![]() You may need to add more potato starch, our goal here is to give all the cubes a decent coating on all sides. Once that’s done, I cut the tofu block into 1-inch cubes and then sprinkle a few tablespoons of potato starch over and toss to coat. A heavy book or canned goods are good options as well.įor extra firm tofu, pressing 30 minutes is good enough (60 minutes for firm tofu). I used a cast iron skillet (remember to dry it on the stove over low heat afterwards). Wrap the tofu block with the paper towels and then placing something heavy on top. Here’s how I pressed the tofu: Line a plate with 3-4 sheets of folded-up paper towels. I tried the technique the other day and I was amazed at how crispy the tofu would turn out. I have discovered the secret to making crispy pan-fried tofu. When I realized not knowing the right way to cook tofu is getting in the way of me eating this healthy ingredient more often, I’ve decided it’s time to do something about it.Īfter doing some research online and getting advice from a friend of my mom’s who was a retired professional chef. Then covering the tofu with a satisfying soy-brown sugar sauce, y ou won’t miss meat anytime soon! How to make crispy tofu in a skillet: With an easy two-step technique, you can make the perfect golden-brown and crispy tofu by simply pan-frying with a skillet. Until this recipe really turned things around for me. When I sautéd it in a skillet, it would fall apart. If I add it into a stew, the tofu itself would still be bland and boring. I used to avoid buying tofu because I could never really cook it to be the right flavor or texture. However, this soy-brown sugar glazed pan-fried tofu will change the way you feel about it. This tofu is perfect for a big batch and for meal prep! The longer it soaks in the sauce, the better it tastes too.Tofu may not be the sexiest ingredient in the world. You can enjoy this immediately or allow the tofu to soak in the sauce longer.This helps the tofu absorb more flavours but the tofu can lose its crunch. Note: You can opt to also cook the tofu down in the sauce after pan-frying it on the pan.Pour in the sauce and top with some chopped scallions or spring onions and more chili garlic sauce/chili oil, if desired. Transfer the tofu on a deep plate or bowl.You’ll find the full recipe below! l SERVE YOUR TOFU AND ENJOY ![]() Mix everything well and feel free to adjust to your taste. liquid sweetener or sugar, adjust to taste.chili garlic sauce or chili oil, adjust to desired spice (see homemade chili garlic sauce recipe here).While the tofu is cooking, you prepare the sauce. ![]() I then basically cooked the tofu to a crisp on a pan until golden brown throughout-but you can opt to bake or even air-fry them if you’re looking to use less oil. I sliced the tofu into 3/4 to 1” (2-2.5 cm) thick pieces but you can opt to slice it however way you want. This way, your tofu will absorb more flavours when cooking! Pressing the tofu: I like to wrap my tofu in a towel and placing a flat heavy surface on top toe press it down and remove excess liquid. I love using extra firm tofu or tokwa for easier handling. I used extra firm tofu but you can opt to also use firm tofu. Enjoy yours with some steamed rice or noodles for a really hearty meal. These are ready in 30 minutes or even less, and perfect for a big batch.
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