September 20, 2009

Spicy, Crispy Tofu

I use tofu a lot in the main dishes that I make - but it took me a while to figure out how to add tofu to a dish so that it wasn't slimy and tasteless. I compare tofu to chicken sometimes in that it tastes like nasty until you season it. Thus, if you hate tofu, I suspect you aren't seasoning it well. May I suggest the following method for your tofu as it is easy, delicious, and quick. It turns out that the trick is not to add too much sauce and to let the tofu doesn't take too long, but it takes longer than a second.

There are many different flavors you can add to your tofu. If you are looking for something kind of generic that can be added to pretty much any salad, rice, pasta, or lentil dish then consider using a a spicy sauce. I use a Russian one (pictured below with the ingredients) because it WAS convenient...the Russian shop near my house has since closed, so we won't be using it again. Luckily, there are plenty of others, though nearly always in the ethnic sections of your grocery store. Check out the Asian, Russian, and/or Mexican food isles. You're looking for something red and a little bit chunky.

I usually make the tofu first and set it aside until needed, especially if I'm making a hot dish. It's easier to add warmish tofu to a freshly made dish than vise versa.

1/2 package firm tofu for 2 people
1 teaspoon olive oil
1 tablespoon spicy sauce of choice - less or more depending on your tastes.
Small pinch of salt

  1. Prepare tofu: gently rinse and slice into bite-sized cubes.
  2. Heat oil and spicy sauce in a large skillet on medium high. Add tofu, not overlapping, to the pan. Each piece needs to be sitting squarely on the bottom of the pan in order to brown.
  3. Cook for about 5 minutes, or until browned on the bottom. Gently flip the tofu over and brown the other side. If the tofu is sticking to the pan, add a tiny bit more oil.
  4. Remove from heat when sufficiently crispy and set aside until needed or serve.

No comments: