Cooking help

[sdifox]

Originally posted by: 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?

Tofu will go bad, the kind sealed in a box does last a little longer. They do have expiry dates on them. Smell it, if it doesn't smell right, toss.

 

[Capt Caveman]

Originally posted by: 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?

Yes, it can go bad. It should have an expiration date on the package somewhere.

 

[Pepsei]

bad tofu is horrible...unless it's one of those fermented tofu... it's really not my cup of tea....

well, i do like fried stinky tofu....

 

[joesmoke]

Originally posted by: 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?

Ya... they are the dry ones. let it boil over then add cold water twice, then on third boil over turn off heat and cover for 4-5 mins.

 

[TallBill]

Step #1, Throw out tofu
Step #2, Buy meat

Should be a good start

 

[sdifox]

Originally posted by: TallBill
Step #1, Throw out tofu
Step #2, Buy meat

Should be a good start

never had mapo tofu? ground pork, chilli and tofu 🙂

http://en.wikipedia.org/wiki/Mapo_tofu

 

[Fenixgoon]

i read the summary as "STFU" 😀

 

[sdifox]

Originally posted by: joesmoke

Originally posted by: sdifox

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?

Ya... they are the dry ones. let it boil over then add cold water twice, then on third boil over turn off heat and cover for 4-5 mins.

ok so dry udon. Are you stirfying the noodle too or just a few quick stirs to mix it up? As in are you trying to evaporate your meal a bit or just a mix in?

 

[joesmoke]

Originally posted by: Fenixgoon
i read the summary as "STFU" 😀

WELL YOU READ IT RIGHT PAL!!! 🙂

 

[joesmoke]

Originally posted by: sdifox

Originally posted by: joesmoke

Originally posted by: sdifox

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?

Ya... they are the dry ones. let it boil over then add cold water twice, then on third boil over turn off heat and cover for 4-5 mins.

ok so dry udon. Are you stirfying the noodle too or just a few quick stirs to mix it up? As in are you trying to evaporate your meal a bit or just a mix in?

i usually add them for the last 3-4 mins to heat them up/coat them with some of the "sauce".

"mix it up"

 

[dullard]

I've eaten really bad tofu, but with proper cooking, it can come out well. The problem is that tofu is the most bland stuff on earth. Unless you get the water out and flavor in, it sucks.

Here is what I do:

1) I get extra firm tofu, drain the water, and squeeze out the water. I use just enough pressure that I can see cracks forming but not progressing to get most of the water out.
2) Optional: salt it liberally and let it drain on a rack to get even more water out.
3) Cut it up into the shape/size you want. I go with 1/2" cubes.
4) With a bit of vegetable oil, I pan fry the tofu. It takes ~10-15 minutes to get a golden brown. Now you have something that is just begging to soak up as much flavor as you can give it.
5) I simmer at least 15 minutes in a very spicy sauce.
6) Serve immediately, or for better flavor, let it sit in that sauce in the refrigerator overnight and reheat for tomorrow's meal.

 

[sdifox]

Originally posted by: joesmoke

Originally posted by: sdifox

Originally posted by: joesmoke

Originally posted by: sdifox

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?

Ya... they are the dry ones. let it boil over then add cold water twice, then on third boil over turn off heat and cover for 4-5 mins.

ok so dry udon. Are you stirfying the noodle too or just a few quick stirs to mix it up? As in are you trying to evaporate your meal a bit or just a mix in?

i usually add them for the last 3-4 mins to heat them up/coat them with some of the "sauce".

"mix it up"

ok, so braised.