about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    EmilyBMalone@gmail.com

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    A Look Back.



How To: A Tofu Tutorial

Whenever I tell people that I’m a vegetarian, one of the first questions I am usually asked is, “so what do you eat then?  tofu?”  I hate to answer it, because the answer is YES, just lending support to the idea that vegetarians eat “weird” foods.  But I truly believe that if I ended up eating meat again, I would still eat loads of tofu.

I know some people avoid soy products because they are still considered nutritionally controversial.  We probably eat tofu 3-4 times a week.  I think that’s a reasonable amount either way, and to me it’s still better than the alternative.

I don’t remember the first time we tried making tofu, but I am sure it was a disaster.  I think the mysteriousness of tofu comes from the fact that you can’t really compare it to anything else – it comes in a watery package and looks like a big block of gooey sponge.   And since it’s like nothing else, most people have no idea what to do with it.

A lot of people do baked tofu in the oven, but I never think it gets crispy or chewy enough.  There are actually a LOT of different ways to prepare tofu, but I am going to show you the easiest, and my personal favorite.  Since one of the things people fear most about tofu is the texture, this stovetop method is good for first-timers, since it should be wonderfully chewy and not so sponge-like.  Okay, let’s get to it…

How to Cook Delicious Tofu

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Let’s start in the grocery store – sooo many tofu options!  Tofu comes in a range of firmness, from extra firm to silken.  For our purposes here, you want firm or extra firm.  Silken tofu is almost pudding-like, and is best used for smoothies, baking, etc.  Stick to the firm stuff for dinner.  My personal favorite is Nasoya’s Lite Firm tofu…

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For all the healthy eating I do  and good food choices I make, my major area of weakness is portion control.  I LOVE food, and I like to eat a lot of it!  In order to be successful over a long time, the best strategy for me has been to find fresh, natural foods that are high in nutrients, but low in calories, so that I can still eat my big portions, but avoid taking in big calories.  This Nasoya Lite Firm tofu is the only reduced fat/calorie tofu I’ve found, and I think it tastes exactly the same as the regular stuff.  Plus you can eat the entire block for only 200 calories!  (Trust me, it’s been done…)

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Here in Charlotte, I can only find this stuff at Earth Fare, which I don’t go to that often because it’s far away from my house.  So when I do go, I clear out their entire stock – seriously…

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Okay, onto the cooking!  In order to make this, all you need is one package of firm or extra firm tofu, cooking spray, and salt and pepper.  And a culinary arts degree of course…

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JUST KIDDING.  :)  Start by cutting open the package and draining out the scary water.  Place the block on a cutting board and cut the tofu into 4 even rectangles.  Then go back and cut each one in half – giving you 8 even rectangular blocks.

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Take the blocks and lay them out on an absorbent towel, or a few layers of paper towels.  Wrap these up so that the tofu is covered on all sides, and put something big and heavy on top – I always use cookbooks!  (Casey pointed out the irony in the Beef for All Seasons cookbook – haha!)

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In the meantime, go ahead and get a large non-stick pan heated up on the stovetop, and spray or drizzle with a bit of olive or coconut oil.

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After ten minutes of pressing the tofu, take it out and stack it back up into fours.  Then cut each stack once down the middle long ways,
and three times across the top on the short side – does that make sense?  No?  That’s why there are pictures…

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After all the cuts, you should have each layer sectioned into 8 little cubes, giving you 64 total pieces from the whole block. 

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Time to start cooking these bad boys.  Add them to your hot pan – you should hear a sizzle!  Lay them all out in one even later, and give another spritz of olive oil…

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Add some freshly ground black pepper and salt…

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Let these sizzle over medium-high heat for 8-10 minutes.  If you are feeling antsy, you can check one piece to see if it is browned yet, but wait until they have a good amount of color before flipping.

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Once the bottom side is browned, go ahead and flip.  I use my mini spatula to individually flip each piece – tedious, but worth it – I promise.

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Let it cook long enough to make sure each side gets good color and crispiness.   Once each side is browned, flip a few more times for a minute or so, just to make sure it is all crispy enough.

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That’s all there is to it!  Serve these by themselves or dip them in a yummy sauce – BBQ, ketchup, the possibilities are endless!

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This is my favorite way to make plain crispy tofu.  Now that you know how to do the basic process, you’ll be able to try all sorts of different flavors and variations. Hopefully this makes it seem tasty and easy.  Give tofu a chance!

