The tofu in my fridge was just crying out to be eaten. So ate it, I did. Well, first I needed to find a way to cook it. I decided to try frying it in a dry, non-stick pan….a method akin to what Melissa Ray Davis suggests here.
1. I started with some organic firm (non-silken) tofu.
2. Partially open the tofu and drain it over the sink. (It comes packed in water.) After that cut up the tofu into squares/triangles/strips/whatever you like. (I think next time I’ll cut mine into smaller pieces. I like them a bit more bit-sized.)
3. Pressed down on the tops of the tofu with a soft cloth to remove moisture. Flip over to press cloth and soak up excessive water on the other side as well. (You need to find a balance here: press hard enough to soak up something but not so hard that you squish your pieces.)
4. Heat a non-stick pan over medium heat and place tofu in it. You want to cook your tofu slowly so that the water in it will have more time to evaporate before the outside gets browned. (I hate watery tofu.) You can also gently press down on the tofu pieces as you cook them to squeeze out a bit more water. Flip over to brown both sides.
5. After flipping my tofu I then added some peanut satay sauce. Play around with various sauces and marinades….tofu goes with just about anything!
My finished tofu pieces…
I ate my tofu stacked on top of some freshly made black beans (I always start with dried beans) and sweet potato american-style fries. Not a lot of color going on in this meal, but the flavor was great!
I’ve also read about freezing your tofu before cooking it to get a more dense, chewy texture…which I like. I’ll let you know when I try that method!
