My mashed tofu looks watery. And it released water when it was steaming. Doesn’t seem like it will firm up after 20mins. Should I steam it longer? Will it eventually firm up? What to do with soggy steamed tofu? Stir fry it?
What type of tofu you uses? Sid you add enough cornstarch into the seafood tofu mixture? Some water will appear on the surface during steaming but we can just drain it off. Not sure why yours did not firm up after steaming.
Corn flour is recommended for an extra crispy texture. Alternatively, you can try with tapioca starch, or a combination of rice flour + all purpose flour.
