The mystery of how to cook and eat tofu puzzled me for quite a long time. I enjoyed it raw in miso soup, and at restaurants, but I struggled to prepare it myself in a way that achieved good taste and texture.
But then I learned this game-changing tofu cooking technique. The secret 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. And the best part – no pressing required!
- 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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