Crispy Tof(WHO)
I feel like people never really give tofu a chance and often associate it with bland, tastless, low-calorie taste. However, tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.
When it’s prepared right, I feel like you ca completely elevate tofu and make it flavourful, delicious, and satiating. I am not a vegetarian but I do eat tofu, and I eat it often! This marinated tofu is hands down the best tofu I’ve ever tasted! It’s super flavorful, simple to make, and very versatile. I like to serve it on a bed of rice with stir fried vegetables, on a salad or even sliced in sandwiches.
How to press tofu quickly:
There are a few things you need to know about tofu. The most common way to buy it is packed in water. You usually need to press the tofu to drain most of the water, especially for stir fries or baked tofu. You can skip this step buy purchasing super firm tofu that is vacuum packed, not in water.
To press it very quickly, remove the tofu from the water pack and cut into cubes. Place the cubed tofu on a flat surface like a cutting board, lined with paper towels (or a clean tea towel.) Cover with more paper towels, a baking sheet, and then place something heavy on top like a cast iron skillet. This way, you only need to let it press for about 15 minutes while you make the marinade.
INGREDIENTS
16 ounces extra-firm tofu
4 tablespoons low sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon pure maple syrup
1 teaspoon sesame oil
2 garlic cloves, minced
1 tablespoon fresh grated ginger, OR 1/2 teaspoon dried ginger
2-3 tablespoons neutral oil, such as canola
INSTRUCTIONS
Quick press the tofu: Cut the tofu into cubes. Place them evenly on a flat surface such as a cutting board lined with paper towels or a clean towel. Cover with a layer of paper towels, set a baking sheet on top, and then something heavy, like a large book or cast-iron skillet. Press like this for 15 minutes while you make the marinade.
Make the marinade: In a small bowl, combine the soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger.
Marinate the tofu: Place the pressed tofu pieces in a shallow dish. (In the photos above I doubled the recipe, so I used a 9 x 13-inch dish, but for one batch you will need a smaller dish, such as an 8 x 8 inch.) Pour the marinade over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you want to leave it overnight, it will be even more flavorful.
Cook the tofu: In a large skillet, cast iron preferred, add a few tablespoons of neutral oil, such as canola oil, and heat over medium-high heat. You can omit the oil if needed, but you will need a very good non-stick pan so the tofu pieces don't stick. Remove the tofu pieces from the marinade and add to the pan. Do not discard the marinade sauce. Fry the tofu until golden brown on each side. (You can also air fry the tofu for 10 minutes at 390 degrees!)
Once the tofu pieces are browned, pour any leftover marinade sauce into the pan with the tofu, and stir to coat. This makes the tofu even more flavorful! The tofu will quickly absorb the sauce. Remove from heat, and serve with rice and stir-fried vegetables such as baby bok choy, mushrooms, and carrots.
Store leftover tofu in a covered container in the refrigerator for 3-4 days. It's also good cold, as a high protein snack!
