SoS Tofu Tutorial
Who left me alone with this for the week?! Party time!
Ahh I kid, I kid.
But I did have a glass.
So many people tell me they wouldn’t mind trying tofu, but they’re scared of trying to make it. It may look scary, but I promise, it isn’t.
There are tons of ways to use tofu. Here’s how I make my regular old baked tofu. If you can handle baking it, you can handle using it for anything.
The part that sounds scariest is “pressing” it. (Putting the block of tofu between paper towels and putting something heavy on it for 20 minutes or so to drain the liquid) To tell you the truth- I usually skip that step.
Here’s my tofu process:
1. Poke hole in package and drain out water.
2. Cut tofu into desired shape/size. I usually do strips or squares, about 1/4” thick.
3. Blot between paper towels. (Just enough to get the excess moisture off)
4. Coat with marinade or rub. Honestly, anything that works for any other meat would probably work. I tend to like Asian-themed marinades.
Here’s the marinade I used tonight:
– honey, soy sauce, spicy mustard, ginger powder, onion powder (then sprinkled with sesame seeds)
5. Let marinade soak in for a few minutes. (If you plan in advance, go ahead and marinate it for real- I’m usually lazy and just let it sit for a few)
6. Bake! Time depends on thickness, but I usually do about 425 or higher for 20 minutes. (Be sure to use nonstick spray or some other coating!)
(If you have extra uncooked tofu, put it back in the package and fill it with water. Cover and refrigerate. Your supposed to change the water daily and eat in 5 days, but I rarely remember involved instructions like that)
I had the rest of my sushi while I was waiting for the tofu to bake.
Now for tough decisions: