RECIPE: Cooking Tofu Successfully
For years I've followed recipes for stir frying, deep frying, or pan frying tofu. No matter what I did, the tofu would immediately begin sticking.
I just tried the following and it worked quite well. The flavor and texture are much better too.
Organic extra firm tofu
Slice the tofu to about half an inch thick. Pat dry. Put on a plate and freeze overnight. Spray lightly with cooking spray and grill. I used the George Foreman. Every once in a while, I'd open the top to make sure as much steam as possible could escape.
The result is firm and dry--great for serving in salads--just let it marinate for a few minutes in the dressing.