I get most of my cooking tips from my mom, but she is unfortunately not a tofu fan. I want tofu with a light coating to put in a stir-fry. I'm convinced I want firm tofu, with cornstarch on the outside. What sort of oil should I use, and at what heat? If the oil smokes slightly, does that mean it's too hot? Does firm silken tofu exist? I have Nagoya tofu which needs to be refrigerated and I don't think is silken. The recipe I have says "firm silken tofu", but after some internet searches I decided that was a misprint, but I don't really know.
I tried this last night with vegetable oil, and it came out about as I would like (although the tofu didn't turn a nice golden-brown color) and (more significantly) it tasted a lot like oil.
Thanks very much! (This is my first post to this board. I'm a devout follower of the restaurant boards.)