Let me just say, wow. I tested out the recipe for Asian Style Baked Tofu in Veganomicon and it was probably the best tofu I'd ever tasted (I give Isa and Terry full credit!). Where has this recipe been all my life, and why did I wait until now to try it?
|Succulent baked tofu, waiting to be added to a kale salad.|
As for the "secret" tip to getting your baked tofu perfect (no matter which recipe you use), the trick is in the pressing*. Typically, I'll press my tofu for a mere 15 minutes, maybe 30 if I'm feeling ambitious. This time, however, I pressed for about 3 hours (flipping the tofu block over a few times throughout, so that the top and bottom sides get pressed equally). Pressing for longer, I found, created a firmer, chewier composition and a heartier texture. My boyfriend, who often makes baked tofu, noticed the difference, too. From now on, any time I'm going to work with tofu, I will press it for a few hours!
*For those not familiar, to "press" tofu, you must drain the water out of the package and then place the block of tofu between two hard surfaces. It usually helps if you wrap the tofu with thin cloth first - that way the moisture can absorb into the cloth and keep the tofu-hard-surface sandwich from falling apart.
Keeping it brief today; I'm at work for most of the day, then going to see Little Stranger tonight at Detroit Bar.