614-580-2592

 

 

 

Make international calls for as low as $.04/minute with Messenger

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[Guest guest]

Paige Ferriot wrote:

>

> As of last night, I am no longer a tofu virgin. I

> bought an organic, silken extra firm and used it in a

> stir fry. However, it was very soft, and my DH

> couldn't get used to it. He thought it was slimy. Is

> there a way to get if firmer before stir frying? I had

> thought maybe baking it first might help. Anyone tried

> this? I know tofu is not very expensive (which is one

> reason I tried it), but I can't afford to experiment.

> My DH is somewhat finicky. Any and all suggestions are

> greatly appreciated.

 

My first suggestion is--don't use silken. silken is best reserved for

soups, purées, and dips.

 

buy firm or extra firm tofu in the water-packed tub.

 

remove it from the tub and press it for about 20 mins... i used to

just elevate one end of a cutting board (with the low end running into

the sink) and the put a couple of plates or another board + a can or

two on top of the tofu block.

 

after this, it should fry nicely. if you want a good, crispy surface,

make sure the oil (usually peanut) is VERY hot before you drop the

cubes in.

 

can't really remember any other suggestions. i haven't eaten it in a

few years due to a nasty soy allergy (and a peanut allergy, to boot).

 

ygg

[Guest guest]

No need to get that nasty old tofu unless a recipe specifically calls

for that type. There are smoked and baked varieties in flavors like

Oriental and Italian. They taste wonderful and the texture is far

from the kind in a tub of liquid.

[Guest guest]

I love tofu, and don't buy it often because it IS expensive on my budget, and

when compared to other protein sources (egads, $2+ a pound, when a pound of

beans costs about 50 cents). But I haven't seen anyone mention what to me is

the absolute only way to eat tofu as a meat substitute. It's only slimy if

you don't prepare it right. You need firm tofu (the kind that comes packed

in water is best), and you freeze it solid, then thaw it, then rinse it (gets

rid of any residual bean taste. It acquires a chewy, " meaty " texture. I use

it in stir-fry, usually, on the occasions I get it. Yum. :-)

 

Kim Olson

Freelance Writing and Editing Services

Email: Kimedwrit for rates and information

 

 

 

[Guest guest]

, Paige Ferriot <pferriot> wrote:

> As of last night, I am no longer a tofu virgin. I

> bought an organic, silken extra firm and used it in a

> stir fry. However, it was very soft, and my DH

> couldn't get used to it. He thought it was slimy. Is

> there a way to get if firmer before stir frying? I had

> thought maybe baking it first might help. Anyone tried

> this? I know tofu is not very expensive (which is one

> reason I tried it), but I can't afford to experiment.

> My DH is somewhat finicky. Any and all suggestions are

> greatly appreciated.

>

> Now for the netiquette request....can we all try a

> little harder to include or change the subject line? I

> am on a lot of recipe lists, and usually just peruse

> the subject list to see if anything gets my attention.

> Thank you for your consideration.

>

 

 

You may want to try buying TVP (textured vegetable protein). It is

very cheap, it is a soy product, and goes a long way (you buy it dry

and add water to rehydrate). It is much firmer .. and tastes better

in some stir fry applications. I use it all the time with my stir

fry ... here is a hint ... if you use vegies that contain a lot of

water (zuccini, mushrooms etc) then you can add the dried TVP

directly to the stir fry and it will soak up any additional liquid

generated by whatever veg you are using ... you may need to hydrate

the TVP half way prior depending on the ratio of TVP to veg.

 

ff

[Guest guest]

, fan_fare wrote:

> , Paige Ferriot <pferriot> wrote:

> > As of last night, I am no longer a tofu virgin. I

> > bought an organic, silken extra firm and used it in a

> > stir fry. However, it was very soft, and my DH

> > couldn't get used to it. He thought it was slimy. Is

> > there a way to get if firmer before stir frying? I had

> > thought maybe baking it first might help. Anyone tried

> > this? I know tofu is not very expensive (which is one

> > reason I tried it), but I can't afford to experiment.

> > My DH is somewhat finicky. Any and all suggestions are

> > greatly appreciated.

> >

 

Paige:

 

I would suggest using the " regular " style of tofu (firm or extra firm)

instead of the silken. They are completely different textures.

The silken type works best for making desserts, smoothies, tofu

" sour cream " , etc. You could try frying the pieces of tofu in a

little oil before adding to the stir-fry.

 

Another idea -- you might want to try the prepackaged baked tofu

(usually sold in the refrigerated section). It comes in different

flavors. For a stir-fry, you might like the " Oriental " flavor. There

is also Mexican, Italian, etc.

 

Karen