mmm this is definitely a favorite tofu preparation of mine...only second to baking it!

Oh, looks yummy!

Do you freeze it in the water it's stored in? Or press the water out then freeze it? (Excuse me if this is a silly question, I'm culinarily challenged.)

This is my favorite way to cook tofu. Its simple and taste great. I use this method when i have non-vegetarians over and want them to try Tofu. No complaints so far. I usually just coat it with some sort of seasoned salt and then saute in olive oil. I have never thought to add soy and garlic at the end. Sounds tasty.

So simple...yet so astounding. Yum!

Mmm. when I first became a vegan, I wasn't sure how to prepare tofu, so I just threw it onto a pan with some hot olive oil and came out with wonderful results :D

Also, it tastes great with some garlic powder and hummus.

I recommend not stirring often. I pan-fry tofu the same way I make homefries... that is, I leave each side to cook until it is golden-brown, then rotate, cooking each side perfectly. After each side is cooked, you can add your soy sauce, etc., and then stir and fry just a little bit longer. I guarantee you will get a nicer texture this way.

"when properly prepared, tofu can be delicious."

I think you must mean:

"when properly prepared, tofu is always delicious."

One thing I figured out by accident was that if you fry it this way long enough, it will dry out completely to the point that it's crunchy. I thought I had ruined it, but decided to try putting it in a bit of water and microwaving it until the water boiled. Much to my surprise, it re-hydrated back to a nice, chewy texture. I keep meaning to do this again and freeze a bunch of it for "instant fried tofu" but I haven't done it yet. Anybody care to give it a try?

Freeze first, then cube, or vice versa?

Personally, I don't like chewy tofu! I like it nice and soft just so it slides through your teeth when you bite it in half!
Cooking it for just a few minutes and adding soy sauce, ect, is my favourite way to eat tofu! :D
Thanks for the recipe though.

i just made it with this recipes today! YUM

tofu =

Another thing you can do is freeze the tofu overnight and then let it thaw.

Pat dry then cut into small cubes.

Coat with flour and cornmeal.

Fry in a pan with 2 T of oil, turning it often.

So THAT'S what I've been doing wrong with my pan-fried tofu. Freezing -- tried everything but that.

And I'm intrigued by the previous commenter's suggestion of coating with flour and cornmeal and frying it that way. I'll give it a try -- maybe with a little sprinkle of chili pepper in the cornmeal.

The only revision i make to this method of Saute(ing!) tofu is to marinade the tofu in a good soy sauce for about an hour or so ,again turning often,because you only need to use a couple of teaspoons of soy, some of which will still remain in the dish before frying

Okay, I've never had tofu. But you just sold me on the idea. It can be *chewy*? I always presumed something like slightly toughened feta cheese, consistency-wise. More fool me. Wow.

MMMMMMmmmmmm I have always enjoyed tofu but never tried it this way - tonight I followed this recipe and it was DELISH! I did not freeze it, just squeezed out the water and sliced and pan fried. WONDERFUL!

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Love, Bridge.

I'm gonna try that tonight

We coat it in a mix of 2 parts corn starch to 1 part nutritional yeast. (Toss it in a large container to coat)...it is delicious! (You can also coat it with any "wing" sauce flavor at this point for a different treat!) We love "Buffalofu"!

Just made it. It was less chewy and more crunchy... may try a lower heat next time. Still delicious!

The problem with tofu is the high water content, even with extra firm. I slice it through the middle and wrap each half in a tea towel, then put a cookie sheet on top and weigh it down with big cans of whatever. In half an hour a lot of the water will be gone and the tofu will have feel more like a piece of meat than a brick of feta. Now you have essentially a dry sponge that will soak up marinade (soy sauce). It will also hold up better in the pan if you just start sauteing it.
Now, someone tell me about the high hormone levels in soy. I like tofu, but I eat it sparingly because I've been told it's like taking estrogen pills.

I think I cooked mine too long (or too hot?) it came out too dry and cruntchy.

I will try these new recipes. It seems no matter how I have used tofu I cant find a way to cook it and have it taste good. I am all about healthy eating! I love growing my own garden.

I'm amazed that anyone could not like tofu, really. I don't especially like the texture after freezing, actually. I buy extra firm Chinese tofu and drain it and press it in a towel for at least 30 minutes and get a very nice texture for pan fried tofu. I have tons of great tofu recipes on my blog- my (non-vegetarian) husband loves them!

I think people worry too much about their food- it isn't a good idea to overdo any food item but tofu as a protein source a few times a week isn't going to hurt anyone, IMO, unless they have thyroid issues.

Drain, put in air tight container, then freeze.