Cooking tofu?

Question

I'm new at trying to cook my own tofu and don't know how?m Whats the best kind to buy? How do you know if you've over cooked it?

Answer 1

I like Extra Firm Tofu. I wrap it in paper towels to get rid of the excess moisture. Slice in retangles or cubes. Cook in olive oil, hot pepper sesame oil, a little soy sauce and every spice in my cabinet - curry, ginger, garlic, kelp, turmeric and stir-fry or just fry. In the beginning I had to have it really crispy to eat it, now I like it medium - browned well.

Answer 2

I buy the extra firm tofu. It's in the produce section here. I dice it up and toss it in hot and sour soup.

Answer 3

Here's the tofu basics that you want;

http://www.lakewinds.com/store/Tofu-Basics-W4723C10528.aspx

Here's a classic tofu recipe;

Pad Thai Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: Your Pad or Mine (Thai)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33205,00.html?rsrc=search

1-ounce tamarind paste
3/4 cup boiling water
2 tablespoons fish sauce
2 tablespoons palm sugar
1 tablespoon rice wine vinegar
4 ounces rice stick noodles
6 ounces Marinated Tofu, recipe follows
1 to 2 tablespoons peanut oil
1 cup chopped scallions, divided
2 teaspoons minced garlic
2 whole eggs, beaten
2 teaspoons salted cabbage
1 tablespoon dried shrimp
3 ounces bean sprouts, divided
1/2 cup roasted salted peanuts, chopped, divided
Freshly ground dried red chile peppers, to taste
1 lime, cut into wedges

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chile peppers and lime wedges.


Marinated Tofu:
6 ounces extra-firm tofu, not silken
1 1/2 cups soy sauce
1 teaspoon Chinese five-spice powder

Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.

Yield: 6 ounces tofu

And when you get brave here's a 113 more;

http://web.foodnetwork.com/food/web/searchResults?searchType=Recipe&searchString=tofu&site=food&gosearch=Search

Including homemade:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_5600,00.html?rsrc=search

Answer 4

there's soft n hard. best thing to do is to kidnap one of those little japanese chefs n make him show u how X-)