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<blockquote data-quote="Marie 2" data-source="post: 2334995" data-attributes="member: 475037"><p>[USER=425990]@SueJB[/USER] What in the texture you don't like? If it's the softness, get extra firm and baking especially at low temperatures for longer can make it chewier. The website I gave you, if you put in tofu all sorts of options come up. Also press out as much liquid as you can without mushing the tofu for better results.</p><p></p><p>But this is a jerk tofu recipe for a chewier tofu.</p><p><a href="https://itdoesnttastelikechicken.com/4-ingredient-jerk-tofu/" target="_blank">https://itdoesnttastelikechicken.com/4-ingredient-jerk-tofu/</a></p><p></p><p>If you don't like it firm. You get the silken tofu which is a very soft creamier texture, It breaks apart easier under cooking, so you either throw it in at the last minute or marinate it and throw it in at the last minute. It is highly prized by some. I actually like the firmer kind better for cooking. But I love both.</p><p></p><p>But the most important thing to remember is tofu is really sort of tasteless, it picks up the flavors you're cooking with or from a marinade. So while I enjoy it cubed and thrown on salads as I've been eating it since I was teen, most people will not enjoy it like that.</p><p></p><p>I haven't made this recipe but it shows you the steps with tofu for stir fries</p><p>This is actually a spicy tofu dish and you can just leave out the sugar from the recipe if you want.</p><p>[MEDIA=youtube]QAcvJlVQtL0[/MEDIA]</p></blockquote><p></p>
[QUOTE="Marie 2, post: 2334995, member: 475037"] [USER=425990]@SueJB[/USER] What in the texture you don't like? If it's the softness, get extra firm and baking especially at low temperatures for longer can make it chewier. The website I gave you, if you put in tofu all sorts of options come up. Also press out as much liquid as you can without mushing the tofu for better results. But this is a jerk tofu recipe for a chewier tofu. [URL]https://itdoesnttastelikechicken.com/4-ingredient-jerk-tofu/[/URL] If you don't like it firm. You get the silken tofu which is a very soft creamier texture, It breaks apart easier under cooking, so you either throw it in at the last minute or marinate it and throw it in at the last minute. It is highly prized by some. I actually like the firmer kind better for cooking. But I love both. But the most important thing to remember is tofu is really sort of tasteless, it picks up the flavors you're cooking with or from a marinade. So while I enjoy it cubed and thrown on salads as I've been eating it since I was teen, most people will not enjoy it like that. I haven't made this recipe but it shows you the steps with tofu for stir fries This is actually a spicy tofu dish and you can just leave out the sugar from the recipe if you want. [MEDIA=youtube]QAcvJlVQtL0[/MEDIA] [/QUOTE]
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