Any tips for stir-frying tofu?

I recently stopped eating meat, and I have also read some books on vegetarianism.



Now I'm presenting an oral book report tomorrow (on Monday), and I'm bringing in a stir-fry with tofu and veggies. This is my first time handling tofu (though I've eaten it before and loved it). I bought the extra-firm kind, if that helps. How long should I cook the tofu? Do you have any tips/advice about seasonings or how to just go about cooking it?



Thanks in advance!Any tips for stir-frying tofu?
First, the biggest part is to make sure you get good tofu, it has to be firm, and don't get the walmart junk, it breaks EASY, go to a place that either A) sells organic/Asian foods or B) go to an Asian market, they both usually have god stuff.

I usually start with the tofu, through it in a pan with some olive oil and garlic, when its a golden brown and crispy on the edges I remove it and throw in the Vegetables, when they get soft (I usually put extra oil in it and let it sit for a while) I put the tofu back in stir it, toss in more garlic and some soy sauce... taste test... and usually more soy sauce... lol, buts do it by your personal taste.

Good luck on the presentation!Any tips for stir-frying tofu?
It will all come together just be creative and it will come together and yes it HAS TO BE firm or else it will be mushy and really gross.
First thing to do is marinate it. I fine that salad dressing is great for this. Next I slice it thin and put it on a cookie tray (spray oil on the tray first to prevent sticking.) Bake until nice and firm (twentyish minutes at 375) Add to the partially cooked veggies and continue stir-frying.



Good luck.



PS - Don't mind miss.nomer He's a bitter steak eating college student with rather warped views of things.
Marinating it is the typical solution, but if I'm doing a asian dish I usually batter and pan fry it. I just mix flour, salt and pepper, and then throw thinly sliced (wet) tofu into it and let it roll around. Then I heat up some oil or cooking spray in a pan and let them fry slowly and completely on both sides.If it fries too fast or if there is too much flour on them some of the flour will not fry and they will be powdery.



Or you could stir fry them up in a pan with some soy sauce and red chillies! very good. Just fry them on each side until they are golden brown.

Or for a tropical twist fry them in coconut oil and serve with pineapple and veggies....yummmm.
Cut the tofu into blocks that are no more than an inch thick. Put these blocks on to a plate between two sheets of strong kitchen towel. Then put a chopping board or another plate on top and put a couple of very heavy cans on top or a heavy skillet, right in the middle so the weight is evenly distributed. Leave this weight on for about 15 to 30 minutes. Change paper towels if they are too wet after the first 10 minutes. Once the tofu is pressed (drained), cut into small chunks. Mix up a marinade of your choice. I have included 2. You can also use store bought marinades.



MARINADE 1:



1 sm. onion, chopped

1/4 c. peanut oil

1/4 c. soy sauce

2 tsp. honey

1 tbsp. grated ginger

2 cloves minced garlic

1/4 c. lemon juice





MARINADE 2:



3/8 cup (6 Tablespoons) low sodium tamari or soy sauce

3/8 cup water

1'; piece of fresh ginger, peeled and grated

3 cloves garlic, minced

1 fresh or dried cayenne pepper, minced



Put tofu in marinade and let it set in fridge at least 30 minutes to over night. Basically the longer the better. After it is finished marinading take it out and dry it on paper towel and then throw it in a hot wok that you have just added 2 tablespoons of oil to. Stir-fry until tofu is brown and crispy on all sides, take out of wok and set aside. Add vegetables and stir-fry for several minutes. When veggies are done add tofu back into wok and add soy sauce. Serve over rice (brown is best). Enjoy!!!!



I hope you get a good grade!!!! Good luck!!!! *Smile*
dude, no one wants to eat that vegetarian tofu crap. You tryin to give your whole class cancer or something?!%26gt;!