This isn’t a recipe, per say, though you could certainly follow my steps to make your own stir-fry, but more of an account of my first time cooking with tofu.
I have found a correlation with my gluten-free friends and their appetite for tofu. Vegetarian or not, they rave about this block of soy. I didn’t get it. I had tried it before, but it’s soft and mushy texture was un-appealing and left me questioning why anyone would voluntarily incorporate it into their meals. Then, I was given a hint: buy firm and learn how to prep and cook it correctly. So, I took a stab at it.
I began with a brick of plain, firm tofu. The first trick was to extract excess liquid. I placed the brick on a plate, and then added a weighted plate on top. I allowed the brick to sit for about an hour. The excess liquid was pressed out of the brick, adding and extra firm texture that was ready to soak up flavor! I then chopped the tofu into bite sized pieces.
Next, in a mixture of gluten-free soy sauce, garlic white rice vinegar, and toasted sesame seeds, I let the tofu sit and absorb the sauce before sautéing the tofu in a hot and oiled wok. This wasn’t a quick process, as I found that the tofu with the longer cook time created a tasty, crisp texture and packed a lot of flavor.
Way tasty! Now I understand why my gluten-free friends found tofu especially appetizing. It holds a slight bread/yeast like flavor that many of us gluten-free folks miss and crave, but also a texture that is moist and chewy. It’s delicious!
Because I have had my fair share of pastas as of late, I decided to lighten up this recipe by steaming a bag of broccoli slaw to create a veggie like noodle. This alternative is delicious, healthy, and not to mention incredibly easy! I tossed in a very small amount of rice noodles, and a can of (my favorite) water chestnuts for an extra crunch.
So there you have it, a successful first attempt at tofu. Delicious and easy! How do you like your tofu? Let me know!