I’ve always loved the way tofu is prepared at restaurants but I’ve always found it difficult to make the same thing at home. Either the texture is off, it’s too crumbly, etc. Recently I tried a new recipe and figured out THE SECRET to great tofu. When I first read the recipe, I was a little bit worried. I usually spend half of my cooking time draining as much of the water out of it as I can. 36 paper towels later, and I have my smushed up block of tofu, ready to cook.
This recipe took a 180 degree turn. Instead of pressing all the tofu out, you put it in a pot of boiling water and simmer it for about 5 minutes. “Wait, what?!” You say? Yep. That was my initial response. But it turned out so great! For some reason, simmering it actually allows all the water to be extracted, so you get the great tofu texture you want. You can then either eat it like that or add some seasonings and bake it a little longer.
spicy garlic soy sesame tofu + broccoli + rice bowls
ingredients (serves 2)
- 1 package extra firm tofu
- 1 teaspoon chopped garlic
- 1/4 cup chopped scallion
- 2 teaspoons sesame seeds
- 3 tablespoons soy sauce (I use Bragg Liquid Aminos)
- 1 tablespoon Asian sesame oil
- 1 teaspoon red-pepper flakes
- 1/2 teaspoon sugar
- 1 head of fresh broccoli
- 1 cup of dry rice
preparation (5 easy steps)
1. Bring tofu to a simmer in a saucepan over medium-high heat with the lid on. Take the lid off and continue to simmer for 5 minutes. Drain the tofu and gently pat dry after it’s cooked.
2. Cut up the broccoli and sauté it in a pan with a small amount of olive oil.
3. Cook the rice as specified on rice container.
4. Meanwhile, whisk the garlic, scallion, soy sauce, sesame oil, sesame seeds, red pepper flakes and sugar in a bowl.
5. Layer a bowl with rice, broccoli and tofu. Spoon the sauce over the mixture.
adapted from this recipe