(your cubes will likely be crunchier and darker than these, but you get the idea)
Apologies for the brief break in the action, friends: work and life got in the way. (My client’s launching her new candy business at the One of a Kind show in Chicago tomorrow — please come on by!)
Now — onto what you’re actually here for: EVERYONE’S FAVORITE PROTEIN, TOFU! Wait, where are you going?
Seriously — tofu can be DELICIOUS. When not in soondubu, my favorite ways to eat tofu are either in Smoked Five Spice form from the geniuses at Phoenix Bean or, as you’ll learn shortly, as crispy, spicy cubes you can toss into just about any noodle or pasta dish, just before serving — and are fab even as a pizza topping. No, seriously. The crunchy golden brown cubes can stand up to almost any sauce and will add crunch and heat to whatever you’re making, while their warm, soft, pillowy insides are a tasty textural contrast.
And honestly, they could not be simpler to make.
You’ll need:
1 12-oz package of extra firm tofu (it’s VERY, VERY important you get the extra firm style — this will not work with just firm or soft curds; in fact, if you try it, you’ll get a hot, beany mess)
kosher salt
a neutral, high-smoke point oil like canola or sunflower
sriracha, sambal, Cholula or other thicker hot sauce — thin, vinegary hot sauces won’t be ideal here
Equipment-wise, you’ll need a few big, shallow dinner plates or sheet pans that stack, a mess of paper towels, some heavyish books or weights, and a big, wide skillet or sauté pan.
Lay down two to three layers of paper towels on your plates (multiple) or sheet pan (likely just one).
Open your container of tofu and, if it’s sitting in a water bath, drain it.
Cut your tofu into 1/2” cubes (if you like them pillowy inside) or 3/8” cubes (if you like them crunchier.) Lightly dust cubes with salt.
Put cubes onto paper towels. Lay another couple layers of paper towels on top. If using plates, stack multiple layers of plates, cubes and paper towels. If using sheet pans, add paper towels on top and put another sheet pan on top. Either way, add a big ol’ copy of How to Cook Everything or something similarly heavy on top of that. You want enough weight to press the water out of the cubes, but not so heavy that you’ll flatten the cubes too much. This will take an hour or so, depending on your kitchen conditions. Check the cubes every once in a while — the surface of the cubes should be barely dry to the touch, with no visible moisture on the exterior, but not desiccated. Pat cubes dry and carefully put cubes into a large wide bowl.
Pour a heavy drizzle of oil into a large sauté pan — at least a few glugs, enough to cover the bottom of a pan in a very thin layer — and heat until shimmering (medium-high to high should work well.) Carefully place about half the cubes into the oil, about one large ladleful or handful at a time, taking care not to splash. Stir often, enough to make sure all sides of the tofu are covered in hot oil. Continue to stir (or skillet toss, if you’re willing) until tofu is a rich golden brown and just a little crunchier and crispier than you think you want.
Once cubes have achieved optimal golden brown-ness — turn heat down to medium and grab your hot sauce, as well as a tight fitting lid. Spread tofu cubes into as even a layer as you can, then drizzle desired quantity of hot sauce over cubes and give them a vigorous stir with a wooden spoon or spatula. Sauce will likely spatter — drop the lid on top for 15-30 seconds to prevent excessive spattering. Lift lid and continue to stir until hot sauce has caramelized on all surfaces. Remove cubes to a landing plate and repeat steps 5 and 6 with other half of tofu.
Your spicy, crispy cubes (SPICE DICE) are now ready for any number of implementations.
Macaroni and cheese
Just about any stir fry
As a main ingredient or as a garnish for Asian noodle dishes
A vegan chili topping option
A forking boss-ass salad ingredient upgrade
A stupendous pizza ingredient, especially for your vegan and vegetarian pizza-loving friends.
Enjoy, buds!
— Theo
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