Learn to love tofu with my foolproof method of preparation! With only 2 ingredients required, it’s guaranteed to be a delicious addition to salads, stir fries, soups, and more. It’s crispy, crunchy, savory, and totally crave-worthy!
This recipe is an old one from the blog updated to make it even better!
Even in 2019, tofu is still a maligned ingredient outside of the plant-based world. I have had my fair share of mushy, raw dishes to understand this unfortunate reputation. Tofu is a very inexpensive form of protein for all diets and it wonderfully adaptable. It will take on whatever flavor you wish; what’s key to successful preparation is texture. Of course, fried is a go-to for many restaurants; let’s face it, what doesn’t taste good fried?
I have had success baking tofu in the past, but this process typically takes quite a bit longer and I still don’t love the texture. What’s the method of choice here? Broiling!
**It’s important to note: there are many ways to cook tofu with many culture variations. I do not want to erase any storied traditions, or appear to invalidate them. This is simply a simple method I turn to frequently when cooking tofu! I encourage you to learn as much as you can.**
How to Cook Crispy Tofu
Broiling is a fast way to get that crunchy exterior and satisfying bite. My boyfriend and I have taken to calling this “burn-y” tofu…it is rather appropriate name! Personally, I like when there are a few charred edges. It’s important to watch this baking process carefully to insure your end result is not ashen.
The marinade used here is a simply soy sauce and water, but feel free to get creative. I can see barbecue flavors pairing well, or even peanut/lime with a dash of hot sauce.
How to use this crispy tofu
- On top of salads
- In grain bowls
- Inside a sandwich (just sub out the tempeh!)
- Thrown into a curry
- Or just eaten on it’s own!
Pressing tofu can be annoying, but I guarantee it helps with the crisping process. Extra-firm is the best way to go. Did you know that the firmness of tofu directly correlates to its protein level?
I say “foolproof” in the title because it really is hard to mess up. Let’s do this! Be sure to tag @garlic_head on Instagram if you give it a try.