My guess is, if your family asked you what’s for dinner and you responded with “tofu,” you might receive a stare that clearly says “are you kidding me?” Tofu gets such a bad rap. Like a lot of food, if it is seasoned poorly or cooked wrong, it can taste really, really bad. But, on the flip side, if it is seasoned well and cooked to a crisp it can taste really, really good. This tofu recipe is full of flavor and has a great crispy texture. A perfect place to start for first-time tofu eaters.
(I’ll walk you through the process step by step with the next few photos, and you’ll find the list of ingredients and recipe at the end.)
First, drain a block of tofu and cut into even slices. (Note: the thinner the slice the crispier the tofu). Place on a cutting board with a paper towel. If you don’t use the whole block of tofu you can put the remaining piece in reusable container, covered with water. It will last in the refrigerator for about a week.
Next, place a couple layers of paper towels and maybe even a dish towel on top of the tofu and then layer on some really heavy cookbooks.
This is called pressing or draining your tofu. The more water that drains, the crispier your tofu.
While the tofu is draining, mix together your spices. The spices are the key here as they give the tofu the wonderful blackened flavor.
Once your tofu is pressed, slice the pieces to your desired shape. Coat with Bragg Liquid Amino (kind of like a soy sauce) and your spices.
Now the tofu is ready to cook. I like to use a cast iron skillet to really crisp the tofu. Work in several batches if you need to.
Blackened tofu! It might be best to serve alongside a yummy, well-known side dish. I just did a quick orzo with olive oil, fresh basil, and Parmesan.
I hope this recipe converts your family to tofu lovers, or at least to tofu non-haters!
- 1 block of extra-firm tofu
- 3 tsp of paprika
- 1 tsp of thyme
- 1 tsp of cumin
- 1 tsp of celery seed
- ½ of kosher salt
- ¼ tsp of cayenne pepper or to your family’s taste
- 2 tbsp of Bragg Liquid Amino
- 1 ½ tbsp of cooking oil
- Drain tofu and slice into even rectangles (to whatever thickness you desire).
- Layer tofu with towels and press under heavy books for about 20 mins.
- While you tofu is draining mix the spices together in a shallow bowl.
- Once you tofu is drained, cut slices of tofu into smaller squares and coat with Bragg Liquid Amino.
- Dredge tofu slices in spice mixture and shake of excess.
- Heat oil in a large, heavy bottomed skillet.
- Fry tofu slices for 2-3 minutes per side or until brown and crispy.