#MeatlessMonday TIP❗️A little early prep makes blah tofu delicious and crispy. Here's the deal:
1. PRESS THE TOFU: The more water you get rid of, the crispier it will get when cooking. Put the block on a plate & place another heavy plate on top. Let it sit like this for 30 min, then pat dry and cut into cubes.
2. MARINADE: Tofu is great at soaking up flavor, so let it -- and go bold. One of my fave combos (for 1 block of tofu) is 1/4 cup soy sauce, 3T rice wine vinegar, 2T olive oil, 2T thai curry paste (this is red), 2TSP sugar, and the juice of 1 lime. Let cubes of tofu sit for at least 1 hour & as long as overnight.
3. CRISP!! You can fry the tofu in a lightly greased frying pan or -- easier and less messy -- arrange in a single layer on a lightly oiled baking sheet and broil. Either way, cook, turning every few minutes, until the tofu is brown on all sides.
4. EAT: Toss into a veggie stir fry at the last minute, add to a big, loaded salad, serve alongside rice or soba noodles that are lightly dressed with the leftover marinade, make a Buddha Bowl... whatever you like!