Ingredients:
- 1 block of tofu (firm or extra-firm)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch or tapioca starch (optional)
- 2 cloves of garlic, minced
- 1 teaspoon grated ginger (optional)
- Salt and pepper to taste
- Cooking oil for frying
Instructions:
Drain the tofu
Remove the tofu from its packaging and drain any excess water.
You can do this by placing the tofu block on a paper towel-lined plate and covering it with another paper towel.
Place a heavy object, such as a plate or a can of beans, on top to press down on the tofu. Let it sit for about 15-20 minutes to remove excess moisture.
Prepare the marinade
In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, salt, and pepper. Set aside.
Cut and marinate the tofu.
Allow it to marinate for at least 15-20 minutes to let the flavors penetrate the tofu.
Optional step for crispy tofu
If you prefer crispy tofu, you can coat it with a thin layer of cornstarch or tapioca starch.
Cook the tofu
Heat a frying pan or a skillet over medium-high heat and add a generous amount of cooking oil.
Once the oil is hot, carefully add the tofu pieces in a single layer, making sure not to overcrowd the pan. Cook for about 2-3 minutes per side until they are golden brown and crispy.
Serve
Garnish with fresh herbs, sesame seeds, or green onions if desired.
You can enjoy the tofu as is or serve it with steamed rice, stir-fried vegetables, or in a stir-fry sauce.
That’s it! You now have a basic recipe for tofu. Feel free to customize it by adding your favorite spices, sauces, or vegetables to create a dish that suits your taste. Enjoy!
Who first made tofu
Tofu, also known as bean curd, has a long history and its origins can be traced back to ancient China.
It has been consumed in China for over 2,000 years and is an important ingredient in Chinese cuisine.While the exact origin and the name of the person who first made tofu are not documented, it is believed to have been discovered during the Han dynasty (206 BCE to 220 CE) in China.
Legend has it that tofu was accidentally discovered by a Chinese cook who was preparing soy milk.
The cook added a natural coagulant, possibly derived from seaweed or salt, to the soy milk, which caused it to curdle and form a solid mass.
This solid mass was then drained and pressed, resulting in the creation of tofu.
Tofu quickly gained popularity as a versatile and nutritious food in China and spread to other parts of East Asia over time. It became an integral part of various East Asian cuisines, including Chinese, Japanese, Korean, and Vietnamese.
While the precise details of tofu’s invention remain unknown, its history and widespread consumption can be attributed to ancient China.