People say it tasteless, which is sort of true but remember it’s up to you to add other bold flavours to your dish, others don’t like the texture.

When it comes to making tofu better there is a simple thing you can do. Fry it! That’s right this gives the tofu much more bite and gives it nutty flavour, making it much better than that white lump that plopped out of the pack.

I used tofu for a simple stir-fry, in a wok. I mention that because first off I fry my tofu in a regular frying pan, I want each side of my diced tofu to pick up a beautiful golden colour, harder to do in a wok.

Chop your block of tofu into nice bite sized pieces and add a little oil to your frying pan, put the pan on a medium heat and add the tofu.

After a couple of minutes give each piece a little push and if it’s ready to move turn it. Continue on all sides and repeat until you have lovely golden cubes.

Once done put to one side and get your other veggies and ingredients ready for your stir-fry and throw in your tofu pieces when ready. These pieces will not fall apart, something I know is quite annoying when trying to stir-fry tofu, also a great benefit of this method is the pieces will hold your sauce better.

Oh, and those fried pieces of tofu could also be kept in the fridge for a couple of days too.

So there you have it, why not give it a try you may be surprised and hopefully converted to the world of tofu!

Remember to tell me what you think of this method in the comment below. Did you try it? Did you like it?

Michael Robinson

Author information

The Food Curator

The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator

|

The post How to make tofu better appeared first on Food on the Blog. Post by The Food Curator