One-pot Marry Me Tofu Recipe - Savory Spin (2024)

FAQs

How to make great tasting tofu? ›

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.

Use the soaked beans to make homemade soy milk. Cook the raw soy milk, then strain out the soybean pulp. Bring the soy milk back up to temperature, then add a coagulant to curdle the soymilk. Transfer the soybean curds into a tofu mold and apply pressure to form your block of tofu.

There are so many delicious ways to cook with sun-dried tomatoes! I especially love adding them to salads, soups, pastas, pizzas, frittatas, sandwiches, biscuits, pestos and more.

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.

Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Firm and extra-firm tofu are most commonly used in Western recipes, as the mostly solid texture is easy to cut, easy to fry, easy to grill and easy to eat.

Extra-firm tofu has less water than firm tofu, which you notice in the difference in texture. The culinary possibilities of firm and extra-firm are almost the same, but extra-firm tofu doesn't absorb marinades as well. On the other hand, extra-firm is easier to pan-fry, stir-fry or deep-fry.

It's much tastier than store-bought tofu.

That's because preservatives, coagulants, and extra ingredients added for uniform texture can easily drive out the natural, earthy soy flavor, My says. Homemade tofu can be made with just soybeans, water, and table salt when you reuse soy whey as a coagulant.

What are 4 ways to cook tofu? ›

All our go-to ways to prepare tofu: baked, crispy, sautéed, fried, and scrambled. Perfect for a variety of meals.

Should I store my sun dried tomatoes in olive oil with the fridge? Yes, Bella Sun Luci products packed with olive oil must be stored in the fridge once opened.

Canned tomatoes would make for a particularly good substitute in pizza sauce, pasta sauce, or tomato soup recipes that call for sun-dried tomatoes. Like bell peppers, canned tomatoes also tend to be cheaper than sun-dried tomatoes, so you shouldn't hesitate to grab a can or two the next time you go grocery shopping.

Safe Sun-Dried Tomato Storage

Tomatoes are acidic, which makes them far less likely to be dangerous when stored in oil, and the vinegar used to rehydrate them in this recipe acidifies them even more. For additional safety, you can add 1 tablespoon of lemon juice to the olive oil when storing them.

Place the Tofu cubes in a large glass bowl, then drizzle 1 tbsp of Tamari over them. Now that the Tofu has been pressed, it's much more likely to absorb the Tamari flavor (and taste less bland).

Prick the tofu with a fork to ensure that the tofu absorbs as much marinade as possible. During marinating, turn the tofu over several times.

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

Enjoying tofu really comes down to preparation. If it's not prepared correctly, it likely won't taste good. The key to making tofu taste good is pressing out enough of the water so it can take on the seasoning you put with it. If you want to skip the pressing step, buy a super firm option.