Guest guest Posted November 22, 2003 Report Share Posted November 22, 2003 Get Silken Firm. Freeze it. Then take it out of the freezer and put weight on it and let it thaw and compress. Cube it. Get your oil hot in the bottom of a frying pan, or wok, then season the tofu and fry them. Do not add to the dish until it is to be served, and if you toss them in, do so lightly. That's how I do it. On Saturday, November 22, 2003, at 07:01 AM, wrote: > Message: 8 > Fri, 21 Nov 2003 19:28:40 -0000 > " Kelly " <kheli > Cooking Tofu > > I am curious if anyone has some great techniques for cooking Tofu. > Whenever I order Thai food (My Favorite!) the tofu has such great > texture. I can never get mine to do that. > Thank you > Kelly > " To yield is to remain whole " - -- Laozi Quote Link to comment Share on other sites More sharing options...
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