Tofu Question

[BethH]

I made a Broccoli/Tofu stirfry tonight for the first time and I think I must have used the wrong kind of tofu. The recipe stated: saute the tofu with olive oil, garlic and a minced chile until lightly browned. My tofu was too wet to brown, it just kind of steamed and when I tossed it all together at the end--it was really mushy and gross!

I used silken firm. What kind should I use in the future? My fave thai restaurant has a tofu stirfry and the tofu is great--browned and kind of puffy almost. I love it. What I made is nothing like that...please help me to successfully cook with tofu!

Darling SO and I are trying to be healthy but will never be able to convince him to try it if it tastes like this! I've started cooking mostly vegetarian and he's been a good sport but I think he'll put his foot down at mushy tofu! http://www.cookinglight.com/bbs/smile.gif Thank goodness he's out of town tonight!

[Natasha]

Hi Beth,

Sounds like you used the tofu in a tetra-pak, which you can store on the shelf. Great for smoothies, hummus, etc., but not necessarily for stirfries (as you found out!) I had a similar experience in the past and called it the scrambled egg look ... http://www.cookinglight.com/bbs/wink.gif

You should probably try the firm tofu that is kept in water in a sealed package, usually in the produce section at the grocery store, and needs to be refrigerated; this type holds its shape well. I also like to press it (between two objects) for a while before cooking it.

Good luck! Was the stirfry good otherwise?


[This message has been edited by Natasha (edited 09-08-2000).]

[Shirley Panek]

I've not used tofu a lot, and I think there was a link about this before, BUT I think you want to use firm tofu. You can also press out some of the moisture by wrapping it in a clean kitchen towel and putting a plate on it weighted by a couple of cans (ie, beans, tomatoes ...). Let it press for about 10 minutes or so. This is what I did (before marinating) when I grilled it the other week.

I know that you can also freeze tofu, and that this changes the texture somehow. I've never done this and actually used the tofu (I'm just getting over my tofu "fear"), so maybe someone else can say how it's different.

Hope this helps a little.

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Ralph]

I'm not a tofu expert, but here are a few suggestions:

-Most recipes indicate whether to use firm or extra-firm; if not, you'll have to wing it http://www.cookinglight.com/bbs/wink.gif
-Tofu needs to be drained before cutting it up. Put the whole block on several paper towels, then let it sit for 10-15 minutes. Then you can slice, dice, etc.
-Whether it's firm or extra-firm, tofu is VERY delicate. I try to cook it w/a minimum of poking/prodding/stirring. You've just got to be really, really careful or you end up w/tofu crumble! The longer it's left to saute on one side, the more substantial a "crust" will develop.
-I've given up on trying to replicate the texture we've found at restaurants! As an old, unrelated commercial says: "Ancient Chinese secret!"

I'll be anxious to see other's suggestions.

[Shirley Panek]

This is what lorilei said about freezing tofu on a previous thread (Can I freeze tofu?)

"I freeze my tofu all the time. Freezing actually improves its texture and is recommended if you want your tofu to have a "meatier" consistency. So - yes, feel free to freeze the ingredients for the stir fry!"

http://www.cookinglight.com/bbs/smile.gif
Shirley

[Natasha]

Originally posted by Ralph: As an old, unrelated commercial says: "Ancient Chinese secret!".[/B]

Ralph - thanks for the laugh. I thought my family were the only people who remembered this commercial ...

[Ohioan]

I use tofu quite a bit these days, and here are some of the things I've found out about it:

* For stir-fries, use the firm or extra-firm that comes in a water pack.

* To press tofu, I cut it into slices and put it between doubled paper towels. Then I lean on it hard. Change towels, lean again. Repeat until the towels don't soak through immediately on contact,then just leave the tofu to continue draining while I do other parts of the prep. Finally come back to it and cut the slices into cubes.

* As for the "ancient Chinese secret" http://www.cookinglight.com/bbs/smile.gif - To get that crusty, puffy texture, restaurants normally deep-fry the tofu quickly before using it in other dishes. I wouldn't advise this for a "light" dish! (Although you could minimize the oil absorption by making sure the oil is very hot at the beginning, frying only a little at a time to keep the oil from cooling and being absorbed, and re-blotting the tofu after the deep-fry.) Instead, make sure the tofu is well drained and then pan-fry it very quickly in an extremely hot wok or pan with a little oil. Remove from the wok and place on paper towels to drain - but this time, don't press.

* As you've discovered, throwing undrained (and unprepped) tofu into a wok or pan with all the other ingredients can result in a mushy mess. I usually fry the tofu first to form the crust, remove it from the wok, do the rest of the recipe, and then put the tofu back in toward the end, when the most violent ingredient-tossing is over - but with enough time left for the tofu to absorb the flavors. Don't stop mixing and stirring at this point, but do it by folding gently instead of slinging everything around.

* Frozen and thawed tofu is an entirely different texture, very chewy and spongey. It also changes color to a kind of beige or tan.

Hope this helps!
Phoebe

[valeriek]

Beth,

I had this same problem when I first started cooking with tofu and the problem is definately the kind you used. I stay away from the silken variety unless I am using it for smoothies or in a dip. The firm kind that comes packed in water works great.

[BethH]

Thanks for all the advice! The texture was a bit like scrambled egg--it crumbled everywhere! I will definitely buy the kind packed in water and press out some of the liquid first. I wish my cookbook would have mentioned this!!!

