- bitsubeats Mar 10, 2014 09:07 AM
Google isn't helping me out, so I figured I would seek chowhound
So I absolutely love the texture of the firm tofu from wegman's vegetarian prepared food bar. It's chewy, firm and slightly puffy (probably from roasting at a high heat).
I know that they use the tofu from this link: http://www.wegmans.com/webapp/wcs/sto...
If you read the description, it says that it's "kneaded to create its firmer texture"
How does one hand knead tofu? I'd like to find a cheaper or home made alternative seeing as how I spend $3.99 for 16 oz of what is essentially very, very, firm tofu.
If you were wondering, extra firm tofu does NOT have the same consistency.
I doubt its 'kneaded'. I picture maybe a block of tofu is pressed between a board and tray and pressed down evenly a few times sort of giving it a 'kneaded' effect?
This sounds nearly identical to my favorite wildwoods tofu- its basically extra firm tofu that they press the bajeezus out of before marinating and baking. The trick is to set up something so the tofu does not sit in its own liquid as its pressed, and to use crazy heavy items to weight it down.
This tofu from trader joes is a similar texture, you would still need to dry very well then marinate and bake but there is no way to press anything out of this
Great suggestion, thank you! Do you know how much that tofu at trader joe's costs? It could be a nice cheaper alternative.
I should also add that this tofu puffed up considerably when I baked it. It more than doubled in size when I baked it at a high heat. As soon as it was out of the oven for 5-10 seconds it immediately deflated.
This Japanese cooking video (with sub-titles) shows how to make some sort of sesame paste tofu.
During the video the chef says you must knead the tofu... but she is stirring it in a pot while it cooks. It appears to be of similar consistency to thick mashed potatoes. She beats it for a long time. She keeps referring to what she's doing as kneading the tofu.
Maybe the word knead has different meanings in different cultures.
Here's the video: