Tofu Cutlets or Nuggets

Inbetween working and working, I wanted to just come here and tell you about these tofu cutlets. Because you have to know. They are nothing new, I did not reinvent the wheel, or tofu cutlets, but I just tried them to today, and my world view shifted. And yours will too, if you try these, especially if you dont like tofu, usually. You see, these are nothing like tofu, or at least nothing like the tofu I usually prepare. Which I like, honestly. but many people maybe don't. No matter how much you try to infuse the tofu with flavor, it stays a bit flavorless in the center. This approach changes everything.

There are quite a few steps to it, but you'll end up with tofu cutlets with a juice center, flavored by the broth you cooked them in, but oh so crunchy outside. But maybe you should go and try them yourself.
And maybe next them I'll cut them smaller and use them to make a great tofu sweet and sour.



Tofu Cutlets
adapted from this recipe from justhungry.com.
Note: If you want to do this ahead, freeze the tofu the morning of day one. Defrost over night. In the morning, quickly bring all the ingredients in the water to a boil, turn the heat off, cover with a lit and let is sit until you want to use it in the evening. That is how I'd do it on a regular workday.


a block of tofu, as much as you want to prepare. Making more does not require much more effort, so I recommend making at least a pound

vegetable stock, or

water, as much as you need to cover the tofu
1 onion
1 celery stalk
2-3 bay leaves
salt
a piece of kombu (3-4 cm long)
3-4 dried porcini mushrooms
any vegetable odds and ends you have in your fridge

cornstarch or potato starch
oil, for pan-frying

At least a day ahead, freeze the tofu. I do so in the package I bought the tofu in.
Defrost before proceeding.
Add the tofu to a pan. Cover with water (or broth if you have some on hand, else use water and the ingredients listed above). Add all the ingredients for the stock. Bring to a boil, turn down the heat and let it simmer for at least 30 minutes.
Let cool down slightly. At this stage, you can keep the tofu in the fridge for a few days, if you want to do this ahead. Just keep it, in the cooking liquid, in the refridgerator until needed.

Slice the tofu into pieces the size you want them, and gently pat it dry on the surface. Do not press. Cover with potato (or corn) starch. Heat oil in a skillet on medium-high heat, and cook the cutlets in the oil until golden brown.