Decoding tofu: 3 techniques for cooking this soy delight

AAlex September 20, 2023 9:31 PM

Tofu, also known as bean curd, is a versatile ingredient used in numerous cuisines around the world, particularly in Asian dishes. Tofu, made from soy milk, is high in protein and can be a healthy addition to any diet. However, knowing how to cook tofu properly can elevate its taste and texture to the next level. Today we'll explore three essential techniques for cooking tofu - Grilling, Stir frying, and Baking.

Grilling tofu

Grilling lends a delightful charred flavor to tofu. Here's a simple method for grilling tofu:

  1. Press the tofu: Wrap the tofu in kitchen towels and place a heavy object on top for 15-20 minutes to remove excess moisture.
  2. Marinate: Marinate the tofu in your preferred sauce for at least 30 minutes.
  3. Grill: Preheat the grill, brush with oil, and grill the tofu over medium heat until grill marks appear.

Stir frying tofu

Stir frying is a quick and easy method that gives tofu a crispy exterior and soft interior. Here are the steps:

  1. Press and cube the tofu.
  2. Heat oil in a pan and add the tofu. Stir fry until it's golden brown.
  3. Add your choice of sauces and vegetables, and stir fry for a few more minutes.

Baking tofu

Baking tofu results in a firm and chewy texture. It's perfect for salads, wraps, or on its own as a snack. Here's how to bake tofu:

  1. Press and cube the tofu.
  2. Toss it in olive oil, salt, and pepper.
  3. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.

Tip: You can add more flavor by using a marinade before baking.

Grilling Stir frying Baking
Texture Charred, slightly firm Crispy, soft interior Firm, chewy
Flavor profile Smoky Savory Depending on marinade
Best for BBQs, sandwiches Quick weeknight meals Salads, wraps

Regardless of the method you choose, remember that tofu is like a sponge and absorbs flavors from the ingredients it's cooked with. So, don't hesitate to experiment with different sauces, marinades, and spices. Decoding tofu isn't so complicated after all, is it?

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