How To Pan-Fry Tofu Perfectly
What's the trick to making pan-fried tofu that's delicious and not waterlogged? Getting rid of all that extra water in your favorite soy food. Here's the simplest way to get bean curd crispy and golden, every time you cook it.
MORE: 20 Tasty Things You Can Do With Tofu
1. CHOOSEa package of firm or extra-firm tofu. Open and drain off soaking water.
2. WRAPthe tofu in a clean kitchen towel and place on a flat surface like a cutting board. Place something flat and heavy like a big pan on top of your tofu. Let sit for 30 minutes—it will help press out as much water as possible.
3. REMOVE heavy object, unwrap tofu, and gently pat dry.Slice the soy vertically into 8 thick pieces.Sprinkle both sides of slices liberally with salt and pepper.
4. HEAT a tablespoon of canola oil in a wide, heavy-bottom skillet over medium-high heat; swirl the oil in pan to coat it completely. Add half of the tofu slices, and cook for 2 to 3 minutes, or until bottoms are lightly golden. Flip with a spatula and cook for 2 to 3 more minutes, until the other side is golden. Set aside and repeat with the rest of the slices.
Video: How to Cook Tofu // Easy & Oil-Free
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