Sometimes tofu is gross. It’s not the fu’s fault. The blame lies with the cook. Here are 3 steps to guarantee that you don’t end up with mush.
Dry your tofu.
Remove it from the package, drain the water and then wrap it in a clean towel. Put a dinner plate on top to gently force water out of the fu faster. Do this at least 30 minutes before you start cooking.
Tip: Cut the tofu into bread-like slices, and wrap each piece in its own towel. This will cut drying time in half.
Cut tofu into cubes.
The cubes give you more surface area to brown. Follow the pictures.
Use a HOT pan.
If you have a normal stove top, crank it to 7-8. If your burners run hot, go for 5-6. The key is to cook the tofu at a high temperature to avoid mushy fu. An iron skillet will get super hot and give you a nice crispiness.
Do This:
Use a few tablespoons of oil.
Season with salt & pepper while cooking.
Stir occasionally.
Don’t Do This:
Use a stainless steel pan.
Skip the drying process.
It may take a few times before you get it right, but keep working. Tofu is a finicky mistress. Treat her well, and she’ll take care of you.
Eat more plants. Eat more tofu.
Be well,
Veg VA
Vegetarian Virginia 