Psst... Here's the Secret to Tasty Tofu

March 7, 2019
Nutrition

There’s a secret to genuinely tasty tofu and it’s got nothing to do with the seasoning. Tofu is one of those unique foods that is both widely consumed and yet often reviled. So what, exactly, do tofu lovers know that the rest of us are missing?  It turns out, it’s all in the pressing...  

Tofu arrives in our homes packed in liquid. It’s wet, soggy, and not particularly appetizing. The key to properly preparing tofu is to slice and press out any water before adding seasonings, marinades, or cooking.  Skip this step and you’ll be stuck with waterlogged tofu that won’t crisp up or take on any flavor. But, done right, this simple process will yield protein-rich bites that are golden and crispy on the outside and soft and warm on the inside. Dare to give it a try? We promise your taste buds will be delighted with every bite.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
- 1 block of extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
1. Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.

2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Continue slicing into evenly sized cubes.

3. Line a cutting board with a clean tea towel and arrange the tofu in an even layer on the towel. Fold the towel over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (or preferably 30 minutes, if you have the time).

4. Transfer the pressed tofu to a medium mixing bowl and drizzle with olive oil and soy sauce. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated.

5. Arrange the tofu in an even layer on your prepared baking sheet. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired in salads, stir-fries, wraps, and more.

𝑴𝒂𝒌𝒆𝒔 4 𝑺𝒆𝒓𝒗𝒊𝒏𝒈𝒔

𝑷𝒆𝒓 𝑺𝒆𝒓𝒗𝒊𝒏𝒈: 136 calories, 12g protein, 3g carbohydrates, 9.5g fat, 1g fibre

𝑅𝑒𝑐𝑖𝑝𝑒 𝑎𝑛𝑑 𝑝ℎ𝑜𝑡𝑜 𝑏𝑦 𝑲𝒂𝒕𝒉𝒓𝒚𝒏𝒆 𝑻𝒂𝒚𝒍𝒐𝒓 𝑜𝑓 𝑪𝒐𝒐𝒌𝒊𝒆𝑨𝒏𝒅𝑲𝒂𝒕𝒆.𝒄𝒐𝒎

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