How do you fry tofu?

Question

Wiki User · Answer

You can steam it but for maximum flavor, marinate it in a sauce before baking or stir-frying it.

Always drain it first and squeeze as much excess water as you can from it by pressing it with a heavy pan. You can freeze drained tofu overnight and then thaw before use to change the texture (more dense and chewy). You can bread tofu and fry it. Toss it in stir-fries. Blend silken tofu into smoothies. Use it as an egg replacer in some baking. Bake it in the oven, grill it for kabobs...the possibilities are endless!

Stir fry the marinated tofu over high heat for no more than five minutes. (Overcooked tofu develops a 'rubbery' texture).

Tofu is very nice fried, microwaved and smoked.

I put it between two dishtowels and two cutting boards and put some weight on top to drain it. Then I slice it and broil it, and eat it with a bit of honey.

Wiki User · Answer

Here we explain how to make tofu at home. Tofu is made by coagulating soymilk with salts such as calcium sulphate or magnesium chloride. In Japan they use nigari, which is basically magnesium chloride with other trace elements. We prefer to make tofu with calcium sulphate because it is the cheapest coagulant and adds extra calcium to your diet. Oriental people make daily fresh tofu but in Western countries only very few people have ever tried. Home made tofu tastes very fresh and contains no preservatives. When we make tofu we also make our own soy milk, usually with a soy milk maker, such as the filterless Soyquick. The only special equipment you need is a tofu mould, which basically is a plastic or stainless steel container with holes. You can buy a tofu mould from companies that sell automatic soy milk makers, or you can make your own by drilling holes in a plastic container. Here we explain how to make tofu in a few simple steps. To produce about 400 g of tofu you need 2 liter soy milk and two teaspoons natural calcium sulphate. Instead of calcium sulphate, you can also use nigari, wjich is basically magnesium chloride. Nigari is traditionally used in Japan as acoagulant, but is it is more difficult to find and does not add extra calcium to your tofu. Another reason that I prefer calcium sulphate is that nigari has a slight bitter taste.
Boil the soy milk for about 5 minutes and cool down to about 70-80C. If you make soy milk with an automatic soy milk maker you only have to cool down the soy mil a bit, no need to boil it again.

Dissolve two teaspoons natural calcium sulphate in one cup of warm water. Do not leave the coagulant to long in the water, otherwise it will harden. Less coagulant produces softer tofu, more produces harder tofu. Pour the prepared coagulant solution slowly into the hot soya milk while gently stirring the soya milk and allow the mixture to stand for 15 to 20 min. If there is still some milky area after adding all coagulant solution, mix some more to use. I also tried to add the calcium sulphate powder directly to the hot soy milk, and that also worked!
Once all soya milk is separating into small white curds of tofu and an amber liquid, transfer coagulated dispersion into a mould lined with cheesecloth. Any plastic container with small holes can be used as mould. A small weight is placed on the lid of the container and allowed to sit for 20 minutes or so. Empty the resulting block of tofu, which should be firm enough to hold together, into a tub of cold water and store it in refrigerator and change soaking water daily. When you intend to eat the tofu the same day, or the day after, there is no need to store the tofu in the water. To make tofu with extra texture, place it in a sealable container, cover with water and freeze. After unthawing the tofu will have a more fibrous texture.

Salah Eddine Chaaibi · Answer