Monday, December 10, 2012

Fried Tofu


We eat a lot of tofu in this house. I'm a big fan of the stuff, cooked or uncooked, and I love the texture that frying imparts to tofu.

But I have an aversion to deep-frying, for a few reasons:
  1. Deep-frying is scary. Hot oil can burn skin pretty easily, and it can splatter and splutter everywhere, making a mess.
  2. It's expensive. We try to cook with good oils, and it feels wasteful to use quarts of oil to cook one dish. 
  3. If the temperature's not right, your food can get greasy. Who wants that?
So we panfry. Panfrying also gives the tofu a nicely chewy exterior, and it uses much less oil than deep-frying does. It can still splutter, especially if the tofu goes into the pan wet, but it's not too bad.

Fried Tofu
1 tablespoon sunflower or safflower oil
1 block extra-firm tofu, chopped however you want it in your finished dish

Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu to the pan in a single layer and cook, without stirring, for a few minutes, until the underside turns golden brown. Stir with a heatproof spatula and cook some  more, stirring occasionally, until the cubes are mostly browned on all sides. This can take about 10 minutes. Sometimes a side or two of the tofu doesn't get browned, but it's not really a big deal.

Serve with any sauce, or add to a dish like a stir-fry or stew.


Anonymous said...

One of these days I'm going to have to try tofu... :-)

Christine said...

I can help! I usually get a particular type, too, that's really firm and has a great texture when fried.