food.com

Dry-Fried Tofu

5.0(10)

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

by Prose·published 2010-03-08

Open original recipe

Soy/Tofu

Servings

4 serving(s)

Total time

5 min

prep 5 min

Calories / serving

71 kcal

Ingredients (2)

serves

1 lb tofutofu
marinade (about 1 or 1 1/2 cups of any store-bought or homemade variety)

Instructions (6 steps)

01First of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
02Heat 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.
03Add 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.
04When 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.