Tofu help needed...

I've never cooked with tofu before, but Mr Tesha has purchased some cubed super-firm tofu and is asking for a stir-fry. Now I can stir-fry in my sleep - but tofu baffles me.

I read somewhere that you want to bake it first... is this true?
Is there anything I should know before getting started?

I have baby bok-choy and bean sprouts... and darn it! I'm going to learn to cook tofu today!

that you also ask the vegetarian forum. I'm sure someone there can answer if no one chimes in here.

http://www.democraticunderground.com/discuss/duboard.php?az=show_topics&forum=231

and wish me luck!

You can also just use the marinade for the entire stir fry. Here is a simple one - for 1/2lb of tofu, just double it if you have a pound:

Tofu Marinade:

3 to 4 Tbs. soy sauce
2 medium cloves garlic, minced
2 tsp grated fresh ginger
1 Tbs Chinese sesame oil
1 Tbs. vinegar (rice or cider)
1 to 2 tsp honey or sugar

Combine all ingredients in a bowl. Then add the tofu. Marinate the tofu for at least two hours.

The trick with tofu is to stir it gently so it doesn't fall apart :-). I stir fry the veggies first and then add the tofu.

a perfect mix of tastes - thank you

and I have a confession. I love tofu raw :-). I just marinate it in this marinade and then eat it with some sesame crackers from Trader Joe's. It's a good, quick lunch.

of soy sauce, dry sherry, egg white, and cornstarch. The order for stir frying is to heat the wok, put in aromatics (ginger, garlic, white parts of scallions, hot pepper if used), as soon as they're fragrant, start to put in the veggies, firm ones first, stirring to coat, moving to soft veggies and then leaves. Finish with soy, green scallions, and a few drizzles of toasted sesame oil.

I usually find it ideal to fry the tofu separately in a non stick skillet (evil old teflon or cast iron) because the marinated tofu has a tendency to both stick and fall apart in a vigorous stir fry. You can pre fry the tofu, just put a lid on the wok at the end for a minute or so to heat it up.

When the veggies are cooked, just toss in the fried tofu, adjust the seasonings, and thicken the sauce with cornstarch, if desired.

I like tofu, but it took a while to get there.

what a great idea!

Since I had extra-firm cubed tofu I added it directly to the wok after the onion, garlic, ginger. It stayed together well, but I could see that it was a tiny bit crumbled. I'll try the fry separately next time.

thank you Warpy...

Baking gives it a more chewy texture and lets it really absorb the flavors of the cooking sauce. You also want to press the tofu first, before either baking or stir frying. Here is an easy recipe from Mollie Katzen - I first got the idea of baking tofu from one of her cookbooks. Stir fry your bok-choy on the side with a little garlic, and serve with rice to make a meal!


Asian Style Savory Baked Tofu
SERVES 4

Ingredients

* 12 ounces firm tofu

For Marinade

* 2 tablespoons dark sesame oil
* 2 tablespoons tamari soy sauce
* 1 tablespoon rice wine or sake or dry sherry
* 1 tablespoon rice vinegar or cider vinegar
* 1 garlic clove, minced
* 2 tablespoons finely minced onions
* 1 teaspoon grated fresh gingerroot
* 3 tablespoons water
* 1/2 teaspoon hot chili paste, to taste (optional)

Directions

1. For best results, tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade.
2. Press tofu block between two plates, weighted down with a cast iron pan, large bowl of water, or heavy cans, for about 30 minutes.
3. Halfway through, you may dump the plate of water and flip the tofu block.
4. To make marinade, simply whisk together the ingredients in a bowl.
5. After tofu is pressed, cut the block into small cubes or triangles.
6. Place pieces of tofu into baking dish, and cover with the marinade.
7. The tofu can sit overnight in the marinade, or can be prepared right away.
8. Preheat oven to 375 degrees.
9. Bake tofu about 35-45 minutes, or until all the liquid is absorbed.
10. Tofu can be eaten by itself, or added to stir-frys, salads, soups or sandwiches

I noticed there's no sugar, is there a reason?

I can't wait to try baking it, say... would baking the tofu give it a longer fridge life?


thanks cmf!

Just dump it into a sieve to drain, then pretend you're working with cooked meat. I use the cubed extra-firm tofu all the time in my stir fries because it's so very convenient. And I'm not even a vegetarian.