Last night I made soy-ginger udon noodles with mushrooms … and tofu. I have often served the Asian noodles topped with roasted salmon, and that’s been a hit.
But because my ultimate goal here is to find or develop great vegetarian (rather than pescatarian) dishes, I’ve been trying to create a version with fried tofu.
For my first attempt I bought cubes of fried tofu from my local Whole Foods. They were tasty and not too fried, so they didn’t sit like lead in your stomach. But they were also big — so big you couldn’t comfortably get some noodles and a whole cube of tofu into your mouth at the same time.
For my second attempt, I thought I’d just fry up the tofu at home. I diligently pressed the tofu to squeeze out the water, sliced it, heated up a few tablespoons of peanut oil, and tossed the little cubes into the pan. “It will take a few minutes for the tofu to turn golden,” Deborah Madison had advised. So I cleaned some mushrooms while they began to fry. When I turned back to the stove to flip the cubes, I found they were sticking to the pan. Hot oil was spattering, the baby was crying, and eventually I ditched my tongs for a metal spatula and began scraping the little cubes off of the pan’s surface.
Was the pan too hot — or not hot enough? Had I not dried the tofu off enough? Or should I have just used a non-stick pan? I don’t yet know.
On the positive side, the slight crunch of the somewhat overcooked tofu added a nice texture to the dish. That said, next time I think I’ll try baking it.