For those that make tofu stir frys i need your help!?!

For those that make tofu stir frys i need your help!?

i've looked up a couple recipes and all of them call for different things [different oils, different spices] but what in your opinion makes a tofu stir fry delicious? what spices would you reccomend? and i also have another question.. would i add the soy sauce before or after i fry the tofu in the olive oil? thank you!!

1 day ago
ohh and also is garlic necessary?

I find that the most helpful thing is pressing and freezing the tofu; this prevents the stir-fry from getting watery and lowering the temperature of the pan, and it also gives the tofu a meatier texture. To press, cut the block of tofu into slices (perhaps a half an inch thick), and lay them evenly spaced on a stack of paper towels. Place more towels on top of the slices, then take your heaviest cooking pots (or something else flat and very weighty) and put them on top. Leave them like this for several hours, changing the paper towels when they get soaked through. Then put the tofu in a bag and freeze it. You can pull it out whenever you need it; just let it thaw, then throw it in the stir-fry; you will definitely notice the difference.

As for oils, unless you're looking for the specific health benefits, avoid olive oil; it burns at a very low temperature. Peanut oil burns at a much higher temperature, and has a more interesting taste. Try it out! Sesame oil is neat too.

Garlic is pretty much necessary. Yes, I am biased; I love garlic. If you don't like it, try ginger, onions, scallions, or chiles. And spices; it's completely arbitary. There are mixes on the market called things like "Chinese 5 Spice" that are actually pretty good. McCormick makes a lot of them. Or just throw some herbs and seasonings together to make your own; just use what you like! Like I said, totally arbitrary.

Always add sauces at the end; the tend to burn and ruin your pan if you let them get too hot.

Try this stuff; I think you'll be pleased with the results!