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Record chicken prices squeeze US shoppers, benefit Tyson Foods
(www.reuters.com)
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this post was submitted on 05 Oct 2023
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Yeah man Tofu is a great complete protein! But is tricky to cook and if you don't do something special with it, it will taste like nothing and feels mushy. This is why tofu gets a bad rap.
If you are interested in cooking with tofu! Here is a killer tofu marinade I do. I am in love with this tofu and would eat it like cereal every morning if I could. This goes well with any Asian, rice or veggie dish:
Ginger-seseme tofu:
Firm or extra firm tofu
Take the package of tofu and cut it open with a knife, it looks like you can open it with your hands but you cannot. Keep this package as a marinade binn for later
drain all the water from the package and squeeze the water out of the tofu by placing it between some heavy things or even with your hands, the more water out the more flavor in but try to keep the shape intact
Now mix together the marinade in a bowl with:
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon minced ginger
1 tablespoon siracha
1 tablespoon sesame oil
2 cloves garlic minced
Cut up the freshly squeezed tofu into dice sized cubes and place them back into the original container
Add the marinade into the container with the tofu and put into a fridge, let sit anywhere from 30mins - 4 hrs
Finally, bake in an oven set to 425f or air fryer set to high for 30mins flipping half way.
Protip! - freeze and thaw the package of tofu. Something about freezing tofu alters it's structure, this allows wore water to be drained and more marinade to be absorbed, almost 2x more!
If you try hope you enjoy!
I know that was a lot so if you want quick foolproof tofu that solves the texture problem but relies on the flooring of what it is put with:
Press water out of the tofu like above
Cut the tofu into the same dice sized cubes or shred it into a mixing bowl with your hands
Toss with 1.5 tablespoons of cornstarch
Fry tofu in oil, flipping until golden brown
Phew' this was all phone typed, hope it makes sense. <3
Edit: fix formatting
Baked tofu is really good. I will press it and cut it into cubes, combine with potato starch, extra virgin olive oil, salt and pepper, and a pinch of MSG and bake that on parchment paper. It's quick and easy to add some nice protein to bean and cheese burritos (rice, cabbage, salsa, lime, whatever else you have), or throw it in a store bought salad for extra calories.
The cut raw cubes will keep in a container in the refrigerator for at least a few days so I'll cut it all up on Monday and maybe prep a sauce or two and use the tofu and the sauce in different dishes in the week.