Beancurd (tofu) is usually sold packed in water in plastic packets or containers. Add the cornstarch and gently stir to coat (i like using my hands to do this).
You need to learn two basic things to start:
How to cook with tofu beginners. Leave the block whole or cut it into large cubes, then place the tofu in between a few layers of paper towels and weigh it down with something heavy, like a large can from the pantry, a cast iron skillet, or a cookbook. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu. Step 2 place tofu on a cutting board and press water out by covering tofu with a towel and pressing down, water will squeeze out.
Add vegan chicken broth powder and oil spray or just salt, pepper or soy + sriracha marinade. Once hot, add the oil and the seasoned tofu. If you skip this step the tofu, you'll end up with wet, soggy cubes and slices.
Once boiling, cook for one minute and remove from heat. Cut the tofu into cubes and place on a large plate. Silken tofu, which often comes in a shelf stable vacuum pack, is going to be softer and easier to blend into smoothies and.
Prepping the tofu by squeezing out the excess moisture is absolutely necessary. Give a good stir carefully so that each tofu piece is well. The basics of learning to cook with tofu.
These two techniques are easy to master and the results are dynamite. Step 1 place tofu and salt in a medium pot and fill pot with water enough to cover the tofu. Which kind of tofu to buy and how to press tofu.
As a rule of thumb, press the tofu for about 20 minutes. If you're missing that eggy flavor, kala namak (indian black salt) has a natural sulfurous smell and taste that will mimic eggs perfectly.