Photo: So Delicious
It’s a great vegetarian or vegan ingredient, but sometimes it’s hard to make hard tofu taste good. So what is the secret to cooking tofu? We are sure you can learn and make it delicious!
Tofu is one of the oldest and most delicious foods in the world. It has been consumed in China for over 2000 years and it’s been quite popular in East Asian and Southeast Asian cuisines. It’s also known as bean curd and it’s made by coagulating soy milk into solid white blocks. The blocks vary in softness and texture.
So what about cooking tofu? How do you do it? Or how do Asian cultures cook tofu so that it doesn’t turn out a bland, soggy mess? The secret lies in the stir-fry. It can get you to golden silky tofu that tastes like heaven and is worth a spot in your meal rotation.
Cooking tofu: first, remove moisture
The thing is that tofu, by itself, doesn’t really taste like anything. But it can be a gorgeous, textured blank canvas for you to build flavor profiles around. And there are so many ways you can do that.
The first thing you have to do it press the firm or extra-firm tofu for half an hour to eliminate the water in it. First, remove it from the packaging and thoroughly drain it. Then cut it into cubes and set them on paper towels on a flat surface. Cover them with more paper towels and then put something heavy on top, like a cookbook, if you have an extra heavy one. Let the tofu press for at least 20 minutes. Check on the towels and if they’re soaked in liquid, replace them.
Then stir-fry the tofu in a bit of oil, but don’t forget to add it to the pan in a single layer so that it all browns perfectly.
You can add so many different flavors to the tofu and for start, you can try some Asian-inspired flavors. Go for coconut milk and curry. You can marinade it before stir-frying and imbue it with all of the delicious flavors you want. Also try ginger, garlic, honey, even turmeric. The inviting flavor of tofu pairs well with most anything, so it’s up to you to experiment and figure out what you really like.
Article by Ruxandra Grecu from So Delicious. View the original article here.