Tofu is high in protein and low in fat.
Nigari is the name given to a magnesium chloride coagulant that is used to make tofu. This type of tofu is pale yellow in color, and its consistency is firm and tender, making it a good choice for stir frying and grilling as it won't crumble during cooking. Nigari tofu is also good at absorbing marinades, thereby retaining a lot of flavor compared to other types of tofu. Add this to my Recipe Box.
Instructions
Grilling
1. Drain tofu and place it on a paper towel to absorb moisture.
2. Cut tofu into pieces of ½-inch thickness.
3. Place the tofu in a dish and cover with a soy sauce, sesame oil or other marinade or dressing of your choice. Refrigerate for a few hours or overnight.
4. Place the tofu pieces on the grill and set to grill at a medium heat. Turn the pieces over after 5 minutes and keep spooning the marinade over them as they cook.
Stir-frying
5. Follow steps 1 to 3 above, but cut the tofu into cubes.
6. Heat oil in a wok or frying pan for a couple of minutes before adding the tofu. When the tofu is brown, remove it from the pan.
7. Add the vegetables, noodles or whichever ingredients you wish to use into the pan and fry till they are cooked.
8. Add the tofu back into the pan and stir all the ingredients together for under a minute before removing from the heat.
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