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| Pan-frying tofu slices is a delicious way to get some protein |
A dish we have on rotation for dinner is pan-fried tofu. I'm trying to get better at making it crispier, though I haven't resorted to using a mixture of potato flour and cornstarch yet.
We usually strain a medium-firm block of tofu by patting it dry, but I've read it's even better to press it down with weight for a few hours to squeeze out as much water as possible.
Tonight I hand pressed out a decent amount of liquid using paper towels before seasoning the tofu slices with salt and pepper.
In a cast-iron pan, we heated up the oil and then placed the tofu in there to sizzling effect. We let them fry for a few minutes until they turned golden brown and then flipped them to the other side; some might stick to the pan so best to use a combination of chopsticks and spatula to flip them.
If you're feeling ambitious, fry all six sides for a crispier finish. And for a garnish, chop some spring onion and throw them into the pan to cook with the tofu.
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