Stir-Fried Tofu, Oyster Mushrooms & Spinach

Just made this recipe today but had some problems. I bought the FIRM tofu but when I opened the pack a lot of it had broken up into pieces. After marinading I drained it and fried it but it broke up and didn't take on any colour.as I supposed to have dried it? Some advice on different types of tofu would be helpful. I have only tried tofu a handful of times and, each time, cannot appreciate it. It know it has protein and therefore nutritional value but it never seems to bring anything to the party in my opinion. Am I missing something?

Hi Gaye- Firm tofu should not be broken up at all when open the package. My guess is that you used silken firm tofu, which is not the same at all as regular tofu. Silken tofu in a recipe is specified as such - since it is such a different texture that most tofu and does not at all cook the same due to texture, structure and moisture. Regular tofu can be diced into even cubes and will color/brown and keep its shape as it cooks. ~Ken

Yes, you are correct. It was silken tofu. Thanks for this

That explains it... next time your experience will be different I can assure you! The texture is night and day. ~Ken

I have completed the lesson but am wondering, upon reflection, why you stir fry ginger etc to season. Other videos just recommend oiling and burning this off. Is your method safer, perhaps? Is the smoke less likely to catch alight?

I love stir frying as a quick and healthy meal for two but I don't like the fact that the cooking smells permeate my hair and clothes. Is there any way to alleviate this or do I just have to accept that a shower immediately follows a stir fry?

Hi Gaye - That just comes with this sort of cooking..... I use an apron and a vent to move air and steam upwards. ~Ken

Hi, in step 3, the recipe says "add sauce" when you begin stir frying the tofu and before adding the spinach. What sauce does this refer to - the marinade?

Yes, the marinade acts as the sauce, and the cornstarch will act as the thickening agent once it heats up.

i made this recepie yesterday .It was very satisfying. LOVVVED it. Just two questions my tofu absorbed the dark soy colour and became a dark brown colour how can that be prevented and what is the reason of putting two different oils , sesame for marinating and peanut for cooking. how does it affect the end result of the dish?

Hello- Because of the soy sauce is dark, it will necessarily and that color to the rest of the dish – in this case, the tofu absorbs the sauce and takes on this color. There is no way to prevent this since that is the natural color of the soy sauce. Regarding the use of two different oils, this is due to the fact that these have different qualities. The sesame oil has a rich, nutty flavor whereas the peanut oil is neutral in flavor. For this reason, the peanut oil is better for cooking in (it does not impart any particular flavor) and the sesame oil is good for building or adding flavor. ~Ken

Hello! My tofu didn't pick up any flavor, I left it in fridge overnight. What could be a cause if that? Thank you

Hello Kristine: thanks for writing. The first thing is how well was the tofu drained (step one)? I find a well-drained tofu takes on a marinade quite well. I prefer letting the cubed tofu marinate in a bag in the fridge. The other thing, is about selecting the right (firm) tofu, and always making sure the date on the container is within range. I hope these tips are helpful to you. Thanks for writing. Cheers, Char

I'm allergic to peanuts. What other oil can I use other than Peanut Oil?

HI Kristina, you can easily substitute a vegetable oil or any other oil that is fairly clear and very light on aroma and color, as those have a higher smoke point appropriate for stir frying. Cheers, Sandy

Tried extra firm, “water packed” tofu? Not mori nu “silken”?

I made a mistake. Drained the tofu, added the sauce and marinate it. It did not brown and soft when I stir-fried. But it tasted really good. I will make it again. what good meat and start to pair with it?