Cooking help

[joesmoke]

when does the tofu go in? its my first time cooking it. does it really need to cook or am i just heating it up at the end with the noodles? its been marinating so id like to get it in earlier, but not if that will ruin it.

 

[Juked07]

You can put it in whenever you want. It doesn't really need to cook, so whatever your personal preference is is fine.

 

[joesmoke]

Thanks!

+1 reps

 

[Capt Caveman]

You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

 

[shopbruin]

Originally posted by: Capt Caveman
You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

This is what I do.

 

[Howard]

Any time, but if it's in the beginning of the process, take it out after it's done.

 

[NoShangriLa]

Originally posted by: joesmoke
when does the tofu go in? its my first time cooking it. does it really need to cook or am i just heating it up at the end with the noodles? its been marinating so id like to get it in earlier, but not if that will ruin it.

You are just heating it up. However, it would taste bette if the tofu are marinated in your favorite sauce/herb (or your own concoction) first for at least 15 minutes, then gently cook it first then add it to the rest of thr stirfry.

 

[Pepsei]

my favorite technique is to deep fry the tofu pieces first.... it makes it really easy to work with and will retain more delicious sauce.

pan seared is alway good too, but it takes a little finesse to not break any pieces off. i usually add some spring onion while searing and when you browned the tofu on both sides, add soy, mirin and then top with cilantro. cut your tofu like pic.

 

[sdifox]

Originally posted by: joesmoke
when does the tofu go in? its my first time cooking it. does it really need to cook or am i just heating it up at the end with the noodles? its been marinating so id like to get it in earlier, but not if that will ruin it.

what are you cooking?

 

[Lola]

Originally posted by: Pepsei
my favorite technique is to deep fry the tofu pieces first.... it makes it really easy to work with and will retain more delicious sauce.

pan seared is alway good too, but it takes a little finesse to not break any pieces off. i usually add some spring onion while searing and when you browned the tofu on both sides, add soy, mirin and then top with cilantro. cut your tofu like pic.

OHHH!!! Deep frying first... sounds good. I should try that.
How do you deep fry it? Do you marinate it first, then batter it at all? or just drop it in the oil?

 

[sdifox]

Originally posted by: Lola

Originally posted by: Pepsei
my favorite technique is to deep fry the tofu pieces first.... it makes it really easy to work with and will retain more delicious sauce.

pan seared is alway good too, but it takes a little finesse to not break any pieces off. i usually add some spring onion while searing and when you browned the tofu on both sides, add soy, mirin and then top with cilantro. cut your tofu like pic.

OHHH!!! Deep frying first... sounds good. I should try that.
How do you deep fry it? Do you marinate it first, then batter it at all? or just drop it in the oil?

You can buy it deep fried Shop at Chinese supermarket, right next to the fresh tofu in plastic tubs would be the fried stuff in plastic bags. Several styles are available.

 

[sdifox]

Originally posted by: Capt Caveman
You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

Not true. You can definitely ruin tofu.

 

[KeithTalent]

I usually marinate firm tofu in something (soy sauce, or whatever, but make sure to pat it dry after you remove it from the marinade) then get some oil really hot in the pan, add the tofu and brown it and get it a little seared and crispy on the outside then remove it and add in whatever other stuff you are cooking. That way the tofu stays nice and doesn't get sogged up by the other things. Just add back the tofu at the very end once you are ready to serve.

KT

 

[silverpig]

Originally posted by: sdifox

Originally posted by: Capt Caveman
You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

Not true. You can definitely ruin tofu.

Correction: tofu is pre-ruined.

Cooking + tofu = fail

 

[zoiks]

Stinky tofu ftw!
with stir fry that is.

 

[Howard]

Originally posted by: silverpig

Originally posted by: sdifox

Originally posted by: Capt Caveman
You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

Not true. You can definitely ruin tofu.

Correction: tofu is pre-ruined.

Cooking + tofu = fail

Deep-fried tofu is really quite tasty.

 

[joesmoke]

Originally posted by: sdifox

Originally posted by: joesmoke
when does the tofu go in? its my first time cooking it. does it really need to cook or am i just heating it up at the end with the noodles? its been marinating so id like to get it in earlier, but not if that will ruin it.

what are you cooking?

garlic, ginger, broccoli, mushrooms, red/green bell peppers, tofu and udon. ended up adding the tofu right after the veggies (after marinating it in sioux-z-wow sauce). turned out pretty good, but i think the tofu could have been cut smaller and marinated longer. the tofu itself didnt take on much flavor, ended up still kinda bland.

thanks for all the great ideas... i think marinating longer + pan searing is what i SHOULD have done.

deep fried sounds interesting!

 

[Pepsei]

Originally posted by: Lola

Originally posted by: Pepsei
my favorite technique is to deep fry the tofu pieces first.... it makes it really easy to work with and will retain more delicious sauce.

pan seared is alway good too, but it takes a little finesse to not break any pieces off. i usually add some spring onion while searing and when you browned the tofu on both sides, add soy, mirin and then top with cilantro. cut your tofu like pic.

OHHH!!! Deep frying first... sounds good. I should try that.
How do you deep fry it? Do you marinate it first, then batter it at all? or just drop it in the oil?

yes, cut it in to triangle blocks and drop it in deep fryer until the skin looks like this pic.

you can eat it that way immediately with peanut dipping sauce, thai style. or use in other dishes. i prefer making my own fried tofu from korean fresh tofu buckets that they sell. that way you get the freshest tofu , not sour...

