Crispy blackened tofu
I’m so glad that I’ve started cooking with tofu more often. I don’t really remember why it used to intimdate me – it’s so easy to cook. When I saw this recipe on The Daily Garnish, I knew I had to make it.
This dish really couldn’t be any easier to make – slap some of your favourite spices on a piece of tofu, and then cook it.
In fact, you’re not only allowed to burn this dish, but it’s actively encouraged. Not so much that all you can taste is carbon, but just enough so you get that lovely crumbly blackened crust that packs so much smoky flavour and really brings a boring slab of tofu to life.
See how the flavour is literally soaked up by the tofu? The middle remains soft, but the coating becomes rich and crispy.
This blackened tofu made a great companion for the courgette crisps I posted about yesterday – the soft tofu and crunchy courgette went perfectly together, and the smoky blackened spices were a nice contrast to the sweetness of the courgette.
Ever since I worked out how to cook with tofu I’ve been on the look out for new recipes to try with it – but this will be one I’ll come back to for sure.
(I had a terribly strong urge to write fo’ sho’ there).
Crispy blackened tofu
Recipe very slightly adapted from The Daily Garnish
200g firm tofu
4tbsp soy sauce
2tsp garlic granules
2tsp mild chilli powder
1tsp ground black pepper
1tsp cayenne pepper
1tsp dried thyme
Press the tofu to remove any excess water. If you don’t have a tofu press, just sandwich the slices of tofu between several sheets of kitchen paper or a clean tea towel, and place a heavy object on top. Leave it for at least 10 minutes.
Pour the soy sauce onto a plate, and add the tofu. Leave it to marinate for several minutes, turning it over halfway.
Meanwhile, mix the remaining ingredients (except the oil) to create your spice mix. When the tofu is ready, lay it in the spice mix and press the spices into both of the large faces of the piece of tofu to create the crust.
Heat the oil in a frying pan, and add the tofu. Cook over a high heat for 3-4 minutes each side, until the spices are blackened and the tofu is hot all the way through.