Home Cooking

Need a few tofu frying tips for a stirfry


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 10

Need a few tofu frying tips for a stirfry

bfk | Oct 9, 2005 10:09 AM

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.)

Want to stay up to date with this post?

Recommended From Chowhound