cooking tofu
#362384 - 12/06/10 06:57 PM
|
|
|
|
|
|
How do you keep tofu from sticking to the pan/wok? Sometimes it really breaks up.
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
Print
Remind Me
Notify Moderator
|
|
|
You need to use enough moisture (either in the form of small amounts of oil or broth) to keep the tofu from sticking. I also use a good non-stick pan or wok. That is key.
Print
Remind Me
Notify Moderator
|
|
|
if you take firm or extra firm tofu and lightly toss the cubes in cornstarch, then cook in a non stick skillet with a little oil (works better than Pam for this), they will get golden and crispy and wonderful.
Make sure you cook over medium to medium high heat, and resist the temptation to check the bottoms too frequently. They have to really get crispy and golden brown before you turn them, and once they have that coating they will no longer stick.
Once the cubes are crispy on all sides, I either add a sauce to the skillet (the cornstarch from the tofu will thicken it) or I just set the tofu aside to be added to the main dish (like a stir fry) when it's done cooking.
Ta dah!
- H
--------------------
Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
Print
Remind Me
Notify Moderator
|
Posts
