I think tofu gets a bad rap. It comes off as being bland and uninteresting, but you’re not really meant to eat tofu all by itself. You should at least throw some soy sauce on it or something. You can totally do that. In Japan, I used to get a little container of tofu that came with its own packet/compartment of soy sauce. Combine them: instant snack/light protein. No big deal. If you like soy sauce. I suppose you could do it with ponzu sauce too, if you’re so inclined (I would, I like ponzu better than soy sauce).
Anyway. If you’re going to cook tofu, serve it with a sauce or something. It’s tastier that way, I promise. There’s no reason for tofu to not be good.
There’s also no reason to be scared of tofu (unless you’re allergic to it, then you’re totally justified in not going anywhere near it). Tofu is pretty easy to deal with. You do want to drain it of liquid though, as much as possible. To do this, I usually slice it into eighths on the short side and then place those slices on a baking sheet lined with paper towels. I cover the slices with more paper towels and place another baking sheet on top, weighing it down with whatever heavy stuff I can find (usually canned goods). Then I leave it there for an hour or two or until the paper towels are wet. It takes time, but it doesn’t take much effort, and it leaves you with a firm tofu that’s ready to absorb some flavor.
For this meal, I used this recipe. And I discovered why I don’t usually roast tofu in the oven. The texture was awful, rubbery and chewy at the same time. Way, way overcooked. Normally, I just take my eight tofu slices, dredge them in a little flour, and pan sear them until they’re browned on both sides. OR, if I’m putting the tofu in a stir-fry, I cube it and throw it into my pan for just a couple of minutes to get it hot and coated in sauce. Tofu just shouldn’t be cooked for extended amounts of time. It looses all of its silkiness.
The good news is that the sauce was really good. Like, really good. It went well with the roasted carrots I served with the tofu. And also with the forbidden rice on the side. So while I would never cook tofu the same way, I’d make this sauce again. If tofu just isn’t going to do it for you, it would probably be good with chicken or pork too. It was worth trying out the recipe.
Rating: 2.5 out of 5. Mostly for the sauce and for potential. I’d never had tofu that just turned me off so much though. But because I think the texture issue could be fixed just by cooking the tofu correctly, I’d be willing to give the sauce another try.