Ahhh tofu - such a complicated food that people either love or hate. Prior to becoming vegan, I never once ate tofu voluntarily. I thought it was slimy and flavorless. However, once you learn to season tofu right, it’s so delicious. I’ve even made my friends who hate tofu learn to like it through these recipes.
NECESSARY PRE-STEPS
Tofu is held in water, so it is extremely necessary to press the water out so it doesn’t fall apart when you’re cooking it. If you forget this step, the tofu will be too watery and thus give off a slimy texture. I don’t have a fancy tofu presser, so I typically take my tofu out of the fridge 20 min before I cook it. Wrap it in a paper towel, then a kitchen towel, and place a cookbook or large pot on top. This short press is enough for the cooking methods I describe below. It is essential that you don’t skip this step!
Next, it’s time to cut the tofu. I always cut my tofu into blocks. This video is a perfect lesson if you haven’t cut tofu before.
After you cut the tofu, it’s time to season it. I use a large Tupperware bowl with a lid to ensure that all pieces are seasoned evenly. Add half the tofu and half the seasoning, close the top and lightly shake. Then, add the second half of the tofu and the rest of the seasoning, close the top and lightly shake.
Now, the cooking process. I use three different recipes, and last night I found my golden recipe that combines the first two.
RECIPE #1: BAKED
My original recipe for tofu is simple - baked in the oven. Preheat the oven to 350 degrees F. Arrange tofu on a greased baking sheet. Cook 45 min to 1 hour until it is cooked to your liking.
RECIPE #2: SAUTÉED WITH CORN STARCH (OR PAN SEARING FLOUR)
I typically use this recipe for my Asian style cooking, such as ramen or stir fry, and cook in sesame oil. Mix the tofu with seasoning plus corn starch or pan-searing flour. Heat pan and oil. Sautée in olive oil or sesame oil for 7 minutes on each side. Make sure the entire pan is coated with oil so the pieces don’t stick.
THE GOLDEN RECIPE #3: BAKED THEN SAUTÉED
Pre-heat oven to 350 degrees F. Season tofu. Bake in the oven for 5-10 minutes. Then, heat pan and oil, and sautée tofu in the pan on medium heat for 5 minutes each side. This process ensures that the tofu is cooked enough to not fall apart, and allows it to golden up in the pan.
SEASONING IDEAS: I have two go-to seasonings. For my Asian style seasoning, I use smoked paprika, cumin, onion & garlic powder, and salt, sometimes adding in cinnamon for a sweet touch. My second choice is a nice lemon pepper seasoned tofu. My favorite lemon pepper seasoning is Trinidad from The Spice House in Chicago.
In the future, I want to try freezing the tofu, marinating, and different cuts of tofu. I will keep you updated along my journey!
