Note: Oil-free and nut-free eaters, there are lots of goodies for you too at the bottom of this post! 🙂
Tofu has been a little bit of a mystery to me for a long time. I enjoy it raw and cubed in miso soup, and I like it when eating out in the context of a Thai curry or stir fry, but apart from battering and deep frying it, I’ve never really been satisfied with my ability to prepare it.
As usual, minimalist baker has blown my mind. The game-changing tofu cooking technique that I learned from this post is baking it first before sautéing it in sauce. Any sauce you like. This gives it a crispy edge without using any oil, maximizes the sauce ingredients, and keeps the center tender. Brilliant. And really easy.
- Preheat oven to 400 degrees.
- Drain the tofu. No need to press it, we’ll bake the moisture out!
- Dice tofu into 1/2 inch cubes and place in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they have a thin crust but aren’t totally dried out.
- Combine sauce in a small dish with a fork.
- Toss tofu in a non-stick skillet with the sauce and cook over medium heat for 5 minutes or so, until coated and absorbed.
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But… if you’re eating nut-free or oil-free, don’t despair, here’s a bunch of great oil-free options I’ve been enjoying lately. Click on the titles for links to the recipes.
Enjoy your new love affair with tofu!