Sunday, June 14, 2015
Dry aged, baked tofu
I don't eat tofu a lot, but when I do, I want it to be good. I have bought some really good baked tofu, but until lately, unable to replicate it. So, I have spent some time in my test kitchen, and finally came up with a recipe for baked tofu. You will need paper towels for this too.
There are two ingredients:
1 block of firm or extra firm tofu, packed in water
low sodium soy sauce, tamari, braggs (you decide)
Bring the tofu home. Take out of tub (if any of you can peel back the plastic top, I give you much credit. I cannot, so I cut along the sides with a sharp knife.
Drain and then wash the tofu brick carefully under cold water. Pat dry with some paper towels.
Now, wrap the tofu with 4-5 sheets of paper towels. Then place this in a kitchen towel and put in the fridge. Leave it alone now for a few hours.
After several hours, unwrap. The paper towels will be very wet. Toss them. Now you will do the same, but this time wrap in 8 sheets of paper towels. I put in a tupperware container with a lid. The lid just barley fits on, which puts pressure on the tofu. Now leave it overnight.
Take the tofu out of the fridge and unwrap. It should be very wet again. You will basically do the same thing on day 2. You will go through a few paper towels. I buy a roll of the cheap stuff for this. Wrap, press and repeat. I usually change every 4 hours, but you could do every 6. Keep in the fridge and make sure there is pressure on it at all times. I wrap in the paper towels and then a tea towel for the overnight part. The goal is to have paper towels that are no longer wet.
Do the process one more time. After 4 hours, remove from paper towels and on a plate. Heat oven to 350*.
Brush all sides of the dry tofu with soy sauce (or sauce of choice) and put in a baking pan. (I used silicone)
You will bake uncovered for one hour total. Set your timer, and every 10 minutes you will brush with soy sauce (or sauce of choice). Turn it also and brush the bottom. Do this for one hour.
Remove from oven and let cool to room temp. Set in a covered container and put in the fridge overnight. Finally, on day 4 you can use it. Slice it, cube it, do what you want with it. :)
This is a long process, but anyone who has read my recipes knows that I don't rush when it comes to good food. :) ENJOY