I've only recently started cooking tofu at home. I've always eaten it in public at restaurants. The problem is when I stir-fry it comes out wet and almost like I blended it. How do I cook it so that it is nice and firm like in thai or oriental restaurants? I always buy firm or extra firm so I don't think that could be it. Any help would be appreciated (dh will give up soon on it if I don't figure this out).
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1/16/03 at 11:13am