Dry Fried And Marinated Tofu Food

THE BEST PAN-FRIED TOFU

Steps:

• Take your block of tofu and wrap it in several layers of paper towels.
• Gently press the tofu with your hands or against the counter top to release the liquid. This will take about a minute.
• Slice the tofu into pieces about 1/2 an inch thick.
• Set tofu aside.
• If you are using a non-stick pan heat it slightly on medium-high heat (about 30 seconds) before adding oil.
• If you are using a cast iron pan, please heat for about 1 minute to 1 1/2 minutes on medium-high heat. Cast iron is very thick and you want the pan to be heated evenly before adding the tofu.
• Add oil to heated pan.
• Gently spread oil over the entire surface of the pan.
• Set the tofu pieces in the pan, leaving ample room between them. They should sizzle when placed in the oil. Sprinkle the tops with salt and a little cayenne pepper.
• Now, the MOST IMPORTANT step is -- LEAVE THEM ALONE for about 6 or 7 minutes. Just gently shake them to make sure they don't stick to the pan. Do NOT turn them or agitate them in any other way. When you see a golden crust beginning to creep its way up the sides of the slices, turn them and spice the other side. Add more oil if the pan seems too dry.
• The second side will only take about 4 minutes to cook.
• When they are evenly browned take them out of the pan and place them on paper towels to drain.
• These are very simply seasoned and basic and can now be used any way you like. I like these with steamed broccoli and peanut sauce -- or in a sandwich with grilled peppers and mushrooms and aioli -- or just eaten with ketchup:-).

CRISPY TOFU

Steps:

• Drain the tofu, wrap in 4-5 sheets of kitchen paper, put on a plate and put something heavy over the top, like a wooden chopping board, or a tray with a few tins on it. Leave for 20 mins to drain the excess moisture from the tofu.
• Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips.
• Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 2-4 mins on each side until golden, crunchy and browned at the edges. Smaller cubes will take 2 mins each side, larger triangles will take 4 mins. Cook in batches if you need to, adding a little more oil if the pan gets dry.
• Drain the cooked tofu on kitchen paper and season with a pinch more salt before serving.

MARINATED FRIED TOFU AND VEGETABLE SALAD WITH MESCLUN

Steps:

• Combine the soy sauce and sesame oil in a mediumsize bowl. Add the tofu and, with a rubber spatula, gently toss it with the marinade. Let sit 30 minutes.
• In a large nonstick skillet, heat the tablespoon of oil over high heat until it is very hot but not smoking. Add the marinated tofu and spread it out so that it is in one layer. Fry it, shaking the pan often to prevent sticking, until it is a rich golden color all over. With a spatula, flip it over occasionally so it gets evenly browned. Place the tofu in a large bowl. Set the skillet aside.
• Combine all the ingredients for the dressing in a jar with a tightfitting lid and shake vigorously. Pour half the dressing on the hot tofu and toss well. Chill the tofu until it is very cold, about 2 hours.
• Meanwhile place the broccoli in the skillet, add a little water, and cover the pan. Cook until it is crisp yet tender, about 4 minutes. Immerse it in a bowl of cold water to stop any further cooking. Drain the broccoli thoroughly, then place it on a cotton or linen kitchen towel and pat it very dry. In a large bowl mix the broccoli, scallions, red pepper with half of the remaining dressing and toss well. Let sit at least 30 minutes to marinate. Just before serving mix in the tofu. Toss the mesclun with the remaining dressing, then place a portion of the greens on each large serving plate. Spoon a moundful of the vegetables and tofu in the center. Serve immediately.

DRY-FRIED TOFU

Steps:

• First of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
• Heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. Cut your tofu in half lengthwise. Place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). Cut into about 16 triangles or strips.
• Add the tofu pieces to the pan. Leave plenty of room around each piece (you might want to cook it in two batches). Cook VERY SLOWLY over LOW TO MEDIUM heat. Slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. Do NOT use oil. What you want to do is leach all the water out of your tofu in a dry pan. As the tofu cooks, frequently use a spatula to press down on the top of each piece. You should see some water squeezing out and sizzling in the pan.
• When the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. They are done when they are firm and golden on both sides.
• Now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. Place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. Now your tofu is ready to eat or to use in a stir-fry!
• Uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. Try to remember to change the water every day or two until you use it. Cooked tofu can be stored like any other leftovers.

