December 7th, 2007

The only way to make tofu.

1 14-16 oz. block extra firm tofu

Freeze the tofu. Then thaw it. This may not be important, but I've done it every time so far and I'd hate if the recipe failed 'cause you didn't do it.

Press out as much of the water as you can.

Slice the tofu into 1/2 inch thick slices. You'll end up with 8 or 9 slices.

1 bunch (4-8) scallions

Remove the icky bits from the scallions. Chop into 1.5 inch rounds. Mash the white bits with the flat of the knife.

4 Tb soy sauce
1 Tb spice paste
1 Tb sugar
(spice to taste)

Put the soy sauce, spice paste, sugar, and (spices to taste) in a cup or bowl and mix thoroughly.

3-5 cloves garlic

Chop the garlic and (ginger) so that it's between matchhead and a bit bigger.

peanut or vegetable oil
tofu slices

Put 1/4 inch of oil in a cast iron frying pan and heat until it just starts to smoke. Don't jump the gun, and don't use less oil. If you don't have a cast iron frying pan, go buy one, they're cheap and the best kind of frying pan for browning. Put the tofu in the hot oil (try not to get hit by the spatter) and fry until the bottoms are golden brown, about 2 minutes. Flip and brown the other side. Remove and drain. At this point, the tofu should be a fairly dark, even brown, with no pale raw tofu color. The slices should be stiff, crunchy, and fairly tasteless.

(Chop the slices into quarters.)

chopped garlic
chopped (ginger)
2-3 Tb oil

chopped scallion

Put oil in the bottom of a wok, and heat until it just starts to smoke. Add the garlic and (ginger) and stir madly until browned.

Add the scallion and cook for about a minute, just until it wilts a little.

tofu slices
soy sauce mixture

Add the tofu slices and stir a couple times, just so they're hot again.
Add the soy sauce mixture and cook, stirring every 30 seconds, until the liquid has all been absorbed. Serve with rice.

Parentheses means optional.
Italics means it's not a new ingredient.