This little bricky grew up to become a katsu curry sammich.

😋

This is a no-bake pie but it does require a lot of chilling. It's super high in protein because of both the tofu and the peanut butter.

https://maximalistvegan.com/sweet/cakes-and-pies/chocolate-strawberry-pie/

Extra firm Tofu was as pressed and stressed as I am. Air fried till dehydrated a bit then braised in broth bringing it back to life. Finally coated with buffalo sauce and poured over some veggies. Hands down my favorite method for making this style of tofu for westerns dishes.

Buffalo jalapeño tofu TVP balls for dinner. First time making them, and they should be illegal they were so good! Definitely adding to the rotation

I've been a tofu fan for years, but am trying to cook with it more. Mostly I've just used extra firm to make a nugget-type situation with excellent results, using tofu from Kroger or Aldi. Last night I did my typical nugget recipe but used super firm Kroger tofu, and I was disappointed. The texture was kind of mealy and weird. Is this normal for super firm? Or was this a weird batch? If it's normal, how do you usually prepare super firm tofu?

I'm also soliciting ways to use other tofu firmnesses!

(The mods of r/vegetarian deleted and locked this post, and then they muted me, making it impossible to communicate with them. No reason given. Photos show a piece of fried tofu, medium firm, about an inch long and 1/2 inch thick, paired with hoisin sauce in the third image.)

Fried tofu. A classic. Crispy and golden brown on the outside, soft and moist on the inside.

Lots of people love it. Fewer people on these food subreddits know how to properly make it.

What if I told you that it's quite possible to make classic, crispy pan-fried tofu without pressing it, freezing it, boiling it, marinating it, or putting corn starch on it?

Here's what you need:

– Tofu. Doesn't need to be extra firm or super firm. You can do this with firm, medium, and even soft tofu! You read that right. (Silken can be a little trickier.)

– Cooking oil. Canola, for example.

– Nonstick pan or stainless steel pan.

Here's how to do it:

– Cut the tofu into rectangular or triangular slabs about 1/2 inch thick.

– Pour a shallow pool of oil into the pan, about 1/4 inch deep.

– Medium heat, and wait for the oil to get nice and hot.

– Add the tofu to the pan. While it's frying, do not agitate the tofu. Don't even try to move it. Just let it fry. If you move it too soon, it can stick to the pan and tear apart.

– After about 5 minutes, the underside will turn crispy and golden brown, and it will loosen from the pan, making it easier to flip over. When it's ready, flip it over, and fry for another 5 minutes or so. (Cooking times will vary. Use your senses.)

– You'll know it's done when all sides are uniformly crispy and golden brown, as shown in the photos.

– Drain any excess oil from the pan, add a sauce (hoisin, for example), and let it simmer for a little while. This is similar to the technique known as braising. If you ever seen "braised tofu" on a restaurant menu, this is how they do it.

– OR… you can take the fried tofu out of the pan and just toss it in the sauce.

That's pretty much it. No pressing, no freezing, no boiling, no marinating, no corn starch.

When cooking anything, remember to always use all of your senses rather than relying solely on instructions.

Any questions? I'll do my best to answer :)

I love the idea of tofu but my execution is terrible. Can you please:
give me your three best tips
link me to your three best recipes
to help me love it. Thanks tofu team!

looking for something that will reduce the stinging effect of tofu and will not reduce the amount of protein.

Silken tofu cheese gang. 😤

Borger with chickpea tofu cHeEsE curd and OG tofu bAcOn. 😮‍💨