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Reply to "Tips for cooking tofu?"
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[quote=Anonymous]Pan fry firm tofu in slabs with a couple of tablespoons of oil. Both sides. No need for cornstarch. No need to press out water; cover with a splatter screen if you like. Then add liquid ingredients to the pan, bring to a boil, cover and cook on low heat until absorbed (about 7 to 10 minutes). For a 14 to 19-ounce package of tofu, I would add about 3 tablespoons soy sauce (Japanese/Korean style; not Chinese; they have different flavors), 3 to 4 tablespoons water, some minced garlic, and a pinch of sugar. You can also add some sliced scallions, sesame seeds, chile flakes, etc. You can take the recipe in other directions with a different choice of braising liquid. [/quote]
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