Perfectly Fried Tofu

Tofu has gained popularity because it is a low-fat, cholesterol-free source of protein. It is versatile and takes on the flavor of the spices or sauces used to dress it. Many vegans and vegetarians use tofu as one of their main sources of protein. Fried tofu is used in a variety of main dishes. When you fry tofu, you will get a crisp crust on the outside of this healthful, vegan source of protein, eliminating one of the biggest complaints about tofu-that many people do not find the texture appealing. Since tofu is essentially tasteless, it is important to serve fried tofu in a sauce or as part of a well-seasoned entrée.

Tofu needs to be drained and pressed before it is cooked. You will want to pat our tofu dry with a paper towel, then slice the block into several pieces. Place the pieces of tofu on top of several paper towels and place several more paper towels on top of tofu. Then place something heavy on top of the tofu (for example, a cutting board and a tea kettle with some water in it) to extract any excess moisture. You will want to let the tofu remain under pressure for 30 to 60 minutes before removing the weight and slicing the tofu into the shape and size desired.

Simple Fried Tofu

Ingredients You Will Need:
1 block firm tofu
½ cup flour
2 tablespoons seasoning (such as five spice seasoning, although you can mix your own seasoning using salt, pepper and whatever spices will complement the main dish)
½ cup olive oil

Slice drained and pressed tofu into half-inch thick triangles. Combine your flour and seasoning and mix well. Dip each triangle in the flour and seasoning. Let triangles rest for 15 to 20 minutes to absorb the flour and seasoning.

Heat the olive oil in a skillet on medium heat. Fry tofu for about five to six minutes per side, until tofu looks brown and crispy, almost overdone. Drain on paper towels and add to whatever dish you are creating.

Deep Fried Tofu

Ingredients You Will Need:
1 block firm tofu
Enough vegetable oil to fill a deep fryer

Heat oil in fryer until just below smoking point. Slice drained and pressed tofu into triangles of desired size. Slide triangles into hot oil and fry until golden brown. Remove tofu from oil and allow to drain. Deep-fry tofu a second time to ensure crispiness, watching carefully not to burn the tofu. Allow tofu to drain again. Rinse drained, somewhat cooled tofu under boiling water to remove excess oil. Pat hot, rinsed tofu dry and use in main entrée of choice.

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