More on the cooking front!
May. 24th, 2010 12:08 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsOn the heels of Friday's experiment at 'Healthy Loco Moco', Saturday, with the ground beef, asparagus, and firm tofu I'd picked up at Safeway's, I made a stirfry.
You all know what stirfries are, but this was the first time I'd cooked tofu, so I was a bit nervous. I looked up some recipes for cooking tofu on Google, and settled on this:
- I cut the tofu block into 1-inch squares, each no more than 0.3 inches high
- I heated some oil up in a large-ish frying pan, medium heat
- I then fried the tofu on the oil
It took about 10 minutes to cook each side to a golden brown, which surprised me. This is why I cut the pieces thin, though, otherwise the inside might be uncooked. Having done this, I took the tofu out and put it on some napkins to drain the oil while I sautee'd the hamburger, then put the asparagus (chopped into small 0.25-inch-long pieces) into the center with some water and a lid on top to steam them for about 5 minutes. Cornstarch-water mix, stir tofu back in, let it blend a bit, and I was done with a delicious stirfry!
(note: I marinaded the beef with ginger and soy sauce; if you don't do this then you'll need to add it in the process of cooking)
You all know what stirfries are, but this was the first time I'd cooked tofu, so I was a bit nervous. I looked up some recipes for cooking tofu on Google, and settled on this:
- I cut the tofu block into 1-inch squares, each no more than 0.3 inches high
- I heated some oil up in a large-ish frying pan, medium heat
- I then fried the tofu on the oil
It took about 10 minutes to cook each side to a golden brown, which surprised me. This is why I cut the pieces thin, though, otherwise the inside might be uncooked. Having done this, I took the tofu out and put it on some napkins to drain the oil while I sautee'd the hamburger, then put the asparagus (chopped into small 0.25-inch-long pieces) into the center with some water and a lid on top to steam them for about 5 minutes. Cornstarch-water mix, stir tofu back in, let it blend a bit, and I was done with a delicious stirfry!
(note: I marinaded the beef with ginger and soy sauce; if you don't do this then you'll need to add it in the process of cooking)
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no subject
Date: 2010-05-24 08:29 pm (UTC)One trick I saw mentioned was that you can freeze the tofu. This site (http://www.cooking-solutions.com/tofulesson.html) suggests you can freeze and thaw it, you could put paper towels on top and bottom and a heavy weight on top of that to press it, etc.
One site suggests "dry frying". (http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros)
I still have another box of tofu so I will probably experiment with freezing it over the week and seeing how it holds up.