Proper Method
Have you ever tried dry frying? I didn’t believe it would actually work, especially with tofu. But who would’ve thought that frying tofu without a drop of oil could be so delicious.?!
Dry frying is a great way to prepare tofu. It removes the moisture from the tofu, enabling it to soak up the flavors of a marinade or sauce. Rather than the often soggy texture and bland flavor of tofu, you will have created firm sponges that will take on flavors beautifully.
Dry-Fried Tofu
Tofu is dry-fried and tossed with any of your favorite vegan dishes! It will take on the flavors of your sauce without having the mushy texture that many people don’t enjoy.
Ingredients
- 1 block Extra-Firm Tofu
Instructions
- Wrap the tofu in paper towels or cloth towels.
- Optional. sandwiched between two plates and weighted for 30 mins.
- Cut tofu into about 20 square pieces and preheat a wok or cast iron skillet over medium heat.
- Fry for 5 mins on each side, but at the 3-minute mark, gently squeeze the water out with a large spatula.
- Repeat with the other side.
- Remove the tofu from the pan. It is now ready to use in your recipe.
Notes
STORAGE: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
