Lucas Sin Teaches You How to Pan-Fry Tofu 2 Ways | In The Kitchen With

Introduction

In this tutorial, we will explore two effective methods for pan-frying tofu—firm tofu and silken tofu. You will learn how to prepare, cook, and enhance tofu to create delicious, flavorful dishes. This guide emphasizes the unique qualities of each type of tofu and provides practical advice for achieving the best results in your cooking.

Chapter 1: Prep Firm Tofu

1. Understanding Firm Tofu

   • Firm tofu is denser and has a lower moisture content compared to silken tofu. It comes packed in water to preserve its texture.
   • Firm tofu can be frozen to alter its texture, making it sponge-like and able to absorb flavors better.

2. Freezing Firm Tofu

   • Place the entire block of firm tofu in the freezer. This can be done in its original packaging for convenience.
   • After freezing, the water inside the tofu expands, breaking down its cell structure.

3. Thawing and Pressing Firm Tofu

   • Once frozen, let the tofu thaw completely.
   • Press the tofu to expel excess moisture. This can be done by squeezing between your hands or using a tofu press.
   • Cut the tofu into 14 slices for cooking.

4. Storage Tip

   • Frozen tofu can be stored indefinitely. Simply take it out when you plan to cook with it.

Chapter 2: Prep Silken Tofu

1. Understanding Silken Tofu

   • Silken tofu is delicate and has a higher moisture content than firm tofu. It is set in a container, making it tricky to remove.

2. Removing Silken Tofu from the Container

   • Flip the container upside down and gently tap to release the tofu. If it sticks, cut a corner off the package to allow air in.
   • For a more controlled release, carve the intended shape into the tofu while still in the container before inverting it.

3. Dehydrating Silken Tofu

   • Sprinkle about half a teaspoon of kosher salt per pound of silken tofu to help dehydrate the surface.
   • Let it sit for at least 15 minutes to allow moisture to escape, enhancing flavor.

Chapter 3: Sear Firm Tofu

1. Cooking Firm Tofu
   • Heat a non-stick pan and add neutral oil until it shimmers.
   • Place the firm tofu slices in the pan, applying a little pressure to ensure even contact.
   • Sear for several minutes until a golden crust forms on one side. Flip and cook the other side until lightly browned.
   • Remove from heat when done.

Chapter 4: Sear Silken Tofu

1. Cooking Silken Tofu
   • Similarly, heat a non-stick pan and add more oil than you think you need.
   • Gently place the silken tofu pieces in the hot oil, allowing them to cook without overcrowding the pan.
   • Patience is key; let the tofu dehydrate and firm up without excessive movement.
   • Once the surface is golden brown, carefully transfer the tofu to a plate.

Chapter 5: The Final Build

1. Making the Sauce

   • In a new pan, heat oil and sauté sliced shallots and scallion whites until fragrant.
   • Add minced garlic towards the end to prevent burning.
   • Prepare a mixture of potato starch and water for thickening.

2. Building the Sauce

   • Add soy sauce and abalone sauce to the aromatics, followed by the tofu pieces.
   • Gently swirl to combine and add a splash of rice wine for sweetness.
   • Adjust the consistency with more water if needed, allowing the sauce to simmer until thickened.

3. Finishing Touches

   • Add scallion greens and allow them to wilt in the heat.
   • Serve hot, enjoying the contrasting textures of the firm and silken tofu.

Conclusion

You’ve learned to prepare and pan-fry tofu in two distinct ways, enhancing its texture and flavor. Whether you prefer the meat-like texture of frozen firm tofu or the delicate nature of silken tofu, both methods offer delicious outcomes. Experiment with these techniques in your kitchen, and don’t hesitate to try different sauces or side dishes to complement your tofu creations. Enjoy your cooking!