Seared Tofu

On a quest to convince her husband to love tofu, the gluten-free girl creates the perfect seared tofu dish. And check out these other great tofu recipes, too

March 27, 2009 at 3:52PM by Shauna James Ahern | comment

The Chef hates tofu. It's anathema to him. Or so he says. Because, I just recently found out that he has eaten tofu exactly once. Our friend Daniel, a vegan for decades, seared cubes of tofu to a perfect sizzle, the insides rich and meaty. The Chef looked puzzled at first bite, and then told me, "That's good." From the way he talked about the stuff, I assumed he had eaten plenty of bad tofu, and made his choice. No, that's the only time he's eaten it. And he liked it.
"Why do you hate it, then?"
"It just seems weird."
Hm. I'll convince him, yet.

So the other day, the Chef was gone all afternoon on a catering gig. And I cooked. Tofu.
Little Bean looked confused when I stood in front of the stove. That told me something. Mama needs to cook more often.

I will say, however, that the Chef's lessons and skills have seeped into me. After watching him sear and braise meat, and throw together sauces that leave my toes curled for how good they taste, I guessed at this method of cooking tofu. I loved it. Dark with oyster sauce and rice wine vinegar mingled, soft and warm, this tofu was so satisfying that I could have this every day for lunch (with a side of sauteed spinach).

I'll help the Chef to love it yet.

SERVINGS
Feeds 2

INGREDIENTS
16 ounces extra-firm tofu
3 tablespoons oyster sauce (make sure it's gf -- that's gluten-free)
3 tablespoons fish sauce (again, gf)
3 tablespoons rice wine vinegar
1 nub ginger, freshly grated
2 cloves garlic, peeled and thinly sliced
5 tablespoons dark sesame oil
kosher salt and cracked black pepper

PREPARATION
1. Put the block of tofu on a cutting board, propped up to slope down toward the sink (or, you could just use a plate.) Top it with a sturdy plate. Weigh the plate down with a couple of your favorite textbooks or heavy tomes. Allow the water to seep out of the tofu for at least an hour. Drain off any remaining water. This will keep the tofu firm when cooking, instead of watery.
2. Combine the oyster sauce, fish sauce, rice wine vinegar, ginger, garlic, 3 tablespoons of the sesame oil, and salt and pepper in a large bowl. Stir them up well. (These measurements are only guesses. Use your senses for your own taste.)
3. Cut the tofu into large cubes, about 1 inch each. Toss the cubes of tofu into the marinade. Coat the cubes well and allow the tofu to marinate for about an hour.
4. Preheat the oven to 450 degrees F. Pull out your cast iron skillet or a large sauté pan. Bring it to high heat.
5. Pour in the remaining sesame oil. When the oil runs around the pan and starts to smoke a bit, put the tofu cubes into the hot oil. Be careful. The oil will sizzle. Stand back and creep forward when the danger has passed. Place all the tofu cubes in the skillet. Cook about 4 minutes, or until the bottom of the tofu cubes have browned. Turn the cubes, carefully and brown the other side.
6. Pour any remaining marinade over the top of the tofu. Slide the skillet into the oven and cook for about 5 minutes, or until the tofu is piping hot.

Serve immediately.

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