Pan-fried Tofu (Pan-fried Soy bean curd)

(Serving size: 1 - 2 pax)

When I first tried pan-fried tofu in my own kitchen, it was a disaster! I simply couldn't get the crust out of the tofu! After much trials and errors and researching on the web, I realised that you really have to be patient with it, despite its simpleness!

Ingredients:

• 1 piece of tofu
• a pinch of salt
• 1/4 - 1/2 tbsp of oil

Preparation (15 mins):

1. Slice the tofu into 1-1.5cm thickness.
   To make it simple, I cut the tofu into halves and further half it. (see pic below)

    2. Sprinkle the salt over the slices of tofu and leave it aside for about 10-15 mins.

Cooking (5-10mins):

1. Add the oil in the wok/ happycall pan, heating over small fire.
2. Right before adding the tofu into the pan, pat dry the tofu using clean paper towel. (You need not pat dry the tofu early as tofu will continue to exude water.)
3. If you are using a normal stainless still pan, it would take some time for the crust to form on the tofu. Be patient, and flip only when you can see a thin crust forming at the bottom. After flipping, cook till you see crust forming at the bottom again.
   (
   Flipping too early may cause the tofu to break/ with parts stick to your pan. If you are using happycall pan, the crust forming process is much shorter. So keep watch on your tofu!)

Now it's ready to serve!

Tip(s):
Do not drop/throw the tofu into the pan as it will cause the oil to splatter!

About Tofu:
Tofu is made from soybean, water and some curdling agent. It is a great source of protein and calcium.