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!

 

 

More Articles

image004

Wisconsin honored by Wine Spectator

Wisconsin has been honored in Wine Spectator’s newly released 2014 Restaurant Awards

by: Arthur Ircink

Wisn

Television Schedule

Follow Wisconsin Foodie’s current television schedule. Stay up to date with all new episodes as well as your favorite shows from past season’s. Click on the station in your market.

by: Arthur Ircink

Pheasant Hunt

THIS WEEK ON FOODIE: The Pheasant Hunt

On this week’s episode, Kyle goes on a pheasant hunt and learns the benefits of harvesting and preparing your own food.

by: admin

Chicken Verde

THIS WEEK ON FOODIE: Rockabilly Chili Contest

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.

by: admin

GloriousMalone

THIS WEEK ON FOODIE: Glorious Malone’s Fine Sausage & Firkin Beer Fest

On this week’s episode, discover Glorious Malone’s Milwaukee-made headcheese and the Firkin Beer Festival.

by: admin

Curdsand15yrCheddar

THIS WEEK ON FOODIE: HOOK’S CHEESE

On this week’s episode of Wisconsin Foodie, we visit the legendary Hook’s Cheese Company in Mineral Point, WI.

by: admin

Screen Shot 2014-02-19 at 9.55.10 AM

THIS WEEK ON FOODIE: Wienke’s Market & Fermentation Fest

In this episode of Wisconsin Foodie we explore the world of Fermentation

by: Arthur Ircink

Screen Shot 2014-02-06 at 11.50.28 AM

THIS WEEK ON FOODIE: Notes From Underground

In this weeks episode we travel to Madison, WI to visit The Underground Food Collective’s newest ventures.

by: Arthur Ircink

Screen Shot 2014-01-08 at 3.46.26 PM

This Week on Foodie: Sartori Cheese & Ditter Family Dairy Farm

This week on Wisconsin Foodie we profile a 4th generation dairy family and a 4th generation cheese producer.

by: Arthur Ircink

cupcakes_lamantin

WUWM: Have These Food Trends Become Stale?

Even though Festivus is over, Lake Effect contributor Kyle Cherek still has some food-related grievances to air.

by: Kyle Cherek

Wollerseim
Outpost Natural Foods Co-op v2
Outpost Natural Foods Co-op v2
Underwriters
Wisconsin Milk Marketing Board Outpost Natural Foods Co-op Colectivo Coffee Roasters wollersheim winery Something Special In Wisconsin Potawatomi Dept of Natural Resources Superior Equipment and Supply

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie