Deliciously flavorful tofu you can set and forget and once sauteed in a hot pan, you can serve over any starch or even eat it straight!
Another highlight on my tour of things Tyler prefers not to eat–tofu!I actually really love tofu and I always forget until I discover it again. I love the silken tofu most of all, but of course it’s the hardest to work with. Firm tofu is fine, but definitely needs to be cooked. Honestly I could probably eat the silken stuff straight but that’s because it melts in your mouth. If you’re not quite as weird as me, marinating is a perfect way to infuse delicious goodness into your tofu!
We had made pan fried noodles the other day (with chicken), but had too many noodles so I tried to come up with something else that was different to enjoy. And boy was this just as good if not better!
The key to any tofu dish is to drain as much water as possible, and here’s your bonus secret for crispy tofu: a searing hot wok. If you have the patience of a saint, I’d bet that turning each cube individually to crisp up all sides would be heavenly, but for us impatient mortals, I suggest just tossing the contents of the pan. But you really want some good color on there without letting it burn.