I'm just about to make a thai red curry. I have tofu of medium firmness in the fridge. I'm humming & hawing over whether to pan fry the tofu BEFORE throwing it in the curry, or if I should just cube it up as-is and toss it in near the end.
It might be good if you leave it baking/broiling in the oven while you do the curry and then pop it out of there and pop it into the curry a couple of minutes before it's done.
Yeah KL, I'm with ya. I'm still learning. I was too intimidated for the longest time, but I have started just DOING IT. It's really quite easy and versitile... ya just have to be brave!!
I never cook cook tofu with a stir fry. I had too many bad experiences early on with it breaking up. I often bake tofu on the weekend with a marinade for use during the week. That way it's still quick and convenient for a weekday meal. Otherwise, i dirty a separate pan.
Actually, I had both and done both. Both are yummy, to me that is. It depends on the texture I want that day. If it's tofu without frying, I just let it simmer in whatever I'm cooking, and it soaks up the flavor. If I pan fry tofu first, I throw it in at the last minute. Both is so yummy if done right.
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