As promised, this little project goes with the Vegetable Pad Thai with Dry-Fried Tofu recipe.
With thanks to the guys at Thug Kitchen
Enough for 2 to 4 people or to add to one entrée recipe
1 block extra-firm tofu, pressed for at least 30 minutes**
pinch of salt
- Cut the tofu into planks about 1/4 inch thick and then cut those planks in half width-wise. You should end up with around 20 squarish pieces.
- Preheat a large wok or cast-iron skillet* over medium heat. Once the pan is hot, add the tofu in a single layer. You might have to do this in two batches depending on the size of your pan. You’ll want the tofu to sizzle once it hits the pan so if that *&$% is quiet, turn up the heat a little.
- Sprinkle a pinch of salt over the tofu and start gently pressing down on the tofu with your spatula. You’ll hear the steam escape from under the tofu as you do this. It sounds like screams, but keep the *&$% on. Don’t try and flip it yest; you got to let that *&$% get toasted. After 3 to 4 minutes, the bottom sides should look golden brown. Flip them over and repeat. When the tofu is cooked all over, you can cut it into strips, triangles, or smaller squares, whateverthe*&$% you like in your food. It’s just easier to keep that shit bigger for flipping purposes.
Thug Kitchen Tips
*You want a really well-seasoned pan here so that the tofu doesn’t stick. If all else fails, grab a non-stick pan.
**Tofu comes in a liquid. You will need to prep it before you cook it. Seems weird, but it works.
- Wrap the tofu in some paper towels or a clean dish cloth.
- Put it between two plates and put some weight on it like a can of beans or some heavy books. This presses all the water that is packed inside it out. This will take 30 minutes to 1 hour.