v_gan (v_gan) wrote in vegancooking,
v_gan
v_gan
vegancooking

Tofu Techniques

I decided to conduct a little tofu texture experiment today. And while these pictures may not make your mouth water, they may.. umm.. Make you learn something!

(Of course I drained and pressed the tofu very well before doing all this!)


I decided to try 3 different ways of preparing tofu so that I could record what kind of texture it was given once cooked:

#1 - Shallow Frying. Naked tofu thrown into some oil into a skillet, turned every now and then until all sides were cooked.

#2 - Shallow Frying with Cornstarch. Tofu fried after being coated with a thin layer of cornstarch mixed with salt (salt is optional), turned until all sides were cooked.

#3 - Broiling. Oil-covered tofu + salt (salt is optional) in the broiler for about.. 15-20 minutes or until lightly brown.

Tofu cubes are in order of the method numbers.

Photobucket - Video and Image Hosting
Photobucket - Video and Image Hosting

My Texture Descriptions


#1 - Shallow Frying. - Stiff (but not crisp) outer shell with soft-yet-stiff inside.

#2 - Shallow Frying with Cornstarch. - Crispy, hard (not hard, but you know what I mean) outer shell with soft-ish inside. Inside not as stiff as the regular frying.

#3 - Broiling. Semi-crispy, stiff, yet stll pretty soft outer shell. Very chewy inside. This would be a perfect way to prepare a tofu meat substitute.
Tags: techniques-tofu
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