Crispy Low-Fat Tofu

• extra firm tofu↗1 ounce

  package (Nasoya firm lite is the best by far for this technique)

• peanut oil2 teaspoons
• water↗1⁄4 cup
• sherry wine (optional) or chili paste (optional)1⁄4 - 1⁄2 cup

Step-by-step instructions

1. 1

   Drain the tofu and slice it into three fillet-sized slices, long-ways.

2. 2

   Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.

3. 3

   Place the fillets in a bag, preferably not touching one another, but this isn't essential.

4. 4

   Freeze until thoroughly frozen through. This usually takes overnight or all day.

5. 5

   Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.

6. 6

   Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.

7. 7

   Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.

8. 8

   Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.

9. 9

   The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.

10. 10

    Add braising liquids or flavorings as desired.