MOOSE PRINTS

The Jemicy School

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Cooking with jacob

Rosemary Crispy Tofu Recipe

Tofu doesn’t have to be tasteless or chewy or sad or empty. It doesn’t have to be something we settle for to suit our diets. 

Just like any other porous food without a ton of flavor (think potatoes), tofu can be a brilliant canvas for whatever flavor you’re feeling. Add to that it’s high protein, low calorie, cholesterol-free health benefits and immensely lower carbon footprint than animal products, and trying it out with a tasty marinade is a no-brainer. 

Here I’ll go over my favorite recipe for fast, easy, delicious tofu. It’s crispy, spicy, floral, and aromatic. Enjoy!

Ingredients:

  • 1 Block Extra-Firm Tofu (firm if unavailable)
  • 10g 100% orange juice
  • The juice of one lime
  • 1g rosemary
  • 0.5g chili powder
  • 0.5g parsley
  • 10g chopped garlic
  • 30g olive oil
  • 15g green sriracha
  • 200g vegetable broth
  • Salt and pepper

Instructions:

  1. Drain your block of tofu and wrap it in a kitchen towel. Set it on a rimmed baking sheet and put a large cast iron skillet on top of it. Place some canned food on top to add some weight. Leave this set up for at least half an hour in order to get as much liquid as possible out of the tofu. Occasionally adjust the pan so it is pressed evenly and remains level.
  2. Once your tofu is pressed, cut it into evenly sized pieces. It doesn’t matter how large or small they are, but make sure they’re even so the cook time is the same. My cooking time estimates will be for rectangles about 1” by ¼”
  3. Lightly brush your tofu pieces with olive oil. I used some rosemary-infused oil for extra flavor but any kind will work just fine.
  4. In a mixing bowl, pour your orange juice, vegetable broth, garlic, sriracha, chili powder, parsley, rosemary, and leftover olive oil. Stir until combined and pour over the tofu pieces until fully covered. Marinade the tofu in the fridge for between 10 and 30 minutes.
  5. Place your tofu in a large skillet covered skillet over medium high heat. Cook it in the marinade that wasn’t soaked up, gradually adding it as the liquid content cooks off. Wait at least 10 minutes before flipping or touching anything to ensure a nice crispy surface. Add lime juice, any extra species, and salt and pepper to taste.
  6. Enjoy! I served mine with some Pad Thai noodles tossed in sriracha and topped everything with plenty of white sesame seeds, seaweed flakes, parsley, and black pepper.