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ActiFry
Has anyone tried this?
AnneM
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AnneM  Friend of PR
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Date: 8/22/13 10:42 AM

My deep fryer seems to have given out yesterday. With the number of people here, some are bound to have tried the T-Fal ActiFry.

If so, what do you think?

One thing I'm wondering if it would be able to do well are little tofu cubes. I'd love to work more tofu in to our diet. DH is not overly keen on it, but doesn't mind it in a Chinese restaurant dish. I can never get it to come out like at the restaurants, even pan-frying it.

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crazygrad
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In reply to AnneM <<


Date: 8/22/13 11:24 AM

Never tried it. But, for tofu, have you tried the pre-cubed extra firm tofu? I use that, blot the moisture off, then will often toss lightly in flour or corn starch and then use a light tempura batter and fry at high temp. The pre-cut tofu seems to hold up better in most preps than buying a block and cutting it myself.

tourist
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Date: 8/22/13 11:38 AM

I don't deep fry but my DD found the key to crispy tofu is to salt it quite liberally. Like the corn starch, it seems the idea is to dry the surface to achieve yummy crispness.

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crazygrad
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In reply to tourist <<


Date: 8/22/13 11:42 AM

Betcha the salt works quite well. If I recall, salt is more drawing of moisture than flour or cornstarch.

Diahn
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Date: 8/22/13 11:47 AM

I'd never of ActiFry before your post, so I went to Amazon to check out the item and found this review:

"I waited 6 months before writing this review just so I know for sure this machine will last. I've used it at least 4 times/week to make different kinds of Vietnamese food.

I bought the black model after checking & knew it's the newest model. I hoped it could air fry white firm/extra firm tofu cube with only 1 table spoon of oil like other food you can make from this machine but it couldn't. That's why I gave it 4 stars. I eat fried tofu a lot as vegetarian food...

I tried 3 times & they turned out dried but not like when you deep fry them (of course I know it's not the same but I hope it could work like when you fry French fries)."

HTH

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marymary86
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Date: 8/22/13 12:36 PM

We pan fry our tofu. I think the secret is using a heavy iron pan and make sure that sucker is HOT!!

We like to get a good sear (it just takes a minute) before removing it and stir frying the veggies. Then the tofu goes back in while we add the last ingredients that make up the saucy part of the dish.

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Mary


AnneM
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AnneM  Friend of PR
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Date: 8/22/13 1:16 PM

This was all very helpful, thank you! I had looked at the reviews but didn't see the one talking about tofu.

I don't think I've ever seen pre-cubed tofu chunks; I will look but I suspect my grocery store doesn't carry that. But I'm thinking cubing the tofu, salting it slightly, & putting it to drain might help a lot. Then I'll try the other tips here as well (cornstartch, hot pan, sear / remove / re-add).

Thank you again. And I think I'll just get an inexpensive deep-fryer for the once or twice a year I actually make fries.

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With a great wardrobe that's still in the flat-fabric stage.

diane s
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In reply to AnneM <<


Date: 8/22/13 9:02 PM

Quote: AnneM
This was all very helpful, thank you! I had looked at the reviews but didn't see the one talking about tofu.



I don't think I've ever seen pre-cubed tofu chunks; I will look but I suspect my grocery store doesn't carry that. But I'm thinking cubing the tofu, salting it slightly, & putting it to drain might help a lot. Then I'll try the other tips here as well (cornstartch, hot pan, sear / remove / re-add).



Thank you again. And I think I'll just get an inexpensive deep-fryer for the once or twice a year I actually make fries.


That's what I do, I feel so guilty eating the fried food, and it stinks up the house, not matter how much I vent, so I hate to invest, and I bought a FryDaddy at WalMart.

------
My grandmother taught me to sew when I was 10, and I've been sewing ever since.

TeeGee

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Date: 8/22/13 9:19 PM

I'm not supposed to eat soy products anymore.I used to make sure the oil in the deep fryer had 350 F and only deep fried 2 - 3 strips of tofu at a time until golden brown,after I coated them with cornstarch.I placed the strips on paper towels to let the grease drain off.No salt,the tofu I could buy was pretty firm and dry on the outside.One can also use a frying pan with 2 inches of 350 F oil in it,to deep fry tofu.I served deep fried tofu with my own sweet and sour sauce recipe,rice and stir fried vegetables.

Vivienne
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In reply to AnneM <<


Date: 8/22/13 10:34 PM

My mom has one - she says it take 45min to cook 2 servings of fries and does not love it.

My method for tofu is to cube extra firm tofu, salt, chill, roll in cornstarch or potato starch and deep fry.

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Cheap fabrics, like cheap shoes, are a false economy.

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