How to Sear Tofu for Delicious Results

Tofu used to be one of those ingredients that Asians or hippie vegetarians ate. Nowadays though it’s becoming more and more common. I was on vacation in rural Maine a few weeks ago and noticed 2 varieties of tofu being sold at a small grocer. To me, this was a sign that tofu has become sort of American mainstream, but many folks still hesitate to buy tofu. I’ll tell you it’s just as easy to cook tofu at home as it is to order it off of a restaurant menu, so no need to be scared anymore of this white blob.

I use all types of tofu in our home, but the most easy-to-work-with type is the super-firm, vacuum packed (non-water packed) variety. It’s denser and therefore doesn’t fall apart when cooking, which makes it a great candidate for tofu novices (or experts). One thing I’ll often do is sear off a batch of tofu on Sunday or Monday and then use it in different dishes throughout the week. Some of it might go into a tofu scramble and then the rest into a fried rice. In three quick steps, you can also have your own batch of golden-seared tofu to throw in your favorite stir-fry, soup, curry, or even sandwich.