5/15/2023 0 Comments Tofu recipes![]() The tofu tastes delicious right out of the pan, but a little seasoning can go a long way. When both sides are lightly browned, the tofu is ready to be taken off the heat. If you did a good job of squeezing earlier, there shouldn’t be too much splattering as the water hits the hot oil.Īllow the tofu to cook undisturbed for about 4-5 minutes until the bottoms develop a nice browned color, then flip and repeat on the other side. Get the pan seriously hot and toss in the tofu slices. Add about a tablespoon of oil (any neutral oil with a high smoke point, like olive or vegetable) and crank up the heat. You’ll want to use a stainless or cast-iron skillet if possible, non-stick doesn’t work as well at high temperatures. Tofu must be sautéed correctly in order to achieve the right texture. Repeat this process 2-3 times until the paper towel is no longer drawing out much water. Then, add another paper towel (doubled over) on top and press down firmly, like you’re trying to flatten the tofu. Take your slices and lay them on a paper towel. Many people recommend sandwiching the slices between heavy plates or bowls, but I find that simply pressing between paper towels works best. Perhaps the most important step of all is squeezing the water out of the tofu. Once you’ve cut the slices, set them in a bath of warm salty water and allow to soak for 10-15 minutes. There are numerous reports around the internet that suggest soaking the tofu in salt water for 15 minutes will result in a better crust and texture. Ideally, your slices should be somewhere between 1/2 inch and 1/4 inch – shoot for around 3/8 inch. ![]() ![]() Too thick and they won’t cook all the way through, too thin and you destroy the custardy interior. ![]() Cutting tofu into the correct slices is important. ![]()
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