A Saucy, Crispy Tofu Recipe for People Who THINK They Hate the Stuff

removes some of the excess liquid, and a shallow fry in neutral oil takes it all the way to crispy edged gold. Maple syrup makes a star appearance in a glossy soy glaze that provides takeout-joint craveability without a grease hangover.into it and cut it into blocks. In a small bowl, combine your ginger, soy sauce or tamari, maple syrup, rice vinegar, and mild chile flakes. Set that glaze aside.

All it takes is ½ a cup of neutral oil like grapeseed or vegetable in a medium non-stick skillet to get the crispy skin you want here. Heat the oil until it's rippling across the surface. Carefully add the tofu, one piece at a time and watching out for spattering hot oil. Cook it until it's very crispy and brown underneath, three or four minutes. Carefully turn and cook on the second side.

Then, here's the fun part: Holding back the tofu with a spatula or slotted spoon, pour out all the oil into a heatproof bowl, leaving the tofu in the skillet. Pour in the glaze and reduce the heat to medium. Cook until the glaze has started to thicken, then begin to baste the tofu with it with a spoon, reducing the glaze until it clings to the spoon, about four minutes.

You'll want to eat this with some cooked rice, maybe some kimchi or shaved crunchy veg like daikon or carrots. Sliced scallions for sure. Crispy, glaze-y, bright, and crunchy. Not liking it just isn’t an option.

healthy_ish Nope never. I’m cooking a nice free range raised in friend’s farm pork roast today. Tofu 🙄

United States Latest News, United States Headlines

Similar News:You can also read news stories similar to this one that we have collected from other news sources.

Baked Saffron Risotto With Mozzarella and Crispy Topping RecipeRisotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it's possible to turn a classically a-la-minute dish into a make-ahead baked casserole. Like baked mac-and-cheese, but with rice.
Source: seriouseats - 🏆 410. / 53 Read more »

Phyllo Is the Ultimate *Crispy* Blank CanvasChefs and authors of Honey & Co. At Home, Sarit Packer and Itamar Srulovich, share two riffs using phyllo—our new favorite crisp, blank canvas.
Source: Food52 - 🏆 113. / 63 Read more »

This Grain Bowl Will Finally Teach You How to Cook TofuNot only will this recipe make you actually want tofu for dinner, but we’ve got a few different ways to customize each ingredient.
Source: bonappetit - 🏆 482. / 51 Read more »

Actor Noah Galvin Wants to Normalize Thanksgiving FoodIn his GrubDiet, Noahegalvin grabbed soup dumplings in Long Island City, tried two kinds of pizza, and ate some late-night rigatoni
Source: NYMag - 🏆 111. / 63 Read more »

Our 25 Best Simple Greek RecipesFrom stuffed grape leaves to traditional Easter soup and hearty moussaka, here are our best Greek recipes to bring some Mediterranean flair to your kitchen. Thank you!!! Love your site.
Source: SAVEURMAG - 🏆 115. / 63 Read more »

Baked Saffron Risotto With Mozzarella and Crispy Topping RecipeRisotto is not exactly a make-ahead food—no matter what tricks you use, it always requires last-minute finishing right before serving. But by using the tricks we developed for rice balls, it's possible to turn a classically a-la-minute dish into a make-ahead baked casserole. Like baked mac-and-cheese, but with rice.
Source: seriouseats - 🏆 410. / 53 Read more »