Crispy Low-fat Tofu

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 (14 ounce) package extra firm tofu (nasoya firm lite is the best by far for this technique)
• 2 teaspoons peanut oil
• 1/4 cup water
• 1/4-1/2 cup vinegar (optional) or 1/4-1/2 cup sherry wine (optional) or 1/4-1/2 cup chili paste (optional)

Recipe

• 1 drain the tofu and slice it into three fillet-sized slices, long-ways.
• 2 now press these briefly, even just by hand. you want to get the overabundance of water out, but not all of it.
• 3 place the fillets in a bag, preferably not touching one another, but this isn't essential.
• 4 freeze until thoroughly frozen through. this usually takes overnight or all day.
• 5 take out a slice when you want to use it, and microwave it for 1-2 minutes. drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
• 6 heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
• 7 add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
• 8 press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
• 9 the tofu will get quite golden and crisp as a result of having some water left in it and microwaving. it's really cool, just try a few times to get the hang of the pressiing part.
• 10 add braising liquids or flavorings as desired.