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.
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.
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