Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.com
This is a great way to cook tofu ahead of time, so you have it ready and flavorful to use in a dish. I like to use this tofu in Vietnamese Summer or Spring rolls, as a sushi filling, in salads or tossed in a stir fry.
- 1 14 to 16 ounce package firm tofu, preferably organic
- 2 to 3 teaspoons peanut or olive oil
- Rinse the block of tofy and pat dry with paper towels. Cut into slices length-wise, and then slice into short strips. Alternatively, cut into other desired shapes, such as cubes or triangles.
- In a large nonstick skillet over medium-high heat, add the oil. Place the tofu strips into the hot skillet, adding enough to cover the bottom of the skillet in a single layer. Cook the tofu, without turning it, for about 5 minutes, or until it’s lightly golden on the bottm. Flip the tofu and let cook for another couple of minutes, or until golden on another side. Flip or toss the tofu again, and continue the process until the tofu is lightly golden all over. If desired, sprinkle a little soy sauce or Bragg Liquid Aminos over the tofu, tossing well. Taste and if necessary repeat again, until the tofu is to your liking. Alternately, use a teriyaki or sweet chili sauce. If necessary, repeat with any remaining uncooked tofu.
- Remove the tofu to a plate to cool, and use in a recipe or refrigerate until ready to use. The tofu will last for several days refrigerated.
Copyright © 2009 Julie Hasson
- Category: Tofu