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Tofu Garlic Sesame Stir Fry


For years I have wanted to try tofu.  Years!  What stopped me, bad friends.  Friends who, as it turns out, are not willing to step outside their fried food, fast food, pasta and meat laden meals.  After reading too many blogs to count and watching cooking videos until my eyes hurt, I settled upon Pan Fried Sesame Garlic Tofu.

Modifications Made:
Tofu - For the cooking instructions I followed the Pan Fried Sesame Garlic Tofu recipe.  Extra firm tofu was chosen, drained on paper towels for an hour, changing towels as they became soaked.  Pieces were cut approximately into 1" cubes, tossed with cornstarch, and fried in single layer in small batches ensuring tofu did not touch against itself.

Sauce -  instead of the sauce included in the Pan Fried Sesame Garlic recipe, I used my favorite stir fry sauce from Chicken and Broccoli Stir Fry

Scaled for Likability: Great
Giving my friends a break, I could see how bad tofu is bad.  Not using the correct firmness, not draining enough, or not cooking it until edges were nice and crisp would all have less than positive results for the tofu experience.  And if I have to be honest, there was a back up recipe in case the tofu totally bombed and I wouldn't tell the table counterparts what was scheduled for dinner as I was afraid they too would have negative preconceived notions.  

Was it a meat replacement, not really.  The same as lentils are not a meat replacement as the texture is wrong.  Would tofu replace other meats in Asian foods, yes but with some limitations.  Tofu takes forever to prepare and cook, almost a hour to be exact and this was just the frying time, not the prep time.  Having had tofu fried, I would like to try soft tofu in lunch smoothies.

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