A lot of people ask me how you know when tofu is “done” and the answer is whenever you think it’s done… you want it to start to brown a little, this usually takes a few minutes… if you like your tofu crispier, keep cooking just don’t let it burn. I’ve never burnt tofu, and I feel like I cook it forever, I like it super crispy! Here is a pretty basic tofu recipe I use... you can change up the extra seasoning and veggies, but tofu + soy sauce + baking = perfect formula for yummy tofu! Good luck and happy Tofu-ing!
Sesame Tofu
Ingredients:
1 block firm or extra firm tofu
1-2 carrots (I grated mine but chopped would work too)
1 yellow onion
1-2 TBSP sesame seeds (optional)
For the sauce: soy sauce, honey, rice vinegar, sesame oil
Directions:
1. There are two ways to do this: oven or stovetop… stovetop is quicker but I like the flavor the oven gives, your call. If you’re using the oven preheat to 375 now.
2. Drain tofu and use a (clean) towel to squeeze out any extra liquid. FYI it’s important to squeeze out as much liquid as possible because that allows the tofu to absorb more flavor and not taste plain and watery. Do a good job here!
3. Get your veggies cleaned and chopped. I used onions and carrots here because that was what I had and I thought it worked, but you could use whatever
4. To make the sauce start with equal parts (1-2 TBSP) soy sauce, honey, rice vinegar, and sesame oil… depending on what you like you might want to add more honey or soy. Don’t overdo it because you can always add more when it’s done being cooked.
5. If you chose the oven method mix everything together (**add sesame seeds here) and throw it into the oven. Start with a half hour and then take out and mix around everything. Stick it back in for up 15-30 minutes.
6. If you chose stove method start by adding your onion and some sesame oil to pan. Cook until onions start to become translucent and then add remaining ingredients, including sesame seeds.
7. Cook 5-15 more minutes, depending on how done you like your tofu. Add more sauce if desired or if tofu has dried out. Serve immediately.
Sesame Tofu
Ingredients:
1 block firm or extra firm tofu
1-2 carrots (I grated mine but chopped would work too)
1 yellow onion
1-2 TBSP sesame seeds (optional)
For the sauce: soy sauce, honey, rice vinegar, sesame oil
Directions:
1. There are two ways to do this: oven or stovetop… stovetop is quicker but I like the flavor the oven gives, your call. If you’re using the oven preheat to 375 now.
2. Drain tofu and use a (clean) towel to squeeze out any extra liquid. FYI it’s important to squeeze out as much liquid as possible because that allows the tofu to absorb more flavor and not taste plain and watery. Do a good job here!
3. Get your veggies cleaned and chopped. I used onions and carrots here because that was what I had and I thought it worked, but you could use whatever
4. To make the sauce start with equal parts (1-2 TBSP) soy sauce, honey, rice vinegar, and sesame oil… depending on what you like you might want to add more honey or soy. Don’t overdo it because you can always add more when it’s done being cooked.
5. If you chose the oven method mix everything together (**add sesame seeds here) and throw it into the oven. Start with a half hour and then take out and mix around everything. Stick it back in for up 15-30 minutes.
6. If you chose stove method start by adding your onion and some sesame oil to pan. Cook until onions start to become translucent and then add remaining ingredients, including sesame seeds.
7. Cook 5-15 more minutes, depending on how done you like your tofu. Add more sauce if desired or if tofu has dried out. Serve immediately.