how do i cook tofu right?

Question

i always buy extra firm tofu. and when i sautee it the inside is still mushy and whenever i boil it in veg. broth it doesnt really absorb the flavor. how do i cook it right because i am obviously doing something wrong here!

Answer 1

you arent doing anything wrong. you can marinade it and then steam it in a steamer with some veggies.

3 tablespoons sesame oil, divided

1 package firm tofu, cut into 1-inch cubes, marinated, recipe follows

1/2 cup quartered white button mushrooms

1 medium carrot, julienned

1 baby bok choy, quartered

1/2 yellow pepper, sliced

3 scallions, sliced

2 tablespoons soy sauce

3 teaspoons oyster sauce

2 eggs, lightly beaten

2 cups short-grain rice, recipe follows



Place wok over medium heat. Add 2 tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes, then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within 5 minutes stir-fry should be cooked. Once satisfied with texture place mixture on a serving plate. In the same wok add the remaining tablespoon of oil and add the lightly beaten eggs. Scramble the eggs then add the cooked rice. Stir and fry. Serve with tofu vegetable mixture.



For tofu marinade:

In a medium bowl add tofu, red chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is covered. Let tofu sit for 10 minutes.



For rice:

2 cups water

1/2 teaspoon salt

1 cup short-grain white rice



In medium saucepan add 2 cups water and salt, bring to a boil add rice and cover. Lower heat and cook for about 20 minutes.

Answer 2

I find freezing the tofu, and then thawing it back out for about a day before pressing (how others described as "patting dry" - wrap the tofu in absorbent cloth and put weight on top to remove all the extra "juice" it may have in it) it. This tends to yield a pretty solid product, for me. Also, the size you cut it into when sauteing it can be a factor in it's texture. Smaller cubes tend to stay more compact. For getting it to absorb flavour, again, size is key. The more surface area the tofu has, the more flavour it can absorb. So making small cubes, again, is good. Or just cutting in in half length wise helps. And make sure you give it time to absorb the flavours. Tofu is very porous, yes, but I like to give it at least an hour in a cold marinade before I introduce it to heat.

Answer 3

In order to cook tofu right, you have to drain it and press it right.



Take the package and drain all the excess liquid out. Take the tofu block out of the plastic and squeeze gently to release some of the moisture inside. Then, I usually put the tofu in a colander and put 4 plates on top with a can of bean on top of those. This will press out even more of the water inside the tofu. Let it sit like that for about 30 minutes to an hour. Instead of using the colander you can also wrap in a kitchen towel or paper towels and apply weight on top (but that way is more wasteful).



Once your tofu is pressed, you can slice, dice, marinate, and spice.

Answer 4

Keep it until it drys, before you boil it in vinegar . Then it won't be all mushy & stuff.

Answer 5

pat it dry with paper towels until its dry enough. thats how i do it.