Speaking to Well and Good, Canadian chef Cameron Stauch revealed the secret to cooking restaurant quality tofu at home.
Rather than deep frying tofu, the same crispy texture can be achieved from a shallow fry. "The very thin layer of oil on the outside of the tofu helps carry the flavour of the tofu itself and of the dish it’s prepared in. I most regularly shallow-fry tofu in a wok,” said Cameron.
RELATED: Tofu, lemongrass and Vietnamese mint stir fry
On the other hand, Better Homes and Gardens, US says the secret to expertly cooked tofu is choosing the right kind: silken or regular.
Silken tofu is ideal blended into dips, smoothies, salad dressings etc. As for firm, this type of tofu is perfect for grilling and in stir-fries.
While many recipes might recommend pressing the tofu prior to cooking, this isn’t necessary. A quick pat with a piece of paper towel to remove excess moisture will work too.
