I buy extra firm tofu, drain it well, then freeze it. Freezing it for some reason changes the texture and for me makes it much easier to work with. After it's a solid block I put it back in the fridge for several days to thaw, when it's thawed I give it a good squeezin to pull out as much moisture as I can. I then wrap it in several paper towels and give it another squeeze. I slice it into rectangles. In the microwave I heated/melted some butter and added some Frank's Red hot making a 'buffalo' style sauce. I lined a pan with the melted mixture and put the flame on medium. I then dumped my well drained and cut tofu into the pan and let it cook until it was a little crispy on the outside, all the while adding a little more sauce at a time. It was fairly easy (cause I'm usually not in cooking mode after work) and the end result was really good!
Oh I feel your pain about the piece by piece mailing. The job from hell (that I no longer have, thank God) was big on that. I hope Kira feels better soon!
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In the microwave I heated/melted some butter and added some Frank's Red hot making a 'buffalo' style sauce. I lined a pan with the melted mixture and put the flame on medium. I then dumped my well drained and cut tofu into the pan and let it cook until it was a little crispy on the outside, all the while adding a little more sauce at a time.
It was fairly easy (cause I'm usually not in cooking mode after work) and the end result was really good!
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