Best way to cook tofu Every time I've previously made tofu, it has broken apart into a bland mushy mess even when I buy extra firm. But when I order it at a restaurant, the cubes have a nice crispy shell with a flavorful center. I always thought they seemed fried so I would add more oil to result with even slimier tofu. This method is brilliant and healthy, and apparently the way they cook it in restaurants. Dry frying means not cooking it in any oil or anything at all! Be sure to soak as much moisture out with a clean dry towel before cooking, and then use a nonstick or cast-iron pan to slowing cook each side until golden-brown and crispy. Then marinate the cubes in your choice for an hour or so. Ok, I didn't have either of those kinds of pans so I used a griddle that has a Teflon coating and it worked great as well!
http://lisa.drbronner.com/?cat=104
http://www.fingerlakesbuygreen.org/data/Do%20It%20Yourself%20Recipes.pdf
No comments:
Post a Comment