Here, Mondays are stir fry days (to atone for the weekend’s excesses). Before marinating the tofu (firm or extra firm), follow these instructions – simple boiling and cooling – to optimise the texture of the tofu. Here is a very simple and tasty marinade for tofu:
- tamari (I prefer its flavour to soy, but any other type of soy works also) – only as much as needed to colour all the tofu plus 1-2 Tablespoons more (a total of a few tablespoons, not cups)
- a quarter of a teaspoon (if that!) of palm sugar (for no other reason that it tastes delicious, but any sugar/syrup will do)
- turn the tofu in the marinade from time to time and
- marinate for at least 10 minutes or prepare this marinade and tofu in the morning and cook in the evening (that’s what I do)
Use very little oil in a non-stick pan to fry up nice and crispy, then add vegetables. The palm sugar helps give a lovely crunchy crust to the tofu (see here for end result) and that’s a nice touch combined with the vegetables.