The BizzyCrow Show Takes on Tofu

Biz from Mybizzykitchen and I tackled Tofu in our most recent episode of The BizzyCrow Show. Tofu is a staple for me, but so many people have an aversion to it mostly because they don’t know how to prepare it or what kind to get. It’s a great option for meals because it’s packed with protein, low calorie, and a zero point food for all my Weight Watcher followers!

Did you know that there are two different styles of tofu? There’s a Chinese style that is more firm by how it’s processed and a Japanese style that contains more moisture and is used for different purposes. The video shows the difference and explains in depth how to use both styles.

Below are two different recipes using both styles of tofu. The first is a hoisin sauce marinaded tofu that is baked. This is great as a salad topping, side to rice or quinoa, or simply as a protein rich snack. The second is a scrambled recipe that uses the Japanese style, silken. I personally use Mori-Nu which can be found at any grocery store and is very affordable.

Hoisin Sauce Marinaded Tofu

2 Tbl hoisin sauce

2 Tbl soy sauce
1 Tbl rice vinegar or apple cider vinegar
1 teaspoon freshly grated ginger (or 1/2 tsp dry)
2 cloves garlic minced (or 1 tsp ground garlic)
2 teaspoon sesame oil
1 Tbl maple syrup (can omit)
3-4 Tbl water

Use the Chinese style tofu for this recipe. Firm or extra firm works best. Press the tofu for at least an hour before marinading. Place the tofu on a plate, pan, or cutting board. Angle it up slightly on one side using a spoon or the equivalent. Place another cutting board, plate, or pan on top and a weight like a 28 oz can of tomatoes. Watch the video for the visual. I drain mine right into the sink so there’s no mess.

Slice your tofu to desired size for your meal. I typically quarter the block then slice into 1/4-1/2″ thick squares.

Mix the marinade and place tofu into the bowl or all into a Ziploc bag. Marinade at least one hour but best of refrigerated overnight.

Preheat oven to 425 F. Line a baking sheet with parchment paper. Place tofu on baking sheet in a single layer. Bake for 15 minutes. Flip. Bake for 15-20 min longer. Enjoy immediately or store in an airtight container in the fridge for up to a week.

Simple Tofu Scramble

1 box soft Silken tofu
1 tsp olive oil (can omit)
1/4 tsp salt
Optional: pinch of Kala namak (black salt)
Fresh cracked black pepper

Heat oil in pan over medium heat. Add block of tofu and salt. Break apart as you flip it in the pan. Let it naturally break apart. Cook over medium heat while flipping occasionally for 5-10 min. The goal is to get as much of the liquid cooked out of the tofu as possible before adding in veggies. You don’t want to add them right away because they will steam and overcook. You want them a little crisp still.

Top with Everything But the Bagel seasoning, green onion tops, fresh cracked pepper, sriracha, or other toppings.