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153 Comments so far
Leave a comment

Anonymous     at 8:43 pm

Used your tutorial to make my first batch of tofu tonight! It was a success! Even my 9 year old said he loved the chicken like stuff, and didn't even ask what it was :) I added it to a veggie stir fry and it was delish!

Melodie

[Reply]

Emily @ The Front Burner     at 11:07 am

Melodie! I am so glad you liked it :) It's my favorite way to prepare it.

[Reply]

Marci     at 2:44 pm

very excited to try your method. i tried baked tofu last weekend and definitely understand about it not being crispy enough. I also like your press technique without needing a real press.

[Reply]

Emily @ The Front Burner Blog Reply:

In my opinion, it is the ONLY way to make tofu! :)

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Bridget     at 10:21 am

I love this method compared to the oven method. Thanks for sharing!!

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Flannery     at 9:25 pm

Just tried this recipe tonight and it’s delicious! Thanks for sharing it!

[Reply]

Emily @ The Front Burner Blog Reply:

So glad you liked it! :)

[Reply]

Clean eating and a Tofu Experiment » Marci Gilbert's Blog     at 8:10 am

[...] and it was good, but not so crispy like I get at a restaurant. So I did some research and found Emily’s blog.  She is a chef in training and has a Tofu Tutorial. How perfect for me. I followed her [...]

Kelsey, at Happyolks     at 7:28 pm

I am SO sharing this with my Boyfriend. I made a mock BLT salad with kale and avo and tofu as the “bacon” and despite the great flavors, he just couldn’t “get his head around” (his words) around it being a block of soy. He needs the tutorial, he’ll come around eventually!

BTW, love your blog! I can’t believe how many like minded people are out here on the web blogging about all my favorite things – nutrition, running, and love!

I will be back often!
xo, Kelsey at Happyolks

[Reply]

Emily @ The Front Burner Blog Reply:

Awesome! Thanks Kelsey. :)

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Brittany (A Healthy Slice of Life)     at 9:56 pm

Love this thorough explanation… maybe tofu will be up next on my “to try” list :)

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Emily @ The Front Burner Blog Reply:

You should definitely give it a try!

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Ashley Solomon     at 7:14 am

I love that you use Nasoya! My husband designed the packagae =) Great tips, by the way.

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Jenn     at 10:50 am

I love tofu, but whenever I tried to make it at home it was a total failure. I tried your method last night and it worked great, it was so good! Thanks for the tips!

[Reply]

Emily @ The Front Burner Blog Reply:

Awesome!! I’m so glad you tried again. :)

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Shannon Fox     at 11:26 am

My husband loves tofu, and I really, really WANT to like it. ;o) I’m going to try this method and see if I can convert myself over to the tofu side! Thanks!

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Jordan     at 10:41 pm

Having not had great success with oven-baked tofu in the past, I tried this method today. It turned out SO much better!! Truly crispy and scrumptious. I dunked my cubes in organic ketchup. :) Perfect. Thank you.

[Reply]

Emily @ The Front Burner Blog Reply:

awesome! i love ketchup. :)

[Reply]

Strange makings…     at 11:41 pm

[...] mixture is heating up, I heated up a few pieces of the leftover tofu squares using Emily’s, from The Front Burner, method of cooking [...]

Jessica     at 9:22 am

This is great! As a recent vegetarian, I’ve been looking for ways to “better” my Tofu…We’re going to try this method tonight. Thanks!

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Lea     at 12:18 am

Thank you for this tutorial. I’ve only baked tofu in the past but I tried frying the tofu tonight and it was delicious. I really like the texture and tofu is such a versatile ingredient, there so many possibilities. I used Trader Joe’s sweet and sour stir fry sauce.

I usually eat the fried tofu as a side dish with salad being the main course.

[Reply]

Emily @ The Front Burner Blog Reply:

I’m so glad you like it! :)

[Reply]

erica marie     at 11:29 am

I don’t cook and I have to start off small. I have never tried to cook tofu before, after your tutorial I gave it a try. It came out really good and I have just a little more cooking confidence! Thank you!!!

[Reply]

Emily @ The Front Burner Blog Reply:

Yaaaaaay! Congrats – hope it gave you a good confidence boost. :)

[Reply]

Good sites, Good eats « The Runner's Cookie     at 9:27 pm

[...] since I watched Emily‘s tutorial on tofu, I’ve been dying to try it! So I started by cutting it just how she [...]

Vinegarlic : Five Things Friday: My Cooking To Do List     at 8:14 am

[...] Malone’s Crispy Tofu Cubes from The Front Burner [...]

