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Reply to "Tofu question"
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[quote=Anonymous]I'm Chinese, so I've done this. Do NOT cook the tofu in a wok. Use a flat bottomed pan so that you can turn the cubes and brown each side. It will take a while, but I often do this step first and then while the tofu is browning, I cut up the veggies for the stir try and make my slurry, so that the tofu has time to brown appropriately. Turn onto all six sides if you can. Also if you want the tofu to absorb more flavor, then after you drain the tofu, dip/roll in scrambled eggs (you can thin with a little water if you want), then roll in the cornstarch. More cornstarch will stick and when you brown, you'll get more of a crust. Also, the crust will brown faster with the egg. And toss into the stir fry fore than just "the last minute". Give it at least 1-2 minutes so that the sauce has a chance to soak into the crust.[/quote]
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