An Easy Tofu Recipe!

My boyfriend and I watched too many food documentaries (I'll probably write a blog post about those soon) and we took a lot out of them.  One thing that we are trying to do is reduce the amount of meat we consume.  One way we do this is by cooking with tofu occasionally.  I stumbled across this recipe and decided to try it out with a few of my own modifications.  Let's start by talking about choosing tofu.  Tofu comes in different consistencies labeled by how firm they are.  When replacing meat with tofu, I use the firmest tofu because it cooks and feels more like meat.  Softer tofu can be used in smoothies as a protein boost or blended into soups instead of cream.  I have experience cooking with extra firm tofu now so I will share a few hints.  First, press your tofu.  This means remove the tofu from the packaging, place it on an absorbent, clean dish towel, cover it with another dish towel, then place something very heavy (like a pot full of water) on top to create enough pressure to remove some of the water.  Although you will remove a significant amount of water this way, it is also a good idea to dry fry the tofu.  Dry frying removes excess moisture so that the tofu can absorb the maximum amount of flavor from a marinade instead of still being so filled with water that it can't absorb the marinade properly.  Slice the tofu into 1/2 in thick pieces and place them on a cast iron or anodized dry skillet on medium heat.  Let the pieces cook on both sides until they begin to brown a bit.  If you press down on the pieces with a spatula as they cook, you will hear a sizzling sound as excess water evaporates.  Now your tofu is ready for marinade.  You don't HAVE to use this method, but it will help your tofu develop flavor from marinades instead of the stereotypical bland tofu people love to hate.  I have listed my modified recipe below as well as some photos so enjoy!

I started out with some organic sprouted tofu (different than traditional tofu because it is made from sprouted soybeans giving it more nutrients and making it easier to digest)

I pressed then cut it into cubes.  I placed the cubes in the following marinade for about 1 1/2 hours (tossing often):
4 tbsp water
4 tbsp rice vinegar
3 tbsp low sodium soy sauce
1 tbsp non-GMO corn starch
1 tsp minced garlic
1 tsp sriracha or chili sauce
1 tbsp unrefined sugar

this is what my tofu looked like while marinating...

Here are the ingredients and recipe (minus the marinade) with my modifications:

What you need:
2 blocks of extra firm, organic tofu
2 lbs of baby bok choy, trimmed
1 lb udon noodles, cooked according to package instructions
1/2 cup low sodium soy sauce
3/4 cup reserved cooking water from udon noodle preparation
1 tsp unrefined sugar
2 bunches of green onions/scallions, sliced
3 tbsp sesame oil
salt & pepper to taste
crushed red pepper to taste

Mmm...I love bok choy

Once you marinate your tofu, place a tbsp of sesame oil on a non-stick surface (I used a Calphalon griddle).  Sear the tofu on medium heat until both sides are golden brown while adding salt and pepper to both sides.  Set the tofu aside and keep it warm, if possible.  Cook your udon noodles according to package instructions and reserve a cup or so of the starchy cooking water.  Drain the noodles and rinse them with cold water so that you stop the cooking process (otherwise, they get sticky). 

Cooked and cooled udon noodles

In a large, high-sided skillet or pot, saute the bok choy in about 2 tbsp of sesame oil.  Continue to toss and saute the bok choy until it has all wilted.  Season with salt, pepper, red pepper flakes, and sugar.  Add the green onions to the pot.  Add the reserved noodle water, soy sauce, and remaining tbsp of sesame oil to the pot.  This will create a brothy sauce around the veggies.  Let this broth come to a simmer in the pot then add in your cooled udon noodles.  Continuously toss the noodles in the veggies and broth until evenly coated and warm.  You want to remove the noodles from the heat as soon as they are warm so as not to cook the noodles further.  Serve the noodles and bok choy in bowls and top with you seared tofu.  It makes for a beautiful, healthy meal. 

Finished product

Do you have a favorite tofu recipe?  Feel free to share with us in the comments!  I encourage everyone to try tofu that is properly seasoned and prepared.  It can make for a tasty, healthy protein addition to many meals.  Enjoy!