How to Stir-Fry Tofu

By catgirl

Choose your type of tofu. Silky tofu is very soft and fragile and cooking it can make it become mushy and resemble bad egg custard. The best type of tofu is either pressed or firm.

Ingredients

• Extra firm tofu

Preparation

Step 1

Allow tofu to drain on paper towels for several hours to remove excess liquid prior to frying.

Preheat your wok over high heat. A wok or high-sided frying pan is crucial. Tofu needs a very even heat in order to firm up or brown.

Add 1 tsp. of oil to the hot pan. Peanut oil is healthier for you and has a high heat point meaning it takes a lot to burn and also seers very well at high temperatures.

Prepare your tofu by cutting it into 1/2-inch thick cubes, remaining as uniform as possible.

Turn the heat down to medium and add your tofu to the oil. Use your spatula to turn the tofu to get a slightly brown color to it.

Remove the tofu from the pan and place onto paper towels.

Add the vegetables to the already hot pan and cook, from frozen, for two to three minutes.

Add the tofu back to the pan (toward the center if using a wok). Constantly move the vegetables and tofu around the pan for another two to three minutes.