I realize not everyone likes tofu, but let’s face facts: it’s cheap, it’s relatively healthy, and you can cook it in a zillion different ways. I’m in the process of learning how to use it for more meals, and so I’m going to share some of those recipes (the good ones) with you. This one in particular was so yummy that even my tofu-hater was willing to have it again!
Ingredients:
- block firm tofu, drained
- ΒΌ cup soy sauce
- 1 tbsp dark brown sugar*
- 2 tbsp unseasoned rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp red pepper flakes
- 1 tsp fish sauce (optional)
- 2 tbsp cooking oil
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- lime juice, for seasoning
- wraps or pitas, for stuffing
Start by wrapping up your tofu in a lint free towel or cheesecloth, and putting it onto a cutting board. Place a cast iron skillet or a baking sheet weighed down with something heavy on top on top of the tofu, and let it drain for at least 15 minutes, or as long as 45 minutes. Don’t skip this, as it helps with the texture of the tofu.
Crumble the pressed tofu into a bowl using your fingers. You want small pieces, with none larger than a pea.
In a separate bowl, whisk together the soy sauce, sugar (*you can use Splenda brown sugar blend or any other sweetener you prefer if you don’t like the regular stuff), vinegar, sesame oil, red pepper, and fish sauce (or if you don’t like fish sauce, you may sub in Worcestershire sauce or mushroom ketchup for umami). The sugar may not fully dissolve, and that’s okay. It will once you begin heating it later in the recipe. Do your best!
In a large cast iron skillet or other nonstick pan, heat the cooking oil over a medium high heat. Add in the tofu, shake it to make an even single layer, and let it cook without stirring until it crisps up and is deep golden brown on the bottom. This can take 5 to 7 minutes. It’s okay to peek to see how it’s doing, but don’t stir it up until it forms that crispy bottom. Once it’s crisp, stir it up (breaking it up if necessary), and try to flip over the pieces to crisp the other side. You want the entire batch of tofu to be crispy, which requires you to let it sit and cook in the oil. It shouldn’t take too long, though.
Once the tofu is crispy, add in the ginger and garlic and stir gently until fragrant. This should take a minute or less. Add in the soy mixture, and continue to cook until the liquid essentially evaporates. This may take up to 10 minutes, but more likely will only take 5 minutes or so.
Spoon the tofu into the wraps or pitas, and add any garnishes you like (such as cilantro leaves, shredded lettuce, tomato, hot sauce, etc.). Top with a light squeeze of lime, then serve.
Notes:
The spicy hot mixes so well with the sweet in this! Too often, tofu is served squishy, and this avoids that problem. If you find that you can’t get a good crisp on the tofu crumbles, you can try dusting it all with a teaspoon or so of cornstarch and then just hand mixing it lightly before frying it. The cornstarch helps it crisp, but also adds to the calories, so avoid it if you can.