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
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jay aphine
[email protected]This recipe is a great way to use up leftover tofu. I always have some tofu in my fridge, and this is a great way to use it up before it goes bad.
Afro Reaction
[email protected]I love that this recipe is so versatile. I've used it to make tofu stir-fry, tofu tacos, and even tofu sandwiches.
Khurmi Malik
[email protected]This recipe is easy to follow and the tofu turned out crispy and delicious. The sauce was also flavorful and well-balanced.
Eowyn Flynn
[email protected]I've made this recipe several times, and it's always a hit. I love the crispy tofu and flavorful sauce.
Gxnyth
[email protected]This recipe is a great way to get kids to eat tofu. My kids love the crispy tofu, and they always ask for seconds.
Syed Razzaq Khetran
[email protected]I'm not a huge fan of tofu, but this recipe changed my mind. The tofu was crispy and flavorful, and the sauce was delicious. I'll definitely be making this again.
Super jay
[email protected]This recipe is a great way to use up leftover tofu. I always have some tofu in my fridge, and this is a great way to use it up before it goes bad.
Kermit the doggie 124
[email protected]I love that this recipe is so versatile. I've used it to make tofu stir-fry, tofu tacos, and even tofu sandwiches.
Damilare Usman
[email protected]This recipe is easy to follow and the tofu turned out crispy and delicious. The sauce was also flavorful and well-balanced.
fmstar 190
[email protected]I've made this recipe several times, and it's always a hit. I love the crispy tofu and flavorful sauce.
slick gamer
[email protected]This recipe is a great way to get kids to eat tofu. My kids love the crispy tofu, and they always ask for seconds.
Praise
[email protected]I love this recipe! The tofu is crispy and flavorful, and the sauce is delicious. I like to serve it over rice or noodles.
Khan Jan Khan Janan
[email protected]This recipe is so easy to follow, even for a beginner cook like me. I was able to make it in under 30 minutes, and it turned out great. The tofu was crispy and flavorful, and the sauce was delicious. I'll definitely be making this again.
Sophia “Cat” Frazier
[email protected]I made this recipe for a party, and it was a huge hit! Everyone loved the crispy tofu and flavorful sauce. I'll definitely be making this again for my next party.
mian osama
[email protected]This recipe is a great way to use up leftover tofu. I had some tofu that was about to go bad, so I decided to try this recipe. I'm so glad I did! The tofu was delicious, and the sauce was perfect. I'll definitely be making this again.
Sumon Dey
[email protected]I was pleasantly surprised by how good this recipe was. I'm not usually a fan of tofu, but this dish changed my mind. The tofu was crispy and flavorful, and the sauce was delicious. I'll definitely be making this again.
Maryssa Cosby
[email protected]This dish is so easy to make, and it's always a crowd-pleaser. I love the combination of crispy tofu and flavorful sauce. I've made it for parties, potlucks, and even just a weeknight meal.
Jean Galvan
[email protected]I've made this recipe several times, and it always turns out great. The tofu is crispy and flavorful, and the sauce is delicious. I like to add some chopped green onions and sesame seeds on top for a finishing touch.
Naiga Halimah
[email protected]This recipe is a keeper! The tofu was crispy on the outside and tender on the inside, and the sauce was flavorful and addictive. I served it over rice, and it was a hit with my family.