How to Make Delicious Tofu for Sauces and Stir-Fries
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I'm guessing that if you've landed here, your relationship with tofu is complicated.
Tofu, my love.
On the one hand, you've got so much going for you nutritionally.
So many health benefits.
A price tag that rivals end-of-day vegetable bargains at the shuk (Israel's open-air market).
And a ridiculous number of ways to cook you.
But how do we make you taste good?
On the other hand:
The flavor and texture of wet cardboard…
Oh, come on. Don't pretend you don't know what I mean.
The texture can be a problem.
Luckily, I'm here. You're about to learn how to make tofu that actually tastes great. And no, you don't have to fry it.
Hang on, we're getting to the recipe.
First, let me tell you what you're in for: tofu with an almost meaty flavor and texture that readily soaks up thick, rich sauces. No marinating needed.
It's slightly crisp and firm on the outside, tender and meaty on the inside.
The Secret to Making Tofu Taste Great
The idea behind this tofu is simple.
Press out as much liquid as you can, then freeze it.
Together, those two steps transform the tofu from rubbery to almost meaty.
Don't have the energy or patience? This might be a day for a different recipe.
After freezing and before baking, I toss it with soy sauce, sesame oil, and cornstarch.
You can swap the cornstarch for another starch, like tapioca starch – same job, bigger price tag.
You can also use another oil you like.
The soy sauce isn't an interchangeable part here. Replace it, and you'll get a different flavor.
At the end of the video, I show a thick sauce made with ketchup, hot chili sauce, and mustard, then finish the tofu with hot chili pepper, scallions, cilantro, and vegan mayo.
You can toss this tofu with any other sauce you love, too. It's great in a stir-fry or a thick, spicy curry. Give it a try.
Baked Tofu Nutrition
A 169 g (6 oz) serving of tofu without sauce contains:
- 219 calories
- 22 g protein
- 14 g carbohydrates
- 13 g fat (including 2 g saturated fat)
A 206 g (7.3 oz) serving of tofu with sauce contains:
- 342 calories
- 23 g protein
- 22 g carbohydrates
- 18 g fat
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Baked Tofu That Actually Tastes Great
Perfect for stir-fries and soaking up sauces
Ingredients
- 300 g (10.6 oz) firm tofu one package
- 1 tablespoon soy sauce listed as 10 ml (2 US teaspoons)
- 1 tablespoon sesame oil listed as 10 ml (2 US teaspoons)
- 2 level tablespoons cornstarch 15 g (0.5 oz)
Optional Sauce and Toppings
- 1 tablespoon ketchup 15 g (0.5 oz)
- 1 tablespoon hot chili sauce 15 g (0.5 oz)
- 1 tablespoon mustard 15 g (0.5 oz)
- 1 tablespoon vegan mayonnaise 15 g (0.5 oz)
- 1 scallion, chopped
- 1 half of a hot red chili pepper
- 1 handful of chopped cilantro
Instructions
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Open the tofu package and drain the liquid.
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Cut the block into 3 equal slabs.
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Cover with a clean kitchen towel.
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Set a large, heavy pot or another heavy object on top.
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Let it press for 30 minutes to 1 hour.
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After about 30 minutes, the towel should be wet from the liquid released by the tofu.
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Cut each slab in half, then cut each half into small, bite-size rectangles. Think easy-to-pop-in-your-mouth size.
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Transfer to a container and freeze for at least 4 hours.
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The tofu can stay frozen this way for up to 6 months.
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When you're ready to cook, take the tofu out of the freezer and thaw it in the refrigerator or microwave.
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Drain any liquid that has collected on the plate and dry the tofu thoroughly with a clean kitchen towel.
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Now that the tofu is really, really dry, it's time to give it some flavor.
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Preheat the oven to 180°C (350°F).
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Add the soy sauce and sesame oil, and toss well.
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Add the cornstarch and toss thoroughly until it clings to the tofu, with no loose clumps left on the plate. If any remain, simply discard them. The tofu shouldn't look powdery or have a thick coating of cornstarch.
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Arrange the tofu pieces on a baking sheet.
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Bake for 20 to 30 minutes, until the tofu is browned and sounds hollow when tapped.
Make the Sauce
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Combine the ketchup, mustard, and hot chili sauce in a deep bowl. Add the baked tofu and toss to coat.
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Drizzle with the vegan mayo, then top with the hot chili pepper, cilantro, and chopped scallion.
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Dig in!
Recipe Video
