Cooking Tofu For Texture And Taste

February 21, 2019

© Igor Dutina | Dreamstime

Tofu has become central part of a meatless diet.  While it is an excellent source of plant-based protein, it isn't like the beef, poultry, pork and fish in that a simple sprinkling of salt and pepper will sufficiently season it.  But the good news is that with some simple cooking knowledge, you'll find it difficult to tell the taste difference! Most tofu comes packed in water, so the number one thing you always need to do is drain the block as much as possible, otherwise it won't absorb a marinade or get crispy in a frying pan. Simply slice the block and place the slices in a single layer on a paper towel-lined baking sheet. Top the tofu pieces with more paper towels and then a heavy object, such as a cast-iron skillet or cookbooks. Let sit at least one hour, preferably two. Once drained, you can marinate the tofu or start cooking it. If you plan to marinate it, stick with soy-, citrus-, or vinegar-based marinades. To aid in crispiness, use cornstarch. Place cornstarch in a bowl, add drained or marinated tofu pieces, and toss. A light coat is best. Once you're ready to cook, heat is the key. Preheat your pan so that the tofu gets an even blast of heat once it hit the pan. And while olive oil maybe your default oil choice, it has a low smoke point and will burn before your pan is hot enough to sear the tofu. So opt for sesame oil, which will give tofu a nutty flavor, and coconut oil, which lends a subtle sweetness. You’ll know it dine when you see light browning on the outside. Remove from the heat and oil. Sprinkle a little salt on after searing. Now you're ready to add the cooked tofu to your recipe as you would meat!

SOURCE: Delish

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