Tofu Three Ways

 

Tofu can be a pain. If you want a scramble, it is easy enough, but if you want cubes in your soups or squares in your stir fry, it needs to stay in one piece (of the size and shape chosen).

I had friends coming for dinner on a workday to enjoy the company of a special guest from Austin. Noting I would be busy with work and baby that day, I purchased extra firm tofu in advance and planned a stir-fry of additional vegetables and noodles, and they needed orange sauce.

People always complain about flavorless tofu, so I was determined to find a recipe to enhance the material. You would think they had never had a mushroom, almost as flavorless except for that inherent dirty earthiness.

One of my favorite food blogs, the Kitchn, had a promising recipe for baked tofu.

Baked Tofu (Basics) modified from The Kitchn

• 1 or more (16-ounce) containers extra-firm tofu
• 1 tablespoon sesame oil
• 2 tablespoon liquid aminos
• 1 tablespoon rice vinegar
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp chili paste

1. Remove the tofu from its packaging and pat dry with paper towels or a dishcloth. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes.
2. Remove the weight and drain off the excess liquid. Slice the pressed tofu into cubes, thin slices, or sticks, depending on how you plan to use the tofu.
3. Marinate the tofu pieces for at least 30 minutes or as long as overnight. Whisk together the marinade ingredients. Transfer the marinade and the tofu to a Ziplock bag. Gently toss the cubes until coated with the marinade. Place in the fridge for at least 30 minutes, turning tofu every hour it sits (unless sleeping).
4. Preheat the oven to 350°F. Line the baking sheet with parchment or a Silpat.  Depending on the size and shape, bake for 25-40 minutes.
5. Serve immediately or cool completely for later use.

From your friendly blogger: If you are serving the tofu right away, tossing the cubes with cornstarch before baking will make them crispier. (The cornstarch doesn’t make a difference once the cubes are cooled and refrigerated.) Transfer the tofu to a bowl with a slotted spoon and sprinkle with cornstarch. Gently toss until the outside of the tofu is sticky and coated.

I did not use cornstarch, as mine would sit until the stir fry was almost complete.

This was a solid version, but I had hoped for more. Baked tofu does not achieve the texture I like.  Plus, I just don’t want to follow so many damn steps for a tiny component. It is the absence of efficiency.

The second tofu recipe I tried was fried, which was more appealing to this southern fried chef.  I found the basic process in one of the most comprehensive food blog posts I have ever seen. However, here, too, I do not bother with the extra steps.

Crispy Fried Tofu (Basics)

• 1 or more (16-ounce) containers of extra-firm tofu
• Vegetable oil

1. Drain tofu. Slice 1/2″ thick.
2. Place tofu on a kitchen towel in a single layer. 
3. Cover with a second towel. Let sit for 15 minutes.
4. Heat 1/4″ vegetable oil over medium heat until shimmering.
5. Cook for 5-7 minutes or until lightly browned. Flip and repeat.
6. Remove to paper towel and salt lightly.
7. Cut to desired shape if not slices. If using it in stir fry, add it near the last minute.

I served this with my weeknight leftovers, consuming the lo mein mentioned previously.

Marinating, boiling water, and cornstarch can make this a little bit better, but it is fantastic just like this.

Years ago, I needed a recipe for a vegetarian dinner that could also be enjoyed by another companion with other dietary considerations, and it turned out that I would benefit from soy products, so I decided to make my first tofu. I went with one of my favorite flavor profiles…mustard-crusted tofu with kale and sweet potatoes, which I discovered on epicurious.com.   I found most recipes back then because I did not have the food blog selection I do now. Ultimately, the flavor was excellent, but the technique was bothersome. How do you expect something to be crispy when you cover it to cook it?!. That will steam and soften.

Mustard-Crusted Tofu (Lunch, Dinner)

• 1 14-ounce package firm tofu
• 1/2 cup whole grain Dijon mustard
• 4 tablespoons vegetable oil

1. Drain tofu. Slice 1/2″ thick.
2. Place tofu on a kitchen towel in a single layer. 
3. Cover with a second towel. Let sit for 15 minutes.
4.  Heat vegetable oil over medium heat until shimmering.
5. Spread both sides with mustard, placing right into the pan.
6. Cook for 5-7 minutes or until crisp and browned. Flip and repeat.
7. Remove to paper towel and salt lightly. 
8. Serve on top of vegetables such as sautéed kale and sweet potatoes.

Do it. You won’t regret it. So, as you can see, tofu can be difficult or easy as can be. Ease, like flavor, is the dealer’s choice.