Posts tagged ‘tofu’

June 26, 2011

Awesome Tofu

by Jen

This tofu is the culmination of a Jen-and-Alexa think tank focused on how best to cook tofu for casual consumption.  The first attempt was made during a sushi party held on January 10, 2009, in honor of Alexa’s birthday; the tofu cooked that night was deemed “surprisingly good” by Vanessa, which showed us that we were on the right track.

Countless subsequent attempts have yielded the following recipe.  All quantities are approximate (“to taste”) but I am writing down the quantities I used for this batch.

We eat this hot, thrown into stir fries; at room temperature, as a snack; and cold, in salads, as we did today.


We paired this with Marqués de Montañana Viura 2009 from Trader Joe’s.  At $3.99, we find it “pleasant, mild, not thrilling, but nice.”


  • 1 container extra firm tofu (15 oz), chopped into 1/2 inch cubes
  • 1/2 – 1 Tbsp oil (I use mostly olive oil, sometimes with a few drops of sesame oil)
  • 2 Tbsp soy sauce (ours is “Reduced Sodium” so you might want to use less, or use less salt)
  • 1/2 tsp salt
  • 3 Tbsp brown sugar
  • some red pepper flakes (optional)
  • some rice vinegar (optional)


  • Heat the oil over medium heat in a shallow frying pan. Throw in the red pepper flakes for a few seconds, and then throw in the tofu.  The tofu may stick a little — you can turn down the heat, or throw in some vinegar to deglaze.  Stir frequently.
  • After a couple of minutes, the tofu will have some very light brown coloring.  Throw in the soy sauce and salt, to taste.  Stir frequently.
  • After about 5 minutes, the soy sauce should be mostly absorbed.  Add the brown sugar.  Stir frequently.
  • Cook for five more minutes, until the pieces have a medium brown coating (see photo).
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