Tofu!

[KappaKappa]

How do I cook tofu without it tasting soggy? Can anyone recommend a brand as I’m struggling. I love it when I eat out but it’s always a disaster at home. Thanks

Are you pressing it properly? If you get a tofu press (EZ Press or Tofuture are the main ones) these will do it for you, otherwise it's layers and layers of kitchen roll and the heaviest recipe books you own!

If you don't press it, it will be soggy. Also make sure you're not using "silken" tofu which is meant to be much wetter.

I press mine for as long as I can, then cube and marinade it / bake it. I think the brand I get is Cauldron but any firm or extra firm, non-silken variety, should work.

Pressing is key! I like it now. I also like using it to mimic scrambled eggs and to make creamy sauces

If you have an actifry then tofu comes out absolutely perfect

I love the smoked tofu available at Waitrose. Tofoo brand.

🤮

I like Tofoo or taifun brands. Taifun is the firmest.

I always wrap the tofu (uncut) in a clean tea towel or kitchen paper and give it a squeeze.

You need the firmest tofu you can buy. Silken tofu is no good.

I fry it and then put it in the fridge overnight so the outside goes tough, then marinade and cook or grill it the next day when I'm using it.

The harder the tofu you buy the more tough the texture and the less spongey. I realise neither of those sound nice, but if you work out what kind you like best (most Westerners prefer tough) you can buy selectively.

Apparently the texture improves no end if you freeze it before you cook it. Check out 'The easy vegan@ on youtube. He is sooo funny and has some brilliant tofu recipes and shows you exactly how to prepare it.

I bought a cheap wooden flower press from ebay, around a fiver. Works great for Cauldron tofu. I also agree with the pp who said it turns out great in the Actifry, a bit of oil, soy sauce and cubed tofu, 20 mins later you get perfect crispy chunks ready to use or keep in the fridge for wraps, pitta etc stuffed with salad. In fact when i cook it in the actifry I dont press it, just cube it straight from the packet.

What you want to do is buy the basil Taifun, cut it carefully into thin strips... and then shove them all in your mouth at once.

(No? Just me? 😆)

Yes to the freezing, it changes the texture of medium tofu to hard almost spongy .

I LOVE tofu I. made the best chocolate ganache with it and no one would ever know it wasn't cream. That froze brilliantly too.

Tofoo brand is one of the firmest and easiest to cook with ime.

Pressing helps but takes ages, I prefer to slice and pre-bake for 20 mins and then coat with seasoning/sauce and bake on for another 20 mins