Turned out amazing. Followed this recipe but swapped the ground ginger for fresh ginger.

EDIT: Cooking not making tofu.

  • Baggins@beehaw.org
    8·
    11 months ago

    Ah, cooking it, I thought you meant actually making it.

    I aways freeze it then press it for at least 12 hrs. Can’t stand it squidgy in the middle.

    That looks good. Agree with the ginger swap, thinks fresh is much nicer. More gingery 🤤

    • Eddie Trax@dmv.socialOP
      3·
      11 months ago

      Ahh, edited that thanks! I was in a little bit of a time crunch trying to make this for my gf for a little get together she was having. First time cooking tofu so I could have done a little more research haha. Next time I will definitely press it for much longer. But it turned out surprisingly good. Thanks for the tip!

    • Fauxreigner@beehaw.org
      2·
      11 months ago

      You press for 12 hours after thawing? Mine always seems to have given up as much liquid as it can after 30 minutes if I’ve frozen it.

    • memfree@beehaw.org
      1·
      11 months ago

      I’ve never frozen tofu. Is there a point to doing that for cooking or is it just to keep it ‘fresh’? I do usually press it for an hour or so before cooking. I stick slices in clean dish towels between two cutting boards and weight with whatever is handy (cast iron pan, big cans of tomatoes, boxes of wine, whatever).

      Always always always use fresh ginger. :-)

      • Fauxreigner@beehaw.org
        1·
        11 months ago

        Freezing makes it easier to press once thawed, and changes the texture to be a bit meatier and less jelly-like.

    • forestG@beehaw.org
      1·
      11 months ago

      Do you make yours? If so, what coagulation agent do you use?

      @OP, looks great. I usually just pan fry mine with a little olive oil until it gets golden-golden/brown on the outside, which is when I drop the soy sauce. Veggies and spices I stir fry on their own.

    • truck@beehaw.org
      3·
      11 months ago

      i feel most americans havent even given it a fair shake (or maybe thats my midwestern tinted glasses. my first introduction to actually trying it was a thai restaurant that included it in all phad thais, even meat ones. i was hooked quickly from that

    • electric_nan@lemmy.ml
      3·
      11 months ago

      Different types for different applications. Soft can be good in soups (say, Korean or Japanese), and silken can be blended up and used in desserts, like a ‘chiffon’ type pie.

    • Drusas@kbin.social
      1·
      11 months ago

      Sounds like you don’t even know about other types, like fried tofu! So good. It really depends on your application which type of tofu you should be using. And some people just don’t like certain textures, which is fine. But you can find tofu in all kinds of textures.

    • Drusas@kbin.social
      3·
      11 months ago

      I am a total tofu lover, so I would be happy to have a variety of threads about it.

      This conversation makes me think, maybe we could have a weekly topic, like this week is tofu and next week is basil. Or since we’re still small, a bi-weekly topic.