Fortunately, I have become more tofu savvy and cook with it all the time. Now I'm on a mission to turn other people into tofu converts. So here's one way we commonly cook tofu:
After covering the tofu with the towels, I press down gently and then leave the towels on the tofu for about 5 minutes. Once I'm done waiting, into the pan it goes!
|It is totally normal for the tofu to break up a little |
like you see in this picture.
**As a side note, I always found the aversion to going vegetarian curious - almost every recipe with meat calls for outside seasonings or sauces for flavor - why not switch to a healthier alternative like tofu? Ok, sermon over.**
One last tip: if you don't like the soft texture of tofu, cut your tofu pieces smaller. Big pieces of tofu have the golden brown outside and a lot of the soft-textured tofu inside. The smaller your pieces are, the more of the crunchiness you'll have from cooking.
We made an asian salad for this recipe, so I added some soy sauce into the pan. In addition to the soy sauce flavored tofu, we combined:
1) bagged salad
2) dry roasted peanuts
3) raw water chestnuts
4) won ton strips
And that's it!
|Get yourself a BIG bowl of salad (I eat about half the bag)|
and enjoy the final product!