Crispy Low-Fat Tofu
- Ready In:
- 30mins
- Ingredients:
- 4
- Yields:
-
3-4 fillets
- Serves:
- 3-4
ingredients
- 1 (14 ounce) package extra firm tofu (Nasoya firm lite is the best by far for this technique)
- 2 teaspoons peanut oil
- 1⁄4 cup water
- 1⁄4 - 1⁄2 1/4-1/2 cup sherry wine (optional) or 1/4-1/2 cup chili paste (optional)
directions
- Drain the tofu and slice it into three fillet-sized slices, long-ways.
- Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
- Place the fillets in a bag, preferably not touching one another, but this isn't essential.
- Freeze until thoroughly frozen through. This usually takes overnight or all day.
- Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
- Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
- Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
- Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
- The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
- Add braising liquids or flavorings as desired.
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RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!