Crispy Low-Fat Tofu

Directions

1. 1
   Drain the tofu and slice it into three fillet-sized slices, long-ways.
2. 2
   Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
3. 3
   Place the fillets in a bag, preferably not touching one another, but this isn't essential.
4. 4
   Freeze until thoroughly frozen through. This usually takes overnight or all day.
5. 5
   Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
6. 6
   Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
7. 7
   Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
8. 8
   Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
9. 9
   The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
10. 10
    Add braising liquids or flavorings as desired.