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Tofu gets un-white. (DRY SAUTE TOFU)

May 4, 2012

What could be more boring than talking about tofu? I am sitting here at my computer thinking, ‘it’s white’. But I am also a little burnt right now. Not fully burnt, just sort of golden and a little crispy. If you would like your tofu to have similar qualities without sticking all over the barbecue grill and without globs and globs of frying oil, I propose a dry saute. You will need one block of firm or extra firm tofu to start.

A few keys to success! First, slice the tofu. I usually cut the block into two or three thinner slabs. Keep in mind the final shape you want the tofu pieces to have… and you can leave the block in its whole form if you want to. Next, press the tofu. Place the tofu slabs on paper towels between two sheet pans. I place something a little heavy on top of that like the tea kettle or a few cans of beer or something. You will see water  in the bottom pan being absorbed by the paper towels. Leave that to happen while you prep other ingredients. Thirty minutes? One hour?  All good. Once drained, Place the slabs into a non-stick or cast iron skillet. Do not add oil or butter or any of the things you were taught to do. Don’t do it.

Then let the heat do the work until the desired color is achieved. Flip, repeat. It helps to press down on the tofu in the pan every now and then with a spatula to help the remaining water sneak out and get that colorized color going on. Makes a nice texture on the outside, stays soft and bitey in the middle. Cut into shapes and proceed with your regular tofu repertoire. Marinate, stir-fry, throw it in a soup.

Tiny bowls!

One comment

  1. This one is great!!



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