I’m in the kitchen now. I’m trying to better dip tofu. Nothing seems to stick to the tofu, even though I’m pretty well drained it. Looking for thoughts and suggestions TIF
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Feel free to reply to any comment by clicking the "Reply" button.Dredge in flour first, let sit for a minute or two then dip in batter
Cutiebeauty
Level 9
May 24, 2020
0
Freezing it opens up pores so that marinades can soak up like a sponge. Batter will stick when it can get into the pores.
JackPedigo
Level 9
May 18, 2020
3
Thank you for sharing that suggestion Jack. 
@Wildgreens You welcome. I used to do that all the time as it gave a different texture to the Tofu. Now I find I have a slight reaction (asymptomatic) to soy so don't use it much. Tempeh is another good one but most is based on soy beans but there are others that use other bean sprouts.
@Edgeward I just noticed you were the ' Batter' comment below. Ha, ha.
What tofu are you using?
I would still cut up, freeze and boil the tofu. But if it's softer you'll have to carefully handle the pieces -- even when freezing.
The texture improvement should help with the batter.
RichCC
Level 8
May 18, 2020
0
I usually use extra-firm tofu.
First I cut it into cubes or slabs the size I want and freeze the chunks overnight. I don't bother to press or drain it.
Then I boil the frozen (I don:t bother to thaw them) chunks for a few minutes almost as if they were dried pasta.
Then when I saute(pan -fry) them, the texture comes out perfect -- they are as if they were deep-fried in a restaurant. And they take sauce very well.
RichCC
Level 8
May 18, 2020
2
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