Tofu

[Nashville]

Is Tofu Gluten free? I have never cooked with it before but I wanted to try some in a Pad Thai recipe. Thanks for the help.

[jenvan]

I would verify...I can tell you that all Mori-Nu Silken Tofu varieties are gluten-free. I think those are typically in the chilled section of the grocery...in little carboard boxes.

[queenofhearts]

Look out for those flavored varieties! I like the Mori-Nu too though it doesn't hold up so well in stir fries, unless you freeze &/or press it first. Mori-Nu is the only one I find at all palatable without cooking though. (In salads, &c.)

Leah

[jenvan]

Yeah, as Leah said...tofu in general can fall apart. Make sure you get an extra firm variety for stirfrying.

[ehrin]

I press my tofu, even if it's extra firm. I think it is a very important step - even if you only do it for a half hour. I put my block of tofu on a cutting board, put a piece of tin foil over it, but another cutting board on top, and then put my cuisinart on top of it for weight! Tofu is very durable - and for pad thai you'd want it to be very firm and without water.

God, I can't remeber which brand I buy - all I know is that the xtra firm is in an orange package and the firm is in blue. I also press the extra firm a day ahead of time, then marinade it in my own terriyaki sauce and grill it on the grill - I cut the block up into 4 pieces prior to marinading.

[tarnalberry]

  ehrin said:

I press my tofu, even if it's extra firm. I think it is a very important step - even if you only do it for a half hour.

Absolutely! You definitely have to press tofu first, if you're using it as a solid. (I don't press silken tofu going into a smoothie! :-) ) I cut the block in half width wise (making two large, flat pieces), put it on a number of sheets of paper towel on a plate, then another plate goes on top, with a can or two out of the pantry for weight. At least half an hour. With that, you can then marinade, and then grill the extra firm stuff. (Works even in kabobs!)

[ehrin]

  tarnalberry said:

Absolutely! You definitely have to press tofu first, if you're using it as a solid. (I don't press silken tofu going into a smoothie! :-) ) I cut the block in half width wise (making two large, flat pieces), put it on a number of sheets of paper towel on a plate, then another plate goes on top, with a can or two out of the pantry for weight. At least half an hour. With that, you can then marinade, and then grill the extra firm stuff. (Works even in kabobs!)

Love the stuff - I was a vegetarian for years and it was a main staple, but I actually like it - didn't eat because I had to or anything! I also cut my block in half prior to pressing...forgot to mention that!

[jenvan]

  tarnalberry said:

Absolutely! You definitely have to press tofu first, if you're using it as a solid. (I don't press silken tofu going into a smoothie! :-) ) I cut the block in half width wise (making two large, flat pieces), put it on a number of sheets of paper towel on a plate, then another plate goes on top, with a can or two out of the pantry for weight. At least half an hour. With that, you can then marinade, and then grill the extra firm stuff. (Works even in kabobs!)

Oo, good tip!