Article by: Myrica Von Haselberg of Horno Magico
This week I want to share a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
Let’s start with a very important thing to remember – a lot of the tofu on the market tastes bad. Sorry, but it’s the truth. It’s not anything you did to it, in fact it tasted bad from the moment you laid eyes on it. I recommend tasting your tofu raw, straight from the package, and you will know what i mean. If it tastes fresh and firm and sweet (think fresh mozzarella or cheese curds) you are in the money! if it tastes bitter, dull, metallic and has a lifeless texture, don’t be surprised if it cooks up tasting the same. If you want to skip the experimentation phase, here is a short cut: buy Simple Soyman tofu. It’s a great local brand, and both the herbed and plain varieties are delicious, inexpensive, and high quality. Buy them now, if you can’t find them at the grocery store, ask or go to the website.
So, now that you know you are starting with a great tasting tofu, all you have to do is get that flavor to the table. To make crisp-chewy nuggets of savory golden tofu that are perfect additions to any sauce, salad, stir fry, soup or curry I recommend the oven! It requires very little involvement on your part, uses less oil than pan frying, needs almost no clean up and the results speak for themselves. So let’s go!
Roasted Tofu Puffs:
1 lb. Simple Soyman tofu, or other tofu of your choice
2 Tb. canola, melted coconut or olive oil
Salt or Soy Sauce to taste.
Preheat the oven to 425°. Line a baking sheet with parchment paper.
Drain water from tofu. Cut tofu into 1/2- 3/4” cubes. The size of the cube determines the ratio of crisp exterior to chewy interior and should vary to suit your recipe and taste.
Place the cubes on a clean tea towel and blot gently to remove excess moisture. You can skip this step but it helps your tofu crisp up faster.
Toss tofu cubes in a bowl with the oil and salt or Soy Sauce to taste.
Arrange tofu on the parchment lined baking sheet in such a way that they do not overlap, and bake for 30 minutes, turning them over after 18 minutes, until they puff up and turn golden.
Enjoy the puffs as a snack with a dipping sauce or use them to add substance to your curries and stir fries. There is almost nowhere this tofu can’t go!
On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.
This week on Foodie, Kyle samples chili at the 12th Rockabilly Chili Fundraiser and we go into the kitchen with two of competition’s chefs.
On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.
On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.
In this episode of Wisconsin Foodie we explore the world of Fermentation
In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.
This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.
Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.
Looking for the perfect Thanksgiving wine? Not an easy task given the wide range of flavors from salty and savory to sweet and sour – and all on the same plate! If you want a real challenge this year, try pairing your wine not only to the food, but also to this year’s Thanksgiving host.
The New York Times spends 36 hours in Milwaukee, see what they uncover.