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Old 12-16-2010, 03:50 PM
 
Location: NJ/SC
4,286 posts, read 13,398,553 times
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I never liked tofu but it's been yrs since I tried it so thought I'd give it another chance. I bought extra firm, squeezed out liquid, cut into 1" pieces and sauteed with broccoli, onions and seasonings. Served over rice. Tastes good but the tofu is spongy and that's exactly why I didn't like it 15 yrs ago when I tried it. Is there a way to cook it so it's less spongy and more firm? I cooked it quite a long time, tasting along the way. Always tasted spongy even after browning.
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Old 12-16-2010, 06:31 PM
 
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Quote:
Originally Posted by Rapture View Post
I never liked tofu but it's been yrs since I tried it so thought I'd give it another chance. I bought extra firm, squeezed out liquid, cut into 1" pieces and sauteed with broccoli, onions and seasonings. Served over rice. Tastes good but the tofu is spongy and that's exactly why I didn't like it 15 yrs ago when I tried it. Is there a way to cook it so it's less spongy and more firm? I cooked it quite a long time, tasting along the way. Always tasted spongy even after browning.
Try draining it then freezing it. The freezing changes the texture and also causes it to soak up flavors quicker .How to Freeze Tofu - LoveToKnow Vegetarian
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Old 12-16-2010, 07:14 PM
 
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You can also try roasting it. (and also cutting it a little smaller) I like to toss mine in a mix of a few drops of olive oil, Braggs, and a few herbs before roasting. It will still be a bit spongy in the middle, but the outside should be nice and crisp.
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Old 12-16-2010, 07:52 PM
 
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I like extra firm, crispy tofu so I always buy nigari tofu which comes in firm blocks in plastic, not in a tub of water. It cooks crispy when stir-fried. I don't like it frozen since it comes out with a porous texture which I don't like.
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Old 12-17-2010, 07:18 AM
 
Location: NJ/SC
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Thanks all. I did freeze it first so that didn't help. I have to look for the nigari because that sounds more like what I'm looking for.
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Old 12-17-2010, 07:51 AM
 
Location: Asheville
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I'll tell you how I used tofu. I used to love fried chicken with mashed potatoes and gravy. Sooooo, I cut tofu into sizes similar to chicken, dipped it in a bowl of a few stirred eggs, then dredged it in flour w/salt/pep/paprika (or however you liked to make it), and then pan fried it in some olive oil. I made gravy out of the oil left in the pan (added oil as needed), and voila, fried chicken and gravy (for the homemade mashed potatoes). Yum, yum. It tastes SO similar to the real thing.
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Old 12-17-2010, 10:10 AM
 
2,542 posts, read 5,993,846 times
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Originally Posted by gigimac View Post
I'll tell you how I used tofu. I used to love fried chicken with mashed potatoes and gravy. Sooooo, I cut tofu into sizes similar to chicken, dipped it in a bowl of a few stirred eggs, then dredged it in flour w/salt/pep/paprika (or however you liked to make it), and then pan fried it in some olive oil. I made gravy out of the oil left in the pan (added oil as needed), and voila, fried chicken and gravy (for the homemade mashed potatoes). Yum, yum. It tastes SO similar to the real thing.
The Passionate Vegetarian has a similar recipe, but more entailled. You marinate it over night with a garlic rub, and the breading has crushed corn flakes, flour, spices, and more garlic (I think). It also has you breading it twice. Messy, many-stepped, but soooo good! I will have to try it the simple way you mentioned above.

You know, another good way to find a way to enjoy tofu is to find a really good vegetarian restaurant and describe the way you like tofu (or the way you don't) and see what the waiter suggests. If you like the entree, then you can try to mimic it at home. Just an idea.
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Old 12-17-2010, 10:18 AM
 
4,628 posts, read 9,276,211 times
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Originally Posted by Rapture View Post
Thanks all. I did freeze it first so that didn't help. I have to look for the nigari because that sounds more like what I'm looking for.
Also, you might try to find an Asian food store that makes fresh tofu. The fresh sort only lasts a few days at most, and cannot be frozen - you're left with the 'spongy' stuff. I promise you, there's a world of difference between fresh and what's in our supermarkets.
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Old 12-27-2010, 09:19 AM
 
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I've been freezing the extra-firm while still in the package with the water. So it's better to drain first, then freeze? I've been making mock chicken salad and I love it. However, I do like WholeFoods mock chicken salad better. Has anyone tried it? If so, do you have any idea how to get that flavor/taste?
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Old 02-22-2011, 11:36 PM
 
Location: Alaska
4,977 posts, read 4,521,577 times
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Originally Posted by Walkaboutcda View Post
Try draining it then freezing it. The freezing changes the texture and also causes it to soak up flavors quicker .How to Freeze Tofu - LoveToKnow Vegetarian
Thanks for the link! I had never thought about freezing my tofu. I'll just use half of the package and freeze the rest.
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