Monday, December 09, 2013
Purchase extra firm tofu for cooking in a wok or fry pan.
First of all, with tofu you don't need to concern yourself with marinading and glazing to make it taste good. The Chinese don't do it. I know - I ate in an upscale Chinese restaurant and ordered tofu. It was great and it didn't have flavors that were in the rest of the food. It tasted plain, which was just fine in that dish. Its plainness harmonized with the vegetables, spices and sauce.
The most important thing to remember with tofu is to get rid of the excess liquid it sits in while packaged. I am talking about the tofu you find in tubs in the produce section of the grocery store.
Drain off the liquid and put the tofu on a plate with several layers of paper towel underneath it and on top of it. If you don't like to use paper, use cloth towels instead. Press it well with your hands. Remove the towels and add new ones on the bottom and top again. I then put a plate on top of the tofu, then place a big, heavy book on top of the plate. Let it sit for a while. After that, your tofu should be ready for cooking.
Enjoy it in a stir fry, or any other entrée or recipe of your choosing. It will hold up well.