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tuftearsAnother week, another experiment. I've been enjoying one of the workplace cafeteria offerings, "tofu puffs", but I was wondering to myself if it were possible to bake them, instead of deep frying tofu cubes. I looked up the subject and found this offering: Crispy Baked Tofu
Looked legit to me. I had in mind that I could bake the tofu, then mix them with some veggies in a sweet'n'sour sauce.
Here's the dish as it came out. That's brown rice obviously, also chicken breasts sautee'd with zucchini in a bit of soy sauce, and finally the sweet-and-sour baked tofu.
As the recipe advertises, the crispy baked tofu really does have a nutty taste to it! However, I would say that it doesn't really work well as a sweet'n'sour ingredient. It is mostly firm all the way through and doesn't really develop a crispy skin; for sweet'n'sour, you want a crispy outside, tender inside.
If I were doing this again, I'd swap it around: put the chicken in with the sweet'n'sour stuff, and the tofu in with the zucchini. Or, I could try frying the tofu cubes! I've pressed and frozen some more tofu so I will probably try that sometimes this Christmas break.
Looked legit to me. I had in mind that I could bake the tofu, then mix them with some veggies in a sweet'n'sour sauce.
Here's the dish as it came out. That's brown rice obviously, also chicken breasts sautee'd with zucchini in a bit of soy sauce, and finally the sweet-and-sour baked tofu.
As the recipe advertises, the crispy baked tofu really does have a nutty taste to it! However, I would say that it doesn't really work well as a sweet'n'sour ingredient. It is mostly firm all the way through and doesn't really develop a crispy skin; for sweet'n'sour, you want a crispy outside, tender inside.
If I were doing this again, I'd swap it around: put the chicken in with the sweet'n'sour stuff, and the tofu in with the zucchini. Or, I could try frying the tofu cubes! I've pressed and frozen some more tofu so I will probably try that sometimes this Christmas break.
