At first Tofu can be intimidating, it looks weird and you just don't know what to do with it. You may have some issues with your first few Tofu meals. Sticking and flavoring are the main issues.
Tofu comes in different textures, "extra firm," "firm," "soft," and "silken." If you are following a recipe use the kind it calls for, but if you are just winging-it start with "firm"
You will want to drain the tofu first. Even if you are not going to "press" it you should let it drain on a layer of paper towels or some other absorbent surface for 5 to 10 minutes. "Pressing" it will take some more water out it, this avoids diluting flavors and safer when frying. Press between two plates or baking sheets.
Tofu alone is rather blah, not bad but not steak, however you can marinate it. It soaks up flavor like a sponge, more so when cut into small pieces. Play around with the marinade, you can use anything from soy sauce to ginger or hot sauce. 15 minutes would be the least amount of time you should let it marinate, but the longer you leave it the more flavor it absorbs. So start it in the morning or the night before cooking for the best flavor.
- You can bake it, do so on a low heat. It will slowly dry out and become chewy, good for adding to salads or snacking.
- try searing it as you would meat, place in a hot pan (single layer) and let it cook without stirring. It becomes golden and crispy, shake the pan every few minutes to get all sides golden
- Cut or crumbled? How you cut it can change the experience of eating it. Larger cuts work good for stir-fries and noodle dishes, small cubes for soups and crumbled for casseroles.
There is lots of meal ideas and how-to's online, Let's explore this unique food together! Please share any recipes or tips in the comments.
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