Recent Dinners, and a new Loaf Recipe « Marci Gilbert's Blog     at 8:09 am

[...] the tofu, I followed Emily’s instructions as usual like here too. This is fool-proof. And leaving it in rectangles makes the cooking [...]

| Yuppie Yogini     at 5:14 pm

[...] After my haircut I was super hungry because I didn’t eat breakfast before yoga. I headed to Isaac’s house to wake him up and raid his fridge. It was almost noon and I wasn’t feeling breakfasty. I decided to go with tofu and broccoli. My tofu skills have improved lately thanks to tips from Emily at The Front Burner. [...]

David     at 8:07 pm

I’ve asked around – now your turn … I’m only going to try to cook and eat tofu once! If I hate it, stick a fork in me – I’M DONE!

Is this the best there is to give it a first try?

Looking for best first try to make me a beliver.
dk

[Reply]

Emily @ The Front Burner Blog Reply:

Have you tried this method yet? THIS IS THE BEST. Now clearly I am biased, but I have had hundreds of people tell me that this method has made them a tofu convert. Please let me know if you try it (and love it). :) Make sure you use enough salt!

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David Reply:

OK, I did it and we really enjoyed. I did as described and added to a brussel sprouts stir fry.

Two questions. We did not cook all the tofu and did not eat all that we cooked. How does tofu reheat in a microwave the next day. And, of the tofu we did not cook, but already pressed, how long will it last?

Thanks – and I bet I will be back for more.
David

[Reply]

Emily @ The Front Burner Blog Reply:

David – so glad you liked it! I was nervous. :) If you have uncooked tofu left, you need to store in in water or it will go bad VERY quickly. Store it in water for up to 7 days in the fridge. Cooked tofu should reheat just fine!

[Reply]

More Adventurous « Happy Life with Food     at 9:54 pm

[...] a post about how to make the perfect tofu, so I was inspired to give it a try. Follow this link to Emily’s Blog for her great [...]

Brandy     at 11:26 am

I tried cooking tofu for the first time last night, using your method, and it turned out perfectly! I was scarfing it straight from the frying pan before I even added it to the stir-fry I was making. Thanks so much!!

[Reply]

Emily @ The Front Burner Blog Reply:

I usually end up eating half from the pan, half on the plate. :)

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Sarah R     at 8:45 pm

I used your method to cook our tofu for stir-fry tonight and it was wonderful! I’ll be using this method from now on. Thank you!

[Reply]

Emily @ The Front Burner Blog Reply:

Oh yay, I’m so glad!

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Renee     at 10:03 pm

Yea! Another food I would like to eat more of, but didn’t know how to properly prepare it. I never realized I needed to press and drain the tofu, and then fry it. I was just ‘tossing’ it into stir fried stuff ‘raw’…where it crumbles into bits. I’m so glad I found your blog from the BHG insert in my new subscription.

[Reply]

Emily @ The Front Burner Blog Reply:

I’m so glad you found the blog too! :) Pressing tofu makes a HUGE difference – it will hold together so much better without the extra water. Welcome!

[Reply]

Tomato Quinoa Base « Vinegarlic     at 7:24 pm

[...] two recipes of crispy tofu [...]

FALLing for you « Lauren Loves Good Food     at 11:48 am

[...] I had some leftover tofu that needed to be eaten so I used Emily’s instructions for Plain Crispy Tofu [...]

This is my Hungry Face     at 12:52 pm

[...] press it for nearly long enough. After that disaster, I was leary of trying it again. Emily’s tutorial helped me find an easy and pleasant way to prepare something that used to be a mystery to me. [...]

Shanria     at 12:21 am

Can’t wait to try this! But i was wondering is there anyway to use this method but also add flavor? Would i press it then soak it in whatever i choose? Not too sure seeing how im a first timer =/ so glad you included pictures! made it so much easier! Greatly appreciated!!

[Reply]

Leslie     at 10:37 am

I tried to make your toful recipe and it was a disaster. But I will not give up! I just need to figure out what I did wrong. The tofu stuck to the pan and then just tore up. I think that the pan wasn’t hot enough when I put it on. What do you think?

[Reply]

Emily @ The Front Burner Blog Reply:

Oh NO! I wonder what happened. Did you use a non-stick pan?

[Reply]

Stresssssssed « Roasted Roots and Pumpkin Spice     at 9:35 pm

[...] and remembered that I’ve been meaning to try out cooking tofu the way Emily does on her blog, The Front Burner.  This got me way more excited about [...]

