CRISPY, SPICY CRUMBLED TOFU – AKA HOW TO MAKE TOFU TASTE LIKE MEAT October 14 2017
Your relationship with those humdrum blocks of tofu is about to change, my friends.
I had a somewhat spicy fling with tofu in the past, but the balance of our infrequent exchanges was admittedly "meh." Besides cutting the tofu into cubes and marinating it for a length of time that never seemed to be worth the final flavour result, I wasn't really in love. The only person who looked forward to eating tofu was my girl. Her, I love.
A few months back, I ran across a method for how to make your tofu taste like pork. Such a bold claim, I thought. Skeptical but curious, I read on... aaaaaand then bookmarked it for another day.
Well, "another day" happened to be one when I woke up feeling less than stellar. I pulled myself together enough to get the kids off to school (while I kept my miserable state confined to my car) and decided I was due for a sick day.
When I'm unwell, I don't just crave soup: I crave spicy soup. But also a strong hot toddy with lemon and bourbon, just not at the same time ;P
I remembered that enticing spicy crumbled tofu from before and called up the original post. Too lazy to follow all the steps, I gleaned a coles notes version of the process and gave it go while I was waiting for my miso soup broth to achieve its full germ-banishing potency.
I wasn't convinced this crumbled mess of tofu would even remotely resemble ground pork until about the 20-minute mark. Yep. It takes time and a little more oil than I anticipated to achieve that dark, crumbly, crispy-yet-slightly-chewy taste and texture of well-cooked ground pork. The soy sauce and sesame oil definitely help the tofu look much less anemic, and the result was nothing short of remarkable.
About the same time this culinary miracle was finished, so was my miso soup. A few ramen noodles and a well-placed egg later, I reached the pinnacle of satisfyingly spicy, soul-lifting, virus-blasting comfort food. With a gratifying stir to combine the crisp, peppery bites of tofu with the smooth miso broth and I'm in heaven.
Funnily enough, the next time I made and shared a photo of this tofu revelation, again served specifically with my cheater miso ramen soup, it was August. You'd think that posting something like this during the heat of summer would tame the response, but it didn't, and I think that's pretty amazing.
Thanks for reading and I hope you'll keep in touch on Instagram, Facebook, and Pinterest for frequent foodie fixes.
- 4 tbsp + more if needed neutral oil
- 350 g extra firm tofu
- 3 tbsp low sodium soy sauce
- 2 tbsp sesame oil
- 1 tbsp or to taste sambal oelek