It depends on what I'm making, but I tend to rehydrate them first, especially if I want a brothy soup. For a stew, I might just toss them in. But there is one stew that I made where I rehydrated and pan-fried them in a coating. It made a difference in the flavor, and the texture was just fine.
Can Anyone Help?
- Thread starter shyvas
- Start date
OP
OP
I only add them when making curry or a stew. I never hydrate them.
SuicideBlonde
Adorkable rockstar!
I hydrate them and marinade in spices and/or sauces for a few hours before any use.
Yes, as long as there is enough liquid for them to suck up they'll rehydrate fine. If you're like me though, you'll notice that taste. I have to rehydrate in water and really press and rinse and press or they taste bad, like old oil taste.
I still have some in the fridge I need to use up. Thinking Shepard's pie as I have lots of potatoes
I have never noticed any 'taste', likely because my soups are spicy and full of other flavours - so I never rehyrate first unless I am frying or air frying - I want them to soak up the soup flavours and rehydrating would block that or water it down.
Emma JC
Find your vegan soulmate or just a friend. www.spiritualmatchmaking.com
I wanted to make a creamy sauce with beans, but found an open jar of salsa. Don't know why that would make a difference to using tomato's, but somehow it seems -- wrong?
I started with this recipe Creamy Harissa Butter Beans
but now thinking of using the appx 1.5 cups of salsa, garlic chili sauce (no harissa) and the rest of recipe.
I'm going ahead with this, I'll let you know!
Edit: it's really good. I never made a tomato-ey creamy sauce. I also had an open can tomato paste, so used some of that, and not much salsa, but did add spice
I started with this recipe Creamy Harissa Butter Beans
but now thinking of using the appx 1.5 cups of salsa, garlic chili sauce (no harissa) and the rest of recipe.
I'm going ahead with this, I'll let you know!
Edit: it's really good. I never made a tomato-ey creamy sauce. I also had an open can tomato paste, so used some of that, and not much salsa, but did add spice
Last edited:
I saw Merle O'Neal did a review
This was really different from how I cook. So good and easy. I loved the method using non dairy milk right in the simmering
secondmayfly
Newcomer
Hey y'all. I just tried cooking tofu at home for the first time and I was really unhappy with the texture. I got firm tofu and pressed it for about 20 minutes, then fried it with corn starch. After getting the outside crispy I let it sit for a few minutes on the stove on low. The crisp was wonderful but the inside was waaay too mushy for me. Is there a way to give tofu a more "tougher," more meat-like texture? Or am I trying to make it something its not?
So many ways to like tofu. I'm guessing you might like it after freezing, then pressing it, that c gives it a dense, sponge quality some like.
You can also also try microwaving the block in salted water, then pressing. This way is good for helping out b absorb marinade, and making it denssautéed.
Marinade, then shred it and saute For Crispy bits
You can also also try microwaving the block in salted water, then pressing. This way is good for helping out b absorb marinade, and making it denssautéed.
Marinade, then shred it and saute For Crispy bits
I second freezing it if you want it less mushy/jiggly. Also, maybe try extra firm tofu. I think it's denser and has less water than firm tofu.
I'm surprised you had that particular problem with firm tofu. I don't know what to suggest.
secondmayfly
Newcomer
secondmayfly
Newcomer
Unfortunately I am sensitive to unfamiliar textures, and being American I did not grow up eating anything like tofu.
Similar threads
Nutrition & Diet
Pls help! Gaining so much weight!
