5/30/2023 0 Comments Fried tofuWhile not required, a wok is a great tool for making this recipe. Hot and Sour Peanut Noodle Stir Fry (swap tofu for chicken).Healthy Fried Rice (add the tofu for extra protein). Chicken Stir Fry with Thai Peanut Sauce (swap chicken for tofu).Because tofu is essentially a thirsty little sponge, it will eagerly drink up anything you place in the pan with it, making it a tasty vehicle for all of your favorite spices and sauces. Alone, the tofu doesn’t have much flavor, but this is a good thing. If I’m making a stir fry, I like to add garlic, ginger, and soy sauce if I’m adding the tofu to a dish that is already saucy (like this Chicken Stir Fry with Thai Peanut Sauce or this Tofu Stir Fry), I’ll simply toss the tofu with a bit of the sauce while the tofu is still warm.Ĭritical tofu tip: make sure that you add something to season the tofu. When the tofu is in the pan, add any flavors you’d like in your final dish. Very little oil is needed for the sauté, since the tofu pieces are already nice and firm. To finish the tofu, lightly sauté it in a small amount of oil. Freezing the tofu causes the water pockets within it expand, which helps it to cook more evenly and makes space for the tofu to absorb extra flavor. I owe Mark Bittman for this life changing crispy-tofu hack. Here’s my hack to make the best-ever crispy tofu: Freeze the tofu, then boil it. This crispy tofu method is instant, no pressing required! I have dishes to wash, nails to paint, and a grandmother to call. It’s somewhat effective, but as you know if you’ve tried it, it’s messy and time consuming. Other crisy tofu cooking methods call for pressing the tofu between layers of kitchen towels, draining, then repeating. It would also make my kitchen smell like a KFC for three days. Most restaurants get around the mushy-factor by deep-frying it, which (while delicious), negates tofu’s clean health benefits. Right out of the package, tofu is mushy, and if you toss it directly into a stir fry, it will stay that way. Tofu has two major challenges: FLAVOR and TEXTURE. Here’s how to make crispy tofu that actually tastes great! Tofu is a cheap, lean source of protein, and it’s worth trying. Its texture is lightly crispy and satisfying. Properly cooked tofu, however, is positively PACKED with flavor. Uncooked (or poorly cooked) tofu has the texture and flavor of a limp, overused kitchen sponge. If you LOVE the deep fried tofu you’ve eaten at restaurants and want an easier, healthier version you can make at home (no frying required), this crispy tofu is about to become your most bookmarked recipe.īefore I reveal the two tricks you need to know to make restaurant-quality tofu at home-we’re talking crispy, meaty (yes meaty) cubes of tasty perfection that are ideal for adding to any stir fry, salad, or even pasta-I want you to know that I understand why tofu has its skeptics. If you’ve tried tofu and thought it tasted like a floppy, flavorless blob, this crispy tofu will redeem your experience. If you’ve been scared to try tofu, this Crispy Tofu recipe will be your gateway.
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