Tofu Tutorial

Many of us bloggers first learned about baked tofu from Ms. Gliding Calm, who is the Queen Of Tofu. Here’s her technique page: Gliding Calm Tofu

I absolutely love this technique!!

I start with a block of firm (or extra firm) tofu and slice it into about 10 pieces, each 1/4 an inch thick. Then I cut those in half as well and press them firmly with a paper towel or clean dish cloth to soak up the excess moisture. I don’t bother pressing them under books – just get the surface moisture off and you’ll be fine.

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I’ve switched out my flavorings from simple honey, salt and pepper to homemade BBQ sauce to Bone Suckin’ Sauce to Gliding Calm’s original rub.

Be sure to spray your pan with cooking spray!!!

Do your best to coat both sides with your sauce or rub and bake in a high-heat oven – about 425-450* for 30-45 minutes. It’s done when you say it’s done :)

 

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On a sandwich!

{ 34 comments… read them below or add one }

1 Sarah W. January 26, 2009 at 9:14 pm

awesome! thanks!!!

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2 Kasey January 26, 2009 at 10:19 pm

One night this week I’m going to make tofu for my second time ever – last time was unsuccessful so hopefully I can pull this off! This looks amazing – but can you give any sort of time estimate? I’m bound to take it out way too early or way too late. Thank you so much!

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3 amber January 26, 2009 at 10:41 pm

What do you do with all the pieces? Is tofu freezable? thanks for the tutorial, I love it! I am going to try, next time I get groceries I am picking tofu up =)

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4 gliding calm January 27, 2009 at 12:18 am

awww! you are so sweet! thanks for the great page!! my readers often ask for measurements, so I’m so glad you explained it for us, since I never ever measure anything out!!

THANKS AGAIN KATH!! :)

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5 Kath January 27, 2009 at 6:42 am

Kasey ,
I said in the post: 30-40 minutes.

Amber,
I eat them!?!? Usually plain, but also mixed with anything you like. Or on a sandwich, like I said above.

Gliding Calm,
You’re welcome!

K

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6 runjess January 27, 2009 at 11:33 am

I usually just coat my tofu in cooking spray and bake it so that it’s unflavored. It gets the outside nice and crispy and allows me to add whatever flavors I want later.

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7 Lauri January 27, 2009 at 8:36 pm

I JUST finished my first attempt at baking tofu- and boy do I wish I had stumbled onto this tutorial first! I didnt spray the baking sheet with cooking spray first! YIKES! It still turned out ok… but I think I should of baked it at a higher temp to (I did 350 for 45 min). Thanks for the tutorial!!!

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8 Kasey January 28, 2009 at 8:25 pm

Oops! Sorry, I missed that and just saw the ‘done when you say it’s done’. Thank you!

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9 Nwa'ndo January 29, 2009 at 10:56 am

Kath – thanks for posting this tutorial. I tried it last night and I enjoyed the results – my first vegetarian meal; it won’t be my last, that’s for sure!

Quick observation – I slathered the tofu pieces with bbq sauce, but the flavor didn’t seep into the tofu. Does marinating the tofu in the sauce make any difference?

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10 Kath January 29, 2009 at 11:06 am

Nwa’ndo ,
Yes, marinating would help with that. I am too impatient to marinate and just go with outside flavor, but if you have time, do it!

K

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11 Nwa'ndo January 29, 2009 at 11:14 am

Thank you!

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12 Jennifer Armandi February 2, 2009 at 5:46 pm

I am a vegetarian but I’ve never tried tofu because I’ve been afraid of the texture. Can you describe the flavor/texture to the best of your ability?

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13 Kath February 2, 2009 at 5:49 pm

Jennifer Armandi,
Have you tried soy milk? Tofu is kind of like cheese (but a little softer) and tastes just like plain soy milk. It’s very versatile and nothing to be scared of!

Kath

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14 Jenn (above poster with full name) February 3, 2009 at 9:40 pm

Yes, I love soy milk. I am going to give this recipe a try over the weekend?

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15 Sandy February 26, 2009 at 3:31 am

In reference to freezing and cooking tofu might I recommend two books that I have found very informative in my vegan transition : Cooking With The Right Side of The Brain – creative vegetarian cooking by Vicki Rae Chelf; and Tofu & Soyfoods Cookery byPeter Golbitz. Peter recommends freezing tofu and then thawing and cooking it to give a more chewy texture ( similar to meat). In the introduction of his book he includes a history of Soyfoods, a closer look at soybeans, soybeans and health, and using soyfoods. I have used several of his recipe’s with great success and converted my family to eating more soy products.

