cooking tofu... please help?

Question

anyone have any good tofu recipes where the tofu turns out a little crispy on the outside and semi-firm/tender on the inside? Everytime I try to cook tofu, it's just too soft for my liking.

Please give me your best tofu recipes that are easy enough fora tofu-cooker-beginner can figure out ;] (any and all are welcome)

thanks in advance

Answer 1

Your problem is your to-fu! drain it on a tea towel and wrap it up in it then put a pot or pan on top to press it for say 1/2 hr. Now fry it with a little oil, it won't steam like b4, it will brown nicely!!


Baked Tofu With Mushroom Gravy Recipe

Good comfort food for lacto-vegetarians or any tofu lovers. Tofu is baked to firm and crisp it and then it is smothered in a slightly tangy mushroom-onion gravy. This makes a generous amount of gravy so that it can go over potatoes roasted while the tofu cooks.

15 ounces soft silken tofu
1 tablespoon butter
1/2 large white onion or yellow onion, sliced into rings
6 ounces white button mushrooms, sliced
4 teaspoons flour
1/2 cup low-fat milk
1/4 cup low-fat plain yogurt
salt
pepper
dried thyme
oil
nonstick cooking spray

makes 2 servings

50 minutes 20 mins prep

Preheat oven to 425°F.

Dry the tofu and cut it into 4 thick slices.
Coat the tofu thinly with oil and sprinkle with salt, pepper, and thyme to taste.

Lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven. Bake for 35 minutes, flipping pieces after 20 minutes.

While the tofu cooks, melt the butter in a medium skillet on medium-low heat. Saute the onions and mushrooms in the melted butter until softened, about 10 minutes. Do not brown the vegetables.

About 5 minutes before the tofu finishes, add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two.

Add the milk and yogurt to the sauteed mixture and bring to a simmer. You may need to raise the heat to medium.
Once the gravy simmers, remove from the heat and season to taste with salt, pepper, and thyme. Spoon over baked tofu.

Serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked.

Answer 2

The towel method is the tried and true Chinese method for cooking tofu. You can also use a paper towel. Here's a link to some tofu recipes at Allrecipes.com. Allrecipes also happens to be a popular and trusted source for cooking online. Try the Agedashi-esque Tofu or the Breaded, Fried, Softly Spiced Tofu recipes. That's a standard and basic way of how Asians cook the tofu.

http://allrecipes.com/directory/5166.asp

For a primer on tofu cooking, go here:

http://allrecipes.com/tofu.asp

Answer 3

Firm (from the fridge segment, under no circumstances off the shelf) is satisfactory. First you can wish to press it. This is the predominant step in any tofu recipe. Slice your tofu approximately one million-two in. thick. Place among two blank towels, & positioned whatever heavy (a publication) on best. Let set until the water in out. For a meaty texture you'll freeze tofu, then thaw earlier than cooking. Try after freezing/thawing: -Marinating in bar-b-q & grilling, best w/cheese. This is your new, elevated burger. (You can bake this, too.) -Marinating in soy sauce, cook dinner w/stir fried veggies. Serve w/noodles. -Marinating in Italian dressing. Pan fry. Eat in a huge salad. -Bread in tempera batter, fry with pineapples.

Answer 4

I freeze it first. Then slice and drain(press) it. The texture changes but I like it crispy too. I flour the slices, dip in melted butter then bread crumbs(my kids like crushed Cheese Its or corn flakes) and fry in a non stick pan. I don't add oil to the pan because of the butter.

Answer 5

I have heard that it gets a better texture if you freeze it first.