I may mention the names of stores and/or brand names of products that I use because readers ask and I share products and sources which I use and think may be helpful to readers, all opinions are my own. I would love your help in sharing Allergy Aware Asian Fare with your friends so that I can spend more time working on recipes. If you see any of my posts on social media, please like, retweet, comment, or share. I am on Facebook, Twitter, Pinterest, and Instagram as and it’s great to chat and interact on social media too. If you enjoyed this post, please use the social media buttons below to share with others. I won’t send you spam or share your email address with anyone. The best way to see every post or recipe is to subscribe to Nut Free Wok’s email subscription (be sure to respond to the confirmation email). Do you use one? And do you have a recommendation for a good tofu press? Thanks for reading, please help Nut Free Wok! I haven’t tried it before, but thought it might be interesting. Immediately transfer the pan-fried tofu to a serving dish otherwise the sauce will burn.Ī reader recommends using a tofu press because it takes just a few minutes. Our family enjoys pan fried tofu with a little Yoshida sauce and eat it as a side dish.īrush some Yoshida sauce on the tofu pieces, flip them over, pan fry for a minute, brush on more sauce, and fry the second side for one more minute. Other possible uses include cutting up the pan fried tofu into bite size pieces to top salads, add to stews and curries, or anything you like. Top with green onions, toasted sesame, or furikake if desired and serve as a side dish. One can season the pan fried tofu with salt and pepper or season with their favorite soy sauce alternative. I like using two spatulas, one to get under the tofu and flip it over, the other spatula to keep it from landing on the other pieces. When you start frying, don’t move or touch the tofu pieces in the frying pan until they’re golden brown and ready to flip. You can use a non-stick frying pan (medium heat only) or a stainless steel frying pan, using a little non-stick cooking spray if you have any concerns about sticking. I warm it up on medium to medium-high heat, set a timer for 5 minutes, and do other prep in the meantime. If you decide last minute to make this dish, then you’ll get the best results by cutting the tofu block into 8 pieces, pressing and blotting with paper towels. The easy way is to cut two slits along the long side of the box and lean the box against the side of a medium bowl and refrigerate an hour or two.
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