Creamy Tofu Curry

[willsie01]

I've been vegan for well over 3 years now and still haven't got a way of eliminating the 'squidgy' texture of tofu even though I use the so-called firm variety. Consequently I don't use it very often. This evening I gave it another go and made a Creamy Tofu Curry. Bought firm tofu and pressed the block between boards. It all tasted very good but still suffered from 'squidgy' tofu. How do I solve this?

[Alb2]

I use muslin cloth to squeeze it and seems to work for me.

[willsie01 in reply to Alb2]

I'll try this.

[Kitten-whiskers Administrator]

I find putting it in the freezer helps the texture

[willsie01 in reply to Kitten-whiskers]

The pack my wife picked up for me wasn't actually freezable.

[Kitten-whiskers Administrator in reply to willsie01]

google.com/search?q=freezin...

Here is a link to freezing tofu if you want to give it a try

[Angel-Girl]

I have a tofu press that really helps then I fry the tofu after marinating in spice before adding to the curry seems to stop it going mushy in the sauce. Hope it helps. Oh and lidl do a great smoked tofu that rocks sliced and fried with mushrooms then in a sandwich, only thing I ever buy in lidl. 😀

[Technoid]

I usually like the smoked or flavored tofu options that take that effort out of the picture. But the natural tofu style can work great in miso soups or similar.