Let’s be real, tofu on its own is the not most exciting thing. Recently however, we made a recipe where the tofu was really good! Let me share it with you.
The recipe we made was a Sweet and Sour Tofu Stir Fry. I wasn’t a big fan of the recipe itself. Partially because I’m not a big fan of sweet dishes and partially because we might have made it a bit too sour.
But. The tofu chunks on their own were delicious. It was actually quite a shame that you had to mix them into the sweet and sour sauce which completely overwhelmed them. If you would use these chunks in a stir fry, or on the side of some Asian style dishes, it would work like a charm.
Based on the instructions of Sadia Badiei:
- Cut the tofu in 1 cm cubes and press as much moisture out of them as possible using paper towels or a clean kitchen towel. Reducing the moisture will help speed up the browning process, since there is less moisture to evaporate before the Maillard reaction can take place. Also it will prevent sticking while cooking.
To a large shallow bowl, add the:
- 450 g, 1 cm cubed tofu
- 30 ml (2 tbsp) sodium reduced soy sauce
and gently toss to coat. Then add the:
- 30 g (1/4 cup) cornstarch,
- 1/2 tsp salt,
- 1/4 tsp pepper.
Gently stir until all the pieces are well coated.
- Heat a large pan over medium-high heat. When hot, add the oil and the tofu. Cook the tofu until it’s crispy and golden on all sides (~10 minutes). Don’t disturb the tofu too much while it’s cooking, otherwise, it might crumble. Only stir it every couple of minutes.