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Azumaya Firm Tofu (14 oz.)

Item Purchased: Azumaya Firm Tofu (14 oz.)
Location Purchased: Dominick’s / 3145 S. Ashland / Chicago, IL
Price: $3.79 + tax
Purchased on: 08/11/07

Review: This is exactly why you don’t listen to recipes. Firm tofu isn’t firm enough. All I wanted was a few slices of tofu to slather with mustard and fry up in a pan until crispy so I could add them atop the rest of the vegetables I was cooking. I’ve fried tofu before, but I usually use the extra-firm type, so my timing was a bit off. By the time my spinach and potatoes were ready, the tofu wasn’t even a quarter done. I drained and pressed it enough, but firm tofu holds too much water. Not to mention that Azumaya tofu is a bit too silky in texture for the firm variety.

Lesson learned. If it’s a crispy fried texture you want from tofu, buy extra firm… and go with your trusted brand. Azumaya isn’t thrilling me and the fact that it is the only brand that my local grocer carries is thrilling me even less. I know my neighborhood is only a few miles north of the old stockyards of Chicago, but aren’t there any vegetarians in Bridgeport?

Oh. Right. Stupid question.

Rating: 2 / 5


2 Responses to “Azumaya Firm Tofu (14 oz.)”

  1. transiit Says:

    I don’t know if you already do this or not, but here’s a trick when it comes to the tofu that not enough people employ.

    Grab a couple plates. Something sturdy (so paper plates are out this time). Wrap your brick of tofu in a layer of paper towel, and press it between the plates. Put a couple hefty cans (the family size brand name beef stew comes in handy here.) on top and let it sit for 10-15 minutes.

    One of the cool things about tofu is its internal structure. Using this method, you’ll get a fair amount of liquid soy-whey out of it, but it’ll act like a sponge and be more prone to absorbing any sort of marinade or other flavorful liquid later.

    I know my local TJ’s carries at least one brand of tofu, and the chain supermarkets another, but rather than seeking out vegetarians, consider asian markets instead (often good for seeking out a couple other ingredients that you might want to have around (shoyu, gari, nari, etc.), often have better seafood than what you’d find elsewhere, and occasionally beat out everything but a solid farmer’s market when it comes to produce)

  2. transiit Says:

    (stupid brain. I meant nori)

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