Tofu? I haven't cooked much with tofu, I fear a slimy mess.....

B

barbara-in-va

Well-known member
The only way I have tried is with firm, maybe extra firm? I drained and then put between layers of dish towels, weigh down and let it sit for about 1/2 hour. This works perfectly.

So, if a recipe doesn't instruct you to do this should I anyway?

 
It depends on what kind of dish; I absolutely love Ma Po Tofu. . .

and it calls for soft tofu, which is just brought to a boil in a large pot of water, then kept there off the heat. Mix with a black bean, chile, and pork "sauce" and you have it, with a nice contrast of flavors. The tofu is not slimy, just soft and tender, like eggs.

If you have a recipe that you are not sure of, I would advise that you go with what you know that you like: the pressed, more dense tofu that you mentioned.

 
Mmmmm, Ma po tofu!!! more...

first tofu isn't slimy. The firm has a nice texture, the silken sort of melts in your mouth. Which kind do you have? There are many "strengths" LOL. But if you have something on the firm end, draining, weighting, and letting it drain will be quite sufficient. Cut into desired shapes and proceed forthwith!

What are you making?

Also, the silken tofu makes the great base of a low carb pudding.

 
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