Firm tofu fried in canola oil in a well-seasoned stainless steel pan on medium heat for about 5 minutes then flipped and fried for another 5 mins. or so.
No pressing, no freezing, no boiling, no marinating, no corn starch.
Just tofu, oil, heat, and time.
Insisting that you need to press, freeze, boil, marinate, and/or put corn starch on tofu is like saying that you can't make tacos without hard shell corn tortillas, ground beef, shredded cheddar cheese, iceberg lettuce, and Old El Paso taco sauce (mild!)
It's cultural appropriation.
EDIT: I made a lot of gatekeepers mad today :)
This isn’t even cast iron, which would be even better. Prove’s this that was literally just posted
https://www.reddit.com/r/tofu/comments/1v4ubsp/you_dont_need_to_press_freeze_boil_marinate_or/
I made this on Wednesday with deep-fried tofu, garlic scapes, ginger, garlic, fermented black beans, and doubanjiang. Eating it as leftovers today might be even better than when I first cooked it because the tofu had time to soak up the rich, spicy sauce like a sponge. Served it with a side of white rice.
I’ve never been very good at cooking, but I decided to try something out!! It was honestly delicious 😋 will def be making again!!
I have had firm, slightly browned cubes of tofu at Thai restaurants and decided to try it at home. I searched reddit. I was ready to press, cut, cube and airfry.
I got firm and did not freeze because I did not want it rubbery.
I opened the package and pivoted to the sink in a hurry to drain the fluid. OK. I press with paper towels. Again and again and again and again.
So Much Fluid. I press and press and crumbles happened.
Still a bit wet but its currently in the airfryer. I am hoping to salvage the crumbles for what, I don't know. I can season it and eat it over the sink like a heathen. But my dream of cubes in salad or noodles is gone.
I did not expect to be an expert on Thai food the first time out but my cube dreams have literally crumbled.
What happened?
15 minutes in the air fryer at 425 F.
No pressing, no freezing, no boiling, no marinating, no oil, no corn starch.
Decided to make a frittata full of butternut squash, cherry tomatoes, and peppers on a whim. So delicious
Tofu patties with shredded carot. Not vegan added one egg
I've been growing fava beans to make my own tofu, I was a bit excited when I saw the pods fully grown so picked them but when checking for tofu recipes they use dried beans. I'm wondering if I can still use these beans to make tofu or is the difference between dry and fresh different enough that I won't be able to make tofu from these.
Also if anyone has a recipe that uses fresh beans I'd be much appreciative
Is my tofu spoiled?
I'm new to tofu, I used to eat the coles brand which was hard, im now eating macr9 classic tofu, which is on water when I opened it, it smells very fresh but, iflt feels very slimy and mushy, almost kind of like jelly, I'm new to tofu when I looked it up on the internet it suggests not to eat it because it's off, but it smells very fresh its in date and is very slimy and mushy, it falls apart in my hand, is it safe to eat or is it off?
Long term vegan and tofu advocate here.
I see a LOT of advice for tofu newbies that freezing and defrosting is the way to go and I’m just here to counter that. I think the texture can get too dry and spongy and I prefer a softer center most is the time. I don’t think there are no uses for frozen tofu but I think it’s over-relied on as a preparation tactic. I get that it’s subjective.
I make tofu with 500 grams of soya seeds still I only get 550 gram of tofu. People in YouTube make so much more with so little soya seeds. What am I doing wrong?
I am looking for some recommendations on tofu. Most of my tofu, even firm, is not really firm. I see these recipes where they slice or grate tofu. I am looking for firm or extra firm tofu that is organic and quality.
I want to try some new tofu recipes that use the more firm tofu.
Any recommendations?
Any recipes? Should I freeze first, squeeze water out, than gook?