I need help! For the longest time I avoided tofu because every time I had it (like at quick ramen places) it was rubbery and boring. I didn’t see the point when it was so unpleasant.
But I’m trying to go hard on protein lately and I’m looking into tofu again years after being disappointed in my experiences.
So I bought this pre-packaged sweet chili tofu bites, air fried them, and it was great!! Who the f knew?! But I don’t want to keep buying this specific package that is expensive and a small portion.
How do I buy my own tofu, and what do I do to prepare it?! I want to make bite-sized pieces and marinate it in my own sweet chili sauce or BBQ. People press tofu?? What’s that about??
Usually, to remove the water, drain it and press. I enjoy dicing, coating in cornstarch, then sautéing it with peppers and onions. Add the spinach, corn, and black beans last. I use a ton of spinach, or kale, since UT becomes tender.
Crispy tofu is hard tofu that has been press-pressed for more than 30 minutes. Then, chop into small pieces, coat with oil, cornstarch, nooch, salt, pepper, and garlic powder, and bake for 30 to 40 minutes at 400 degrees.
For more than 30 minutes, taco meat-form tofu was crushed in a tofu press. After that, crumble into little pieces, brush with cornstarch, and bake for 30 minutes at 40 degrees.
Tofu scramble: crumble firm tofu that hasn’t been pressed; combine with bell pepper, onion, and shredded browns; season to taste. After that, pan-fry until some of it crisps up. Eat as a breakfast bowl or make breakfast burritos or breakfast tacos. Top with avocado and hot sauce
A breakfast-style scramble is the easiest. Squeeze off the water, roughly mash with a fork, add any vegetables (peppers, onions, and spinach), and season generously (I use a little paprika, garlic, cumin, salt, and pepper) to taste. plus, typically, nutritious yeast. Similar to skillet, cook until desired
Eat as is or toss into a breakfast tortilla with salsa, avocado, and other toppings.
I enjoy putting tofu in the freezer and then defrosting it in the refrigerator. Remove the water, chop into cubes, add seasoning to taste, and air fried! It has a pretty lovely chewy texture without being rubbery or slimy thanks to the freeze/thaw process.
I use this recipe often. It’s good on its own, and goes well with any sauce you want to toss it in afterwards. BBQ sauce, Bitchin Sauce, teriyaki, etc.
These baked tofu bites are so good that I make them often! It’s also a really easy recipe. Just a few sauce components, some tofu to break up and wrap in sauce, and then place in the air fryer.
Freeze and thaw it at least once, or twice if you’re really organized. Hit it. Cube into half-inch or inch pieces. Toss to coat in cornflour + a pinch of salt (onion powder and garlic powder optional) and a drizzle of oil. Air fry for 12(ish) mins. Throw tofu cubes into some kind of thick sauce, like teriyaki/chilli/sweet and sour.
Tbh I don’t think tofu marinates well but maybe I just don’t like marinades or haven’t figured out a good way to do it. It’s worth buying a cheap tofu press if you’re clumsy like me though.
Slice some firm tofu and marinate it in a mixture of miso paste, soy sauce, mirin, garlic, and other seasonings for at least 30 minutes. Next, preheat a grill pan, add the slices, and cook them until they get lovely and striped. Occasionally, I add the marinade to reduce it to a sticky glaze by caramelizing it. Great with rice or on a Ciabatta with extra toppings like kimchi, lettuce etc.