Best Recipes: Pan-Cooked Tofu

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* Exported from MasterCook Mac *

 

Pan-Cooked Tofu

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 268

Serving Size : 4 Preparation Time :0:00

Categories : Tofu

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm tofu

1 tablespoon canola or peanut oil -- to 2 tbsp

 

Tofu browns very nicely in a nonstick skillet, taking on a firm,

almost meaty texture. You can marinate it first, or season it with a

marinade (see recipes), sauce, or just with soy sauce after browning.

Use this chewy tofu in other stir-fried dishes or add to salads. It's

great to have on hand in the refrigerator.

 

Cut the tofu into 1/4-inch-thick slices, or thicker slices if

desired, or dice it. Heat 1 tablespoon of the oil in a nonstick

skillet over medium-high heat. Add the tofu in one layer and cook for

2 to 4 minutes, until lightly browned. Turn the tofu and brown on the

other side. Alternately, stir-fry the tofu, moving it around and

flipping it constantly for 3 to 8 minutes, or until lightly browned

on all sides. Add the other tablespoon of oil, if necessary. Don't

overcook or the tofu will be too hard. serve with any of the toppings

or sauces, or with plain soy sauce. Or use in another recipe. Or keep

in a covered bowl in the refrigerator. Makes a great snack.

 

Advance preparation: Browned tofu can be kept in the refrigerator for

a day or two, or it can be marinated for several days.

 

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Per serving (excluding unknown items): 165 Calories; 10g Fat (49%

calories from fat); 18g Protein; 5g Carbohydrate; 0mg Cholesterol;

16mg Sodium

Food Exchanges: 2 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates

 

 

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