Carbon steel wok vs. tofu

Dry fry

My first attempt at cooking with tofu was a disaster. Mushy, flavorless, goo.

This time, I tried the vegetarian equivalent of the sausage grillers’ “slow and low” mantra: the tofu dry fry.

After slicing up a big brick of extra-firm tofu, I browned the individual pieces over the course of an hour. Not exactly economical in terms of time, but absolutely worth the effort.


The low heat essentially dries out the tofu with minimal burning. The result is a slightly crispy sponge of tofu that soaks up marinade. As soon as they had browned, the pieces of tofu went into a bowl of teriyaki, garlic, black and red pepper.

The whole mix was then stir fried up with onions, mushrooms, corn, kelp noodles and more garlic.

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3 Responses to “Carbon steel wok vs. tofu”

  1. Supriya Says:
    October 4th, 2011 at 12:23 pm

    I also highly recommend tofu scrambles–saute veggies, toss in hand-crumbled tofu, and add some salsa or soy sauce. Delicious!

  2. kelly Says:
    October 10th, 2011 at 4:07 pm

    don’t forget the priceless entertainment value too ;)!

  3. Adam Jadhav Says:
    October 10th, 2011 at 8:47 pm

    Yes. Water seeps from the tofu as it warms. The water beneath the pieces evaporates but is strapped and continues to heat. From time to time, the air escapes in what can best described as tofu flatulence.

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