Thursday, July 12th, 2012...11:40 pm

Cooking tofu

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I have had many people tell me that they didn’t know how to cook tofu and that when they tried to do it, for some reason it did not work out. I believe them because it happened to me more than once when I was first learning myself. My favorite way to prepare tofu is very easy and just requires a little patience. First of all I have to say that I always use a cast iron pan because it cooks so evenly requires little, if any oil, and food rarely sticks, making for easy clean-up.  I always buy extra firm tofu for most recipes unless I am making a dessert. I start by putting the tofu on a plate and pressing it with a small pan. The water comes out easily and is ready to cook in about 15-20 min. Start it first so you can be prepping your other ingredients while it presses. Once it is pressed and the water is drained off I slice it once diagonally. I wait for the pan to get hot, med. setting, and put a light coat of cooking spray on the pan. Put the tofu on the pan. Now, the temptation is to check it too soon, which rips it apart and leaves tofu on the pan, but just wait for about 5-10 minutes, and when you can see the bottom edge just starting to lift off the pan, then flip it over to cook the other side. Sometimes after both sides have cooked, I flip it to cook both sides again if I want it a little crispy on the outside. Once cooked, I let it cool for about 5-10 min. before cutting it into the size I want. I usually cube it for stir fry dishes, and slice 1 in. strips for salads.

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