Even though I’m being a little stuck up about tofu, I tried a tofu recipe that I’ve shared in my Weekly Reads.
Yield: Serves 6 (According to the recipe. It made much more than 6 servings for me)
Prep time: 5 minutes Total time: 20 minutes
Ingredients: (see notes below)
– 2 Teaspoons peanut or olive oil
– 1 block firm tofu
– 375ml frozen corn kernals
– 1/4 teaspoon chili powder
– 60ml soy sauce
– romaine lettuce hearts
– I think olive oil does not have a high enough smoke point for this recipe. I used vegetable oil.
– I strongly recommend pressing the tofu before cooking if you want it to taste more meaty. Wrap the tofu in a paper towel, put it on a flat surface, and put something heavy on top of it. (It is hilarious to me that there are “tofu pressers” on the market)
– 60ml soy sauce would make this taste too much like soy sauce, in my opinion. I used 30ml soy sauce (2 tablespoons) and some stock. This also helps to improve the umami flavor. This is also why my dish has a much lighter color than the one on the original website.
– I didn’t have corn, so I substituted shiitake mushrooms. I think corn would give a better texture to the dish
1. Heat oil in a skillet. Put in tofu and break it up into small pieces
2. Cook tofu until the liquid has cooked off and the tofu turns golden. (This step also goes by much faster if you press the tofu. Normal tofu gives off liquid as it cooks, making this a very long step)
3. Throw in the corn, add chili powder and soy sauce, and cook until liquid is absorbed (The liquid will not be absorbed unless you either press it or you cook it well in step 2)
4. Pile it onto romaine hearts
To be honest, this recipe was not memorable. I much prefer iridofu which is very similar. This goes to show you that I should eat tofu the traditional way!
Hope you enjoyed this recipe!