Tofu often finds itself in the same controversial category as mushrooms or coriander - you either passionately love it or utterly despise it. For many, including this writer, the relationship has historically been one of ambivalence. It wasn't disliked, but it wasn't eagerly sought after either. Recently, however, a conscious effort to diversify my diet and embrace tofu's value as an affordable, high-quality plant-based protein has led to more frequent culinary experiments, revealing a previously overlooked appeal.
Understanding Your Tofu
At its core, tofu is a simple product. Made from just soybeans and water, it's also commonly known as bean curd. The two varieties you'll most commonly encounter are firm and silken. This culinary journey has primarily involved the firm variety, which, it must be said, possesses a relatively neutral flavour on its own. This very characteristic is its greatest strength and its most common pitfall. The ultimate success of a tofu dish, therefore, hinges entirely on how you cook it and what flavours you pair it with.
The Foolproof Method for Perfect Tofu
The most reliable approach to cooking firm tofu is to fry it. You can choose to crumble it, dice it into cubes, or slice it thinly, but one step is non-negotiable: always pat the tofu dry thoroughly with kitchen towel before it hits the pan. Sauté it in a generous amount of oil over high heat until it achieves a nutty, golden-brown colour. Because tofu acts like a flavour sponge, seasoning is absolutely critical. You have two main options: marinate it beforehand in a mixture like soy sauce, maple syrup, and grated ginger, or toss it in a bold, flavourful sauce at the end of cooking, as demonstrated in this recipe.
A Chef's Secret for Crispy Tofu
Another professional tip is to toss cubed tofu in cornflour before frying. This simple step, used in the following recipe, creates a wonderfully light and crisp coating that transforms the texture entirely. Let's break down the cost for this meal for four people: 1 tbsp cornflour (£1.40) + 280g block firm tofu (£2.30) + 200g Tenderstem broccoli (£2.10) + 1 heaped tbsp black bean garlic sauce. This brings the total to just £2 per serving.
Your Step-by-Step Tofu Recipe
Method:
Begin by cutting the firm tofu into 1cm-2cm cubes. Pat them dry meticulously with kitchen towel. Place one tablespoon of cornflour in a bowl with a pinch of salt and pepper, then toss in the tofu until it is evenly coated.
Heat two tablespoons of cooking oil in a large frying pan over a high heat. Fry the tofu for 6-7 minutes, turning the pieces regularly, until they are golden and crisp on all sides.
While the tofu is cooking, cut the Tenderstem broccoli into 3cm pieces. Place them in a mixing bowl and cover with freshly boiled water from the kettle. Let it sit for 3 minutes to blanch lightly and soften slightly.
Remove the cooked tofu from the pan and set it aside on a plate. Lower the heat slightly and add one chopped garlic clove to the pan. Drain the broccoli thoroughly and add it to the pan, frying for 2-3 minutes.
Stir in one tablespoon of black bean garlic sauce, one tablespoon of water, and one teaspoon of honey. Stir-fry everything together for a further minute. Finally, return the tofu to the pan and stir gently until every piece is nicely coated in the savoury sauce. Serve immediately with plenty of steamed rice and some sliced fresh red chilli, if you like a bit of heat.
