Experimenting with tofu today [View all]

I haven't done this before, but since tofu is under $2/lb. and chicken is $3, I wanted to try a new way to prepare tofu, not just added to tika masala. I sliced a 1 pound package of extra firm tofu into 6 slabs (cut the square in half across the width, then turned each half on its side and cut into 3 slabs each) I simmered the slabs in salted water I brought to a boil and reduced to let the slabs simmer between 5 and 10 minutes. I drained the pieces on a clean dish cloth, and then marinated 4 of the slabs in buttermilk for about an hour. I made a breading of flour, corn starch, a little baking powder, and paprika. I heated bacon fat left from breakfast this morning, added some olive oil and oil refrigerated from chicken I fried last week. After I breaded the slabs, I gently put them into the heated mix of oil and fat. Added salt, pepper, paprika, onion and garlic and fried them til they were crisp on both sides. I only fried 2 of the slabs. I'm letting 2 more soak in the buttermilk for a longer period of time. I think I will slice the last 2 slabs into thin slices and prepare them as tofu bacon.

Boiling is supposed to let the tofu soak up marinades more completely and fry with a crisper texture.

I ate one of the buttermilk marinated and breaded/fried slabs on a bun with mayo and dill slices. It was okay, but next time, I'll slice the tofu into thinner slabs, going for crispy. I also think I could use more salt when I fry it.

Home Ec kitchen is closed for the day!