Perfect Tofu

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.

Perfect_Tofu

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

Recent Comments

Lilly commented:

Jan 22, 2012 5:24 PM

I adored this, wasn't sure if I would. I tend to be rather picky. So i made it without the garlic, my oldest doesn't like garlic. Added a pinch of salt and some Mrs Dash, It was amazing! I will have to make it again and again! Thank you so much for this great recipe.
foodie commented:

Oct 23, 2009 4:44 PM

Drain, put in air tight container, then freeze.
seamaiden commented:

May 26, 2009 12:41 AM

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.
ToddSBodner commented:

May 23, 2009 10:50 AM

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.
Tahler commented:

Apr 26, 2009 7:36 AM

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

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