Tofu seems to mystify alot of people -- even many vegetarians. This is one of the ways we prepare tofu at our house.
When you purchase tofu make sure it is organic. For stirfrying, firm or extra firm is best and it should be water-packed -- usually you can find it in the produce department. As soon as you get it home, throw it in the freezer, right in the package. Freezing and thawing tofu gives it a firmer texture and keeps it from crumbling, particularly great for stirfrying. Defrost the tofu in the package as well, best done in the fridge.
Gently squeeze as much water out of the tofu as you can with your hands. Wrap it up in a clean kitchen towel, place it on a plate, place another plate over it, and then put something heavy like a can or jar on top. The longer you leave it, the more water you get out -- but 15 minutes is sufficient.
Now, you can slice it or dice it in any way you choose. I prefer rectangular chunks that are about 1/2 inch thick -- easier to turn while cooking.
At this point some people marinate the tofu -- but I don't. I lightly fry it first and then put it in the marinade. I just set it aside to hang out and soak up the sauce flavors while the veggies are stir fried. At the end I add the tofu & marinade back in to the skillet for the last few minutes to heat thru and flavor the dish. I find this way it is easier to control the oil and the "doneness" of the tofu, plus it doesn't fall apart from too much abuse with a spatula :)
The more oil you use, the crispier the tofu. But it also adds ALOT of fat to the dish. I simply use 1 or 2 teaspoons brushed in the bottom of my handy AllClad skillet and lay the tofu out evenly in the pan. I keep testing one piece to see when it "gives" freely -- meaning that the bottom is golden and the tofu can be flipped without tearing. Then I flip each piece and do the same again.
After the tofu is removed and sitting in the marinade I stir fry the veggies and then combine it all for a simple supper. Oh, and this make great leftovers. You can serve it over brown rice for dinner and then for lunch the next day wrap it in wheat tortillas for an asian inspired fahita.
For marinades you can make your own or use store-bought -- the sky's the limit. Often I do a very simple one of a splash of soy sauce and a splash of mirin (rice vinegar), a tablespoon or so of hoisin sauce, a dash of toasted sesame oil, a minced garlic clove and about 2 tablespoons of grated fresh ginger. Thin this out with some veggie broth. That's it.
Hope this inspires you to try tofu if you haven't -- and if you already enjoy this soy wonder food I hope I've given you some new ideas on how to cook up an old favorite!
When you purchase tofu make sure it is organic. For stirfrying, firm or extra firm is best and it should be water-packed -- usually you can find it in the produce department. As soon as you get it home, throw it in the freezer, right in the package. Freezing and thawing tofu gives it a firmer texture and keeps it from crumbling, particularly great for stirfrying. Defrost the tofu in the package as well, best done in the fridge.
Gently squeeze as much water out of the tofu as you can with your hands. Wrap it up in a clean kitchen towel, place it on a plate, place another plate over it, and then put something heavy like a can or jar on top. The longer you leave it, the more water you get out -- but 15 minutes is sufficient.
Now, you can slice it or dice it in any way you choose. I prefer rectangular chunks that are about 1/2 inch thick -- easier to turn while cooking.
At this point some people marinate the tofu -- but I don't. I lightly fry it first and then put it in the marinade. I just set it aside to hang out and soak up the sauce flavors while the veggies are stir fried. At the end I add the tofu & marinade back in to the skillet for the last few minutes to heat thru and flavor the dish. I find this way it is easier to control the oil and the "doneness" of the tofu, plus it doesn't fall apart from too much abuse with a spatula :)
The more oil you use, the crispier the tofu. But it also adds ALOT of fat to the dish. I simply use 1 or 2 teaspoons brushed in the bottom of my handy AllClad skillet and lay the tofu out evenly in the pan. I keep testing one piece to see when it "gives" freely -- meaning that the bottom is golden and the tofu can be flipped without tearing. Then I flip each piece and do the same again.
After the tofu is removed and sitting in the marinade I stir fry the veggies and then combine it all for a simple supper. Oh, and this make great leftovers. You can serve it over brown rice for dinner and then for lunch the next day wrap it in wheat tortillas for an asian inspired fahita.
For marinades you can make your own or use store-bought -- the sky's the limit. Often I do a very simple one of a splash of soy sauce and a splash of mirin (rice vinegar), a tablespoon or so of hoisin sauce, a dash of toasted sesame oil, a minced garlic clove and about 2 tablespoons of grated fresh ginger. Thin this out with some veggie broth. That's it.
Hope this inspires you to try tofu if you haven't -- and if you already enjoy this soy wonder food I hope I've given you some new ideas on how to cook up an old favorite!
2 comments:
THANK YOU! I've never known exactly what tofu to use and how to do it. YOu've demystified this for me.
I love all your recipes and really appreciate the fact that the points are already calculated. I always check in to see what's cooking. I also love your other blog, it's very thought provoking.
Just wanted to tell you that.
You are very welcome -- thank you for the compliment!
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