The easiest way to make tasty tofu I’ve found is to press it (extra firm is the way to go) for at least ten minutes (I wrap it in a paper towel and stick a cast iron pan on it, it there’s tofu presses too), cube it, bake or air fry until crispy (I usually air fry at 400F for around 18 minutes), then cover in some kind of sauce.
That said, the tofu in this recipe turned out great in my opinion, so that could be worth trying too!
I do the pressing, then cut into 1/4" max thickness slices. Then I pan fry them in a touch of olive oil (low-med heat) making sure to sear both sides. Play with how seared you want. I sometimes like 1/8" and just go full crisp (Iike potsticker skin)
Then you can dust with your favorite spice blend, or cinnamon sugar, or honey, or in your saucy whatever… Daal, stir fry, curry, soup…
The easiest way to make tasty tofu I’ve found is to press it (extra firm is the way to go) for at least ten minutes (I wrap it in a paper towel and stick a cast iron pan on it, it there’s tofu presses too), cube it, bake or air fry until crispy (I usually air fry at 400F for around 18 minutes), then cover in some kind of sauce.
That said, the tofu in this recipe turned out great in my opinion, so that could be worth trying too!
Yours looks thinner than what I typically cut mine. I may try again. I am working hard to go fully vegan.
I do the pressing, then cut into 1/4" max thickness slices. Then I pan fry them in a touch of olive oil (low-med heat) making sure to sear both sides. Play with how seared you want. I sometimes like 1/8" and just go full crisp (Iike potsticker skin)
Then you can dust with your favorite spice blend, or cinnamon sugar, or honey, or in your saucy whatever… Daal, stir fry, curry, soup…