 

[sdifox]

Originally posted by: silverpig

Originally posted by: sdifox

Originally posted by: Capt Caveman
You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

Not true. You can definitely ruin tofu.

Correction: tofu is pre-ruined.

Cooking + tofu = fail

You don't know tofu.

 

[silverpig]

Originally posted by: sdifox

Originally posted by: silverpig

Originally posted by: sdifox

Originally posted by: Capt Caveman
You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

Not true. You can definitely ruin tofu.

Correction: tofu is pre-ruined.

Cooking + tofu = fail

You don't know tofu.

You don't know food.

 

[sdifox]

Originally posted by: joesmoke

Originally posted by: sdifox

Originally posted by: joesmoke
when does the tofu go in? its my first time cooking it. does it really need to cook or am i just heating it up at the end with the noodles? its been marinating so id like to get it in earlier, but not if that will ruin it.

what are you cooking?

garlic, ginger, broccoli, mushrooms, red/green bell peppers, tofu and udon. ended up adding the tofu right after the veggies (after marinating it in sioux-z-wow sauce). turned out pretty good, but i think the tofu could have been cut smaller and marinated longer. the tofu itself didnt take on much flavor, ended up still kinda bland.

thanks for all the great ideas... i think marinating longer + pan searing is what i SHOULD have done.

deep fried sounds interesting!

Tofu is supposed to be bland There are many ways to do tofu, from what you described, did you create a sauce for the noodle? If so, you have to starch the sauce. Or was the noodle a stirfry? If stirfry you would use the dried tofu, not the soft one.

 

[sdifox]

Originally posted by: sdifox

Originally posted by: silverpig

Originally posted by: sdifox

Originally posted by: Capt Caveman
You can't really ruin tofu. Personally, I like mine firm and a little bit crispy on the outside. So, I'll cook it separately using fairly thin strips and let the sides brown. Then add it to the rest of the meal.

Not true. You can definitely ruin tofu.

Correction: tofu is pre-ruined.

Cooking + tofu = fail

You don't know tofu.

I have probably eaten more tofu than you have seen.

<--- Taiwanese.

And I am a decent cook.

 

[joesmoke]

Originally posted by: sdifox

Originally posted by: joesmoke

Originally posted by: sdifox

Originally posted by: joesmoke
when does the tofu go in? its my first time cooking it. does it really need to cook or am i just heating it up at the end with the noodles? its been marinating so id like to get it in earlier, but not if that will ruin it.

what are you cooking?

garlic, ginger, broccoli, mushrooms, red/green bell peppers, tofu and udon. ended up adding the tofu right after the veggies (after marinating it in sioux-z-wow sauce). turned out pretty good, but i think the tofu could have been cut smaller and marinated longer. the tofu itself didnt take on much flavor, ended up still kinda bland.

thanks for all the great ideas... i think marinating longer + pan searing is what i SHOULD have done.

deep fried sounds interesting!

Tofu is supposed to be bland There are many ways to do tofu, from what you described, did you create a sauce for the noodle? If so, you have to starch the sauce. Or was the noodle a stirfry? If stirfry you would use the dried tofu, not the soft one.

well, sorta. right before adding the veggies i used a lil soy sauce and oyster sauce. I do the udon (noodles) seperate, then add them right before its done just to heat them up and coat them in the "sauce".

Whats starching, just adding starch to thicken it up ? water too? im assuming to make it "stick" to the tofu better? Would that work with what i described? (soy n oyster). thanks for the info!

 

[sdifox]

Originally posted by: joesmoke

Originally posted by: sdifox

Originally posted by: joesmoke

Originally posted by: sdifox

Originally posted by: joesmoke
when does the tofu go in? its my first time cooking it. does it really need to cook or am i just heating it up at the end with the noodles? its been marinating so id like to get it in earlier, but not if that will ruin it.

what are you cooking?

garlic, ginger, broccoli, mushrooms, red/green bell peppers, tofu and udon. ended up adding the tofu right after the veggies (after marinating it in sioux-z-wow sauce). turned out pretty good, but i think the tofu could have been cut smaller and marinated longer. the tofu itself didnt take on much flavor, ended up still kinda bland.

thanks for all the great ideas... i think marinating longer + pan searing is what i SHOULD have done.

deep fried sounds interesting!

Tofu is supposed to be bland There are many ways to do tofu, from what you described, did you create a sauce for the noodle? If so, you have to starch the sauce. Or was the noodle a stirfry? If stirfry you would use the dried tofu, not the soft one.

well, sorta. right before adding the veggies i used a lil soy sauce and oyster sauce. I do the udon (noodles) seperate, then add them right before its done just to heat them up and coat them in the "sauce".

Whats starching, just adding starch to thicken it up ? water too? im assuming to make it "stick" to the tofu better? Would that work with what i described? (soy n oyster). thanks for the info!

I am assuming you are making sort of a sauce to go with the noodle. Starching is just to make it thicker so it sticks to noodle better. You said you did the udon separetly, exactly what did you do to it, boil?

 

[UglyCasanova]

Will tofu go bad? I have the kind that is in a box that I got at the grocery store, it has been in there for about a month. The box has never been opened, so is it still useable?