I have a theory that tofu-haters are just those unlucky people who have never eaten it properly prepared. If you’re on the fence about tofu, try extra firm, or, even better, pressed tofu. Those types have none of that wobbly texture that turns people off.
I ate tofu for years before I finally found the way to make it for people who are indifferent to its charms. I am one of those weirdos who could eat it plain, straight from the package. I don’t, but I could. I tried a ton of recipes that involved complicated marinades with fresh garlic and ginger, or dipping in corn starch…and I choked down the resulting burnt garlic and patchy/shaggy/crusty tofu.
One day I decided to just marinate the tofu slices in a bag with a few favourite flavours and then cook them in a medium hot pan. Voila – easy, tasty, attractive tofu.
You can also wrap the extra firm tofu blocks in paper towels and then set something heavy on top to squeeze out the extra water for thirty minutes or so. That will make it firmer and create room to soak up more marinade. I don’t usually bother because I know I’ll like it anyway.
- One 350g package extra firm or pressed tofu
- 3 tablespoons (45 ml) soy sauce or tamari
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) maple syrup
- 1 tablespoon (15 ml) sriracha hot sauce
- Oil for the frying pan or oven pan.
- Slice the tofu into pieces that are about ½ inch thick, in whatever shape twirls your ticket.
- Stir the other ingredients together to create the marinade.
- Arrange the tofu in a container (I use a Zip-Loc bag) so the pieces can sit in the marinade.
- Marinate in the fridge for at least four hours, but overnight is best. When you think of it, flip it over.
- Heat a tablespoon of oil in a non-stick pan over medium heat.
- Fish the tofu out of the marinade and fry it on each side for 3 or 4 minutes until it's a nice golden brown.
- OR, Preheat the oven to 350 degrees.
- Oil a 9x13 inch pan and arrange the drained tofu in the pan.
- Bake about 20 minutes, flipping the tofu halfway through.
For the maple syrup you could sub rice syrup or agave syrup.
In place of the siracha sauce you could substitute another hot sauce, like sambal oelek or another favourite of yours.