[kierr]

So I made my first recipe today and it didn't turn out like I thought it would.

I was to marinate extra firm slices of tofu overnight, then bake for 35 minutes uncovered. I expected the tofu to turn out sort of like a patty. Instead it could not be bent without easily breaking, kind of like a lukewarm slice thick of cheese.

Now the recipe said use extra firm, and I did but it said silken on it. So is that why it didn't get firmer? Or does tofu always stay rubbery/squishy? The recipe called for extra firm tofu that springs back when touched. I used Mori Nu extra firm silken. is that the same thing? LOL I hate being such a tofu-noob.

Thanks for any help!

[Fat Chick B Gone]

Nope silken is different then your regular tofu. The extra firm for patties should probably come in a package with water.

Check this out for more info: http://vegetarian.about.com/od/veget...ypesofTofu.htm

You also need to be draining your tofu for most recipes - did you do this?

It does stink I know, my first attempts at tofu were horrid but stick with it!

[kierr]

Ahhh, thank you for that! The good news is that the marinade was really good and my husband liked it enough to have seconds anyway. LOL So I suppose he should really like it the way it is supposed to be made.

Ahhh, no I didn't drain it either LOL. That link was most helpful, thank you!!