Remember when I said I was going back to basics? Well, here is the photographic and blogographic evidence. Easy fried tofu.
Tofu. Heck yeah!
Having declared my decision to strip back the complicated kitchen nonsense and get down and dirty with more simple fare, I honestly feel like a huge weight has been lifted off my shoulders. I’ve also been able to enjoy my eats about a thousand percent more, which is a great relief because I love my eats. Love ’em.
To top it off, I went and bought something I’ve been wanting for a long while now – a bundt tin (Oh no you di’int!). I’m tres tres excited to use new this new piece of kit and I’m expecting to impress everyone with some impressive (yet simple) bundt cake action this Christmas.
Now for the steps that will give you total fried tofu perfection.
Would I lie?
Would I ever!
small block of firm tofu
rock salt and pepper
1 tbsp coconut oil
1. drain the tofu. put it in a bowl and place a plate on top with a heavy item of your choice (I use canned tomatoes). when the tofu has been pressed for an hour, drain again and pat dry with a clean towel.
2. cut into thick slices and salt generously with rock salt or pink Himalayan salt and pepper. rub the salt and pepper into the tofu on both sides.
3. heat the coconut oil in a small skillet and add the tofu slices. fry until crispy and golden on both sides – approx 15 minutes on one side and 10 mins on the other.
4. remove the tofu from the pan and salt again. serve.