Cooking with Tofu?

I bought tofu, but now what? I want to substitute tofu for chicken, but how do I know when it's done? How do I prepare it?Cooking with Tofu?
I bring you the VeggieTart way of avoiding mushy tofu syndrome:



1) Make sure you have the right tofu--do NOT get the tofu in the aseptic packages unless you are making a pudding or dressing. Get the water-packed stuff in the refrigerated section.



2) When you get home, cut open the package and drain out as much water as possible. Then wrap the container in a plastic bag and stick in the freezer for at least 24 hours. You can store your tofu for several months; I keep several packages in my freezer for use almost any time.



3) The day before you cook your food (say, before you go to bed the night before), take the tofu out and put in the fridge to defrost. You can leave in the fridge for up to a week, but it's best to use it sooner. And it's okay if you start with slightly frozen tofu.



4) Press your tofu. Remove the tofu from the packaging and GENTLY squeeze to remove excess water. Line a flat-bottomed colandar (or plate) with paper towels and put your tofu on top. Put more paper towels on top of the tofu and place a heavy item, such as a tetra pack of soy milk or soup, on top. Press for 30 minutes to an hour.



5) While the tofu is draining, do the rest of your prep.



6) Cook your tofu in the recipe you chose.



7) EAT!



Tofu doesn't change much, although it may get a little more golden or brown on the surface. You also don't risk illness if you've undercooked your tofu.Cooking with Tofu?
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Fry the tofu. Its good.
Unlike chicken, tofu doesn't really change that much when you cook it. It gets warm, it absorbs some flavour from whatever you're cooking it in, and it may get a little browned if you stirfry it, but it's not like chicken where it's raw and inedible until it gets to a certain point. If you're making a stirfry, just throw it in at about the time you'd put the carrots or broccoli or similar vegetable in.



Also, please note unless you got extra firm tofu, expect it to crumble and fall apart super easily.
firm tofu or extra firm is good to sub for meat. cut it up in little cubes and you can saute it in some oil with veggies like a stir fry. It doesn't take long to cook - because unlike chicken you don't have to cook the hell out of it to kill all the parasites or make sure it is not raw. All you have to do is cook it long enough for it to get hot. Season it to taste - salt, pepper, garlic, and/or soy sauce.
tofu is already cooked so you can already eat it straight from the package. if you want to add texture to your tofu, you can freeze it overnight then slice or cube it and the texture and look will change. it will look like a sponge. tofu can absorb any flavors that you add to it but its very delicate so better make the sauce first then add the tofu and stir it just to heat it through. or you can fry it first so it hold its shape.
tofu takes on what ever you are cooking

first you got to strain it wrap it in cheese cloth and in a strainer
its easy just add water
This video will give you a basic overview of tofu and how to use it:

http://video.about.com/vegetarian/Tofu.h鈥?/a>



Here's an easy tofu recipe similar to fried chicken that I like:

http://vegetarian.about.com/od/maindishe鈥?/a>
Buy some vegetarian oyster sauce. Cut your tofu in cubes and mix with the sauce.
you should do a tofu vegetable stirfry