tag:blogger.com,1999:blog-4053743400229139576.post5337565376880247085..comments2008-01-22T10:02:57.347-08:00dooglas...http://www.blogger.com/profile/18126376432977942209noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4053743400229139576.post-37860194428493305752008-01-22T10:02:00.000-08:002008-01-22T10:02:00.000-08:00in my experience with tofu, it seems to come out well if i cook it quick - usually on med-high heat. it also helps if i cook it alone or if i cook it with things that need to be 'tossed' or flipped pretty constantly. if it just sits in the pan and cooks, the mush tends to come out... and really, it's about experimentation to figure out how to make it in a way that pleases you - try and try again...dooglas...http://www.blogger.com/profile/18126376432977942209noreply@blogger.comtag:blogger.com,1999:blog-4053743400229139576.post-72318186470823851952008-01-22T09:31:00.000-08:002008-01-22T09:31:00.000-08:00My good tofu cooking tip is freezing it for three days. Go for firm or extra firm. If it comes in that plastic package, leave it in it and throw it in the freezer. 3 days or 3 weeks later simmer it in water for 15 mins or so. Compress the water out. I say use a spatula. It should be pretty firm now and have an awesome texture to it. cube it, half it, marinate it, bread it, no matter what it should taste terrific. <BR/><BR/>Good luck and keep cookingKevin Margitichhttp://www.blogger.com/profile/15413786450876107917noreply@blogger.comtag:blogger.com,1999:blog-4053743400229139576.post-48311857530997233972008-01-22T05:52:00.000-08:002008-01-22T05:52:00.000-08:00I have trouble cooking tofu. It always gets mushy - doesn't keep it's shape. Any tips?Anonymousnoreply@blogger.com