what kind of tofu would be the best for using in a stir fry? extra firm? and are different brands better than others?? usually when I've eaten tofu, it's always been in restaurants so obviously I don't know what kinds they're using. I want to make some for dinner tonight and I'm leaving for the grocery store in a few min.
2006-07-13 06:37:56 · 15 answers · asked by Snatch 2 in Food & Drink ➔ Vegetarian & Vegan
Extra firm would be best just so it will hold together well. You can use other kinds to but make sure you put a weight on the tofu for an hour or so and that will firm it up.
Also, with tofu, if you have the time, let it sit in a marinade suitable to your dish. For example, after cutting it into bite sized pieces, let them sit in soy sauce for an hour to absorb the flavor.
2006-07-13 06:39:57 · answer #1 · answered by JaneB 7 · 1⤊ 2⤋
Always extra firm. Nasoya extra firm is still too soft for me. Trader Joe's brand was better. Soyboy makes baked flavored tofu that is wonderfully firm. All cooked, they are ready to be sliced and used on a salad. I beleive restaurants deep fry their tofu to give it the rubbery texture. (beware, I might be deep fried in animal fat, yick!) Silken tofu should only be made into sauces or puddings.
2006-07-13 07:26:54 · answer #2 · answered by Joyce T 4 · 0⤊ 0⤋
Of course extra firm
2006-07-13 06:41:42 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Extra firm. The others fall apart.
2006-07-13 06:40:01 · answer #4 · answered by DiRTy D 5 · 0⤊ 0⤋
Extra firm.
2006-07-13 06:40:12 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Get the Marinated Firm Tofu... or tofu steaks.
2006-07-13 06:39:47 · answer #6 · answered by ? 5 · 0⤊ 0⤋
Definitely extra firm.
You can put a plate with weight over it for an hour to compress some of the water out of it, if you want it even more firm.
2006-07-13 06:39:19 · answer #7 · answered by GratefulDad 5 · 0⤊ 0⤋
Extra firm...and there are some places, that even sell them already cubed for you soaked in water in a container by the salad section.
2006-07-13 06:41:43 · answer #8 · answered by Anonymous · 0⤊ 0⤋
I like the extra firm kind...it is really yummy when you fry it to a nice golden brown.
2006-07-13 06:41:59 · answer #9 · answered by mrselange 5 · 0⤊ 0⤋
you desire to apply chinese language (water-packed) tofu, no longer the silken tofu. I freeze my tofu to grant it a greater impregnable consistency (verify my profile for tofu counsel). you apart from mght could desire to press the water out of the tofu. you employ silken tofu for smoothies, shakes, sauces, and something requiring a creamy consistency. i'm no longer a great scramble fan, I admit, so i can in basic terms provide you advice on convalescing the feel.
2016-12-10 06:09:19 · answer #10 · answered by Anonymous · 0⤊ 0⤋