Categories: Recipes

Crispy Tofu Recipe for the Non-Tofu Lover

This is tofu for the tofu haters.  Trust me, I was one.

I’ve been turned off by tofu’s spongy, almost squishy texture for years.  After giving up meat and poultry a few years ago I so wanted to enjoy tofu for added variety in my diet. But, alas I couldn’t get over the darn malleable texture.

Then I discovered that tofu could get nice and crispy , and yes delicious.

I thank this impromptu crispy tofu recipe for making my mouth happy and getting me over my fear.

I found soba noodles to be a perfect pairing with the tofu, though brown rice would work well too. To bulk up the nutritional value I added sauteed green beans.

Crispy Tofu Recipe:

This Crispy Tofu recipe serves 2.

Ingredients:

  • Extra firm tofu
  • Organic green beans, leeks or kale (or whatever vegetables prefer – greens work well)
  • 4 oz soba noodles
  • 1 clove of garlic

Marinade:

  • 1/3 cup soy sauce
  • ¼ cup water
  • 2 tbsp maple syrup
  • 1 tbsp mustard ( I like spicy brown)
  • 1 tsp olive oil
  • 1 tsp balsamic vinegar

Method:

  1. Prepare your tofu by draining between two cloths (or paper towels.) Don’t use a good cloth as the tofu will realease a lot of water. Press down on tofu for a few minutes.
  2. Mix marinade ingredients in a big bowl, use a whisk to combine.  Sprinkle with pepper and salt (though it may be salty enough from the soy) to taste.
  3. Cut tofu into squares or triangles. Pour marinade over tofu using a reusable container, and let sit for about 15 minutes. (Longer is fine – even overnight works – the flavors will just get stronger.)
  4. Prepare soba noodles according to package
  5. Heat a cast iron pan or wok wiith 1 tsbp olive oil or cooking spray and one clove of garlic – minced. Place tofu in pan for 15 minutes at medium heat, rotating half way through.  Throw in your vegetables after about 5 minutes.
  6. Hint: I turn the heat up very high for the last minute of cooking to get the tofu super crispy
  7. Remove from heat and serve over soba noodles.  Optional: 1 tsp of earth balance melted into soba noodles

 

Eat up! Enjoy the crispy tofu recipe & share your secret for former haters.

 

 

 

 

Beth Funari

Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen.

Share
Published by
Beth Funari
Tags: recipesvegan

Recent Posts

More litter studies? No, Philly just needs more trash cans.

One simple pilot program is proving that if you give residents tools, they can clean…

4 hours ago

500 miles of trails, government reopens, & more

Catch up on the latest sustainability news Circuit Trails network reaches 500 miles of trails…

11 hours ago

Eco-Explainer: What is a rain garden?

Let's dig into this form of GSI, and three perennial flowers that are also good…

1 day ago

PA exits RGGI, 10-cent bag fees, Birds supporting Birds & more

Catch up on the latest sustainability news: Pa. budget deal officially kills key greenhouse gas…

1 week ago

Exact Solar Celebrates 20 Years: Reflecting on the journey

From a family business to over 2,500 projects across the region, Exact Solar keeps community,…

1 week ago

Climate Change is overwhelming Philly’s sewers. Here’s what GSI can do for stormwater.

Why heavier rain means more sewage in Philly’s rivers As climate change brings more frequent…

1 week ago