I’ve been eating tofu for years. However, its also taken years to get it right. Its not that its hard to cook. Its just that you need to know what to do with it to make it taste good! My husband- a former steak-a-holic- will attest that when I prepare tofu this way, its darn good. My kids beg for more. I do not lie! So take a break from Tacos and take on Tofu Tuesday and make this!
The key to making good tofu is all in the preparation. Pressing the water out to allow it to absorb the flavors as well as coating it in corn starch to give it the crunch coating are key!
3 TB reduced sodium soy sauce
1 tsp corn starch + extra
2 TB mirin
1 TB brown sugar
2 TB oil (vegetable, peanut or sesame)
2 cloves garlic, crushed or minced
12 ozs super firm tofu*
veggies*
Open your tofu and wrap it in paper towel and place something heavy on top of it to press the water out. Combine the soy sauce, corn starch, mirin, and brown sugar together. Set aside. Cube tofu. Sprinkle corn starch on a plate and top with tofu. Sprinkle more corn starch on top of tofu. Add oil to pan and heat over high heat. Add garlic and saute for 30 seconds. Add the tofu, let it get crisp and golden before stirring/turning. Once the tofu is golden on all sides, add your vegetables and saute until tender crisp (if you do broccoli, I advise parboiling it). Add the sauce, and stir. Remove from heat and serve with jasmine rice.
*I like sprouted tofu. Its higher in protein and calcium and is easier to digest. But regardless of what you choose, make sure its super or extra firm.
*I like to use carrots, broccoli, and sometimes, water chestnuts. Or fresh snow peas if they are in season.
