Crash Test Vegetarian

Vegan to Omnivore outreach program

Blackened Tofu

on February 1, 2012

Blackened Tofu

One thing that amuses me about the comment that someone doesn’t like the taste of tofu, is that the fact of the matter is most people don’t like the flavor of pork or chicken either – so we marinade them, season them, rub them down, etc… to cover up that bland yet distinct flavor we don’t care for.

The same principle goes for tofu.  It’s essential to understand that if you don’t care for the taste of tofu, it’s probably not the tofu itself it’s how it’s been seasoned and prepared.  For almost every recipe I use vacuum packed tofu.  It’s worth hunting down, and no you won’t find it in the supermarket.

My all purpose tofu marinade –

Marinade for 3+ hours (or overnight)
1 lb drained, sliced and pressed (or vacuum packed) tofu

a generous splash of liquid smoke
a few tablespoons of soy sauce (more if you’re going to be using this in an Asian recipe)
a few cloves garlic, minced or dried

Heat a few tablespoons of oil in a frying pan over medium to medium high heat.

For blackened tofu, once the tofu has marinaded, be sure to pat off the excess liquid with a paper towel while leaving a slight bit of moisture for the blackening seasoning to stick to.

Sprinkle generously (or, if you’re a wimp, sparingly) with your favorite blackening seasoning – I use Chef Paul Prudhomme’s Magic blend.

When the oil shimmers, add the tofu slices and fry to your heart’s content.  Depending on your pan, this will take anywhere from 2-5 minutes or so.  Just lift it up to check, it should be nice and crispy.


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