Crisp Tofu Cubes (mmmmm. . .: )) - Tim

[Guest guest]

, Bodhimind8@a... wrote:

> This question is going to prove my cooking ignorance for sure. But

here it is

> anyway:

>

> How do you cook tofu in a pan on the stove where you cut it up into

cubes and

> crisp each side of each cube? Did that make sense? I hope so. :>)

>

 

 

Tim,

 

I cook tofu this way all the time, because I don't really like the

Jello-y texture of tofu. Just put your tofu cubes in a large skillet

with a little oil, and fry over a medium heat. It does splatter so

you might want to have one of those splatter-things to cover the pan,

or perhaps a lid (but only cover it partially, to let steam escape).

Stir occasionally with a spatula to prevent sticking and brown all

sides evenly. Drain on plate covered with paper towels. I like to

take a paper towel and rub the tofu somewhat to get out all the

excess oil I can. Then add to the dish of your choice.

 

A more fat-free way to make crispy, chewy tofu cubes is to bake

them. Marinate them in the marinade of your choice and then place on

a cookie sheet sprayed with cooking spray. Bake at 350 until they

are crisp and chewy as you like.

 

Forgot to mention, I like to make tofu extra chewy by freezing it

first, before cooking. If you want it chewy, put your cubes on a

cookie sheet covered with was paper, in the freezer, a couple days

before you plan to use them. Then take out and thaw for several

hours. Use paper towels or a regular towel to press the water out of

them (or place a heavy weight on top) Freezing changes the texture

of tofu and makes it more chewy. I always keep some frozen tofu on

hand, cut in sticks, cubes and triangles, in zip-loc bags. And if I

have fresh tofu that is getting close to the " Use by " date, I just

freeze it.

 

Hope this helps,

cheryll