Tofu is a polarizing food. Between people who are anti-soy and people who are convinced that tofu’s only good for hippies, it’s not exactly the most popular kid on the playground.
The first good tofu I had was made by my then-girlfriend’s dad. Thank heavens for social conventions. If I hadn’t been so polite, I would’ve never known how good tofu could taste. Since then I’ve been on a mission to make tofu as good as his and in the past three years, I’ve developed a fail-proof method.
Before we get started, let’s talk about a few quick tips. Although there are different types of tofu, I start out with a firm or extra firm block. Also, tofu is more protein-dense than most meats, so it shouldn’t be substituted 1:1 if you’re turning a recipe meatless.
