And although I prefer cookies to tofu, as tofu goes, this is a win.
I know many people say they don’t like tofu, but I think that has more to do with the preparation than the product. I wrote a Tofu Tips Post to help demystify preparing it and cooking it, so your tofu turns out right, every time.
One secret to making restaurant-style tofu at home is to use extra firm tofu that’s been very well pressed to remove the water. Removing the water before marinating it is key to creating dense and chewy tofu. Mushy tofu is not something I ever enjoy. I use my Tofu Press, but if you don’t have one, wrapping the tofu in layers and layers of paper towels like it’s a little Christmas present, then setting it on a baking tray with another heavy object on top of it will work.
Placing a heavy cast iron pan on it so it’ll release at least a cup of water is necessary. I press overnight, or for up to 3 days in advance. Just like I have cookie dough and bread dough chilling in my fridge, I usually have tofu pressing, too. It’s quite the scene in my fridge.
For the marinade, hot pepper jelly is a key ingredient. I love it so much and have two recipes for homemade. Either can it or make it on the stove top, in about an hour. Trader Joe’s version is great or it’s sold in the condiments or ethnic foods aisle of most grocery stores. If your store doesn’t carry hot pepper jelly, using sweet and sour sauce will work. You may wish to add some finely diced red peppers or cayenne to kick it up if you’re using sweet and sour sauce.
The tofu cooks very fast. After a quick 7 minute stint under the broiler, it’s ready. Make sure when you’re broiling it, to pay very, very close attention so you don’t char it. Before broiling, blot any major pooling of marinade like you can see on the Silpat. If you don’t blot that, it’ll char into a black, gross mess before the tofu cooks through and your smoke detector will probably go off.
Your oven, marinade, and the moisture content will determine broiling time and even an extra minute can cause it to go from raw to burnt. Stand in the kitchen in front of the oven and watch it the entire time. After 5 minutes, I open the oven door and rotate the pan every 30 seconds or so, finding the sweet spot under the broiler until all pieces are evenly golden. The marinade of hot pepper jelly, honey (or agave to keep vegan), and apple cider vinegar thickens while it cooks, creating a glistening hot slick on the firm, chewy, and dense tofu.
The ginger, cayenne, and red pepper flavors marry and pack a punch with creeper heat. If you want in-your-face heat, double the cayenne pepper. I love broiled tofu and could eat the whole block in a sitting. Since it’s vegan, gluten-free, and packed with protein I wouldn’t feel bad. It’s also great diced and tossed with extra marinade over quinoa, couscous, lentils, or in a brown rice side salad. Leftovers can be served chilled or warm, it’s great either way.
It’s hot, sweet, sour, tangy. All the elements I go for. It’s firm, dense, extra chewy, and not mushy. It’ll make believers out of tofu naysayers.
Related Recipes
I have a Tofu Tips Post – What to do to so your tofu turns out right, every time Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Barbeque Tofu with Pineapple and Mango
Peanut Sauce Baked Tofu (vegan, GF)
Pumpkin Spiced Brown Rice Tempeh and Cranberry Salad (vegan, GF) – Serve warm or chilled
Sweet and Sour Honey Lemon Tofu Orange Ginger Tempeh and Brown Rice Salad with Orange Balsamic Vinaigrette (vegan, GF) – Serve warm or chilled
Pumpkin Honey Tofu – This tofu turns out like pumpkin bread because of a freezing technique. I highly recommend both the technique and the recipes. Freezing tofu before cooking it gives tofu a chewy, almost bread-like texture and quality, the opposite of mushy Maple Ginger Mango Tofu (vegan, GF) Hot Pepper Jelly (vegan, GF)
Stovetop Hot Pepper Jelly (vegan, GF) – Ready in about an hour
Do you make tofu? What flavors, marinades, sauces, spices, or cooking techniques do you use?
