Marnina and I have had our fair share of problems cooking tofu. The first time we tried making tofu, we got the equivalent of overcooked scrambled eggs. We have had more success with the firm and extra-firm varieties, but sometimes we have tried stir-frying these tofu varieties and it has crumbled or never fried evenly on all sides. We have improved slightly by learning some tofu-cooking techniques, such as cutting it into 1-inch cubes and not constantly tossing it once it is in the pan. However, we have never completely ignored tofu because it is able to absorb marinades and seasonings like a sponge. We especially enjoy using it in strong Asian-flavored stir-fries because it absorbs the flavors of the other ingredients in the dish.
Posts tagged ‘baked’