HOW TO MAKE DRIED TOFU RECIPES
DRIED TOFU - TOFU TODAY
Dried Tofu is a traditional food. In the process of making dried tofu, it is the tofu added with salt, fennel, pepper, aniseed, dried ginger and other seasonings, which are both tastes salty, fragrant and chewy.
Provided by Maggie
Categories Main Course
Total Time 210 minutes
Prep Time 180 minutes
Cook Time 30 minutes
Yield 10
Number Of Ingredients 4
Steps:
- Cut the tofu into 3-4 cm thick pieces. And then steam in the steamer for 13 minutes.
- Wrap the tofu with gauze, sandwich it between two wooden boards, place a weight on it, and press the tofu for 3-4 hours.
- Mix salt and five spice powder in a plate. Sprinkle it on tofu and marinate for a while.
- Heat a wok with 200ml soy sauce, and cook until boiling. Add the tofu one by one. Cook the tofu for about 3 minutes until the color change. (If the soy sauce is not enough, then add the water that not more than half of the light soy sauce in the wok.) Transfer the tofu on a plate. Serve it.
Nutrition Facts : Calories 418 kcal, ServingSize 1 serving
DRY-FRIED TOFU RECIPE - FOOD.COM
Is your tofu mushy, watery, or crumbly? Are you having trouble getting it to brown? Try this. It's the perfect method for cooking tofu because it takes advantage of its moisture content. The results are so firm and flavorful that you will be able to convert the meat-eating non-believers! As a bonus, this is a VERY low-fat recipe! Source: http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros
Total Time 5 minutes
Prep Time 5 minutes
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- First of all, make sure you have the water-packed tofu, not the silken tofu that comes in the aseptic boxes.
- Heat a non-stick pan or a very well-seasoned cast-iron pan over medium heat, if you have an electric stove, or low to medium-low on a gas stove. Cut your tofu in half lengthwise. Place it between paper towels or clean dish towels and press gently (hard enough to get some of the moisture out but not hard enough to squish it). Cut into about 16 triangles or strips.
- Add the tofu pieces to the pan. Leave plenty of room around each piece (you might want to cook it in two batches). Cook VERY SLOWLY over LOW TO MEDIUM heat. Slow cooking is the key to ensuring the tofu doesn't stick to the pan and that the water has time to evaporate so that the tofu can brown. Do NOT use oil. What you want to do is leach all the water out of your tofu in a dry pan. As the tofu cooks, frequently use a spatula to press down on the top of each piece. You should see some water squeezing out and sizzling in the pan.
- When the bottom sides are firm and golden, carefully flip the pieces and repeat the same process on the other sides. They are done when they are firm and golden on both sides.
- Now that your tofu has given up most of its water, it is perfectly ready to soak up any marinade like a sponge. Place the cooked tofu pieces in your marinade of choice, stir, and let sit for about half an hour. Now your tofu is ready to eat or to use in a stir-fry!
- Uncooked leftover tofu should be placed in a container that has a lid, submerged in water, sealed, and stored in the fridge. Try to remember to change the water every day or two until you use it. Cooked tofu can be stored like any other leftovers.
Nutrition Facts : Calories 71, FatContent 4.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 9.3, CarbohydrateContent 2.1, FiberContent 0.2, SugarContent 0.8, ProteinContent 7.6
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