No, thank you. I don't like tofu you said?
Maybe it's because you never had tofu that's cooked right.
Cooking tofu is not difficult, and if you follow the steps necessary, you might see them more often on your dining table. After all, it's delicious and it's a great protein that can be enjoyed by everybody.
1. Use the right kind of tofu for the recipe. Depends greatly on what I'm cooking, most of the time I'm using firm to extra-firm tofu because they're easier to handle, hold their shape better, and don't crumble in your hand. You can also diced, sliced, and transform into whatever shape you want. Soft tofu is great for scrambles and stir-fries, while silken tofu is great for baking (try tofu pancakes!), creamy sauce, and whenever the recipe calls for it (a lot of Chinese and Japanese food use silken tofu).
2. Always, I mean always, press the moisture out of your tofu before cooking. When you buy a package of tofu, it is normally soaked in water. Not pressing the moisture out of them will add extra water to your food, that might result in soggy and watery food. You don't want that!
Line a plate with several layers of paper towel, place a block of tofu on top of the paper towels and put a few layers of ore paper towels on top of tofu. Place a plate on top of it, weigh it down with a can or other heavy object. Leave the tofu for a couple of hours, drain the excess water every 30 minutes.
3. Always season your tofu, as tofu sold here is naturally bland. The seasoning part can be done either before or after you paper towel drain the tofu, depending on what your cooking. In this recipe below, the tofu is marinated so it absorbs the flavor, then pressed to dry. Or you can also use seasoning rub, or dip into seasoned batter before frying. But nevertheless, add flavors to your tofu, because nobody likes bland food.
Good luck trying and let me know how yours turn out :)
- 1 block of firm tofu
- 2 garlic cloves, minced
- 1 tablespoon salt
- 2 cups warm water
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons toasted sesame seeds
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander (optional)
- Salt and pepper
- Oil for frying
- Pour warm water in a large glass bowl, add salt and minced garlic into the water, mix until the salt is completely diluted. Add tofu into the brine, making sure that the block is completely submerged. Cover with plastic wrap, store in the refrigerator for 8 hours to overnight.
- Take the tofu out of the salt water, rinse with cold water. Place tofu on a plate lined with paper towels, and put a few layers of paper towels on top of it. Place another plate on top, weigh it down with a can or a heavy bowl. Let the tofu sit for an hour or more, drain the excess water every half an hour. Pat dry and cut into about 16 squares, 1/2-inch in thickness.
- Heat the oil in a skillet over medium-high heat until it reaches 350 F. Meanwhile whisk the eggs in a bowl and set aside. In another bowl, mix flour, baking soda, sesame seeds, chili powder, coriander, salt and pepper until well combined.
- Dip tofu squares in egg, dust with seasoned flour, fry until golden brown and crispy. Transfer fried tofu to a plate lined with paper towel to absorb excess grease. Serve hot with sweet and sour dipping sauce, if preferred.