Amy is out this week, but that doesn't mean that the mouthwatering recipes on the blog will stop. We'll be featuring a "best of" series for the next week, highlighting some of the VegCooking blog's most popular posts from the last two years. Enjoy!
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.
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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
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