Comments on Our Veggie Kitchen: Italian Infused Oil

I coat a large frying pan in oil (a thick coat, bu...

2009-06-17T08:10:29.085-07:00

I coat a large frying pan in oil (a thick coat, but not so much that it pools), maybe 1-2 tbs. Then I put the cubed & drained tofu over medium-high heat and let it sizzle.

Every minute or two, I shake the pan, so the bottoms of the tofu don't stick, scraping them off with a spatula when they do. Than, just, toss the tofu, or gently turn with a spatula, every so often until the tofu is evenly cooked. The last couple minutes, I add whatever spice I'm using and toss to coat.

I probably cook it for 15-20 minutes.

Can you tell me how you prepare and fry your tofu ...

2009-06-16T06:44:28.322-07:00

Can you tell me how you prepare and fry your tofu to get it to turn out so beautifully? I can never get that uniform golden color. :)

Thanks!

From what I've read, it depends on the water c...

2009-06-15T15:35:25.847-07:00

From what I've read, it depends on the water content of the oil. If you are just using seeds, dried herbs, etc, the oil should last longer, maybe a month, I would guess. If you're using fresh herbs, zest, garlic or anything with water content, it should be used within a week or two.

Also, you should store it in the refrigerator.

That sounds delicious! I wonder how long it would...

2009-06-15T14:37:23.753-07:00

That sounds delicious! I wonder how long it would keep? It would make a nice gift to give to someone...would you/they need to store it in the fridge?

Thanks!
Courtney