Khổ ghê, tìm cách làm mà lúc làm thì mất công thức, cũng may là có cô bạn back up bằng không giờ tofu để tủ lạnh không biết làm gì hihihi..... Cám ơn cô bạn thân ở California rất là nhiều ..... bây giờ post lên trên này, rồi đi làm thử coi thịt nhão chay có thành công không. Coi hình thôi cũng biết làm không cần coi công thức hướng dẫn hihi
1) Freeze a package of firm or extra-firm tofu 24-48 hours...this changes the
consistency of the tofu.
2) Thaw the package...your tofu will now have a solid sponge-like consistency.
3) Squeeze all of the liquid out of the tofu.
4) Crumble the tofu into small pieces, the size that is consistent with ground beef. It is easy to crumble after it has been frozen and thawed...you can use a food processor if necessary.
5) Spread out on a pan, like a cookie sheet, and dry at low heat in the oven, or if you have an appliance for drying foods, use it to dry the tofu.
6) When it is completely dry, store in a clean air tight jar mix with oil and seasoning when use.
NOTE: You can use it before drying it in a recipe if you like. Drying it is just a way of preserving and storing it for future use. Done properly, it will not go bad as quickly as tofu.
TIP: You can package your TVP in usable portions in zip-lock bags or in a tightly sealed jar or contain. I like the idea of the zip-lock bags as this is handy if you take it for cooking on hikes or camping trips. I then put the smaller bags inside a larger zip-lock storage bag for further protection from moisture and humidity.
2) Thaw the package...your tofu will now have a solid sponge-like consistency.
3) Squeeze all of the liquid out of the tofu.
4) Crumble the tofu into small pieces, the size that is consistent with ground beef. It is easy to crumble after it has been frozen and thawed...you can use a food processor if necessary.
5) Spread out on a pan, like a cookie sheet, and dry at low heat in the oven, or if you have an appliance for drying foods, use it to dry the tofu.
6) When it is completely dry, store in a clean air tight jar mix with oil and seasoning when use.
NOTE: You can use it before drying it in a recipe if you like. Drying it is just a way of preserving and storing it for future use. Done properly, it will not go bad as quickly as tofu.
TIP: You can package your TVP in usable portions in zip-lock bags or in a tightly sealed jar or contain. I like the idea of the zip-lock bags as this is handy if you take it for cooking on hikes or camping trips. I then put the smaller bags inside a larger zip-lock storage bag for further protection from moisture and humidity.
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