Does anyone have advice on cooking tofu? I'm making a red Thai curry for dinner.
I gave up on tofu in my earlier vegetarian days because I didn't enjoy making it, but I've recently read that almost everything I learned about pressing it and cooking it was 1970s US 'make it like meat' vegetarianism and not really how it's cooked in most Asian cuisines.
Or is that just down to how it's packaged/sold in the US?
@thecrushedviolet If you haven’t got your tofu yet, get it from an Asian grocery store. They have best tasting tofu.
Step 2, depending on what kind of texture you want, you could pan fry them. Or blanch them in hot water.
For a thai curry, personally I’d use a firm tofu but would not fry it. Just slip into the broth in the last 5-10 min. Don’t forget to press your tofu!
@farah This time it did come from the big supermarket, but I do need to remember to go to the Asian market more often. Even things like smaller cans of coconut are way more useful for my curry projects.
@thecrushedviolet It happens. Some we get the Azumaya tofu from Walmart. I like it better than the others
