Yields 4 servings
This is my absolute, hands-down favorite way to make tofu. Freezing the tofu gives it a spongy texture and also allows it to soak up more flavor. It is seriously so good!
Ingredients:
1 (14-ounce) block extra-firm tofu
1½ tablespoons canola, vegetable, or sesame oil
Directions:
1. Place the package of tofu in the freezer overnight or for at least 4 hours.
2. Bring a pot of water to a boil. Remove the completely frozen tofu from its package and add it to the pot.
3. Boil the tofu for 10 minutes.
4. Remove the tofu from the pot to cool. When cool enough to handle, gently press the water out of the tofu with a clean kitchen towel. Be careful not to break the tofu.
5. Cut the tofu into ½-inch cubes.
6. In a large pan, heat the sesame oil over high heat. Once the oil is hot, add the tofu.
7. Fry the tofu for 1 to 2 minutes on each side or until it turns golden. When you’re finished frying, place the tofu on a plate lined with a kitchen towel or paper towel to soak up the excess oil.
8. Store in an airtight container in the fridge for up to 5 days.
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