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Medium through extra firm regular tofu are progressively more compact with a lower water content. These types of tofu can be pressed to remove even more of the water. Firm and extra firm are the most common types called for in recipes that involve frying or baking the tofu. Regular extra firm tofu is my personal preference and the type I use most often in my kitchen. As you might know, tofu is typically available to buy in firmness levels ranging from silken to super-firm. When you add it to your grocery list, be sure to know which firmness level your recipe calls for. Different textures work for different dishes and cooking techniques. But whether you're throwing it on the grill for a vegetarian BBQ side dish or including it in an air fryer recipe for an easy weeknight dinner, it's sure to be delicious.

Heat 1 tbsp oil in a frying pan over a high heat, throw in the garlic and ginger and fry for 2 minutes or until golden and fragrant. Tip in the chilli and spring onion, stir fry for a further minute until just starting to cook. Remove from the pan and set aside. Bring abundant vegetable oil to temperature. Ideally you want to fry the tofu at a temperature of 190°C (375°F). If you don’t have a thermometer, place a wooden skewer in the hot oil, if little bubbles start to form around it that’s the clue that your oil is hot enough. Refrigerator: Although it is best when served immediately, you can also store the leftovers in an airtight container in the refrigerator for 5-7 days.

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Add the lemon juice, sugar and remaining 2 tbsp of dark soy sauce to a small saucepan and simmer for 5 minutes, or until the glaze has reduced by half. Keep to one side. Despite the nutritional benefits of tofu, I won’t consider deep fried tofu a healthy food choice. Although tofu is naturally low in calories and fat, frying drastically increases the dish’s calorie count due to the increased level of fat. Refrigerator: Although fried tofu is best when served immediately, so it can keep its amazing texture, you can also store the leftovers in an airtight container in the refrigerator for 5-7 days. The total cooking time will be of about 10 to 15 minutes, depending on the size of the tofu. Within the first 3 max 4 minutes the tofu will start to float, that’s a good sign, that means it is puffing up perfectly.

Toss the warm noodles and tofu in the almond dressing and garnish with almonds, spring onions, mint leaves and chilli.If you don’t have a thermometer, place a wooden skewer in the hot oil, if little bubbles start to form around it that’s the clue that your oil is hot enough. Soondubu jjigae is made with delicate, uncurdled tofu, which contrasts brilliantly with the bold Korean flavours of this steamy stew. Serve simply with a bowl of plain boiled rice.