Quote:
Originally Posted by nycfem
Tonight I tried what I said I was going to do, dry wok the tofu and veggies and then add the bibimbap sauce. It was SO much better! I dry wokked a bag of riced cauliflower, an onion, a bunch of chopped carrots, and a block of chopped tofu. It took FOREVER for the pan to dry out with these watery veggies. I actually think the riced cauliflower might have been the most helpful in drying things out. Unfortunately the carrots steamed, and the rice cauliflower got a little mashed, but overall I was able to hang in there and wait until things started to burn a tiny bit (how I like it). Any advice on how to get things crisper in the wok or which veggies not to use if I don't want them generating a wok of water?
So after I cooked them with the top off -man, did I say it took forever, cuz it really did- then I added .25 cup of the bibimbap Korean sauce (thanks, GeorgiaMa'am- it was soooo good!). It was just great, perfect sauce. I didn't add curry upon the advice of my husbutch.
I would definitely make this again, though just have to figure out how to have a bit dryer, crispier browned veggies. And I'd love it if there is a way for them to not take so long to cook.
Still... this was a huge improvement!
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Hey Jen, a few questions. Did you press your tofu before using it? If you didn't, that would explain all of the moisture. Second, was your riced cauliflower fresh or frozen? Last, as I have never heard of dry wok(king) before... is this cooking with no oil hence the "dry" wok?
Here is a recommendation when cooking with tofu. I freeze the tofu (firm or extra firm), then defrost and press for 15 to 30 minutes before using. This gives the tofu a different consistency which I love and after pressed there is very little to no moisture and it absorbs everything so much better. I also always cook my tofu first before I add vegetables to allow it to get crispy. Looking at the vegetables you used I can only figure all that moisture coming from either unpressed tofu or frozen cauliflower. The onions have very little moisture and it should dissipate quickly in the high heat and the carrots don't really release enough moisture to make a difference. If you are using frozen cauliflower it won't dry out during cooking unless you do it really slow on low heat and for a long time but there is no guarantee. Again, always press your tofu even you don't freeze (I wrap the tofu in a clean kitchen towel, put in on a large plate or cutting board, place another plate or cutting board on top and then put heavy items on top like a heavy iron skillet. I have seen people put heavy books on top, I have taken 4 cans and put them on the the top plate or cutting board and let it press on it for a while. Just monitor as weight shifts and you have to adjust what is on top occasionally) If you are using frozen cauliflower rice it will always have a lot of moisture so try to look for riced cauliflower in the produce section or make your own. I throw cut up fresh cauliflower in my food processor and pulse until it is riced. And if you are using non frozen cauliflower, remove the tofu once done, then cook the cauliflower on the high heat alone to cook off the moisture, then add the carrots and onion and then add back the tofu and toss with the sauce.