Crispy Low-Fat Tofu

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 ounce) package extra firm tofu (Nasoya firm lite is the best by far for this technique)
  • 2
    teaspoons peanut oil
  • 14
    cup water
  • 14 - 12
    1/4-1/2 cup sherry wine (optional) or 1/4-1/2 cup chili paste (optional)
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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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