Freezing your tofu is the real trick to transforming the silken texture of tofu into a meaty one. The process of freezing and thawing your tofu draws out a significant amount of the water, yielding a spongy block of tofu that's just perfect for soaking up a marinade. Here I did a quick asian-inspired marinade of buckwheat honey, soy sauce, sesame oil, garlic and green onions. I just love the contrast of sweet and salty. I also cut some shallow hash marks into each cutlet to ensure maximum absorption. All it needed was a quick pan fry on each side. Using the leftover marinade, I brushed the tops of each of the cutlets to add both flavor and a beautiful honey-colored sheen. Garnish with scallions.
I love the tip on freezing tofu. Thanks for passing that along!
Although I admit that I dont often eat tofu at home. And I don’t even really know why. It just isnt something that I actively crave while walking through the grocery store.
Looks great! I agree about freezing tofu. That, and pressing it, can please even a meat eater!
I sometimes wonder if tofu can REALLY marinate. I’ve heard/read mixed opinions. And I myself sometimes think it works, sometimes not. But if that bite on the fork is good, who cares? These look great.
[this is good] This is gorgeous! Julie, your food photography is just an art. You should start a gallery or something. I will be the first one to visit. I sure hope there will be food sampling there too.
8 Comments
SandyU
21 Aug 2008 06:08 pm
Aha! I never knew that about freezing tofu – I’ll have to try that!
Connie
21 Aug 2008 07:08 pm
[this is good]
Erin
22 Aug 2008 09:08 am
I love the tip on freezing tofu. Thanks for passing that along!
Although I admit that I dont often eat tofu at home. And I don’t even really know why. It just isnt something that I actively crave while walking through the grocery store.
Purplesque
22 Aug 2008 08:08 pm
[this is good] Mm..looks So good. The sweet and salty on tofu works so well..my current fave is kochujang with honey and soy sauce and vinegar..
xina
23 Aug 2008 12:08 am
[this is good] Julie, this looks scrumptious!
Food Woolf
24 Aug 2008 10:08 am
aaaah! So that’s how you get that firm-ish texture from tofu! Cool! I’ll definitely use this technique in the future.
It was wonderful meeting you last night. I look forward to reading more of your blog and seeing you at the next White On Rice event!
Best,
Brooke
Meghan
27 Aug 2008 03:08 pm
Looks great! I agree about freezing tofu. That, and pressing it, can please even a meat eater!
I sometimes wonder if tofu can REALLY marinate. I’ve heard/read mixed opinions. And I myself sometimes think it works, sometimes not. But if that bite on the fork is good, who cares? These look great.
Singing Horse
05 Sep 2008 06:09 pm
[this is good] This is gorgeous! Julie, your food photography is just an art. You should start a gallery or something. I will be the first one to visit. I sure hope there will be food sampling there too.
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