I bought a package of extra firm tofu about 2 weeks ago on a whim.. And it sat in the fridge staring at me while I decided what the heck I was going to do with it. I was told that if I freeze it for a while and then thaw it that it made the texture more firm and you would be able to squeeze more moisture out of it. So, I did just that and then I sat it in my big metal pasta colander in the sink with a heavy glass bowl filled halfway with water on top of it to squeeze the moisture out (you can use a brick or a bag of flour, rice... whatever you want as long as it’s heavy enough to squeeze the moisture out.) I turned it once to make sure it was squeezed evenly and left it for about 10 minutes on each side When the tofu was ready I cut it into 1/4" slices.
In a shallow dish I mixed together
- 1/4 cup cornstarch
- 1/4 cup flour
- 1 Tbs old bay
- 1 Tbs garlic powder
Heat enough canola oil to lightly coat the bottom of a pan.
Dredge the slices of tofu in the dry mix and carefully place in the hot pan, about 3-4 at a time over medium-high heat until they’re golden brown, about 2-3 minutes per side, adding a little more oil to the pan as necessary.
I served this with salsa and a side of roasted broccoli and the kid gobbled it up.
Tofu is pretty inexpensive, I got this block of tofu for $1.99 at the grocery store and that’s an excellent deal considering dinner that night cost me less than $3 to put together. Tofu is extremely good for you with 3-oz. piece of firm tofu having about 13 g of protein, 4 g of fat and about as much calcium as a glass of milk. The U.S. Food and Drug Administration acknowledges that at least 25 g of soy protein per day may have beneficial heart benefits.
According to LiveStrong, the soy tofu is made from is touted as an aid for reducing high cholesterol, preventing certain cancers, reducing the bone loss associated with osteoporosis and improving the symptoms of menopause. Tofu is also high in protein and contains all essential amino acids, referred to as the building blocks of protein. Food items that provide all essential amino acids are considered complete protein foods.
So, it’s good stuff. I’m definitely going to work it into the menu at least once a week now and I will definitely post recipes as I go along.