Divina     at 7:35 pm

Hey Emily, I’ve always had an aversion to preparing tofu at home. But your tutorial made it look so easy! I made it today and had it plain and I like it! I’m looking forward to making it again and coming up with ways to flavor it. Thank you for taking the time to put together such a great tutorial and sharing it with everyone. I appreciate you! Divina P.S. So lucky that you can get Nasoya Lite! I can only get regular Nasoya.

[Reply]

Emily @ The Front Burner Blog Reply:

So glad you liked it!

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Katie     at 9:12 pm

Oh my gosh! Thank you. I just tried this after deciding to give tofu one last chance (I’ve had a lot of complete tofu failures). I stumbled upon your site after a thorough google search and I loved this simple, tasty meal! I will definitely do this again. Thanks a ton!

[Reply]

Emily @ The Front Burner Blog Reply:

Oh yay – so glad you have it one last shot! :)

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Indi     at 3:18 pm

I’d also like to know how to add flavour, as a poster asked above:
“But i was wondering is there anyway to use this method but also add flavor? Would i press it then soak it in whatever i choose?”
People also say soy sauce is great to use, when would I add it to the tofu?
Thanks a ton for the info! :)

[Reply]

Emily @ The Front Burner Blog Reply:

You can add a marinade to the uncooked, pressed tofu for about 15 minutes before cooking, OR you can add a dressing or marinade right at the end of the cooking process. Both methods work well, but if you add a sauce or dressing towards the end when it’s already crispy, it helps the tofu crisp up just a little bit more. If you are using soy sauce, I would add it towards the end, so that you can adjust the level to taste.

[Reply]

Renee     at 5:58 pm

Emily….I tried it and it came out fabulous!! My boyfriend even said, “Why haven’t we eaten this before?” I just bought another package and I’m going to try your stir fry tomorrow night. And, at .99¢ at my local Fresh and Easy…what a inexpensive substitute for meat. (We’re not vegetarian, but we eat a lot of veggie-type meals.)

[Reply]

Emily @ The Front Burner Blog Reply:

Yaaaay glad you gave it a chance. :)

[Reply]

Indi     at 8:54 am

Thank you SO MUCH for the recipe! I’m the biggest failure at cooking, but this came out so good! My hat off to you!!!

[Reply]

bone suckin’ good «     at 8:56 pm

[...] like yeast, apparently!) but if you know how to prepare it properly, it is a piece of cake! Visit Emily or Caitlin’s site as they have great tutorials on how to drain and press the water out of the [...]

Brew HA-HA 5K Recap « Ciao Cow     at 12:18 am

[...] with non-stick cooking spray or oil.  Place tofu on skillet and flip when each side is browned.  Emily’s technique for cooking the tofu works really well!  I highly suggest flipping them all individually rather [...]

Ashley     at 9:27 pm

Just used this! Perfection! :)

[Reply]

Imagine my surprise! | The CHASE Project     at 5:30 am

[...] Prepare tofu into little cubes as per Emily’s tutorial. [...]

Happy October « Lauren Loves Good Food     at 9:18 am

[...] I steamed an orange bell pepper and some broccoli till soft then mixed them with some hoison and soy sauce.  Topped with crispy tofu. [...]

Emily     at 2:55 pm

Thanks for the great tutorial! I am just starting to get used to tofu and I appreciate learning different ways to cook and prepare it, especially from fellow bloggers!

[Reply]

Lauren Christine.     at 9:07 pm

I followed these instructions tonight and it was definitely the best stir-fried tofu I’ve ever made at home! I will forever follow these steps when cooking tofu. Thank you!

[Reply]

Jenna     at 12:51 pm

Awesome!! I love tofu and use it in my miso and Ma Po Tofu, but I’ve never been able to make it crispy. This looks delicious, and I’ll definitely be using your technique.

[Reply]

Ron     at 10:47 am

Good to see the pressing instructions (I use the chopping board, weighted with my flour container). Way too many recipes omit that vital step which accounts – in part at least – for tofu’s poor rep.

[Reply]

Emily @ The Front Burner Blog Reply:

I totally agree – people try to cook it with too much moisture, and it just falls apart and gets goopy. Pressing it is key!

[Reply]

You are what you eat. « Infertile the Turtle     at 2:49 pm

[...] a fan.  And then yesterday I was recommended to The Front Burner Blog, and on said blog, she has a tofu tutorial.  It’s kind of sparked my interest… so maybe just one time I’ll try it. [...]

You, Too, Can Like… « The Pajama Chef     at 1:19 pm

[...] tofu according to The Front Burner Blog’s tutorial. Meanwhile, in a separate saucepan, place water, shrimp, lima beans, and peas. Season with salt and [...]

