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why is the tofu not going firm..

Madame Banoffee48321

Posts

EW NEWBIE

Latest post on 28 September 2011 - 17:09

...when i fry it like when you are in a restaurant and have it in something?...are there different sorts? this is still all wobbly like jelly..

Tru Blu

1029

Posts

EW OLDHAND

Latest post on 28 September 2011 - 19:47

Wagamamas definitely use the firm tofu. You can get it at waitrose. When you take it out of the packet, just rest it on paper towels for a good 30 mins (top and bottom) to extract as much of the water as possible. Then fry on a medium heat for about 5 mins on each side.

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Madame Banoffee48321

Posts

EW NEWBIE

Latest post on 28 September 2011 - 17:33

More to the point why are you eating this stuff?;) I certainly won't be again :D I was trying to make the yasai chilli men thing from Wagamamas. will just order it next time. :D ps thanks <em>edited by Madame Banoffee on 28/09/2011</em>

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Lakshmi13897

232

Posts

EW NEWBIE

Latest post on 28 September 2011 - 17:26

Yes there are different sorts and frying the soft stuff doesn't make it firm. I love the tofu from the Organic shop. It's firm and the hazlenut flavour is my favourite tofu ever. I just had fried veg and tofu for lunch. I used the organic tofu cutlet they sell in Spinney's. It's firm and fries up nicely, it also tastes really nice, not bland like many of the others.

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rose028442877

107

Posts

EW NEWBIE

Latest post on 28 September 2011 - 17:26

There is soft (silken) tofu and firm tofu. You have to make sure you get the firm kind (if you want firm). I use the soft in soup. Also, if you want it to stay firmer you need to drain it and then press it (between a couple towels and something kinda heavy on top).

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Rebecca W44419

502

Posts

EW GURU

Latest post on 28 September 2011 - 17:25

...when i fry it like when you are in a restaurant and have it in something?...are there different sorts? this is still all wobbly like jelly.. More to the point why are you eating this stuff?;)

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coffeebuz33810

Posts

EW NEWBIE

Latest post on 28 September 2011 - 17:24

You need to press it -- or buy firmer tofu (for frying look for firm or extra firm) -- or both. To press tofu, several hours before you begin cooking, drain the tofu and place the block wrapped loosely in a cloth on a cutting board or plate with another cutting board or plate on top. On top of the top plate or cutting board place some weight (such as a big book) on top. Leave this for several hours -- the liquid will press out of the tofu making it firmer.

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