Chinese Takeout-Style Tofu and Broccoli (recipe from The Vegan Instant Pot Cookbook) (2024)

FAQs

How do you prepare and cook tofu? ›

Heat vegetable oil in a large nonstick skillet over medium-high. Add the tofu to the pan, making sure not to overcrowd the pan (otherwise it'll steam). Cook the tofu until golden brown, 3 to 4 minutes per side.

Heat gently in a simmering bath

Cover the pan with a clean dish towel (to absorb the steam) and lid, folding up the ends of the towel over the lid so you don't start a fire. Simmer gently for about 10 minutes or until the tofu jiggles like barely set custard.

Firm tofu holds up quite well to frying and stuffing. How to Prep: Pressed, drained, salt-soaked, or frozen. Best Uses: Battered/crusted, baked, boiled, pan-fried, stir-fried, deep-fried, glazed. Like I said—it's versatile.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Tofu contains a large amount of water when it comes out of the package. In order to bake, fry, or scramble tofu, it's best to press out as much water as possible before cooking.

However, gypsum produces a gorgeous, silky texture that molds well with no weepiness, even when I steam the entire quantity of soy milk in a glass loaf pan; it is the best overall coagulant for this type of tofu. The artisanal tofu makers I met in Japan also use gypsum for their silken tofu.

Let it press for about 10-30 minutes, or even longer for firmer tofu. Use a heavy object — wrap drained tofu in a clean, absorbent towel and set something heavy on top (our favorite is a cast iron skillet). Let it press for about 10-30 minutes, or even longer for firmer tofu.

For one, they're made differently. To make silken tofu, you coagulate soy milk by heating it with a salt solution, then let it set. Soft tofu, on the other hand, is produced by coagulating soy milk while pressing the curds slightly, giving it a firmer texture.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.

How to cook tofu for beginners? ›

Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown. Transfer skillet to oven to bake for about 15 minutes, or until the tofu is firm to the touch and has begun to dry out and crisp up. The longer it bakes, the firmer it gets.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

If you decide to press tofu, take care not to smoosh it too much, as it can break apart. Rinsing: Counterintuitively, you can use water to ultimately help you get rid of it. Yang suggests rinsing tofu with hot, salted water, which adds flavor and ultimately draws out moisture.

Eat it raw: Tofu is completely safe to eat raw. Whether you press it or marinate it, you can use raw tofu in salads, smoothies, or have it as a protein-packed snack. Marinating: Since tofu has a bland flavor, marinating it is very popular.

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.