I consider Vicki Rae Chelf’s book my main source of information for all things vegetarian. Her book includes a glossary of ingredients, menu’s, recipe’s, and tips on how to sprout your own beans/grains as well as how to make gluten and seitan (both of which I have successfully done). I hope this knowledge helps others as it has enlightened me. I have even made my own tofu and soy yogurt (it helps that my husband works for a soybean processing plant that provides me with an unlimited supply of soy powder). I love your blog! Keep creating new recipe’s. Sandy

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16 Kara March 26, 2009 at 5:55 pm

I used this method tonight to replicate your coconut maple tofu (for the second time). It turned out great! I’ll be posting about it later tonight :)

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17 Cindy May 10, 2009 at 7:30 pm

I have never tried tofu so I really need help!! My husband is not a fan and isn’t willing to try it so I need to learn to cook small portions for myself. I read one article that said you have to rinse the tofu and drain it every day, is this true? I am trying to cut out meats and lower the carbs that I eat. I work as an EMT/Firefighter and need to stay healthy for my family as well as myself. Thank you for any help that you can offer.

Sincerely,

Cindy

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18 Kath May 10, 2009 at 8:26 pm

Cindy,
No, you don’t have to drain or rinse it daily, but you might want to pat it dry before cooking. Try baking it at high heat – it’s wonderful! Search for “tofu” in my Tag Cloud or search bar.

Kath

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19 love2spooge July 24, 2009 at 1:15 pm

It look delicious :)

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20 BB August 20, 2009 at 3:55 pm

Thanks for posting this! Every time I’ve tried to make tofu in the past it has been an unmitigated disaster. So much so in fact that if I do try to make it my husband and I joke we are having “Tofu waterloo” for dinner. Here’s hoping!

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21 The Bacon Lesbians September 21, 2009 at 3:58 pm

Just learning how to cook with tofu on a regular basis – thanks for this awesome tutorial!!

Cheers,
Boozy & Broke

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22 Jessica October 23, 2009 at 6:59 am

I made this recipe last night, with just EVOO, salt, and pepper and it was really good–wrote about it in my blog :D Husband really wants to try the BBQ one next!

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23 Carrie Cullen February 25, 2011 at 10:45 am

Hi! Have you ever used Bragg’s liquid aminos? Could you just spray some on the tofu and then bake? I am new to tofu and to the liquid aminos…

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24 KathEats February 25, 2011 at 11:32 am

I’m not all that familiar with Bragg’s – but I think you could use it the same as soy sauce

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25 Molly March 12, 2011 at 12:40 pm

Oh, I’ve been so hesitant to try cooking with tofu because I’m afraid it’ll be too mushy or whathaveyou, but this makes me think it’s worth a shot. Wish me luck!

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26 Stacey April 12, 2011 at 10:35 am

I am trying to eat more tofu so just bought some more on Saturday, excited to try this for lunch! I have some Thai curry pastes so going to try it with that and some rice and green beans

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27 alma pantaloukas October 5, 2011 at 10:31 am

i had a piece of tofu in my fridge for sooooo long and never knew what to do with it. after checking the expiration date, i will use it now that i read this post. thanks a bunch kath

alma p.

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28 Sarah T. June 6, 2012 at 8:30 pm

Hi Kath,
Let me just say how exciting it was for me to discover your blog. I grew up in Charlottesville but have lived in Kansas City, MO for almost three years. You have made me feel more connected to my hometown and I simply enjoy waking up every morning to read the new posts. I’m proud to say I baked tofu for the first time in my life and loved it. I sprinkled a little ancho chili powder, honey, salt, and pepper on them in the oven before adding it to a curry sauce and green peas, it was simply delicious! Thank you so much for your inspiration!

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29 KathEats June 6, 2012 at 8:57 pm

Thanks and welcome Sarah!

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30 gauri August 9, 2012 at 3:19 am

hey kath,

alot of tofu recipes include “tamari soy sauce”. do you know the difference between tamari and regular? I thought it was just the brand but now I’m thinking it may be a low sodium version as these recipes come out way too salty when I use regular soy sauce! (we don’t have tamari here)

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31 KathEats August 9, 2012 at 7:59 am

It’s actually supposed to be a little less salty. It’s kind of like regular balsamic vinegar is to an aged balsamic – a little richer and thicker and soy. Found this description for more info: http://ideas.thenest.com/dinner-recipes/cooking-advice/qa/cooking-q-a-tamari-vs-soy-sauce.aspx

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32 Gauri August 9, 2012 at 12:25 pm

Thanks. Duh I don’t know why I didn’t think to google it?! Sorry for wasting your time!

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33 KathEats August 9, 2012 at 12:26 pm

That’s ok : )

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34 Princess @ Vegan Food November 7, 2012 at 1:55 am

Wonderful post Kath. I never tried Tofu at home, but it seems now I should try once with the help of this post. Thanks for sharing.

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