One of the hardest techniques for an impatient person to master is frying tofu until it’s golden and very crisp. Try to turn the pieces too early, and the crust will glue itself to the pan in protest. But if you can bear to leave the tofu alone, in a nonstick pan over medium heat for 3 to 4 minutes, the reward will be crunchy on the outside and wonderfully soft within. It took me a long time to come to this truth, and even now I still have trouble with the hands-off thing. But in the case of this crispy tofu with cherry tomatoes, olives and fried onions, preparing the other ingredients while the tofu browns makes the recipe extremely efficient.

Source: New York Times August 12, 2020 17:48 UTC