Emma (0ithinktoomuch0) wrote in vegancooking,
Emma
0ithinktoomuch0
vegancooking

Okay so I'm a horrible horrible person and havn't really made tofu before. I have Extra Firm Nasoya brand tofu. I was thinking about incorportating it into something I allready make, stir fried broccoli with garlic and soy sauce. When I make that it goes broccoli first till bright green then clopped garlic and soy sauce.

I've heard conflicing reports so in your opinion what should I do with the tofu? First sqeeze under heavy stuff then freeze, or just sqeeze, or just freeze, and for any configuration how long?

And then how long should it be stir fried?

Edit: More things to be confused about- if freezing do you freeze in package(therefore with water)?
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