the magic of tofu
If you ask me my favorite food, I will sincerely and enthusiastically answer soy beans! Steamed edamame with sea salt, crunchy edamame on top of my salads or inside my peanut butter banana wraps for texture and protein, savory umami soy sauce, creamy delicious soy milk, whose subtle flavor pairs perfectly with matcha, and best of all, TOFU <3 <3 <3 !
I really don’t understand why a lot of Americans hate tofu. Sure, it’s not much to write home about on its own. But that’s the magic of it! Freeze it and thaw it to achieve something almost identical to a chicken nugget. Bake it for a little more chew, like a pork cutlet. Pan fry it until it has crisp edges and a soft center, a unique texture that can’t be imitated. Cut it into cubes and drop it into soup for these soft flavor bombs that absorb the broth and deliver it straight to your tastebuds. Crumble it and cook it on the stove as a stand in for taco filling or scrambled eggs.
And we haven’t even discussed its sweet side! Slice soft tofu and drizzle with maple syrup and toasted sesame seeds for a decadent dessert. Blend silken tofu with a little lemon juice and jam of your choice to make “yogurt”. Throw it in a smoothie for extra protein. Look up recipes for vegan chocolate cream pies. It’s just silken tofu blended with cocoa and sweetener and put in a pie shell. What else is so simply delicious and nutritious??
So this will be my first recipe post. I often don’t even think about what’s for dinner until my stomach rumbles around 5 pm. Meaning I have about 30 minutes to cook something or I’ll cave to delivery or instant noodles. (Not that there’s anything wrong with that! But we all know eating at home is easier on the belly and the budget.) Thus, I have perfected a quick and easy pan fried tofu recipe. I fry up these slices, and I have enough to eat a few at dinner, have a few in a sandwich the next day, and maybe a few to crumble into my grits the next morning. There’s no pressing or draining, it uses only three basic ingredients that most people have around, and it’s from package to plate in about 20 minutes. I will often throw some rice and frozen broccoli in the rice cooker at the same time I start heating my pan and then presto! Dinner is served!
CoolToadstool’s Easy Pan Fried Tofu
You will need:
-a pack of firm or super firm tofu
-vegan butter
-soy sauce or soy aminos
Open your block of tofu and cut it into slices approximately 1/4 inch thick. You can drain it a little if you want to, but I don’t! I’m hungry!!
Heat a large non stick skillet over medium heat. Add a tablespoon or two of vegan butter. You want it to really coat the bottom of the skillet. Add a splash of soy sauce, maybe about a teaspoon. Swirl the now melted butter and soy sauce around to spread it over the bottom of the pan and add your tofu slices. Cook each slice for 2-3 minutes per side or until you don’t hear it sizzling anymore. You should also see that the bottom edge is turning golden brown. Flip the tofu slices and cook the other side, again 2-3 minutes or until you don’t hear them sizzling very much.
Once the tofu is browned to your liking, place it on a plate with paper towels or a drip rack to keep it from getting too soggy. And done! How easy is that??
This recipe is also highly adjustable. You could use toasted sesame oil instead of butter and add ginger and scallions. You could add curry powder. (Not me; I’m allergic to ginger, but I can live vicariously through you.) I sometimes add minced garlic or a teaspoon of mushroom bouillon powder to the melted butter before placing the tofu in the pan. You get the idea! I generally like it very plain so that I can use it in several dishes during the week. Store it in an airtight container in the fridge for 3-4 days (but you’ll eat it all way before then!)
Please let me know if you try this and any suggestions you might have for serving it. I’m always excited to learn from other people.
And if you like tofu, talk about it! I’m tired of tofu being treated like a joke in America. Say it loud and say it proud: Soy is supreme!