Do you do silke tofu?

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I really love the way they cook tofu at this Chinese restaurant in my town. I can't figure out how to do it myself. They use extra soft tofu, and it is crispy all around the outside. Whenever I try to make it, the crispy part sticks to the pan and the cubes I have cut all crumble or mush. Any suggestions?

― Josie Castaldo, Tuesday, 4 January 2005 20:35 (twenty years ago)

I have this problem too!

― teeny (teeny), Tuesday, 4 January 2005 23:58 (twenty years ago)

you might not be using enough oil, and your pieces might be too big. frying silken tofu is very difficult, and the only way i'm able to do it is to cut it into very thin slices then throw it into a pan with oil almost to cover. it comes out lovely, golden, and crispy with a melting center.

― lauren (laurenp), Wednesday, 5 January 2005 10:06 (twenty years ago)

Chinese restaurants just deep fry it, I think. I had similar results the one time I tried it by deep frying large cubes in very hot oil.

― aldo_cowpat (aldo_cowpat), Wednesday, 5 January 2005 10:25 (twenty years ago)

You can buy it ready deep fried from good chinese/asian food stores. my friend (parents from hong kong) used to then marinade it, to get yummy flavours inside, but you need a really hot wok to get it crisp on the outside.

Not sure if it's the same thing you mean though,as I've never had it in a restaurant.

― Vicky (Vicky), Wednesday, 5 January 2005 10:41 (twenty years ago)

i think a fair amount of restaurants do use the pre-fried stuff, from what i've tasted, unless it's something like ma po tofu.

― lauren (laurenp), Wednesday, 5 January 2005 10:48 (twenty years ago)

five years pass...

Ok so, sick of the chewy firm tofu I usually get, as it didnt seem right in a miso soup, I bought some silken tofu. But when I cut open the pack and went to slice it, it was like a soft jellylike custard of tofu in there. It kind of went to a mush once in the soup. Is it meant to be so... smooshy?

― ABBAcab (Trayce), Tuesday, 9 March 2010 11:00 (fifteen years ago)

no...you might have gotten an off pack?

― noted schloar (dyao), Tuesday, 9 March 2010 11:07 (fifteen years ago)

it ought to keep its shape after you cut it

― noted schloar (dyao), Tuesday, 9 March 2010 11:08 (fifteen years ago)

It kind of did, but it was just *really soft*. It tasted fine. Maybe a bit waterlogged?

― ABBAcab (Trayce), Thursday, 11 March 2010 05:59 (fifteen years ago)

Do you do forke tofu?

― go haim on em (Whiney G. Weingarten), Thursday, 11 March 2010 06:23 (fifteen years ago)

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