After two years of being vegetarian, I’d like to think that I’ve gotten pretty good at preparing tofu. Sure, it helps that I liked it prior to removing meat from my diet, but I’ve always been of the belief that 99% of the time when someone says they don’t like tofu it’s just because it hasn’t been prepared well. I love cooking for friends, so it’s been a joy to be the one to help so many of them come to this realization. In doing so, I’ve realized that sometimes tofu is intimidating. What is pressing? Why do you have to do that? Does it really make that much of a difference? I know the answers to these questions and more, and my goal, dear reader, is to impart all this knowledge upon you. Over the course of the next three articles I’m going to share recipes and techniques for the perfect #MeatlessMonday (or meatless everyday) meals.
What is tofu?
Tofu is essentially soybean curd and has been consumed in China and other parts of East and Southeast Asia for over 2,000 years. Although there are different consistencies available, the easiest to cook with—and the one I’ll be using in all of my recipes—is extra firm.
Do I have to press it?
Although it’s not 100% necessary to press tofu before cooking it, pressing it makes it easier to cook and allows the tofu to absorb more flavor. Think of it as a sponge: it starts filled with water, which doesn’t leave room for other things to be absorbed. Pressing it is sort of like gently squeezing it out, which means it can then absorb any number of other flavors. The more you press it, the more flavor it’s likely to absorb. Pressing it also makes it much drier, which makes it easier to crisp up.
What’s the easiest way to cook it?
This is the fun part: today I’m sharing the easiest tofu recipe ever. Although I recommend that you press the tofu beforehand on this one, if, for some reason, you don’t have time this recipe is forgiving enough that there won’t be any horrible consequences. This one is what I like to call taco meat tofu: crumbly and crisp, with lots of seasoning to add flavor. After your tofu is pressed, it takes about ten minutes for everything to come together, and you can sub it in wherever you might use regular taco meat.
Step 1: Press
To do this, you can either buy a tofu press or wrap your tofu up in a lot of towels and stick a bunch of heavy stuff on top. I opt for the latter, using my cast-iron skillet as a press. Leave it for as long as you can, but preferably at least 20 minutes.
Step 2: Cook
I find it easiest to do this in a large nonstick skillet, although pretty much any pan will work. Preheat your oil of choice over medium-high heat, and then with clean hands crumble the tofu in. Flatten it into an even layer and cook for 3-5 minutes. Once it’s beginning to turn a golden-brown, flip it onto the other side and repeat until you’re satisfied with the level of browning.
Step 3: Season
For this, you can either use pre-mixed taco seasoning or make your own, which is what I’ve done. Measure it in to taste and then add about two tablespoons of water to help the tofu absorb it. Stir in until water is evaporated, and everything is mixed in evenly.
Step 4: Plate
Most frequently I use this to make tacos, but a little leftover makes an excellent taco salad or topping for nachos. Go wild and enjoy your tofu!
(Next time: pan cooked tofu and tricks for the crispiest fry without actually deep-frying.)
Image Sources: All images belong to the author.