Two Tofu questions. PLEASE HELP!!!!!?

Question

I've been trying to cook with a lot of tofu lately (mostly extra firm). All the dishes have turned out ok. But I think my biggest problem is that I can't figure out the best way to drain it. Any way I cook it, it still ends up really soft. I'm currently baking some right now that was marinaded in soy sauce. So, what is the best way to drain tofu????

Another quick question... Does anybody know of any tofu recipes that are really sweet, yet simple? Something to snack on when my girlfriend and I move in together and don't feel like cooking. Thanks!

Jake

Sorry. When I said "sweet" tofu recipes. I meant sweet as in the taste of it. Not, "DUDE, THAT WAS SWEET!!!" Hope there isn't any confusion.

Answer 1

heeya bro... i had trouble trouble with tofu too, until i found a great answer...

get the book, "Tofu 1-2-3" by Maribeth Abrams.

in the immediate need though, wrap the whole (un-marinated) block of tofu in a small towel, laying a heavy-ish book on top, to press the water out. after 5 minutes, flip the whole thing over to repeat on the other side for 5 minutes. this should help.

you could also freeze the tofu for a while...

hope these help!

sweet tofu? as in dessert? hmm... to save yourself the time and trouble, just get some Tofutti ice cream bars! they come in all sorts of yummy flavors! ;)

Answer 2

I usually wrap it in a towel and then place a heavy book on top and leave it for an hour or two, changing the towels when they're soaked through.

There are loads of sweets recipes on the net for things like tofu cheesecake. There's a sweet japanese tofu dessert called kanten which is quite nice.

I know you didn't ask for savoury recipes but I have to mention one because it's so easy and tastes absolutely amazing. It's called agedashi dofu (or tofu) and basically you just cube the tofu, roll it in potato starch and then shallow fry it so it has a crispy shell. This can soak up the runny sauce which you can make by heating seaweed stock, rice vinegar, soy sauce and a bit of sugar. All ingredients are really cheap and you should be able to find them in either a large supermarket or asian/japanese market/shop.

Answer 3

Drain?
Extra firm doesn't need draining.
Soft is soft because it's full of water.
I usually use medium firm tofu.
I just cut a slit in the package and stand it up and let it drain itself while I prepare everything else. When cooking it, more water will come out of course. If you fry it in a wok, then the water will evaporate and you won't have to do any draining. When I started using tofu, there were all sorts of recipes telling me to drain it by putting a plate on it with a can on top etc. but it all became very silly. Tofu comes from China. Look to Chinese recipes and technique for tofu.

Answer 4

As far as texture: Pressing out extra moisture makes the texture of tofu far more appealing. Cut your block of tofu in half or into the size strips or cubes for your recipe and then wrap it in a few layers of paper towel or a very clean kitchen towel. Place something heavy on top (like a dictionary or a heavy pot) while you prep your other ingredients. The tofu can then be baked or pan fried until golden, crispy, and delicious.


As for a dessert recipe: Tofu Chocolate Mousse. You need a silken tofu--like the soft Mori-nu brand. Puree it with agave nectar, vanilla, and cocoa powder and chill. If you have it, some almond essence is a nice addition. This makes a great chocolate mousse.

Answer 5

Hi, Jake.

When I get my tofu home, I cut it open and drain out as much water as possible. Then I wrap it up and stick it in the freezer. I actually store tofu in the freezer, and take it out a day or two before I'm going to cook it. It will last a few days in the fridge if it's drained.

I also press it for about 45 minutes before I cook it to ensure there's very little moisture in there. My tofu ends up having a really chewy texture.

Check out my profile for more details.

Here's a recipe with a sweet undertaste: http://vegweb.com/index.php?topic=12627.0. It's one of my favorites.

Answer 6

I just rinse the tofu in water, cut it up and marinate it. If the tofu you use seems to be too soft, try another brand. Or set it in a strainer, put a light weight on it (such as a coffee mug), and let it drain for a half-hour.

Try this tofu recipe web site:

http://www.savvyvegetarian.com/recipes/tofu-recipes.php

It has dozens of tofu recipes.
Here is a list of some of them:
Tofu Recipes

Basic Tofu: Tips and Simple Recipes
Baked Tofu (vegan)
Butternut Squash in Coconut Milk With Tofu & Toasted Almonds (vegan)
Chinese Cabbage Tofu Soup Recipe (vegan)
Easy Tofu Ravioli (vegan)
Fried Tofu (vegan)
Gourmet Tofu Patties (vegan)
Greek Tofu Salad (vegan)
Japanese Tofu Soba Noodle Soup (vegan)
Pasta, Tofu & Veggies (vegan)
Presto Manifesto Vegan Lasagna
Spicy Tofu Rice Pilaf (vegan)
Tahini Green Bean Tofu Salad (vegan)
Tofu Burgers (vegan)
Tofu Quiche (vegan)
Tofu Rice Salad (vegan)
Tofu Sloppy Joes (vegan)
Tofu Stir Fry With Bak Choy (vegan)
Vegan Chocolate Cake
Vegan Organic Pumpkin Pie
--

Answer 7

Freezing firm tofu will further firm it up it takes on a yellow color which disappears when thawed. I like to roll firm tofu in corn starch before frying it makes a crispy crust. I usually marinate it in a soy and garlic marinade and dry it a little before the cornstarch treatment. drain in a colander & then pat it dry. Smoothies made with fruit, fresh or frozen are quick and sweet. Freeze over ripe bananas and use in smoothies along with other fruits.

Answer 8

I usually drain the tofu and then place it between two towels with a weight on it for 45 minutes or so. Freezing will make the texture more meaty.

As for sweet recipes, try vegweb.com. There are many recipes like pumpkin pie, "cheese cake", mousse, etc.

Answer 9

Even firm tofu will be soft in the middle. You should be able to get the outside crispy by frying. Or you can spray some oil on and grill it.
And yuck..sweet tofu recipes. I am vegan but still..yuck. Don't you wish they made vegan whipped cream? I do.
get a teatowel if its too oily and just hold it gently but firmly and press..the oil should go in the teatowel.

hahaha! I just read your additional details. you are funny!

Answer 10

Are you frying the tofu? it tastes a lot better that way.
a good thing to make with tofu is to cut up the tofu into little pieces and fry, then mix with noodles