Dia De Los Muertos : : Eat Run Garden     at 9:24 pm

[...] about 1 cup of sliced mushrooms One package of Tofu, (a great way to prepare tofu can be found here) 2 cloves of garlic, chopped 3 very small ears of corn off the cob(1 can would probably would be [...]

Curry Coconut Pumpkin Soup « kristen, sweetly     at 11:56 pm

[...] Meanwhile, spray a pan with olive oil, and brown up the tofu cubes (essentially, I learned from Emily). Sprinkle each side with salt & pepper. The cooking may have taken about 5 minutes per side on [...]

RachelSD     at 12:28 pm

Thanks so much for the tofu tutorial. This month marks the one-year anniversary since I gave up red meat, and I have been slowly crossing other types off my list. I purchased firm tofu a week ago but it has been languishing in my refrigerator because I didn’t know what to do with it. I made tofu using your instructions last night– delicious! Like others said, I had a difficult time not eating all of it right out of the pan! Thanks again for taking the “scary” out of tackling tofu!

[Reply]

Emily @ The Front Burner Blog Reply:

AWESOME – so glad you liked it! :)

[Reply]

Cindy Robinson     at 5:26 pm

I tried tofu once a few weeks ago at a Thai restaurant and was not impressed :( But I really want to like it! So, I’m trying this. Yours looks full and puffy, the kind I had was sort of dehydrated looking! Here goes nothing….! Thanks for the tips.

[Reply]

Tofu time « Bess Be Fit     at 7:48 pm

[...] Emily’s tofu tutorial…easy to follow and tasted [...]

lindsay     at 8:17 pm

Had to let you know that I bought tofu for the first time yesterday after reading this tutorial…its one of those things that has always intimidated me, but this post really spells out how to prepare it. Thank you!

[Reply]

Curry Hurry « Brittany's Blog     at 9:03 pm

[...] also used Emily’s tofu sauteeing technique.  I really liked the end result, but did feel like it required more attention than baked [...]

Elizabeth     at 4:23 am

I bought this pkg of tofu and had it sitting there until I saw your instructions. SUPER easy and its delish! Thanks for sharing!

[Reply]

Bonnie     at 4:13 pm

Thank you for the tofu tutorial! Usually my tofu turns out like scrambled egg whites, but I tried it your way and it’s golden brown and delicious!

[Reply]

Josh     at 9:21 pm

I’m from Charlotte too and Earth Fare is my favorite HFS.

BBQ on tofu sounds great. I’ll have to try that next time!

Peace!

[Reply]

Caitlin     at 7:24 pm

Stumbled upon your blog a few weeks ago and I have become a daily reader. I was at the grocery store tonight and saw this brand of tofu so I had to try this recipe. I was pleasantly surprised, thank you!

[Reply]

Workout Success, Photo Fail… « Teach, Write, Cook     at 10:21 pm

[...] carrots, mushrooms, brussels sprouts, and tofu (cooked using Emily at the Daily Garnish’s tofu tutorial).  Both brussels sprouts and tofu are foods I never, ever thought I would like, but have grown to [...]

Lindsey     at 7:04 pm

Hi! I just tried this recipe and wow! I’ve never tried tofu I enjoyed before, but this is fantastic! Thank you for demystifying tofu for me :-) It’s also delicious drenched in an Oriental Orange Sauce. Mmm :-)

[Reply]

Emily Malone Reply:

I’m so glad! It’s my favorite way to prepare it. :)

[Reply]

Mmm Brussels Sprouts | Delish World     at 11:48 am

[...] good, especially with ketchup! For protein I made myself crispy tofu. I use Emily’s tofu tutorial and it tastes awesome every single time. If you are interested in tofu but don’t know how to [...]

Lauren     at 7:33 pm

Emily-This tofu is SO good! I just made it for the first time tonight and I can totally see how you can eat a whole block!! Thank you for posting this tutorial :o)

[Reply]

Emily Malone Reply:

Yay – glad it was a success!

[Reply]

Shelly     at 6:17 pm

Thank you for the great tutorial! I was making tofu for the first time tonight and I knew right where to go for some help! It turned out great!

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Averie (LoveVeggiesAndYoga)     at 8:42 pm

“I use my mini spatula to individually flip each piece – tedious, but worth it – I promise. ”

I thought I was the only one who wasnt in on “the secret” or something…b/c when i make fan fried tofu or oven baked tofu and am flipping it piece by piece, i keep thinking no way other ppl take this much care and time to do it this way…so glad to know that you actually DO!

