How does one get it crispy but not dried out, and flavorful without frying.
These are questions that must be answered.
This week I started working with one of my friends at her catering/home meal delivery business. One of the dishes was a tofu stirfry, and it came to my attention that not everyone on this planet knows how to cook a good piece of tofu.
How is this possible? I know how.
It is because tofu is scary. It is slimy and intimidating.
No longer, friends.
The Best Way to Cook Tofu
- 1 lb-1.5 lb firm or extra firm block of tofu (pressed between two plates for a few hours with something heavy on top like a can of beans), cut into 1 inch wide, 1/2 inch thick, and 2 inch long pieces (see pictures)
- 1/4 cup soy sauce
- 1 Tbsp sambal olek (chili paste)
- 1 Tbsp sesame oil
- 1 Tbsp honey
1. In a shallow dish, whisk together soy sauce, sambal, sesame oil, and honey.
2. Layer tofu pieces into marinade. Let sit one hour.
3. Turn pieces, and let marinade on the other side 1 more hour.
4. Preheat oven to 400 degrees.
5. Lay tofu pieces on parchment paper lined baking sheet in a single layer. Bake 15 minutes.
6. Take out tofu and brush with remaining marinade. Turn pieces and bake 20 minutes more or until golden brown and crispy.
7. Enjoy immediately!