OK, so we all know how tofu absorbs the flavor of whatever it is cooked with,
yes? For your typical stir-fry, I like to jazz it up like so:
1.) Take the cube of tofu (preferably extra firm or firm) and cut it in half lengthwise. Place a largish pad of paper towels onto a plate or a cutting board, place tofu on this pad, then cover with another largish pad of paper towels. Place another cutting board and several heavy books on top of this and let it sit for a good 30 minutes or so, changing paper towels at least once. This is the dry the tofu and make the next step easier.
2.) Cut the tofu into cubes 1-2" across after removing from the plate/cutting board.
3.) Heat 1-2 tbsp of oil (vegetable oil preferably, but canola will do too) in a wok or heavy skillet. Add at least 2 cloves' worth of minced garlic to the oil and fry until golden brown, then add the tofu and fry until the tofu is turning golden brown itself.
4.) Add 1 tablespoon of dark soy sauce (I swear by Pearl River Bridge brand) to the wok or skillet and stir-fry the tofu a few minutes until it is nice and crisp. Remove and use in any stir-fry dish you see fit--I've used this in Massaman curry and it went over just fine.
5.) (Most obvious step) Enjoy!
1.) Take the cube of tofu (preferably extra firm or firm) and cut it in half lengthwise. Place a largish pad of paper towels onto a plate or a cutting board, place tofu on this pad, then cover with another largish pad of paper towels. Place another cutting board and several heavy books on top of this and let it sit for a good 30 minutes or so, changing paper towels at least once. This is the dry the tofu and make the next step easier.
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2.) Cut the tofu into cubes 1-2" across after removing from the plate/cutting board.
3.) Heat 1-2 tbsp of oil (vegetable oil preferably, but canola will do too) in a wok or heavy skillet. Add at least 2 cloves' worth of minced garlic to the oil and fry until golden brown, then add the tofu and fry until the tofu is turning golden brown itself.
4.) Add 1 tablespoon of dark soy sauce (I swear by Pearl River Bridge brand) to the wok or skillet and stir-fry the tofu a few minutes until it is nice and crisp. Remove and use in any stir-fry dish you see fit--I've used this in Massaman curry and it went over just fine.
5.) (Most obvious step) Enjoy!