Instructions: * Also, I have used the firm Tofu, and I think even the extra firm and it

* seems to crumple into nothingness when I try to stir fry it or

* anything...can someone give me some pointers.

Are you using the lower fat Mori-Nu tofu? That is most likely the problem.

All of the Mori-Nu lowfat tofu is "silken" tofu, which will crumble if stirred around too much.

Silken tofu - especially the firm, but even the extra-firm - are great for blended dishes such as smoothies and dips. They are also great for scrambled tofu (in lieu of scrambled eggs) and eggless egg salad. If you are very, very gentle, extra-firm silken tofu cubes can be kept intact in a stir fry.

However, for stir fries and baked/broiled/grilled tofu, you will have better results with non-silken tofus (extra-firm or firm). Nasoya is one of my favorites. Note that the non-silken varieties will be refrigerated and covered with water - they dont have the lengthy self life of the asceptically packaged silken. Look at the labels, because the amount of fat per serving can vary considerably between brands.

You can freeze any tofu, and the process will change the texture significantly. It becomes chewier, and will readily absorb any marinade or sauce. Even silken tofu will hold up nicely in stir fries after being frozen.

After freezing, thaw the tofu and drain well. The best way to do this is, typically, to wrap the tofu in something absorbent and put a weight on it.

This weighting/draining technique will also give you superior results when using regular, non-frozen tofu. Ive tried it with the non-frozen silken style, and it does help the fragility some.

BTW, the Mori-Nu package says "do not freeze", and the best Ive been able to figure out, is that they mean not in the original package. But I do it anyway...you know, when the expiration date is near or just past and I dont want to lose the tofu, I toss the package into the freezer. It does bloat...but none have exploded so far. :-)

For all tofu scrambles, I highly recommend you follow the technique of heating the tofu in the microwave and then straining. It really pulled out a lot of extra moisture, and gave the tofu some texture.((

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