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• Tofu resipes full#

Drizzle the oil over the tofu, then use a wide (not metal) spatula to flip them. Step 2: Cook over medium heat until nicely browned and dry on the bottom, about 5 minutes. Drizzle over the soy sauce and flip to coat both sides. Lay them in a large nonstick skillet in a single layer. On a cutting board with a chef’s knife, slice the tofu crosswise into two pieces, then slice each piece crosswise into four pieces, for a total of eight rectangles (they should look like big dominoes). Step 1: Drain the tofu and pat it dry with a clean kitchen towel. “It allows me to also present an Asian ingredient to people and just say, look at how deep this is - even though you may just think of it as a plain white block.” Soy-Seared Tofuġ (14-ounce/400 grams) block extra-firm tofuġ tablespoon neutral oil, such as canola Instructions:

“It’s an ingredient that, for me, allows me to explore what it means to be East Asian,” Nguyen adds. From a little bean comes so many textures and possible preparations. It never fails to surprise me,” she says. “I think this is a particularly fun recipe for cooks to explore tofu with, or soy sauce with,” she adds.įewer obstacles to cooking tofu will hopefully give you more enthusiasm for cooking it Nguyen’s own excitement over its possibilities persists after all her years of researching and cooking with it. But “soy sauce is the perfect thing, and there are so many varieties of soy sauce,” Nguyen says, referencing mushroom soy sauce and molasses-enhanced dark Chinese soy sauce as just two examples. “You’re gonna create this browning effect that creates this wonderful umami flavor all over the tofu and this beautiful little crust too,” Nguyen says.Īs far as cooking liquids go, you could try Maggi seasoning, fish sauce, or coconut aminos (in the latter case, Nguyen recommends adding extra salt). Only when the soy sauce has evaporated from the surface do you add oil, since oil and water would otherwise prevent a good sear from forming. Then, as the water evaporates off, the tofu takes on flavor as it absorbs the soy sauce. “I was like, let’s just let the damn thing release all its water in the pan.” While putting tofu (drained but still wet) in a pan and spooning soy sauce (also wet) on top might sound counterintuitive, it works, Nguyen explains, creating tofu that is flavorful, tender on the inside, and crisp on the outside.īy cooking tofu in an unoiled pan with no marinade or coating, save for a spoonful of soy sauce on each side, you allow the tofu to first release the water from all its nooks and crannies. “I’ve eaten, cooked with, and written about tofu for many years,” adds Nguyen, the author of, among many titles, 2012’s Asian Tofu. Understand moisture - and how it can work in your favor - and the result is what Nguyen calls “little tofu that has big flavor, and that is low effort.” “I was thinking people need a way to make tofu that’s less intimidating to prepare,” says Nguyen, whose soy-seared tofu recipe appears in Kristen Miglore’s Food52 Simply Genius: Recipes for Beginners, Busy Cooks, and Curious People, released by Ten Speed Press last week.

Tofu resipes full#

“Or else you’re gonna get the equivalent of overcooked chicken breast.”Ĭonsider this your sign to skip the full day of pressing a block between two wiggly cutting boards and a cast iron pan, and your permission to forget about that overnight marinade. “Tofu is tender, and you need to invite that tenderness in,” Nguyen says. These not only imbue tofu with an unwarranted sense of fussiness, but they can elide one of tofu’s fundamental truths. One of those myths, she notes, is the idea that tofu must be “forced into, you know, like a vise grip, so that it is so firm that it doesn’t fall apart.” Indeed, while Asian recipes more often accept tofu’s natural texture, techniques like pressing and freezing dominate Western tofu preparations.

“There’s so much misinformation about tofu out there,” says cookbook author Andrea Nguyen.