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Jan. 22nd, 2006 @ 05:58 pm Probably A Stupid Question
Current Mood: curiousCURIOUS
I'm just starting to experiment with tofu.
I've never cooked it before but when I went to the grocery store, I was like... "Hey, what the heck! I'll try it out." I got Medium-Firm tofu and I wanted to use it for stir-frying.

Supposively firm & extra-firm are for stir-frying but would it be a really bad idea to try it with medium firm?

P.S. I'm a beginner cook. Obviously.
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pioushypocrisy:
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From:webmiss_k
Date:January 23rd, 2006 02:10 am (UTC)
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Drain it, and then freeze it before cooking, and you should be fine. But yea, I usually go for the extra firm myself.
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From:pioushypocrisy
Date:January 23rd, 2006 02:14 am (UTC)
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Hm, I don't have time for freezing.
It's almost dinner time.
Maybe I'll just throw it in some spaghetti.

Thanks though.
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From:webmiss_k
Date:January 23rd, 2006 02:31 am (UTC)
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Press it between paper towels, that will hope some. Chop it up first, for maximum surface area.

Good luck!
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From:pioushypocrisy
Date:January 23rd, 2006 03:26 am (UTC)
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Thanks!
I ended up making this delicious brown rice spaghetti with tofu, vegan meatballs, and zucchini.
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From:beginning
Date:January 23rd, 2006 02:43 am (UTC)
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Freezing isn't necessary. Just press it between some thick cotton towels to get as much fluid out as possible, and you should be fine. :)
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From:pioushypocrisy
Date:January 23rd, 2006 03:25 am (UTC)
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Thank you!