ladyrachellynn 1 post Jan 20, 2010 9:37 PM	My family loved this, though it was a bit salty for my liking. Easy fix, less soysauce. However, though I used extra firm tofu, it seemed to be too most for my liking. Any ideas on how to firm it up next time? Even handling the slices after soaking them for a few days made them tear and one fall apart. Thanks in advance. Last Edited on 21-Jan-2010 7:53 AM
Bryanna Owner/Moderator 2695 posts Jan 20, 2010 10:14 PM	I would advise using Kikkoman Lite Soy Sauce (it's low-salt) rather than less soy sauce, because soy sauce is for flavor as well as saltiness. (Do not use Bragg's instead-- the flavor is not as complex because it is not fermented, and it is actually more salty than soy sauce, despite what they tell you!) Different brands of tofu vary in what they say is "extra-firm". I use a western Canadian brand that is very, very firm, so I never have this problem. You might try other brands (and don't use silken tofu, BTW!), and/or consider getting a tofu press, like this: http://veganfeastkitchen.blogspot.com/2009/07/nifty-new-gadget-for-pressing-tofu.html Or, you could try using a Japanese pickle (Tsukemono) press, which works the same way, but can hold several pounds of tofu at a time and is quite a bit cheaper. Here's one: http://www.amazon.com/o/ASIN/B0006MM4R4/184-2037316-8088466?SubscriptionId=02ZH6J1W0649DTNS6002/184-2037316-8088466 You can also find them on ebay: http://cgi.ebay.com/Easy-tsukemono-maker-Japanese-pickle-press-for-bento_W0QQitemZ190360537513QQihZ009QQcategoryZ20649QQcmdZViewItemQQ_trksidZp3286.m7QQ_trkparms Zalgo%3DLVI%26itu%3DUCI%26otn%3D4%26ps%3D63#ht_5843wt_754 Last Edited on 21-Jan-2010 7:56 AM
ladyrachellynn 2 posts Jan 20, 2010 10:34 PM	Thank you. I don't like braggs, so no worries there. I've been wanting to make my own tofu, just don't have the stuff to do it yet. I'll check out the links and definitely try it again!
Brenda W. 244 posts Jan 21, 2010 4:19 AM	I too like the tofu less moist and soft, and what I do is bake the tofu, along with the marinade till all the marinade is soaked up and gone, and the tofu starts to brown around the edges and dry a little. You have to watch it real close, turning it frequently (in the oven), but what you end up with is tasty, thick, chewy tofu slices, with the flavor of the marinade greatly intensified.
Bryanna Owner/Moderator 2696 posts Jan 21, 2010 7:59 AM	Thanks, Brenda! I know that some people bake it in the marinade-- I don't like it that way myself. It gets too strong for my taste and too chewy. With a really extra-firm tofu, unbaked, you get a smoothish but firm texture, but it doesn't fall apart, and the taste is more subtle, which is the way I like it. But, to each his/her own!
tinks 7 posts Feb 02, 2010 7:34 PM	How long does this keep in the marinade please Bryanna.
Bryanna Owner/Moderator 2699 posts Feb 02, 2010 10:08 PM	About a week and a half, in my experience.

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