I also have a tofu press. For 14.99 or whatever it is, it’s life changing. Cuts down on soaking wet with tofu juice towels (stinky!) or paper towel waste. I adore it.

[Reply]

BIOCHEMSITA     at 1:04 pm

I make tofu ALL THE TIME (throw it in soups/stews blend it into sauces, etc.) but never knew to press it beforehand! Thanks lady :)

[Reply]

Sarah     at 2:53 am

Hey, yummmmmmmmmmy! You’ve just saved me a fortune :) I normally buy tofu ready to eat as I didn’t want to ruin it whilst cooking it myself! Followed your instructions yesterday and I now have 6 small batches of yummy tasting tofu. I’ve cooked it all and intend to freeze it-guessing I just defrost at room temp for 8hrs-can anyone confirm that please? Thanks again-brilliant blog!
Sarah

[Reply]

Emily Malone Reply:

YUM – so glad you liked it! I have never tried freezing it before, so I’m not totally sure how it will work.

[Reply]

Sarah Reply:

It works :) Defrosted and still tastes great!

[Reply]

Allison @ Runs A Latte     at 1:43 pm

Thanks so much for this post! I stink at geometry and have always been perplexed on how to get those perfect cubes! I can’t wait to try this tonight for dinner!! :)

Besides soy sauce, what other flavors do you like cooking tofu in? I am not much of an experimental cook. It’s all I can do to follow a recipe!

[Reply]

MaryBe@AccidentallyVegan     at 1:56 pm

This is my go-to recipe for tofu. It’s perfect

[Reply]

House Hunters: Seattle Edition. | Daily Garnish     at 11:00 am

[...] then the main courses came out!  Casey got a tofu salad burger along with delicious sweet potato [...]

Weekends. | Daily Garnish     at 11:48 am

[...] as more and more foods are sounding palatable.  This box included greek slaw mix, asian tofu, garlic kale, asparagus, apple salad, and delicious vegetarian lo [...]

Getting the Hang of It | Epic Organic     at 11:03 pm

[...] not that the food blogger world hasn’t given me many great examples of how to prepare tofu. Like I said – I’ve been [...]

Daily Garnish » Blog Archive » Week 17: My Pregnancy Journey.     at 12:57 pm

[...] it used to be, but I’m branching out more and more each day.  I’ve been able to stomach tofu and lettuce wraps this week, which has even included some fresh greens and vegetables.  Feels [...]

Stacey     at 2:40 pm

I’m still very new to cooking at home with tofu. Throwing it into soups, easy peasey. Baking on the other hand gives it too much of a chicken texture which grosses me out, so I was determined to try frying the little suckers. Unfortunately, my attempt to last week was DISASTROUS on so many levels. Instead of putting heavy books on it I tried just pressing the moisture out with my hands and paper towels… it broke into pieces. And then when I got to frying it stuck to the pan and I ended up having to throw it all away :( Not enough olive oil. But then I remembered seeing your tutorial! and it saved the day! I just fried up some tofu right now, threw in some mango ginger chutney at the end (thank you Trader Joe’s) and it was perfect! mmMmmm

[Reply]

Kathy Vaughn     at 6:09 pm

I was reading today’s post and came to follow the tutorial, which I found before. It was so easy. I put half the cubes in a Mexican type soup dish to replace the chicken. I will use the other half in today’s recipe as soon as I can find the bulgur.
Thanks for the great tutorial.

[Reply]

Whitney     at 10:30 am

This page is bookmarked always and forever. It is the only way i make it anymore. Thanks so much!

[Reply]

Emily     at 12:23 pm

Hi Emily,

I have just been reading back through lots of your posts thanks to your wonderful 7 links post…and I was just wondering if you have any other suggestions for ways of cooking tofu? My boyfriend and I have both come to LOOOOVVVE tofu thanks to this tutorial, and we use this method on a very regular basis now. However, it’s the only way I know of cooking tofu, and I’d really like to try some other methods. To bake it, do you just get all of the moisture out and then put it in the oven? If so, about what temperature do you cook it at, and for how long? I’d be really curious to find out about other ways which you like to prepare tofu if you have other ways you like (even if you don’t like them QUITE as much). :-)

Thank you for all of your posts – your blog has had a huge impact on the way we eat, drink, and live!

~Emily~

[Reply]

Emily Malone Reply:

That is really the main way that I make it, since I prefer it to baking. But if you do want to bake it, you would do the same thing – press it and then just cut it into slabs, then bake on 400 until browned on both sides. I like to saute it and use different sauces!

