Cooking Tofu: Demystifying This Spongy Delight

Yesterday ended with more of the same.

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I seem to be better today but poor Will is still pretty bad, despite his dinner of ice cream and NyQuil (tea was for me).

Today started well. A trip to the gym felt good. I lifted wights for what felt like the first time in ages even though it’s only been since last Thursday. I try to alternate weights and cardio every other day but rearranging my workouts this weekend and yesterday’s sickness have caused a little disruption.

Breakfast was the end of my Spelt flakes.

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I topped it off with a banana and chia seeds per usual with some soy milk and some fun new boxed raisins for a little extra flavor. A good way to finish off this box. Tomorrow I’ll have to get creative with breakfast.

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Back at work, I was a little slower than usually but over all I seem to be fine. Illness defeated.

Tonight my plan is tofu! I love tofu and have for as long as I can remember. My mom did a lot of vegetarian cooking when I was a kid so things like tofu weren’t a storage surprise to me when I started thinking about what life without meat would be made of.

Will made me a tofu stir fry for Valentine’s Day and I realized that most people don’t know how to cook tofu. It’s not like it comes with instructions. He even followed a blog recipe and they didn’t instruct anything prior to chopping it and throwing it in the pan. Of course tofu gets such a bad rep. No one is going to like soggy tofu!

I learned the basics from my mom when I called her after buying a package and realized I didn’t know how to deal with it. The rest I learned from this amazing tutorial by Emily of Daily Garnish. Check it out. She’s right – it will be the best tofu ever.

First, and probably most importantly, press your tofu!

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Wrap it in a towel and put a few heavy books on top. I usually only leave mine for 10 minutes but the longer the better

Take out your pressed block and chop it up.

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I only cubed half the block and put the rest away for dinner.

Next place the cubes in a HOT pan that has been greased. Let the cubes sit for 5-10 minutes (depending on how big they are).

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When thy are brown, you’re good to flip. You need to flip each piece individually but I only cook two sides of the cube so you only have to do this process once. I find that two sides provides enough balance between crispy and soft.

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And another couple of minutes on the second side (about half what the first side needed) and you’re ready to eat!

I paired mine with roasted mushrooms and broccoli. And barbecue sauce for dipping. This method of cooking tofu is best with some dipping sauce. Sky’s the limit for your options.

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Dinner is served. Have a good night!

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2 thoughts on “Cooking Tofu: Demystifying This Spongy Delight

  1. Pingback: Eat This, Not That « Creature of Habit

  2. Pingback: Finally – A Good Run! « Creature of Habit

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