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14

For pan frying you probably want to start with a firm tofu. It's a good idea to press the tofu to remove excess water: wrap the tofu in a cloth and place it between two cutting boards, weighting the top cutting board with a heavy book or other similar object. Wait at least twenty minutes (you can prepare the rest of the vegetables/onions for the stir fry at ...


11

Cooked tofu will keep almost as well as raw tofu, and it will be lighter, as the water will be gone. Depending on how long you're planning to camp, you can just fry it all at home, then reheat small amounts of it for dinner.


11

It's semantic nitpicking. Tofu is defined as soy milk, curdled and pressed. Some people who don't care about oriental culinary tradition think of tofu as any non-dairy milk that is curdled and pressed into a curd. Technically your almond tofu would be almond milk curd or some such. In reality your coworker is being pedantic and I would accept the term ...


10

Most likely, they are using a softer tofu than you. For whatever reason, the US is infatuated with unusually firm tofu, and supermarkets emphasize the "extra firm" varieties. In Asia, especially Japan and Korea, but even in China, most applications call for a softer, more custard-like tofu. If it's soft inside, when you deep fry the tofu, it should stay ...


8

Having pan-fried about a zillion pounds of tofu in my life, I can help you out here. Kevin is on the right track with getting the water out, but you don't need to get it out of the whole thickness of the bean curd, just the surface, so that it will brown and get crisp. Here's how I do it, works every time: (1) Cut the tofu into the desired shape - cubes, ...


8

A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes). A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on ...


8

The okara has some unextracted protein and sugar but it also has a large quantity of fiber. That fiber will prevent the protein from properly coagulating. If you leave in all the okara you get soybean porridge. I imagine you could leave in a portion of the okara and you would get a fragile but hearty tofu. The problem with this is that, with most tofu ...


7

Ah, so the question is "Why does boiling the tofu change its texture?". Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've ...


7

My time pressed tofu draining method is the microwave. You slice it into the size pieces you wan then there are two different ways I have used: 1) Microwave it for about two minutes. Water leaks out onto the plate, which you drain then microwave it for a couple more minutes. Keep doing this until it stops leaking out water. 2) Microwave once for three ...


7

If you really don't want to defrost it, you need to do something that will make it less hard when frozen. One choice, if it doesn't conflict with your allergies or your flavor profiles, would be to add alcohol - a liquor of your choice will make it freeze significantly less hard. Another option would be to make it less susceptible to crystallization when ...


7

I'm going to assume you're not considering deep frying, which would generally be the easiest way to fry evenly on all sides (at once). If you want something similar to pan frying, probably the simplest solution to get evenly browned cubes, assuming you have sufficient time, is to roast the food in the oven instead with a little oil or fat (which some people ...


6

Uh, I'm confused: what's wrong with just letting the ice cream thaw a few minutes at room temperature before serving? Isn't that what you do with any ice cream?


6

Throw it out. Tofu has a very short life. Once opened it can last up to 5 days in the refrigerator, but only if you store it submerged in water, and change it daily. See also: http://stilltasty.com/fooditems/index/18509


5

Do you have one of those wire racks that hold food in tight but give access to both sides through a grid? I think folks use them for fish sometimes. Anyhow, brush your tofu with oil, put it in one of those racks, and then give it direct heat over the stove or campfire. Same idea, but just use tongs and do one slab at a time. It will brown and heat through ...


5

If you're going to be adding a curry sauce, there's no need to just throw on some extra herbs and spices. Use an extra-firm tofu, and make sure you drain/press out any extra water before frying. Wrap your tofu block in paper/kitchen towels, place a plate with some additional weight (not too much, a few pounds will do), and let it sit up to an hour before ...


5

To make your tofu more firm, you can press it. Before cubing it, place the block of tofu on a plate, put another plate on top of it and weight it down with something (like a can of tomatoes) and leave it for 15 minutes. This will compress it further and squish out extra water.


5

My girlfriend and I cook a lot of tofu - we have also found that "firm" and "extra-firm" tofu is highly variable and that the quality makes a big difference in the actual firmness, density and cooking results. Here in SF though we did have good luck with the random brand of tofu available at our local produce market (in the Outer Sunset) we have now ...


5

Standard tips for browning/frying/grilling tofu; Ensure that you press the tofu sufficiently to remove its own moisture, marinate if desired Lightly dust with flour Brush oil on the grilling surface The same advice applies for pan frying. I prefer to work at a high temperature, others have had very good results using only medium. Use a very thin, flat ...


5

I am Chinese from Hong Kong and there is a dessert called "almond tofu" IN CHINESE. The "almond" part refers to the almond extract, one of the ingredients. The "tofu" part refers to the texture of the final product, similar to silken tofu. It is really a jelly made from milk and jellying agent. The jellying agent can be unflavored gelatin or agar agar. ...


5

Tossing relatively frequently (maybe every minute or so) should in fact help and would seem the simplest, most traditional technique (here another video, with potatoes). If you leave the cubes for a long time on one side and only toss after the first side is completely done, any cube you fail to turn will burn. But cubes remaining unturned are not a problem ...


4

I'm not really sure I understand your space constraints. We do what you initially suggested with a minor modification. We take the tofu and wrap in paper towels and then weight it down (we use our in kitchen compost bin, but a pot would work fine). Every 5 mins, we unwrap the tofu, squeeze out the kitchen towels, re-wrap, and then re-weight. It takes about ...


4

I don't know anything about cooking tofu, so this is purely addressing the beef flavor part. If you want to make something bland taste more like beef, one the largest issues is going to be adding umami flavor. It is present to some degrees in meats, cheeses, mushrooms, soy sauce, and tomatoes. I'd start with a sauce containing several of these items, and ...


4

I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, ...


4

Do you ever deep fry it, or are you always doing a pan-fry/shallow fry? Most of the tofu I see at Thai restaurants is deep fried, which yields the texture I think you are talking about. You may or may not be willing to deep fry at home, but I think if you do you'll get the result you are looking for.


4

Pretty much anything that removes a substantial amount of water from tofu will help it soak up marinades and sauces. Both are essentially flavorful water, and if the tofu is already full of water, the flavor has to very, very slowly diffuse into the tofu, while if the tofu has been dried out somewhat, the sauce or marinade can simply soak directly in. Dry ...


4

Non-textured, or 'Silken' tofu (which comes in extra soft, soft, firm and extra firm varieties, just to be confusing), is typically used in sauces that would otherwise call for cream (I have used it in vegan mornay- and bechamel- style sauces), or in making cheeses (i.e. ricotta), and things requiring softer cheese (i.e. cheesecake) as a component. It is ...


4

The measure of firmness has to do with how much water is pressed out during processing. If you are making regular (non-silken) tofu, you will simply press the tofu longer to squeeze more water out of it. If you're also making the soymilk, I suppose you could make the milk thicker too to cut some of the pressing time.


4

Food.com actually provides a recipe for making it, saying: Yushi doufu is tofu that has not been pressed and formed, but simply scooped out after tofu coagulates... The ingredients are soy beans, water, and nigari.


4

They were literally thrown away, physically removed from the whole. The basic steps of making tofu are: Make soy milk out of the soy beans. The residue after straining the milk, called okara, is not used in the tofu. It contains lots of carbohydrates, especially insoluble fibre. Curdle the soy milk with epsom salt. Separate the curds from the whey and ...


3

One option I recently and inadvertently tested, was adding more fat. The recipe I normally use calls for 2% milk, but I purchased whole milk instead. The slightly higher fat content made the ice cream soft enough that I didn't have to warm it on the counter like I always had to do before. Now since you are going Dairy free, you'd have to find your fat ...



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