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Dry-Super-Absorbant Tofu

What you need: 

1 (14 ounce) block firm tofu, sliced into strips or triangles

What you do: 

1. Place tofu slices or triangles on a dry towel and cover them. Place a weight of some sort on to help press the water out, but don't squash it. We want it to retain its shape. Let sit for 20 minutes.
2. Place a dry non-stick or well seasoned cast iron skillet on medium-low heat. Do not use oil! Cook the strips slowly; we want the water to evaporate before the outside is browned.
3. Leave the pan dry. Flip tofu until golden brown on both sides.
Ever wanted to cook tofu like a professional? Ever make a tofu dish that just turned into a mushy crumbly mess with no texture or flavor? Well this recipe (more of a tip) will have you making scrumptious tofu that any vegan would love. This tofu is now ready for your marinade or flavorful dish. It will suck up all the juices and give your mouth a burst of joy in every bite.
Source of recipe: I was sitting at a small local Japanese restaurant and had a chance to speak with the chef. This is the tip he gave me.

Preparation Time: 
30 minutes, Cooking time: 10-20 minutes
Cooking Time: 
10-20 minutes
Servings: 
4

SO HOW'D IT GO?

I just tried this the other night and it really  made a difference in the texture of the tofu. I love it! Usually I cut my tofu reeeeally thin because I like it to crisp up but using this method I'm going to do some thicker cuts because it comes out nice and firm and evenly flavored.

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I love the name of this recipe - it makes me think of tofu as paper towel!  8)

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I saw this tip about dry frying tofu on another website but can't remember where.  Now I always dry fry my tofu, coat it with Frank's hot sauce mixed with some melted earth balance then bake them in my toaster oven till the sauce is absorbed, makes the best hot "wings!"  Serve with vegan ranch dressing and celery sticks.

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