How to cook tofu?

[Claidhmore]

Okay, I've been trying to figure it out but thus far I've tried everything in my culinary armoury and none of it has worked.

I take a slab of firm tofu. I want to make stirfry out of it, and have it tasty and in slices like chicken. Do I panfry it as is and slice it? Do I attempt to slice it first instead?

Heeeeeeeeeelp!

[snooze]

Dice it and stirfry it, or cut it however you like it. You can cut it before cooking.

[Orion283]

Cook it? What, like it was food or something?

[MelancholyBliss]

I'd say get a cheesecloth (or a kitchen towel would do, I guess), wrap it around the tofu and let drain. Repeat with about 2 more cloths after they get soaked.

Chop it up into cubes, set aside. Saute veggies in oil until a bit tender but still crisp. You're really just trying to flavor the oil at this time. Remove veggies from pain, reserving oil. Crank the heat a bit higher, add tofu and brown on all sides briefly. Remove. Put veggies into pan, add sauces or whatever. Throw the tofu back in at the last minute and stir.

All of this will help you retain what little firmness the tofu still has. It won't get too mushy and if you try to soak up as much as the water as possible before cooking, you won't be left with a crumbly, soggy mess.

[Claidhmore]

OH. That explains SO much... so I should get all of that liquid out first before cooking. I will try that!

[MelancholyBliss]

Yeah, well, that's what I do. Even the firm tofu packs quite a bit of water in it. It ends up being too mushy and it waters down the rest of the food.

Good luck!

Oh, might I also suggest a bit of oyster sauce and srirracha as flavoring. That is, if you can find sriracha. It's a thai chili sauce that's pretty mild. At least, it is to me. But it's tasty and tangy and delicioso. The most popular one comes in this clear plastic bottle with a rooster on it and a green top.

[Hippie]

The... rooster sauce is MILD?

DON'T LISTEN TO HER! That stuff is HAAAAAWT! But if you can handle it, it is OH SO DELICIOUS!

(We've got a big bottle in our fridge right now. :D)

[MelancholyBliss]

Pfffft... you just need some more experience with the heat, babe.

On the other hand, listen to Hippie. I'm really not a good judge at spiciness. I've been forbidden from putting any kind of pepper in food I cook for other people because I can't tell when I'm about to send someone to the emergency room with a burnt tongue (and an hour or so later, burnt "other parts") I'm immune at this point. I have yet to meet a spicy food I couldn't handle.

But the sauce itself packs a punch when it comes to flavor so you don't need much.

Hippie - I was in heaven in all the mongolian grill restaurants in the states because they have that at the table with the spring roll wrapper. OMG! You had to roll me out of the restaurant because I was so stuffed. Not one damn over-priced mongo place here has either. So I just get the fast grill at the food court and bring it home to eat it with spring roll wrapper and sriracha. Both of which I ALWAYS have.

[Hippie]

Mmm, yeah. My dad taught me well how to add LOTS of oils/flavorings so they don't have to water it down.

Damn, now I wanna go to Changs. T__T Or have my mom make crab puffs and stur-fry tonight.

[Ranma]

Spicy foods are delicious, i usually put at LEAST 1 spoonful of the chilli sauce at Jasmines, you should let me know when next you'll be in the area, MB, and we'll meet up at Jasmines *drools*

[MelancholyBliss]

Will do. Seattle ares is where we travel most because of my mom's youngest sister and family living there (Auburn).

I'll starve myself and we will go to Jasmine's and hit the bar at least 3 times so as to really change things up and get different sets with different flavor combinations and the server will have to refill our rice and wrapper bowl/plate a few times and I will pass out in the parking lot from being an overindulgent glutton and provided you are not passed out next to me, you will have to stay and babysit so that the Federal Way ruffians don't take advantage of me.

You better come prepared if we actually ever do this. I'm a bad influence. If I can't shove alcohol down your throat you better believe you will be eating enough for three people.