Ingredients
- 1 1 210 block firm or extra-firm tofu (I used 210 grams Soyganic Smoked with Sriracha)
Preparation
Step 1
Begin with a block of extra firm tofu and press it between two paper towel-lined plates and topped with a heavy weight for 40 minutes. Pour off the excess water half way through.
After pressing the tofu for about 40 minutes, cut it into half inch slices or triangles.
Heat a non-stick pan (or very well seasoned cast iron skillet) over medium-low heat for about 2 minutes before adding the tofu, leaving space between each piece. You may have to dry fry the slices in several batches.
Using a spatula, carefully press down on the tofu slices in order to squeeze out extra moisture. Once the first side has turned a medium golden brown, flip over and repeat on the other side.
Cut the slices of tofu into cubes and add to prepared marinade if cooking in another dish or noodle Laksa.
You can store the dry fried tofu in the refrigerator if you are not going to use it immediately.