Best 3 Dry Fried And Marinated Tofu Recipes
Tofu, a versatile plant-based protein, takes center stage in this culinary journey, where we present a symphony of flavors and textures. From the crispy delight of dry-fried tofu to the savory depths of marinated tofu, each recipe unveils a unique dimension of this humble ingredient.
**Dry-Fried Tofu:**
1. **Classic Dry-Fried Tofu:** Experience the magic of simplicity with this classic recipe. Coated in cornstarch and pan-fried until golden, the tofu yields a satisfying crunch that pairs perfectly with a tangy dipping sauce.
2. **Sichuan Dry-Fried Tofu:** Elevate your taste buds with this fiery Sichuan rendition. Marinated in a blend of aromatic spices, the tofu is stir-fried with a medley of vegetables, creating a symphony of flavors that will leave you craving more.
3. **Thai Dry-Fried Tofu:** Embark on a culinary adventure with this Thai-inspired dish. Coated in a fragrant marinade of lemongrass, ginger, and coconut milk, the tofu is pan-fried until crispy and served with a refreshing cucumber salad.
**Marinated Tofu:**
1. **Classic Marinated Tofu:** Rediscover the timeless appeal of classic marinated tofu. Cubes of tofu are immersed in a simple yet flavorful marinade of soy sauce, rice vinegar, and garlic, resulting in a tender and savory treat.
2. **Korean Marinated Tofu:** Indulge in the bold flavors of Korean cuisine with this marinated tofu. Gochujang, a spicy fermented chili paste, forms the heart of the marinade, infusing the tofu with a vibrant red hue and a delightful kick.
3. **Vietnamese Marinated Tofu:** Transport your taste buds to the vibrant streets of Vietnam with this delectable marinated tofu. A symphony of fish sauce, lemongrass, and ginger creates a marinade that seeps into every crevice of the tofu, resulting in a harmonious balance of flavors.
DRY-FRIED AND MARINATED TOFU
Steps:
- (First, prepare your marinade. See above for recipes.) Tofu comes packed in water. Drain the tofu and cut it so that your pieces are a half an inch thick. For most recipes, you will want to then cut it into triangles, but some recipes call for strips.Use a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry. Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.The dry-frying method has left your tofu dry and firm, ready to suck up the flavors of a marinade like a sponge. Place the tofu pieces in the marinade and stir well, making sure the tofu is submerged. Marinate for at least a half an hour and then use this delicious firm and flavorful tofu in a stir-fry.
GRILLED OR PAN-FRIED MARINATED TOFU
This is one of my favorite ways to eat tofu. Keep some marinating in the refrigerator, then grill or pan-fry at will.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h15m
Yield Serves four
Number Of Ingredients 8
Steps:
- Combine all of the marinade ingredients in a 2-quart bowl. Whisk together well.
- Drain the tofu and pat dry with paper towels. Slice into 1/2-inch thick slabs, and blot each slab with paper towels. Add to the bowl with the marinade, and gently toss to coat. Cover and refrigerate for 15 minutes to an hour, or for up to a day.
- To pan-fry the tofu, heat the oil over medium-high heat in a large, heavy nonstick skillet. When the oil is hot, add the tofu in one layer (you may have to do this in batches). Cook on one side for one to two minutes, until lightly colored. Using tongs, turn the tofu over and cook for another one to two minutes, or until lightly colored on the other side. Remove from the pan, and serve with additional marinade or soy sauce. To grill the tofu, prepare a medium-hot grill. Brush the grill with oil, and grill until grill marks appear, 1 1/2 to 2 minutes per side. Remove from the heat, and serve with additional marinade or soy sauce.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 14 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 892 milligrams, Sugar 0 grams, TransFat 0 grams
DRY-FRIED TOFU
Is your tofu mushy, watery, or crumbly? Are you having trouble getting it to brown? Try this. It's the perfect method for cooking tofu because it takes advantage of its moisture content. The results are so firm and flavorful that you will be able to convert the meat-eating non-believers! As a bonus, this is a VERY low-fat recipe! Source: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
Provided by Prose
Categories Soy/Tofu
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- First of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
- Heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. Cut your tofu in half lengthwise. Place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). Cut into about 16 triangles or strips.
- Add the tofu pieces to the pan. Leave plenty of room around each piece (you might want to cook it in two batches). Cook VERY SLOWLY over LOW TO MEDIUM heat. Slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. Do NOT use oil. What you want to do is leach all the water out of your tofu in a dry pan. As the tofu cooks, frequently use a spatula to press down on the top of each piece. You should see some water squeezing out and sizzling in the pan.
- When the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. They are done when they are firm and golden on both sides.
- Now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. Place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. Now your tofu is ready to eat or to use in a stir-fry!
- Uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. Try to remember to change the water every day or two until you use it. Cooked tofu can be stored like any other leftovers.
Nutrition Facts : Calories 71, Fat 4.3, SaturatedFat 0.6, Sodium 9.3, Carbohydrate 2.1, Fiber 0.2, Sugar 0.8, Protein 7.6
Tips:
- Choose firm or extra firm tofu. This will help the tofu hold its shape better during the frying process.
- Press the tofu before cooking. This will help remove excess water and make the tofu more flavorful.
- Use a non-stick skillet. This will help prevent the tofu from sticking to the pan.
- Don't overcrowd the pan. Fry the tofu in batches if necessary.
- Cook the tofu over medium heat. This will help prevent the tofu from burning.
- Flip the tofu frequently. This will help ensure that the tofu cooks evenly.
- Use a cornstarch slurry to thicken the sauce. This will help create a glossy, flavorful sauce.
Conclusion:
Dry-fried and marinated tofu is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a popular dish in many Asian countries and is a great way to enjoy tofu. The tofu is first marinated in a flavorful sauce, then fried until crispy. It is then served with a variety of dipping sauces. This dish is a great way to add protein and flavor to your meals.
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