[Reply]

Emily Reply:

Great, thank you very much! I’m sure the tutorial method will always be our favorite, but I’m excited to try baking it too. Hope you enjoy your last day on the beach!

[Reply]

amy     at 8:49 am

Love this. So easy and tastes great.Also tried the vegan black bean burgers. Great success. Thank you. Looking forward to more. Amy

[Reply]

Carli     at 2:22 pm

WHOA. So much tastier than anything ive made with tofu at home. Who knew it was so easy? THANK YOU!

[Reply]

justine     at 9:00 pm

in my opinion the most important part of preparing tofu – more important than pressing it, even – is to freeze and thaw it BEFORE you use it: you will find the tofu has a much ‘meatier’ texture.

resting it – just like you rest meat – for a few minutes after it’s cooked also helps with the texture.

i really disliked the texture of tofu before i started using these to methods – now, i could happily eat it for every meal.

[Reply]

Maggie Wilson     at 6:12 pm

Emily, THANK YOU so much for this how-to. I have tried to make tofu so many times in so many ways and unless it was totally hidden, I just couldn’t find a way to like it. I used this technique and put it in a stir fry and it was delicious! Even my carnivore husband said it was great :) I love reading your blog, best of luck to you and the babe.

[Reply]

Day 3 of Health | The Urban Cowgirl     at 4:40 pm

[...] (pro tip: red curry isn’t vegetarian, so you’ll need to swap that out!) and used Emily’s method to cook tofu. [...]

Deeself     at 12:54 am

Emily, I read this post for the first time when you recently linked to it, and decided I would try it. It took me awhile to get around to buying the tofu, and then a whole week went by before I went ahead and made it. IT WAS DELICIOUS! I’ve only ever had tofu cold out of the package, and (needless?) to say, I wasn’t overly impressed. But after following your directions, I had to stop myself from eating the whole batch in one sitting! Thanks for this tutorial, I finally know how to integrate tofu into my diet.

[Reply]

Mark L     at 7:21 pm

hey do you have any idea how Earthfare does their tofu? they do a maranated tofu, that is super thick, and has a great consitancy.

[Reply]

First Time Tofu Taste | Peachy Palate     at 1:17 pm

[...] a whirl I thought smart and did a bit of research. I came across lots of recipes and a very helpful Tofu tutorial from Emily at Daily Dish. I wanted to make sure my first Tofu experience was a good one so having [...]

Tofu and Veggie Lettuce Wraps. | Daily Garnish     at 4:22 pm

[...] 1 block firm or extra-firm tofu [...]

Creamy Vegan Kale-Stuffed Mushrooms. | Daily Garnish     at 8:32 pm

[...] to make creative and tasty dinners more often.  I often get stuck in a rut of grain-vegetable-tofu/beans, and that’s what ends up on our plates every night.  This week, I decided to get a [...]

Laura     at 2:52 pm

Just used your tutorial and it was delicious! Thanks so much :)

[Reply]

Erika     at 7:48 am

Hey Emily :) I just wanted to let you know that I used your tutorial to make tofu for my husband and I, and it was AMAZING! My husband even loved it! I’ve attempted to make it many times in the past but haven’t been able to get past the first bite because it was just nasty. haha. But, I knew I was cooking it wrong. This tutorial was a huge help. Thank you so much!

[Reply]

A Little Shark. | Daily Garnish     at 12:29 am

[...] up and eat dinner together and just relax.  Another room-cooked meal – taco night with tofu, beans, avocado, brown rice, and salsa on corn [...]

Kyla     at 7:12 pm

How in the world did you cut it so perfectly?!

[Reply]

Crispy Blackened Tofu. | Daily Garnish     at 10:05 am

[...] at first glance I’m not even sure you could tell this is tofu.  Before it is sliced, it looks more like a slab of [...]

Krup     at 6:18 pm

Finally after all these years! I used your method to cook tofu and it was perfect!

[Reply]

Tamara     at 7:04 am

Hi Emily! I pinned this tutorial because the entire world needs to know this!!!

Love your blog, it’s definitely one of my favorites.

[Reply]

Emily Malone Reply:

Thanks Tamara!

[Reply]

What I Ate Wednesday: Week 4 | The Urban Cowgirl     at 8:01 am

[...] with sweet chili sauce (if you want to know how to cook the most AMAZING tofu, you need to follow Emily’s method from Daily Garnish), pureed cauliflower, broccoli and some french [...]

Amateur Mommy     at 6:10 am

Your posts on tofu and always highlighting to press all the water out of it has changed our view of tofu in our house. I made it one night marinated in soy sauce and my husband commented on how much better tofu is tasting to him these days. I totally give you props for that! Thanks!

