Love this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below & if you REALLY like it, consider a comment down below. Storage: Refrigerate leftovers in an airtight container for up to 5 days.Step 5: Cut each section on the diagonal. Step 4: Flip over and cut down the middle. Step 3: With the tofu on the long side cut vertically down the middle. When one side becomes golden brown, flip over to cook the other side. You might have to fry them in 2 batches). When the oil is hot, carefully place the tofu squares into the pan (Do not overlap. For us we like it crispy on the outside with a moist and tender interior. Fry the tofu Heat up 2 tablespoons of cooking oil in a wok (or a frying pan) over high heat. Step 2: We press out most of the water but nothing like when you use a tofu press which we use when preparing tofu for other methods. Step 1: Pour the water out of the package container and squeeze any excess off with the palm of our hands. Since the pan is hot we find the second side doesn’t need as much time.⠀⠀⠀ How To Cut The Tofu Step 5: Flip and cook side 2 for 3 to 4 minutes until golden brown and done. Cook in multiple batches being sure not to overcrowd the pan. Step 4: Place the tofu in the pan for 5 minutes and leave it. (Can also substitute with your favorite seasoning) Step 3: Season cut tofu with Everything But The Bagel, Mushroom & Company seasoning, Garlic Powder and Onion Salt. Add avocado oil to a medium-size skillet. This crispy pan fried tofu is also prepared with cornstarch. Step 1: Cut tofu and set aside (see cutting instructions below).Ī little secret (don’t tell anyone lol) we actually don't press the tofu when we cook it on the stovetop.
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