Tofu is made of soybeans, water, and a natural coagulating agent. It is generally packaged in water to keep it moist and fresh. Consequently, when you remove it from the package, it will be very wet. In soups, tofu should be silken, or soft, and thus needs just a brief pat using paper towels.
However, as a primary protein taking the place of fish or steak, tofu should be crisp on the outside. Here’s how to drain and cook it.
If you prefer a softer texture to your protein, buy silken, or soft, tofu. For a meatier texture, look for firm or extra-firm. In any case, the tofu should be drained according to the instructions above.
Season the tofu well on all sides. In a nonstick skillet, heat a thin film of grapeseed oil over medium heat until very hot. Sear the tofu, without disturbing, until golden and crisp, then flip over and repeat. Drain the tofu on paper towels.
For a deliciously satisfying main course using tofu, try my Seared Tofu with Mushrooms, Pea Shoots and Balsamic Glaze.
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Photo credit: tastespotting.com