How to Cook Tofu That Doesn't Suck
There is so much sucky tofu out there, but cooking it well at home is easier than you think, no deep-frying required! I sometimes make a big batch of this so that during busy weeks we can just grab it from the fridge and use it to top salads or eat with vegetables and rice.
- •Start with extra-firm tofu.Soft tofu is great for soups, but for this purpose, the firmest type available is best. I find that sprouted super-firm tofu tends to be an ideal texture. I like the Wildwood brand.
- •Cut it into pieces.I tend to go with 3 1/2" x 2" triangles, but cubes, strips, or squares work too.
- •Heat a generous amount of coconut, grapeseed, or canola oil in a large nonstick frying pan over medium-high heat.You want an oil with a high smoke point. Let it coat the bottom of the pan and let it get really hot.
- •Add the tofu to the pan and salt it liberally.Salt = flavor
- •Working in batches if necessary to avoid crowding, let the tofu cook, undisturbed, for 4-5 minutes, until a dark golden-brown crust develops. Flip with a spatula and let it cook on the other side for 3-4 minutes, until also dark golden-brown.
- •Once the tofu is crisp, sauce it or add it to a stir-fry, noodle dish, or salad.I love it with sweet chili sauce, peanut sauce (here's my recipe: http://bit.ly/1dj36ud ) or sriracha. It's also great over an Asian sesame slaw.