Broiled Tofu
>> Thursday, August 5, 2010
We've made tofu this way before, and it comes out really good and very flavorful. I wasn't always the biggest fan of tofu, but after we learned how to cook it properly, it's opened up a whole new world for us. Our version of broiled tofu is based on this recipe from Martha Stewart.
One piece of advice - cut your tofu thinner than you think you should (even into more pieces than this recipe says to). We didn't cut it as thin this time as we have in the past, and it never really got crispy on the outside. The flavor was amazing though, so it didn't matter all that much.
PS - Our new house has an electric oven, but we're both used to cooking with gas. The broiler in electric ovens is on the top of the oven, just in case you were wondering! That's all I'm going to say about that. :)
One piece of advice - cut your tofu thinner than you think you should (even into more pieces than this recipe says to). We didn't cut it as thin this time as we have in the past, and it never really got crispy on the outside. The flavor was amazing though, so it didn't matter all that much.
PS - Our new house has an electric oven, but we're both used to cooking with gas. The broiler in electric ovens is on the top of the oven, just in case you were wondering! That's all I'm going to say about that. :)
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1 comments:
As Shari said, we'd really recommend slicing the tofu into more slices. I'd say at least 8 slices - then the "marinade" soaks in more and the tofu crisps up better.
Overall, I'm still amazed at how much I like this as someone who doesn't always love tofu.
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