Tofu is totally tasteless and squidgy when it comes out the pack, so it really does need knocking into shape before use.
Here's how!
1. Cut into cubes and place on 4 sheets of kitchen roll.
2. Cover with another 4 sheets of kitchen roll and press down. Leave until the paper has absorbed all the liquid. Repeat the process if you feel there is still some extra liquid to remove. Basically, we want to get the tofu as dry as possible.
3. Splash a little oil in a wok. Heat up high. Tofu in.
4. Fry on high heat for around 10 minutes, tossing the pieces regularly so that all sides get browned.
5. When all sides are browned and the tofu makes a satisfyingly solid noise when it hits the wok as you toss, it's done. Splash in a good glug of soy sauce.
6. Toss well for about half a minute to make sure the tofu gets seasoned evenly by the soy sauce and to allow it to absorb. Take off the heat.
That's it really. Ready for whatever Asia meal you fancy to add good texture and flavour in a low-fat, high protein form with low environmental impact.
