Baked tofu is magical. When hot from the oven, it's crispy on the outside and creamy in the middle — amazing tossed into a stir-fry or just eaten snack with whatever dipping sauce happens to be handy. When the tofu cools, it becomes wonderfully firm and chewy. Now it's perfect for tossing with a lunch salad, crumbling into a sauce, or even slicing into a sandwich. Don't bother buying baked tofu again: Here's how to make it yourself, and make it even better. Start with extra-firm tofu. Press it beneath a weighted plate to remove the excess water and then cut the tofu into cubes, slices, or sticks. Bake until puffed and golden, then pack what doesn't get eaten right away into containers for an easy meal add-in later in the week. I like cubes for salads, rice bowls and stir-fries, and for making dishes like frittatas and sauces a little more substantial. Slices are perfect for crumbling later and also for layering into sandwiches. Sticks = snacks: think tofu french fries. These are great when warm, but make a great, easily-to-transport snack to eat on a long hike, between classes, on on the commute home. If you're planning to eat the tofu right away, try tossing it with a little cornstarch before baking. This makes the outside extra-crispy when the tofu is hot from the oven. Once cooled, the exterior becomes chewy whether or not the tofu was tossed with cornstarch, so I usually skip this if I'm planning on eating the tofu in salads or other meals. Now let's talk about marinades. This is how you take baked tofu from pretty good to irresistible. Even a quick half hour marinade is enough for the tofu to soak up some extra flavor, but it's even better if you can let it go overnight. Tofu is brilliant in its blandness — it's a blank slate for any flavors you want to give it. Now is when you really get to put that condiment collection to good use. My usual marinade is sesame oil, soy sauce, rice vinegar and a little water to thin it out. I'll occasionally add hot sauce or some minced garlic or ginger if I'm in the mood. Thicker condiments like BBQ sauce or chili-garlic paste can be thinned with a little water to make it easier for the tofu to absorb the flavors. Mustard, lemon juice, balsamic vinegar, sesame seeds — anything anything you might add to a regular marinade can be used here. Do you make your own baked tofu? What are your favorite ways to flavor it? Cut tofu into squares for salad, slices for sandwiches, or sticks for a snack! How to Make Baked Tofu Squares for Salads, Sandwiches & SnacksWhat You NeedIngredients Marinade (optional): 1 tablespoon cornstarch, optional for crispy tofu Equipment Instructions
Recipe Notes:• Toaster Oven Version: This recipe can also be made in a toaster oven heated to 350°F Want more smart tutorials for getting things done around the home? This post has been updated. Originally published 1/21/09. (Images: Emma Christensen) via Recipe | The Kitchn http://feeds.thekitchn.com/~r/thekitchn/recipes/~3/UNQksq95ncw/story01.htm | |||
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Monday, September 16, 2013
How to Make Baked Tofu for Salads, Sandwiches & Snacks — Cooking Lessons from The Kitchn
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