Thank you, Anissa, for teaching me how to cook tofu!
Anyone else epically fail multiple times at tofu and give up?! Me too! You aren’t alone. Every time I have tried to fry medium/firm tofu, I have epically failed. I love tofu dishes at my local Vegan restaurant. I order them religiously and have for years. Perhaps it’s this pandemic, or also the fact that tofu is 90% cheaper than BEYOND BEEF, that I have turned to friends for help!
Anissa set me straight and reminded me to DRAIN THE LIQUID. If there are any takeaways from this blog post, it is to PRESS your tofu for 10-15 minutes (if you do not have a tofu press, which you don’t because you’re learning how to cook tofu), and then continuously drain the liquid.
I was apprehensive because I cook in cast iron, and if your pan is not perfectly oiled and coated, foods like tofu and eggs can stick. I greased my cast iron, and pressed my tofu between two cast iron pans for 10 minutes, draining the liquid every 3-4 minutes.
If we were building a sandwich from the bottom up, think:
Plate, Tofu, Plate, Cast Iron Pan like a Cherry on top
I seasoned my tofu with Worcestershire, Sesame Oil, Olive Oil, Tamari Sauce, and Garlic Salt. IT WAS AMAZING.
Cheap eats, great vegan addition, and my skin feels great after. I have been wondering if soy upsets my skin, and so far, no reports 🙂
Teach me your ways,
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