As a follow-up to my first attempt to cook tofu (https://marykisner.com/cooking-tofu-first-attempt/) I’ll try to adjust a few things to try to produce better cubes of tofu. My advice to myself the last time said: cut bigger cubes, add more seasoning and reduce cooking time. I started by doing a search online about recipes to season tofu. While I found and printed out about 10 recipes, I chose a simple recipe of olive oil and Italian herbs so I could use the seasoned cubes in a salad or even put them in soup.
I started with a block of extra firm tofu:
Next, I got out my tofu press and placed the block of tofu in it. This block was not as firm as the first time and felt “fresher.”
After 20 minutes the whole block was half as thick and submerged in liquid. I poured off the water and opened the press.
These cubes are still soft enough to put a fork through them. I think this way of cooking allows me to keep from overcooking them. Now they’re ready to put on a salad or add to soup! Give it a try!
Please comment or email me directly at marykisner@comcast.net.