DRY-FRIED AND MARINATED TOFU

Steps:

• (First, prepare your marinade. See above for recipes.) Tofu comes packed in water. Drain the tofu and cut it so that your pieces are a half an inch thick. For most recipes, you will want to then cut it into triangles, but some recipes call for strips.Use a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low on a gas range. Slow cooking is the key to keeping the tofu from sticking to the Teflon and insures that the water has time to evaporate out before the outside is browned. Do NOT use oil. You want to leech all of the moisture out of your tofu, so do not use oil--leave the pan dry. Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan. Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.The dry-frying method has left your tofu dry and firm, ready to suck up the flavors of a marinade like a sponge. Place the tofu pieces in the marinade and stir well, making sure the tofu is submerged. Marinate for at least a half an hour and then use this delicious firm and flavorful tofu in a stir-fry.

VEGAN TOFU KARAAGE

Steps:

• Rinse the tofu, squeeze it well and pat it dry. Then, dice it into bite-sized cubes and use a knife to round off the edges for a more organic look.
• For the marinade, combine grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, salt and pepper in a bowl. Coat the tofu with the marinade and let it soak for at least 1 hour in the fridge.
• Roll the tofu cubes in a bowl with starch until they're coated.
• In a pot, heat frying oil to 170°C (340°F), add in 4 tofu pieces and fry them for 1.5 to 2 minutes.
• Once lightly golden, remove the nuggets and transfer them onto a rack lined with kitchen paper.
• Increase the oil temperature to 190°C (375°F) and fry the tofu karaage a second time for 1.5 minutes to 2 minutes.
• Transfer the tofu karaage onto a rack lined with kitchen paper and serve warm with lemon wedges and ponzu sauce for dipping.

CUMIN TOFU STIR-FRY

Steps:

• Prepare the marinated tofu: Combine the tamari or soy sauce, shaoxing rice wine and salt in a bowl. Add the tofu cubes and toss to coat. Allow to marinate at room temperature for 20 to 30 minutes.
• Meanwhile, make the spice mix: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.
• Drain the tofu. Place the potato starch or cornstarch in an even layer on a plate, add the marinated tofu cubes and turn gently to coat.
• Heat a large frying pan over high for 3 minutes. Drizzle with 2 tablespoons oil and add a tofu cube. If the oil sizzles, it's hot enough. Add all the tofu cubes, being careful of spattering, arranging them in one layer and separating them from one another. Reduce the heat to medium and allow the tofu to cook, undisturbed, for 1 to 2 minutes, until the bottom is golden. Flip the tofu and cook until golden on all sides. Transfer the tofu to a plate lined with paper towels. Wipe out the pan.
• Add a little more oil to the pan, toss in the onion, chile, ginger and garlic, and stir-fry for about 1 minute until fragrant. Add the cauliflower, season with salt and stir-fry for 4 to 6 minutes, until the cauliflower is just tender. (Add 1 to 2 tablespoons of water, if needed, to help move it along, while still keeping the dish dry.) Add the tofu, along with the spice mix, and stir to combine. Take the pan off the heat.
• Taste and season with a touch of salt, if needed. Top with the cilantro and sesame seeds, then toss everything together, and serve with rice.

CRISPY FRIED TOFU CUBES

Steps:

• Pat the tofu dry with paper towel and cut into 2-inch cubes.
• In a small bowl, add all the rest of the ingredients except cooking oil to make the marinade. Mix well.
• Place tofu cubes into a large bowl and pour in marinade. Gently mix so that the tofu cubes are evenly covered.
• Let them rest for 10 mins while you prepare the breading station.
• Place breading ingredients in 3 separate shallow plates.
• In sequential order, dip each tofu cube in flour, egg and breadcrumb.
• Repeat until all the tofu cubes are breaded.
• Heat oil to 180°C/350°F.
• Gently place tofu cubes into hot oil and fry them over medium heat until golden brown.
• Drain and serve warm with your favorite ketchup or chilli dip.