By: EatingWell User
Nice sauce, but I have a better, healthier way to make the tofu
I actually made this dish with mushrooms instead of tofu, which worked well (my stomach just can't have that much bean), but I saw the comments about the tofu sticking to the pan -- I always had that problem as well with tofu, and coating it with cornstarch just made it worse.
Now I always make tofu this way; it's best with extra-firm, but firm also works:
1. If the tofu is really dripping wet, give it a squeeze, but it's not really all that necessary. Chop the tofu into little cubes -- I cut the block 7 or 8 slices the short way, 5 the long way, 3 the remaining way. Drain/blot away any loose liquid (the less you have, the better).
2. Put them in one layer (best you can) in a hot NONSTICK pan. You can add a little cooking spray but you don't really need it if your pan is really nonstick. Then, with the heat on high, just let the water burn off -- and the tofu will begin to get a golden, slightly crisp crust, WITH NO OIL. This will take several minutes, depending on how wet the tofu is. During this time, deal with your other vegetables, rice, etc., and every couple of minutes, shake the tofu around the pan, and toss it so all the sides get brown. They should look a little like cubes of an omelet. At the most it will take 7 or 8 minutes.
3. (Optional) As the tofu cubes are getting brown, shake just a little soy sauce into the hot pan, and toss the tofu cubes in it. This soaks up flavor ,