What is tofu, anyway?
Tofu is a soy-based food that ’ s made from curdling soy milk and forming it into a solid block. It ’ s a good source of plant-based protein that can be used in all sorts of ways. It ’ s a big accession to vegetarian and vegan diets, but even if you ’ re a kernel eater, I urge you to try it. In my bean curd recipes, I don ’ t use it as a meat substitute, but rather as something unique and delectable in its own right !
How to Cook Tofu
bean curd can get a bad pat as a meat substitute, but it ’ s actually an fabulously versatile component. When blended, it has a great creamy texture – you can use it in a vegan mousse or pudding, and it ’ s essential for making a creamy ricotta substitute in my lasagna and vegan stuff shells. Most frequently, I bake it to add protein and hearty texture to bowls, noodles, and salads. It ’ sulfur slowly to work with, but there are a few things you should know before you start cooking with it. here are my best tips on how to cook bean curd :
- Make sure you select the right texture. In grocery stores, it ranges from silken to firm and extra-firm. Soft silken tofu would be my choice for blending into desserts or slicing into miso soup, but if you’re serving it as a main dish or topping it onto bowls, extra-firm is what you’ll need. It has a heartier, denser texture and less water content than other types of tofu. Note: I prefer to buy organic tofu made without genetically modified soybeans.
- Press it. Tofu contains a lot of water, and you’ll want to squeeze most of it out, especially if you’re baking, grilling, or frying it. Tofu presses are available in stores, but having one isn’t necessary. You can use a stack of books, or just do what I do, and use your hands to press it lightly in a kitchen towel or paper towels. (Just make sure not to push too hard, or it will crumble!)
- Spice. It. Up. There’s a reason that tofu gets flak for being bland, and that’s because it is! Make sure you season it well. You can marinate it, or prepare it using the crispy baked tofu recipe below:
My Go-To Baked Tofu Recipe
baking is my go-to method for how to cook bean curd. It yields flavorful, firm cubes that are arrant for adding to a raise electrocute, salad, or bowl ! here ’ s how I do it : First, drain the tofu and gently press it in a kitchen towel or paper towels over the sink. many baked bean curd recipes swear by pressing it for 30 minutes or more, but in my opinion, that step international relations and security network ’ thymine necessary. This method is thus much quick, and the results are delicious ! Next, chop it into 1-inch cubes and spread them in a single layer on a parchment-lined baking sheet. Toss the cube with olive oil, tamari or soy sauce, and sriracha. If desired, you could besides add cornstarch to make it extra crisp. It ’ sulfur good both ways, but I like mine best without the cornstarch. The corners of the cubes get golden brown and caramelized, while the middles stay nice and chewy. Finally, bake! Transfer the baking sheet to a 425-degree oven and fudge until the cubes are browned around the edges. delight !
More Plant-Based Cooking Basics
If you love this recipe, try one of these plant-based cook components next :
How to Cook Tofu
pace this recipe :
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- 14 ounces extra-firm bean curd, patted dry and cubed
- 1/2 tablespoon extra-virgin olive oil
- 2 tablesoons tamari
- 1/2 teaspoon sriracha
- 1 tablespoon cornstarch, optional
- Preheat the oven to 425°F and pipeline a baking sheet with parchment paper .
- Toss the cube bean curd with the olive petroleum, tamari, and sriracha. For extra crisp bean curd, sprinkle with the cornstarch and gently toss to coat .
- Spread the bean curd evenly onto the bake sheet. Bake 20 to 25 minutes or until browned around the edges. Remove and serve affectionate.