If you plan to bake your tofu after marinating, I like to bake at at least 400F but usually about 425-450 for about 25 minutes total, flipping once at about the 15-20 minute mark and then cooking on the second side until desired level.
I find a hotter oven temperature (like 425-450F/25 minutes) gives a nicer outer “sear” and crispness better than cooking at lower temps/longer duration (325F/45 minutes).
If you plan to broil your tofu, 8-10 minutes on the first side, 3 to 6 on the second side, but do not leave the kitchen while broiling. No exceptions as I stated in the recipe section for the Peanut Sauce Baked Tofu . You don’t want to lose all your hard work by charring it which can happen in 60 seconds. From raw to scorched in a minute under the broiler can happen.
If you plan to fry or pan-sear the tofu on the stovetop, I love sesame or peanut oil for this. Start with a block of pressed and sliced tofu. Don’t marinate it. (That’s an exception to my marinating rule) After you fry/sear the tofu and flip over carefully in the pan to sear all sides, then add the marinade or sauce you’re using. If you try to add sauce or marinade to un-seared stovetop tofu, I find the result to be mushy tofu that never really gets cooked properly. And, the marinade just gets lost, too. Sear/pan fry first, then sauce it up.
Cooked/prepared Tofu will keep in the refrigerator for many days. I am not advocating you wait five days to eat your tofu leftovers but I have forgotten about tofu I’ve made five days later, eaten it, and lived to tell the tale without incident. I think 2-3 days is a very safe bet.
If you’re going to the work of pressing, marinating, and baking it, you may as well make two blocks and have planned leftovers is my thought process.
Use parchment paper lined-cookie sheets when cooking your tofu. Save yourself cleanup time! Some people just use cooking spray but I take it one step further and just pick up the whole piece of paper and hardly even have to wash my cookie sheet when I’m done.
After all that Tofu Talk, it’s time for cookie dough and chocolate.
And thanks for filling me in on what ingredients would go into your perfect snack bar. As I said, I’m using those comments for recipe development so if you have an ingredient you want used and incorporated, let me know. Seems that peanut butter and chocolate were consistent favorites. Surprise, surprise.
1. Do you like Tofu? Favorite recipe or way to eat it?
I spent my life up until the past five years or so liking tofu that I ate when out or WF’s tofu, but could not for the life of me figure out how to recreate it successfully at home.
Once I figured it out, it’s been great because I don’t have to pay for WF’s hot bar tofu which for me comes out to about $10 bucks for what I guesstimate to be a block’s worth of tofu that I can buy for $1.50 Highway robbery!
So although I give WF’s tofu major props, making it at home is rewarding since I can control the flavors and save tons of money.
2. Do you have any tofu cooking or preparation tips?
All the tips I posted were based on my own experience and in no way are gospel and law on tofu, but just my tips and suggestions that work for me. Your mileage may vary.
3. Need any other kitchen tip posts?
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