You can use this sumptuous fried tofu to give the texture of meat. It is particularly useful as a bit sized chicken alternative in curries, stir fries and stews; and great for entertaining sceptical omnivores. Tofu itself has a low amount of calories, a relatively large amount of iron, and little fat. The health benefits can not be disputed.
Lemon-ginger stir fry with fried tofu
Extra-firm tofu (however much the dish you are making calls for)
Oil for frying
Hint: The best oils for deep-frying are those with a high smoke-point, which means they are able to withstand high temperatures. For example, refined safflower, avocado, cottonseed and sunflower oils, or peanut and soy oils. Canola oil is usually not a problem either.
1. To change the texture of this vegetarian staple, try to remove as much water as possible from the extra-firm tofu. Do this by gently pressing it between two flat surfaces, ( I use plates) then by blotting it with a clean tea-towel. This improves the flavour absorption and reduces hot oil splashes.
2. Heat 2 tablespoons of cooking oil in a pan/wok and keep at a medium heat.
3. Cut tofu into bit-sized pieces. For most recipes 1 inch (2cm) thick cubes will be suitable while others may call for strips or thin steaks. All sizes will work brilliantly.
4. Carefully place each piece into the oil with a spatula.
5. Leave until golden brown, testing one piece for crispness before turning. Simply lift the corner and peer underneath to see if it’s ready. Tofu crumbles easily so take your time when flipping the pieces.
6. Once both sides are golden remove and place on paper towel to drain excess oil. Once cooled add flavour, such as spices or marinades, or serve as is with steamed vegetables or on top of a salad.