Tasty Tofu

29 Jun

{While I’m off whale-watching in Alaska, please enjoy these posts from the archives and random thoughts library of Life, Really.}

Tofu used to intimidate me (now tempeh does that). The whole “drain the water out of it before you use it” thing somehow seemed like a lot of work for something that Travis doesn’t really like eating in the first place. (But he doesn’t even like the tofu from Noodles & Co, which is beyond crazy if you ask me, because their tofu is delicious.)

But I finally overcame my fear and decided to try making tofu. The first recipe I used called for cubing the tofu, covering it in flour, and then sauteing it. I ended up with a slimy disgusting mess. Nope, not it.

Then I found a recipe that called for baking the tofu. That seemed more my speed. So bake I did and I’ve never looked back.

Here are my tips for baking tofu quickly – the whole process takes less than 30 minutes from start to finish (‘draining’ time included).

Tasty Tofu

I always buy extra firm tofu – the brand doesn’t matter (to me).

When I’m ready to prepare dinner, I preheat the oven to 425 degrees. While it’s heating up, I take the tofu out its water-filled package, place it on a cutting board, and use paper towels to ‘drain’ it. It takes quite a few paper towels (shhh… don’t tell the environment) but it works and it’s quick. Press firmly (but not hard, you don’t want to destroy it!) on every side of the tofu until your paper towels are no longer getting soaked with water. This is a guesstimate.

Then, I cut it into roughly 3/4 inch cubes.

I prepare a baking sheet by covering it with tinfoil (for easy cleanup) and spraying the tinfoil with nonstick spray. Then I distribute the tofu evenly across the sheet, spray it with the nonstick spray and sprinkle all of it with paprika.

Then I bake it in my pre-heated oven for roughly 15 minutes at 425 degrees. It’s done when the outside is just a little crispy. The inside should be soft but cooked.

This tofu goes really well with one of my favorite recipes of all time: Curried Couscous with Broccoli and Feta.

And that’s how easy it is to make tofu!

Now I just have to take the plunge with tempeh…

2 Responses to “Tasty Tofu”

  1. Ben June 29, 2012 at 4:28 pm #

    Using a tofu press helps remove the water fast and saves on paper towels! In addition it allows better flavor absorption and improves the texture. Here is an instructional video:

  2. mydearbakes June 29, 2012 at 9:56 pm #

    This looks delicious!

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