How to get tofu to fry instead of boil in a skillet?

Question

And what if making something with fried tofu cubes and fried onions and mushrooms...what order or how to do technique?

Answer 1

You need tofu with as much liquid as possible removed and a very hot pan with an oil that tolerates high heat without smoking, such as peanut oil. Use extra firm tofu, and for a chewy texture. freeze it first then thaw and cube it. If using fresh, place on a clean dish towel or paper towels to absorb some of the liquid. Somtimes I put it in a colander and let it drain awhile.

A really good oil to fry tofu cubes is House of Tsang stir fry oil which has ginger and garlic infused into it. You also need to not overcrowd the pan or fry too much at one time. Adding lots of cold food cools the pan and oil too much and moisture will leak out before you can seal and brown the outside. Cook small batches and remove the cooked tofu to a dish until it's all done.

You can cook the onions ot mushrooms before or after the tofu, but best not at the same time. Too much moisture that way. I prefer to cook them first so flavor infuses into the oil and into the tofu, but be sure to cook off all liquid before adding the tofu and allowing the pan and oil to be hot enough.

After the separate things are done, combine them with whatever sauce you prefer.

You can also deep fry cubes of tofu as well, and I suggest pretty high heat, like 375F. Smaller cubes may work better than large one.

Answer 2

Hi there. Wonderful question by the way. I would not have known the answer were it not for my daughter who cooks with tofu all the time. She is the one that taught me how to get the water out of the tofu so that it does not, as you say, boil. What she told me to do (and it worked great!) was to place three or four paper towels, folded to about the size of the extra firm tofu, on a plate, under the tofu. Same amount of paper towels on top, then put something heavy, I used a teapot filled with water, on top. I let mine sit like this for about 6 hours and I changed the paper towels once or twice. When I was done I could not believe the difference in the tufu! I then marinated it in a teriyaki sauce that my daughter also told me how to make. I used my tofu to make Pad Thai but I am sure it would be wonderful any way you fixed it. The flavor was incredible and even my 12 year old loved it!
In answer to your question I guess I would use the old rule about cooking the things that take the longest first. I would cook the onions, push them up, then the tofu and the mushrooms last as they only take a moment. That is just my opinion on that and how I would do it. I like to cook the tofu until it has browned a bit.
BTW, my daughter fixed tofu for me once that she had dried the way I mention and then sliced rather than cubed, dipped in an egg batter (you could use something else if you don't eat eggs) and then in seasoned bread crumbs and fried. It was amazing, she served it as a side dish with an Italian meal and everyone loved it. It was crispy but almost creamy in the middle and had a wonderful flavor.
I have gotten more people using tofu! It is really versatile and wonderful in so many dishes. I am so happy to find a good protein substitute as I was terribly lacking in protein and it was causing me to have some health problems. I LOVE my tofu!
Good luck and I hope I have helped.
Blessings
Lady T~

Answer 3

Normally, I will coat the tofu pieces in flour before frying them. I have tried the soft japanese tofu this way and it worked.

Answer 4

make sure the tofu is good and dry and that your skillet and oil is good and hot....cook the tofu and veggies separately and then combine