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|Mushy Tofu Syndrome--How to Fix?
Posted By Marcyanna
Here are some good tips for preventing Mushy Tofu Syndrome (MTS):
1. Buy extra firm tofu. Try various brands until you find the one you like best. Wildwood makes a super firm tofu that holds up well in the frying pan.
2. Cut it into two pieces to allow more of the water from the middle to come out.
2. Drain it like a mofo. Put it on a plate, wrap it in several paper towels or 1-3 kitchen towels. Put a cutting board, small cookie sheet, or plate on top, and place 2 heavy books on it. Let sit 15-30 mins.
3. If you have a wok, use that instead. I used to always have mushy tofu until I started using a wok. If you don't have a wok, turn the temperature up higher than you normally have it. Resist temptation to over-stir. The more you stir, the more the tofu will crumble.
4. Cut your tofu into squares or triangles. (I like how Lauren from VeganYumYum cuts them into triangles in this recipe, which I recently raved about.)
5. If you have a non-stick pan or a very well-seasoned iron skillet, try dry-frying your tofu first. Heat up your skillet on medium. Don't add oil. Drop your tofu triangles or squares on it, let it sit for about 10 mins to brown one side. It will get nice and crispy. Then flip it over and brown the other side for about 10 mins. Meanwhile, stir-fry any other veggies you want to use in another skillet, and once they're done, add your tofu and sauce.
6. Keep in mind that cooking times may vary, depending on your tofu, skillet or wok, and oven. Trust your instincts.
For deep frying, check out this step-by-step tutorial, complete with pictures (yay!)
I hope this is helpful. Please do let me know how your next adventures in tofu go. Good luck, and keep trying! We all started with mushy tofu. The more you work with tofu, the better you'll get at it.
MarisaPosted By Admin