Easy Tofu Stir-Fry Recipe
Easy Tofu Stir-Fry Recipe – This recipe calls for extra-firm tofu that has been frozen, a trick my mom taught me. Once defrosted, you’ll see that the tofu has become more porous, almost sponge-like: this new texture enables it to absorb flavors more readily. It works perfectly in a stir-fry and equally well in soups and stews. Another one of mom’s tricks? To simmer the tofu in salted water briefly before stir-frying. Apparently this makes the tofu hardier and less likely to crumble when jostled in the pan. I don’t question my mother’s wisdom, but this step is totally optional.