Tuesday, July 19, 2011

{recipe} to press or not to press?

I clearly have been doing things wrong.

I don't press my tofu.

I do not own a $40.00 tofu pressing contraption.
Although the more I read about the more intrigued I become. 
Just add it to the endless list of kitchen toys I obviously need.

But my tofu turned out fine.

Maybe it wasn't quite as crunchy as I hoped but it was incredibly flavorful. 
Perhaps if you press it it will be a bit crunchier. Let me know if you try!

Not a tofu person?

Eat it on top of spicy peanut bahn pho noodles. I promise you'll like it.

Kinda-Sorta Recipe:
Tofu Ingredients:
  • Extra-firm tofu, drained. I just used a bunch of paper towels to get excess liquid out of tofu. Perhaps pressing it will be an easier option next time. Live and learn I suppose.
  • 1/4 cup soy sauce
  • 1/4 t. ground ginger
  • 1 clove garlic, minced
  • A touch of Sriracha sauce or Sambal Oelek
  • 1/2 cup Panko (Japanese) bread crumbs
  • Green onions - garnish
Tofu Directions
  1. After making sure tofu is drained, slice it into the size pieces you would like to eat. The smaller, the crunchier they will be in the oven. I only used two slices seen in photo above for my dinner the first day. I kept the rest of the tofu in the marinade over night and made a snack with it the next day. Recipe following this one. :)
  2. Stick tofu into marinade of soy sauce, ground ginger, garlic, and Sriracha/Sambal Oelek. Marinate for about 30 minutes. Can leave overnight. I always use Ziplocs when I marinate but Tupperware works too.
  3. Preheat oven to 400F.
  4. Once you have marinated tofu to your taste, pour Panko into another Ziploc bag. Transfer tofu into bag and shake until it is covered.
  5. Cover baking sheet with aluminum foil and spray with a little bit of cooking spray. (I did not do this the first time. It is the reason why the top of my tofu is no longer covered in pretty Panko.)
  6. Place tofu onto baking sheet. Bake for 15 minutes, flip, bake for 15 more.
Bahn Pho Ingredients:

  • Bahn Pho (I found mine at an Asian market down the street from my apartment.) Vermicelli can be substituted, or your noodle type of choice. (Bahn Pho is the bomb.com though.)
  • Scoop of low-fat crunchy peanut butter.
  • A splash of soy sauce.
  • A drizzle more of Sriracha.

Bahn Pho "Recipe":
  1. Cook bahn pho according to package. Mine only had to cook for 6 minutes.
  2. Stir in peanut butter, soy sauce, and Sriracha until desired flavor and consistency to your taste. 


Want to know what is even easier?

(Long post.... you'll thank me.)

Mozzarella Sticks?
Marinara Sauce?


Crunchy tofu sticks. For real this time.
Okay, well... the inside is still soft and yummy like tofu.
But my Panko layer on the outside worked better the second time around!

I used up the rest of the tofu that was still marinating in my refrigerator the next day for lunch. I sliced them into smaller pieces and tossed them with a bit more Panko.

You know the drill.

15 minutes.
15 minutes.

Don't be like me though.
I thought it was a brilliant idea to dip the tofu sticks into Sambal Oelek. 
My mouth and throat hated me for a few hours.

Be nice to yours.
Dip these bad boys in soy sauce or teriyaki sauce.

That tofu piece is actually melting in there.



  1. I think you need to transfer to UF so I can sample all the yummy food you cook :) :) :)! haha!

  2. I have to try this. I freeze my tofu, and then defrost and squeeze out the liquid....makes the texture different....I dredge in corn meal and spices and fry...will try the oven and panko...sounds good....


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