In an effort to be more healthy, Andrea and I have, as of late, been cutting down on our consumption of meat and increasing our consumption of these things called vegetables. Yeah, I know. I'm thinking the same thing. We'll see how long this lasts. Anyway, Andrea bought some tofu on the last trip to the store. If you know anything about the contents of our refrigerator at all, you know we always have tofu. We buy it because it makes us feel less guilty about the pound of bacon sitting next to it. However, we never eat it and it usually gets thrown away during our usual purging of the fridge. We don'teven know whether tofu goes bad. We just assume it does and pitch it. I opened the fridge tonight and was greeted, yet again, by that familiar package of tofu. It sat there smugly, judging me. It knew that I had Mr. Goodcents for lunch. The little soy bean bastard even knew I had a giant chocolate chip cookie for dessert. In a moment of panic, I grabbed my recipe binder and found Jen Stastny's (old friend from Central High days) hand written instructions on how to stir fry tofu.
Ingredients
1 package of Extra Firm Tofu (not Silken, so not Mori Nu)
1 TBS olive oil
1TBS soy sauce
1TBS water
Cut the tofu into about 6-7 strips lengthwise. Lay the strips out on paper towels. Using another layer of paper towels, squeeze the water out of the strips. Do this 5 to 7 times. Cut tofu into cubes. Heat the olive oil over medium heat being sure to coat the bottom of the pan. You want the oil to be hot so that when the tofu hits the pan it starts to sizzle.
Cook them slowly. Let the buggers fry! Make them pay for their torment. Turn them frequently until lightly browned on all sides. ("Have patience!" is written in the margin.) Add the soy sauce and water and coat each piece. Add more if needed.
The flavor wasn't too bad. They had the texture of scrambled eggs. We added them to a mix of frozen corn, peas, and baby vidalia onions. It was a pretty quick and relatively satisfying meal.
Cut the tofu into about 6-7 strips lengthwise. Lay the strips out on paper towels. Using another layer of paper towels, squeeze the water out of the strips. Do this 5 to 7 times. Cut tofu into cubes. Heat the olive oil over medium heat being sure to coat the bottom of the pan. You want the oil to be hot so that when the tofu hits the pan it starts to sizzle.
Cook them slowly. Let the buggers fry! Make them pay for their torment. Turn them frequently until lightly browned on all sides. ("Have patience!" is written in the margin.) Add the soy sauce and water and coat each piece. Add more if needed.
2 comments:
not bad! i have only cooked with it twice. enough to know not to press too hard between the paper towels and also keep that tofu seperate from everything else to the end, otherwise it will look like scrambled eggs, too!
i use sesame oil instead olive. or, even better, sesame AND a few drops of chili-sesame oil blend (find it in the asian section of even the most average grocery).
for more flavor, you can pre-marinate the tofu. press the water out, slice it up, and let it sit in soy sauce, minced fresh garlic and minced fresh ginger root. add a bit of dark molasses, if you`re feeling adventurous.
before serving sprinkle black or white sesame seeds on top, as garnish.
がんばってgambatte! (good luck)
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