[Reply]

Alexis     at 1:59 pm

I’m so glad I found your blog. I purchased tofu today and this will be my first attempt at making it! I have a silly question- If I bought the Nasoya extra firm tofu, but it’s already cubed, do I layer the paper towels and book the same way I would if it wasn’t pre-cubed? Thanks!

[Reply]

What’s For Dinner? « Inside & Out     at 3:12 pm

[...] sunflower seeds and simple coconut oil-fried tofu (which crisped up to golden perfection using this tutorial), all drizzled with a sweet-and-tangy homemade [...]

Daily Garnish » Blog Archive » Boating Baby.     at 7:07 am

[...] few different vegetarian sushi rolls – sweet potato tempura, spicy tofu, and green goddess [...]

Daily Garnish » Blog Archive » Roasted Cauliflower Tahini Salad.     at 5:06 pm

[...] ate ours with a big pile of cheesy kale chips and some salt and pepper tofu to round out the plate.  The cauliflower was so good that I went back for [...]

Anna     at 8:08 pm

I also just cooked tofu for the first time tonight, and it was awesome! I cooked mine in coconut oil and then dipped in honey garlic sauce. Me and my 2 yr old gobbled up the whole block!

[Reply]

Emily Malone Reply:

Yum! So glad you liked it!

[Reply]

Daily Garnish » Blog Archive » Painting & Paddle Boarding.     at 12:05 pm

[...] off the weekend with a delicious tofu rice bowl from one of my favorite Fremont spots – Baguette [...]

Ren     at 3:42 pm

Hi Emily,
I’m about to try this for the first time, and I was just wondering how long you press the tofu for, to make sure enough liquid has been squeezed out?
Thanks for your help!

[Reply]

Emily Malone Reply:

Probably 10-15 minutes, just until it doesn’t seem quite so soft and soggy.

[Reply]

Ren Reply:

Thanks! My inlaws are visiting from France, and my MIL has been curious to try tofu, so I thought this would be the perfect way to introduce her to it. I’ve only used tofu in smoothies and such up to now :)

[Reply]

Daily Garnish » Blog Archive » Foodie Baby: Got Milk?     at 5:19 pm

[...] don’t feel comfortable giving Cullen that MUCH direct soy on a daily basis.  He will get tofu and edamame here and there, but that’s about [...]

Daily Garnish » Blog Archive » Weekend.     at 9:00 am

[...] for me!  He made this incredible Thai chili sauce, which we poured over jasmine rice, browned tofu, and cooked eggplant.  [...]

Low-Calorie Buffalo Bites | iAManRD     at 5:07 pm

[...] and fat. Buffalo Tofu bites! I followed the method for cooking the tofu based on Emily’s tofu tutorial over at the DailyGarnish. The only change that I made was that I DID NOT press the tofu. I was in a [...]

Daily Garnish » Blog Archive » Sunshine.     at 8:24 pm

[...] got some sort of tofu scramble thing that looked delicious.  Luckily he could share his!  Cullen was all over [...]

Daily Garnish » Blog Archive » Gone Shoppin.’     at 4:17 pm

[...] 2 blocks organic firm tofu [...]

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Daily Garnish » Blog Archive » Seattle Sunshine.     at 4:18 pm

[...] don’t remember exactly what this was, but it was incredibly delicious.  Crispy egg noodles, tofu, and veggie with some sort of fabulous sauce.  All plates were [...]

FitnessTacoma     at 12:03 am

Great recipe, appreciate you on sharing such delicious and healthy food with us. Keep doing useful work mate.

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Quick and East: Quinoa Protein Bowl |     at 6:26 am

[...] it and had no clue how it was supposed to be prepared.  After a little trial and error, plus this fabulous tutorial from my favorite blogger, tofu has become one of my favorites for a quick protein during the [...]

Daily Garnish » Blog Archive » Weekend Warriors.     at 3:25 pm

[...] up takeout from my favorite Vietnamese place on our way home.  Cullen hesitantly tried some tofu spring [...]

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One Year Vegan + What do Vegans Eat? | Gotta Eat Green     at 3:30 am

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Vegetable Fried Rice with Tofu - The Corner Kitchen     at 11:11 am

[...] it was tofu.  I finally decided it was time to put an end to this, and I came across an awesome tutorial on cooking tofu, posted by Emily over at the Daily Garnish.  You should check it out!  It took [...]

Belated 16 Week Pregnancy Update - my healthy chef     at 7:20 am

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