Another question: what does the kind in water look like? I've only seen the kind in the carton--but then again, I am new to the tofu scene and haven't really looked at it a whole lot before.

For those interested...the stirfry was tasty (but for the tofu texture problem), it had broccoli, red bell pepper and I tossed in some extra mushrooms I happened to have on hand. The sauce included dry sherry, rice vinegar, hoisin sauce, soy sauce. I served it over jasmine rice cooked in light coconut milk.

[lindrusso]

Originally posted by BethH:
Another question: what does the kind in water look like? I've only seen the kind in the carton--but then again, I am new to the tofu scene and haven't really looked at it a whole lot before.


The tofu in the water comes in a container kind of like the rectangular containers of feta cheese (not the round) - a rectangular container that holds the tofu with a flexible piece of plastic sealed over the top (the kind you generally have to use a knife to get into). Hope that description makes it more clear and not less!!!

This topic has been very informative. I've been meaning to ask everyone about all the different types of tofu.

If all else fails in your quest for a nice texture, and you are willing to put up with some extra fat, you can always buy the tofu that comes already fried (often called Hawaiian tofu) - very nice texture and no work. However, I am still determined to master cooking tofu myself!!!

[Ohioan]

Hi, again! After I logged off earlier, it occurred to me that there's another way to dry out and/or firm up tofu before using it in stir fries. Cut it in slices, put the slices on a nonstick cookie sheet (or a piece of foil sprayed with cooking spray), and pop it in the oven at about 400F for a half hour or longer, turning it over when the top edges begin to brown. Or you can stick it under the broiler for a few minutes on each side -- but watch it carefully the first time so you don't get tofu charcoal. http://www.cookinglight.com/bbs/tongue.gif

In fact, tofu is pretty good baked or broiled if you marinate it first in a zippy sauce for a few hours. Or try tofu parmigiana, either breaded or straight: bake or broil those slices until they start browning at the edges, top with some tomato sauce, top the sauce with thin slices or shavings of mozzarella or sharp provolone and then with some grated Parmigiano, drizzle a little more sauce on if you like, and put everything back under the broiler until the sauce bubbles and the cheeses melt and begin to brown.

Oh, gosh. Here it is only 2:00pm EDT, and I'm making myself hungry. Darn.

Phoebe

[This message has been edited by Ohioan (edited 09-08-2000).]

[This message has been edited by Ohioan (edited 09-08-2000).]

[bijoux22]

I had TOFU PUPS brand "hot dogs" last night and they were terrible. Anyone out there have better luck with another brand?

[phantomcg]

bijoux22:

I've had ones that I think were called "Smart Dogs" that were pretty good. I'm not a big hot dog person, but these were ok. I think that I bought them at Meijers.

Cheryl

[csicc]

I have had the best luck when I broil my tofu that I use in stir fries. I cut extra firm tofu up into cubes. I spray both sides with mazzola cooking spray and then broil it on a flat cookie sheet. I broil it about 5-10 minutes per side or until it starts to get golden brown.

IMO the best tofu dogs are the "lean links". They are spiced to be somewhat like "sausages" but they are very good. Those with some vegetarian baked beans make a great 5-minute meal.
Carolyn

[food girl]

Beth,
If it makes you feel any better I too had a tofu "issue" once. I made a barbecued tofu dish using the silken tofu. We called it "barbecued blubber". It was inedible.

Now I use Frieda's firm (or extra firm)tofu. Naysoya has good tofu too. Friedas is my favorite and they carry it at our Kroger. There was a really good recipe in CL about 3 months ago for a tofu stir fry (had a photo of the couple with it if that helps). There also was a yummy tofu-steak w/ginger sauce in the past year or so. I can post the recipes if you want.

[BethH]

If I broil or bake the tofu before the stirfry--do I still saute it with the garlic and chile or do I skip that step and add the tofu at the end?

I am determined to get this right! Thanks everyone for all your help--I appreciate it so much!

ps...found the tofu in the "feta cheese-type packages" last night. My grocery carries Nasoya brand. I might look for that recipe from a few months back that someone recommended.

I think I'm going to have to toss my original attempt of the broccoli and blubber stirfry. I put it in the freezer but just can't bring myself to eat it! http://www.cookinglight.com/bbs/redface.gif

[Ohioan]

If you've drained and/or dried the tofu first, you should be able to fry it with the garlic and chili. Just don't throw it around too violently. http://www.cookinglight.com/bbs/wink.gif Also, if you're going to be adding other ingredients that do have to be thrown around violently, you might want to take the sauteed tofu out of the pan first and then put it back after things have settled down a bit. http://www.cookinglight.com/bbs/wink.gif

I use the Nasoya extra-firm tofu all the time, and I like it very much. They also have a nice website with some recipes and tips on it: www.nasoya.com (http://www.nasoya.com)

Cheers, Phoebe

[lindrusso]

I just wanted to thank everyone for their helpful advice on this thread. Thanks to all of you, I have finally mastered tofu!!

I was trying to get those tetra packs of tofu to work and didn't realize that the key is using the tofu packed in water if you want the chewy texture. I was using the right procedure but on the wrong tofu!! No wonder I couldn't figure out how to drain the tofu - there wasn't really anything to drain with those tetra packs!! <insert "duh" smiley here!>

So, I - and especially my husband who tolerates my tofu experiments, but was really hoping for the chewy texture - thank you all!!