Using tofu in a stir-fry is the most obvious use for this delicious food. And there are a couple things you can do. First of all, tofu has a fair amount of its own fat, so when you cook it, you really don’t need to use any oil. It will get golden brown and crispy on its own without oil. So you cut the tofu up into cubes or slices or patties or whatever size/shape you want, and you place them in a nonstick sauté pan. Now you just let them get golden brown and crispy on one sided before turning it over. Don’t fuss with it and push it around; just let it get crispy, then flip it. No oil — about 10 minutes each side. While the tofu is cooking like this in its own pan, you can start cooking up your veggies — peppers, onions, squash, mushrooms, whatever you want to add to your stir-fry — in a separate sauté pan. When the veggies are nearly cooked, add your crispy tofu, and your stir-fry marinade, and just stir-fry until the tofu is hot and mixed with the sauce. Serve over quinoa or brown rice. If you don’t know what quinoa is, then check out my blog post calledFive Favorite Foods. If you don’t own any nonstick pans, feel free to add a little olive oil to your pan and fry up the tofu that way. Tofu is best when it is nice and crispy. Next: Tofu in Curries
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