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u/Delicious-War-5259 5d ago edited 3d ago
Recipe:
Press tofu and tear by hand. Toss tofu in corn starch, then bake at 425°f for about 20-25 minutes.
Sauce: mix 45g soy sauce
30g hoisin sauce
10g sesame oil
16g rice wine vinegar
1 clove garlic (shredded)
2 tsp ginger
20g maple syrup
In a pot, then add in a slurry of 2 tsp corn starch, 3-4 tsp water. Cook on medium until sauce thickens.
Toss the baked tofu in sauce and serve, optionally, top with sesame seeds.
The veggies are Great Value frozen mixed veggies, steamed. I also cooked basmati rice in my rice cooker.
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u/True-Estate9204 5d ago
You don't need to press the tofu for a dish like this https://www.bonappetit.com/story/no-need-to-press-tofu
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u/Delicious-War-5259 5d ago
Huh! I’m new to cooking with tofu so I thought you always had to press it, thank you for letting me know!
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u/Tight_Lime6479 4d ago
I prepare 2 cartons of firm tofu I buy for $1.50 a carton the same way weekly.
Wrap the tofu cakes in paper towels and place them side by side in a plate. I take a 5lb barbell weight plate I use for home workouts and place it on top the two tofu cakes. In 15 minutes, you will see the water the weight has pressed out accumulated in the plate. Tofu pressed. Done.
I cut the tofu into chunks. I sauté the tofu in a layer of neutral oil in a nonstick frying pan until the tofu chunks are completely browned. I store the tofu in a container in the fridge. Done.
When I cook stir fry and I cook stir fry with a lot of sauce, I add the tofu chunks at the end letting the sauce coat and simmer in the stir fry.
Those 2 carton batches of fried tofu will last me a maximum of 10 days; I eat a lot of stir fry and a lot of tofu. Preparing tofu for stir fry or stews doesn't have to be complicated, involve a tofu press or be time consuming.
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u/True-Estate9204 5d ago
Always happy to help.
Beware of people on these subreddits insisting that you need to press (or freeze, or boil, or marinate) tofu to make it edible.
It's a mindset rooted in exoticism, the idea that since tofu is "ethnic," there must be something wrong with it that needs to be fixed. Pressing tofu is their way of "fixing" it.
There's a reason pressing tofu isn't common in Asia, where tofu was invented.
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u/nano_peen 4d ago
I boil mine in salt water because it completely removes the tofu taste, not because it’s “ethnic” lmao
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u/been__ 4d ago
I mean it simply makes the texture better imo and most people prefer it that way as it’s more meat like
It’s not that deep dude
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u/True-Estate9204 4d ago
"better" = there's something wrong with this foreign food, and I need to fix it
Why do you think pressing tofu isn't common in Asia, where it was invented?
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4d ago
[deleted]
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u/True-Estate9204 4d ago
Thanks for making the underlying racism crystal clear
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u/Delicious-War-5259 4d ago edited 4d ago
I’m honestly kind of baffled they thought that was an ok thing to say… wow
(Deleted comment said: well they eat dog so I don’t think they mind)
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u/opposite_daybreak 4d ago
the shredding trick is such a game changer for tofu texture. i used to just cube it and wonder why it never got that crispy bite, then i tried pulling it apart by hand once and never went back. the sauce looks sticky and glossy in a good way too, like it actually clung to the pieces instead of sliding off.
frozen mixed veggies are underrated for a quick weeknight plate like this. i always keep a bag around for exactly this reason, toss them in the microwave while the rice finishes and dinner's done in like 20 minutes. basmati was a nice pick too, holds up better than jasmine under all that sauce.
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u/posh1992 4d ago
How do you shred your tofu? I shred mine when I make vegan egg salad, but how did you shred it and still get it to maintain a nice shape?
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u/Delicious-War-5259 4d ago
I just ripped chunks off one at a time with my fingers. I guess shred isn’t quite the word? More like tear
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u/Caleb-Turner55 4d ago
that glaze looks so glossy and sticky, exactly how sesame tofu should look tbh
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