Today was my first encounter with Tofu after much hesitation. Regularly, I’ve heard a ton of negative things about Tofu—-It’s bland, soggy, doesn’t taste great, just to name a few!
So before I dive into my opinion about how it tastes, I must say that I’ve learned a very important lesson when making Tofu. THE DRYING STAGE IS IMPERATIVE!
So, in case you aren’t aware, Tofu can be super soggy and bland, however, I thoroughly dried my Tofu before stir frying it and it helped greatly.
Two Reasons to Dry Your Tofu First:
- Drying Tofu allows it to be more firm and less soft/soggy.
- Drying Tofu also creates room for whatever sauce that you’re planning on using to soak in and give it great flavor.
To start the drying phase, I first drained the Tofu from the package and wrapped it in thick pieces of paper towel and placed a heavy Dutch pot on top of it so that it presses down hard enough to drain out the excess water. Then after 15 minutes of doing this, I sliced the Tofu into small cubes and placed them in the oven for 30-45 minutes on 400 degrees Fahrenheit. This ensures that it is fully dry. Tip: Once complete, I turned off the oven and kept my Tofu in there until I was ready to toss in with my veggies and sauce. I find that this helps to keep the Tofu dry throughout the entire process.
It’s not hard at all, and everything depends heavily on the flavors used throughout the entire dish. So without further a due, my opinion on Tofu is surprisingly A-HMAZING! I enjoyed the texture (which added a bit of crunch due to the drying process) and it was FAR from bland because all of the flavor were soaked into the Tofu.
Yay! Winner WINNER!
Pair it with veggies like onions, red bell pepper, green bell pepper, and string beans (OR whatever else you prefer), along with an Asian sauce and you got a nice meal with Tofu being the main star. Interesting, right? Haha.
If you’d like to give it a try, I’ve included the recipe: Click Here!