Tuesday, April 22, 2008
Pan Fried Tofu
Best. Tofu. Ever.
I have officially become addicted to this style of tofu because it's super easy and gives the satisfaction of pan-fried fatty goodness.
extra firm tofu (16oz)
optional: Montreal Steak Seasoning or garlic salt of some sort
How to do it:
1. Take a block of extra firm tofu (the water packed kind, not the hermetically sealed silken kind.) Cut the whole block in half, then into 1/4" thick slabs. Drain/press the tofu with paper towels to get more of the moisture out.
2. In a frying pan, put 2 T of canola oil in it and heat it to med-high.
3. Season the side of the tofu facing you with salt, pepper and optional seasoning. Lay that side down in the pan and season the new side with same ingredients. You should be able to fit about 3-4 slabs in the pan, depending on how big your pan is. Allow each side to fry until golden brown. (5 minutes on each side?)
4. Remove tofu, place on paper towels or tea towel to remove extra grease, re-salt if necessary, enjoy in a sandwich or as-is.
The salt is just right on these and makes the oil taste more like a buttery sauce than just canola oil. The Montreal Steak Seasoning, which I'm obsessed with, adds a lot of flavor, too.