Make Pan-Fried Cheese Cubes

Pan-Fried Cheese Cubes

 Refrigerate a block of homemade Indian cheese (paneer) for at least an hour to cut into cubes and pan-fry. Traditionally, the cubes are deep-fried before putting them in the main dishes, but I lightly pan-fry the cubes, which is a bit easier and healthier! For best results, it is essential to use a nonstick skillet when pan-frying the cheese cubes so they will not break apart.

Makes about 16 cubes
Prep work: 5 minutes 
Cook time: 5 minutes
Refrigerator life: 3 days 
Freezer life: 1 month 
Reheating method: None. Simply drop the refrigerated or frozen pan-fried cheese cubes into the dish you are making.

Substitute tofu to make: Pan-Fried Tofu Cubes 

1 recipe Indian Cheese Block  or ½ block firm tofu (about ½ lb/125 g)  3 tablespoons vegetable oil 

1 Prepare Indian Cheese Block  or, if using tofu cubes.

2 Cut the Indian Cheese Block into 16 even cubes. It is okay if the pieces are not perfectly square cubes. 
3 Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, add the cheese cubes. Pan-fry the cheese cubes until all the sides, or at least the top and bottom sides are lightly golden, gently turning frequently, about 3 minutes. 

4 Remove the cubes from the skillet and place on paper towels to drain excess oil. 

5 The fried cheese cubes may be used in a recipe now or they may be placed in an airtight container and refrigerated or frozen for later use.

NOTE: Firm tofu usually comes in 14 to 16 ounce (400 g to 500 g) blocks. Since we are using half a block of tofu in this recipe, you may store the unused portion submerged in cold water in a covered bowl in the refrigerator for up to 2 days. 

How to Compress the Tofu Block 

Place the half tofu block between two folded kitchen towels on a cutting board. 

Place a heavy weight on top of the tofu block for 20 minutes to press any excess water out of the tofu.

 Remove the weight from the tofu block. Cut the tofu block into 16 even pieces. Continue with steps 3 to 5 in the recipe on page 110. In step 3, let it cook for 10 minutes while turning the tofu pieces frequently. Keep a cover on the skillet to prevent oil splatters from the tofu's moisture. 

Tofu Breakfast Scramble

 This scrambled tofu breakfast dish is inspired by my mom's Indian-style scrambled eggs recipe. The tofu remains moist like real eggs since I don't press the water out before cooking as I do with other tofu dishes. I tricked my dad when I made this dish the first time since he thought it was made from real eggs! The scrambled tofu can be placed between two slices of toast for a tofu scramble sandwich. You can also make a Mexican-style breakfast burrito by placing the scrambled tofu in a warm white flour tortilla, sprinkling on your favorite cheese, adding some salsa, and rolling it all up!

Serves 2 to 3
Prep time: 5 minutes Cook time: 20 minutes Refrigerator life: 2 days Reheating method: Place the refrigerated tofu dish in a skillet over medium low heat and stir periodically. Or, place the tofu dish in a microwave and stir periodically. 

3 tablespoons vegetable oil 
1 small onion, diced 
1 small fully ripe tomato, such as plum (Roma), diced 
1 fresh finger-length green chili pepper, sliced into thin circles (any variety) 
¼ teaspoon ground turmeric 
¼ teaspoon ground red pepper (cayenne) 
½ teaspoon salt 
½ teaspoon ground black pepper 
½ block firm tofu (about ½ lb/125 g) (see note) 
1 small handful fresh coriander leaves (cilantro), rinsed and chopped

1 Pour the oil into a medium nonstick skillet and place over medium heat. When the oil is heated, add the onion. Sauté until the onion is translucent, stirring frequently, about 3 minutes. 

2 Add the tomato. Cook until the tomato pieces become soft, stirring frequently, about 5 minutes. Add the green chili pepper, turmeric, red pepper, salt, and black pepper. Stir to combine. 

3 Hold the tofu block over the skillet and crumble it apart with your fingers. Cook for 10 minutes, while further breaking apart the tofu into small pieces and stirring frequently. Turn off the heat. Enjoy now or let cool to room temperature and refrigerate for later! Just before serving, stir in the chopped coriander leaves. 

NOTE: Firm tofu usually comes in 14 to 16 ounce (400 g to 500 g) blocks. Since we are using half a block of tofu in this recipe, store the unused portion submerged in cold water in a covered bowl and refrigerate for up to 2 days. Unlike other tofu recipes, I do not press the water out of the tofu here so that I may get a consistency closer to eggs.