- Press a block of tofu for at least a half-hour to get as much moisture out as possible. The more dry your tofu is, the better the results. Cut up the pressed tofu into half-inch cubes.
- Heat a pan over medium heat and spray with a little bit of cooking spray. Add your cubed tofu and let it cook for 5 minutes, flipping with a thin spatula to keep the pieces intact, with the goal to get the tofu browned on all sides.
- After 5 minutes, drizzle 2 teaspoons of soy sauce, toss to coat, and cook for another 5 minutes.
It doesn't have a strong taste, so it would be best with flavorful sauces or gravies instead of on its own. My favorite sauce is the Hoison-Mustard Sauce from Appetite for Reduction, where this technique came from. I've said before that I don't like to post recipes from current cookbooks, but I think posting one or two is okay--I know I'm more likely to buy a cookbook after I've tried a few recipes first. Since I haven't posted any AFR recipes yet, I'm posting this--my all-time favorite tofu recipe!
- 1 block extra-firm tofu, pressed and cut into half-inch pieces
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 small onion, diced small
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon red pepper flakes (1/2 teaspoon if you want it spicier)
- 3 tablespoons mirin
- 2 tablespoons hoison sauce
- 2 teaspoons prepared yellow mustard
- Fry the tofu per the instructions above and set aside.
- Heat a large pan over medium heat. Saute the onion, garlic, ginger, and red pepper flakes in the sesame oil. Cook for about 10 minutes, using a little cooking spray if it becomes dry. Veggies should be soft and brown.
- Add the mirin and let it cook for 3 minutes. Mirin is a thick, sweet Japanese wine. I think it's important to use it in this recipe to get the sweet and thick consistency of the sauce, so I don't think you should substitute anything for the mirin. It will look like this after you add the mirin.
- Add the hoison and mustard and cook for another minute.
- Add the tofu to the sauce and toss to coat.