Crispy Low-Fat Tofu - cooking recipe

Ingredients

1 (14 ounce) package extra firm tofu (Nasoya firm lite is the best by far for this technique)
2 teaspoons peanut oil
1/4 cup water
1/4 - 1/2 1/4-1/2 cup sherry wine (optional) or 1/4-1/2 cup chili paste (optional)

Preparation

Drain the tofu and slice it into three fillet-sized slices, long-ways.
Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
Place the fillets in a bag, preferably not touching one another, but this isn't essential.
Freeze until thoroughly frozen through. This usually takes overnight or all day.
Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
Add braising liquids or flavorings as desired.