Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tofu technique — pressing, frying, braising, silken applications
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tofu technique — pressing, frying, braising, silken applications
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
Traditional wooden mold for making tofu from scratch
Adjustable stand — hold cookbook or tablet at eye level while cooking
You're reading one of recipes available free. Full library with Gastronome.
NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles. Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick. Set aside the sauce to cool a bit. While the sauce is cooling, crumble the pressed and dried tofu into a bowl. Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl. You will have some leftover sauce that you can refrigerate and use later. Preheat oven to 300 degrees. Put parchment down on a sheet pan and carefully spread the sauced tofu on it. Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it. As the tofu bakes, turn it over occasionally with a spatula to help the "drying" process. Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water. When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever! Enjoy!