A Tofu Tutorial


Marinated Baked Tofu

Tofu can be a weird and intimidating thing to learn to cook with – but I promise, once you do, it’s not that hard, and it’s totally worth it.

A WHOLE LOT of my recipes involve tofu, so I thought I’d put out this little tutorial for you to refer back to.

If nothing else, please remember that cooking with tofu involves some advance planning if you want it to be really good. All that said, here goes:

First, for a firm texture, buy extra firm tofu. I’ve always had better luck with the refrigerate kind packaged in water than with those little vacuum seal boxes. I don’t trust much food that isn’t refrigerated. Also, if you freeze and then completely thaw tofu before you’re ready to use it, it takes on a thicker texture. To get in the habit of this, the day you do your grocery shopping, stick tofu in the freezer. The next day, transfer it to the refrigerator. That way it will be ready when you want to use it.

Tofu absolutely has to be drained if it’s going to be good. The way I do this is to put the block on a flat surface on top of a dish towel or several layers of paper towel, put towels on top of it, then put a plate and something else heavy on top of that, (like books or a can of food) and leave it for an hour. When the water is out it cooks way better. So if you know you’re going to be cooking, set the tofu out to press/drain ahead of time.

Now you’re ready to slice it up and marinate, crumble, fry, bake – whatever you have in mind!


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