If you've ever tried to add tofu to a stir fry (or just about anything) and then been disappointed in how crumbly or soggy and generally flavorless it came out, try this foolproof method for making crispy tofu. Cooked tofu can be stored in a plastic bag or resealable container just like any other leftovers, so cook up a big batch and save some for later!
4 tablespoons peanut butter (creamy, chunky, or a mix will work)
2 teaspoons sesame oil
1 teaspoon cider vinegar (can add 1 more to taste)
juice of 1 lime
1 teaspoon soy sauce
1 minced garlic clove
brown sugar to taste (about 1 tablespoon)
optional: crumbled cashew
Dry out the tofu for a few minutes before cooking with it. To do this, you simply chop the tofu into diagonal shapes (see photo) and then drain it between several layers of paper towels. Let set for 10-15 minutes while you make the peanut sauce.
To make the sauce, melt all ingredients except cashews together in the microwave; stir and adjust to taste. Top with crushed cashews if desired.
To fry the tofu, use a non-stick pan — NO OIL, that’s very key — and heat over medium to warm the skillet. Working in batches if necessary, fry the tofu until browned, flattening down with a spatula as needed and flipping once so both sides are cooked. When they’re firm and golden-brown on both sides, they are done.
Just-fried tofu soaks up marinade very well, so if you are planning to marinate it in something like soy sauce with garlic and onions, do it right away. Otherwise, toss this into a stir fry with fresh veggies or just snack on it with the peanut-sesame dip.