Cooking Tofu
Posted by nicsummer on May 31, 2008 · Member since Jan 2008 · 4 posts
Hey guys, I really enjoy tofu, but I like it better when I eat it out; it comes out do delicois, and I can never make it the way restaurants do. I was wondering if anyone could tell me how they make tofu. I usually marinate it before I cook it, and then saute it, but it never gets really brown. THanks, Nicole
Tofu is my favorite thing....so I've tried to perfect different ways of cooking it. I've found that I usually like it better w/o marinating it. I ALWAYS buy firm or extra firm, freeze it (until I'm ready to use it), thaw it in the microwave, squeeze moisture out, and cut it into the desired size (usually cubed, but also strips of different sizes). If I'm going to fry it, I just heat some oil in a pan, and place the cubed tofu in the heated oil (don't overload the pan or it won't all get cooked thoroughly). Cook one side (on high/med.high) until it's golden, and then flip and cook the other side until golden! Continue cooking it until it's all golden and cooked through out (it should be pretty crispy on the outside). Then, I just add it to whatever dish/sauce I'm making. Sometimes I cook a lot in one pan...and it's still good, just not as firm.
Also, sometimes I make up a thick sauce, throw in the tofu, and stir it up, then fry (not as liquidy as a marinade, so it just adds flavor w/o any sogginess).
For baking (comes out crispier), I sometimes marinate it, other times I just spray on some oil and sprinkle with seasoning/spices. I like to bake it on a silpat so it doesn't stick at all (usually b/w 375-425). I bake it...just until it's done all the way through (turning once).
I hope that helps!
Thank you so much; I will try frying it next time. I am excited to fry it now!! Nicole
Let me know how it comes out! ;)b
Oh wow thank you for the advice AC! I make tofu but its never great. Thanks for the detailed advice! Definitely going to try some of the ideas! ;)b
Great! ;D
I want to add that with the baking, it can come out with varied textures. If I cube it fairly small, it definitely comes out very crispy, but for the casseroles I just made, I sliced it into big strips and baked it (with some oil and spike seasoning), and it came out chewy and firm.
:)>>> tofu!
When I make it with the intention of putting it on sandwiches, I use extra firm or firm, frozen, thawed and drained. I cut it into slabs (like 12-14), put them on a baking sheet, and bake them until they are golden and crispy, usually flipping once. They are on the harder side when I take them out, almost like really thick potato chips.
Then I make a marinade of whatever I want, pour it in a large sauce pan, and add the tofu. I cook it on medium to medium low until the marinade all soaks in/turns into a sauce and the tofu softens. It gets a nice chewy texture and is flavored all the way through.
No idea if this is a common "method" or not, I just find it works better than pre-marinading/baking for the flavor and texture I prefer.
When I make it with the intention of putting it on sandwiches, I use extra firm or firm, frozen, thawed and drained. I cut it into slabs (like 12-14), put them on a baking sheet, and bake them until they are golden and crispy, usually flipping once. They are on the harder side when I take them out, almost like really thick potato chips.
Then I make a marinade of whatever I want, pour it in a large sauce pan, and add the tofu. I cook it on medium to medium low until the marinade all soaks in/turns into a sauce and the tofu softens. It gets a nice chewy texture and is flavored all the way through.
No idea if this is a common "method" or not, I just find it works better than pre-marinading/baking for the flavor and texture I prefer.
i've had some really good tofu at a thai restaurant before and i told them that the tofu just tasted so good, they said that they freeze, thaw and press the it. yum. thats the best way to prepare it. freeze it in a freezer safe bag (not the container, the plastic can leak chemicals, some of my tofu smelled like bleach after freezing it in the containers), let it sit out for a while, then wrap it in paper towels and press it with two plates and something heavy on top. then you can marinate it or whatever.
Check out the FAQ thread--there's a lot of advice on there about cooking tofu.
http://vegweb.com/index.php?topic=18229.0
You can run a search thru the archives too.
When I make it with the intention of putting it on sandwiches, I use extra firm or firm, frozen, thawed and drained. I cut it into slabs (like 12-14), put them on a baking sheet, and bake them until they are golden and crispy, usually flipping once. They are on the harder side when I take them out, almost like really thick potato chips.
Then I make a marinade of whatever I want, pour it in a large sauce pan, and add the tofu. I cook it on medium to medium low until the marinade all soaks in/turns into a sauce and the tofu softens. It gets a nice chewy texture and is flavored all the way through.
No idea if this is a common "method" or not, I just find it works better than pre-marinading/baking for the flavor and texture I prefer.
i've had some really good tofu at a thai restaurant before and i told them that the tofu just tasted so good, they said that they freeze, thaw and press the it. yum. thats the best way to prepare it. freeze it in a freezer safe bag (not the container, the plastic can leak chemicals, some of my tofu smelled like bleach after freezing it in the containers), let it sit out for a while, then wrap it in paper towels and press it with two plates and something heavy on top. then you can marinate it or whatever.
I was wondering about this, and I bought a spare block when it was on special, to try freezing.... it's the water-packed kind that comes in a plastic wrap. Do I drain off the liquid it came in and put it into a ziploc bag? or just put it in the freezer as it is? ???
I always just throw mine in the freezer...in its container...and then microwave it in the container..
I plan when I'm going to use the frozen tofu and take it out and let it thaw in the refrigerator for a couple of days. For me, thawing in the microwave leads to cooked edges and yet the very middle will still be icy. It might just be my microwave, though. :-\
I plan when I'm going to use the frozen tofu and take it out and let it thaw in the refrigerator for a couple of days. For me, thawing in the microwave leads to cooked edges and yet the very middle will still be icy. It might just be my microwave, though. :-\
My edges don't get 'cooked,' but the middle is often icy. I usually either microwave it until the ice is gone, and wait until it's cooled a bit so that I can squeeze it, or just slice it up with the ice in there! I guess I'm not all too picky about my tofu, but I always love it when I prepare it!
Wow, this is great info! I want so badly to cook tofu more often, but I am mystified by it! Ally's simple "frying" looks like just the thing to start me on my road to experimenting with tofu. Once I master that, I will move on to the ever elusive "baking" method. >:D
The FAQ Yabbit pointed to is also very helpful. Nice post there! ;)b
I tried baking tofu for the first time the other day. Wowee! It was great.
Years ago when I had a larger flat I had a deep fat frier that I kept on the kitchen counter, specifically for deep frying tofu to get it nice and crunchy (I know not too healthy but yummy and the only way my bf would eat it!)
I baked it the other day at med-high and it tasted just the same except not greasy.....will definitely try it again! And would recommend it so much.
I know! I used to always fry it because it was so perfect...then I baked it, and it was also great! I still like pan-fried and baked, both..differently!