Amy is out this week, but that doesn't mean that the mouthwatering recipes on the blog will stop. We'll be featuring a "best of" series for the next week, highlighting some of the VegCooking blog's most popular posts from the last two years. Enjoy!
Tofu might seem unfamiliar to many new vegetarians and nonvegetarians, but the good news is that when properly prepared, tofu can be delicious. And by "properly," I mean cooking the tofu my favorite way—pan-frying it until it's golden and chewy.
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To achieve this, you can freeze your tofu overnight, and let it thaw before cooking it for a short amount of time. But if you're not one for planning ahead, then your tofu must be cooked for a long time to reach the chewy stage. There's simply no way around it. I often see recipes that call for tofu to be cooked for just a few minutes, but if you do that, you'll probably be left with a very soft texture.
The only other requirement for perfect tofu is to finish off the pan-fried soy protein with a splash of soy sauce. It's a great first layer of flavor that can easily be built upon.
Enjoy!
Pan-Fried Tofu
1 16-oz. pkg. firm tofu
2 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 clove garlic, minced
•Remove the tofu from the packaging, drain, pat dry, and cut into 1/2-inch squares.
•Place a medium sauté pan or wok over medium-high heat and add 2 tablespoonfuls of oil.
•Add the tofu and cook until golden brown, about 15 minutes. Be sure to turn or toss often.
•Once cooked, add the soy sauce, then toss to coat. Add the garlic and cook for 30 seconds, stirring often.
Makes 4 servings
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Comments ( 7 )
Hi Amy,
Actually there's a better way (and lower fat) to do great tofu. If you use a nonstick pan, or a well-seasoned cast iron one, you can dry fry your tofu, being very careful at first and pressing lightly to help the tofu express its liquid. It'll get lovely and crusty brown, and then will soak up marinade like nobody's business. I've recently also tried one of those foreman grills for unpressed tofu, and it works to perfection - again, no oil! I never did like the spongy texture that freezing gives.
Posted by carol | September 23, 2009 9:06 AM
Posted on September 23, 2009 09:06
LOVE IT! I have been preaching the virtues of exactly this freeze & fry method for ages, and many people tell me they've never thought of it. You are preaching to the choir, but it's a good sermon!
Posted by MB | September 23, 2009 12:11 PM
Posted on September 23, 2009 12:11
Actually there are a few more points you should make. Before cutting, you should press the piece of tofu firmly between a plate and a small, but heavy, pot. To do this, put a paper napkin on the plate. Put the tofu on the paper napkin. Put another paper napkin on top of the tofu. Put the heavy pot on top of the tofu. Let it sit for 20 minutes. Discard the (wet) paper napkins. This will help make the tofu drier and firmer and it will be easier to work with. The other hint -- I learned this from a Chinese restaurant owner -- is KEEP THE TOFU MOVING. As you cook it, shake the handle of that wok and get those pieces to roll around in the fat. Don't let them sit still for a second because it is easy for tofu to stick to the pan. I would also use twice as much oil. But when you've finished, put the tofu on a clean paper napkin and let the napkin soak up the extra oil. This works great to reduce the fat overall.
Posted by Elizabeth Siler | September 25, 2009 6:00 PM
Posted on September 25, 2009 18:00
Yummy!!! thanks for the recipe!!! I like frying my tofu in peanut oil and adding some ginger and peanuts
Posted by Alex | September 26, 2009 3:56 PM
Posted on September 26, 2009 15:56
I' wondering if the instructions given are for frozen tofu..... i sory but i got confused by the directions
Posted by Shannon | September 28, 2009 8:40 PM
Posted on September 28, 2009 20:40
Hi Shannon,
The recipe does not call for frozen tofu and please feel free to email me if you have further questions: vegcookingblog@peta.org.
Thanks,
Amy
Posted by Amy | October 1, 2009 4:42 PM
Posted on October 1, 2009 16:42
if you add a wee bit of salt to the oil, the tofu won't stick to it :)
Posted by Beth | October 8, 2009 1:22 PM
Posted on October 8, 2009 13:22