I've heard about two methods for making tofu, but I'm not sure if I can combine the two...comments/advice.

[SEEING-TO-BELIEVE]

the first method is to soak tofu in boiled salted water for a process called osmosis.
the second method is to soak in water and baking soda.

can you combine the two methods. how?
if you want more information on how to make it work type.....

tofu salt water.. or tofu baking soda..

let me know.
tnx

 

[blissful]

Using firm or very firm tofu. I don't do either one, I freeze it thaw it squeeze it out (sometimes I do that twice), then marinate it, bake or saute it.

 

[SEEING-TO-BELIEVE]

they say that is not a good method (freezing and thawing)

 

[blissful]

they say that is not a good method (freezing and thawing)

THEY DO? Hmm...I never liked THEM and don't believe a word THEY said.

 

[thymeless]

Depends what you want to do with your tofu. And how your tofu was made and your tofu source. Tofu in the West is generally different than is commonly available in say China where it's often bought from open barrels.

 

[taxlady]

So, are you making tofu or are you doing something to tofu that is already made? If you are doing something to tofu, what are you trying to accomplish?

 

[SEEING-TO-BELIEVE]

they say it is tastier

i mean bought tofu

 

[dragnlaw]

@SEEING-TO-BELIEVE there are so many ways to use tofu you will have to be more specific.
Search out Tofu Cookbooks. If you don't want to purchase a book, go to the library and search. Plus many library's have on-line lending. LOL you don't even have to go out!

But meanwhile as I first said, what are you looking for to use your tofu in? A salad, stir-fry, what?

 

[SEEING-TO-BELIEVE]

the common methods until recently were to press or thaw. but the boiling with salt or baking soda usage are becoming popular now if i understand it well

 

[dragnlaw]

I've only pressed tofu when I have a soft one and want it more firm. But I've never boiled it. It is sometimes marinated in a sauce or fried up in something.

 

[thymeless]

Boiling with salt also reinforces structure but with less texture change than pressing, particularly with soft tofu you can't really press.

But lots of these treatments have their origin in tweaking perceived flaws in the tofu. Beaniness is often mentioned but it's not really so much of a problem with the commercial tofu in the West. I don't know about the tofu available to you.

Freezing tofu is for increasing texture in your tofu.

 

[SEEING-TO-BELIEVE]

i see

anyway. i did the salt water soaking today and it was not amazing when added to the potato curry....

 

[thymeless]

Paneer would be my pick over tofu for most Indian dishes. But that's not vegan if that's what for going for.

 

[SEEING-TO-BELIEVE]

i dont have paneer and don't really want to make it again.....
thank you
next time i will make an indian chicken dish