this post is sponsored by bob’s red mill. thank you for supporting the partnerships that allow brewing happiness to grow and exist. xoxo.
After years of teasing you with this recipe in my instagram stories and putting it into other recipes, I finally put together a post to teach you how to make it! This is my go-to tofu recipe. I put it on EVERYTHING. Seriously, everything. Bowls. Salads. Curry. Sandwiches. 9 times out of 10 if I want tofu, this is how I make it.
This method for making tofu comes from a little vegetarian/vegan restaurant in my hometown Athens, GA. The restaurant is called The Grit, and if you ever find yourself in Athens, you must go. It’s the best.
Over time I’ve adapted their recipe, lost all of the specific measurements, and now turned it into the second post in my “Intuitive Cooking” series. So here we are. Let’s talk about what’s in this tofu that makes it so delicious.
All you need to make this recipe is cooking oil, extra firm tofu, liquid aminos or soy sauce, and nutritional yeast. If you’ve never heard of nutritional yeast, it’s a yellow deactivated yeast with a cheesy flavor. It’s packed with b-vitamins and protein! I HIGHLY recommend buying Bob’s Red Mill nutritional yeast, because the quality is great and you can order it online and it’ll just show up at your door. This way you don’t have to go in search of it at every grocery store in town.
Because this is an “intuitive cooking” post, there aren’t going to be specific measurements in this recipe, but I PROMISE you can still make it. You will not fail. Plus, there’s a how-to video right below the recipe if you feel really nervous. xo.
Never-Fail Crispy Tofu
Learn how to trust your instincts in the kitchen with this easy and delicious Never-Fail Crispy Tofu recipe. Perfect to put on salad, bowls, soup, etc.
- 1/2-1 block super firm tofu
- 1 drizzle cooking oil (I use olive oil, you could also avocado or grapeseed oil)
- 2 splashes liquid aminos (sub soy sauce)
- 1 generous sprinkle Bob's Red Mill nutritional yeast
- 1 dash sriracha or garlic chili sauce (optional)
Take your tofu out of the packet, drain it, and cut it into 1" squares (or whatever shape you prefer).
Lay your tofu flat onto paper towels or a clean kitchen towel, fold the towel over and press your tofu. You want to drain the tofu of it's water content (this will help it get crispy.)
Heat a skillet over medium heat. Drizzle your cooking oil into the pan, use just enough to coat the pan. Add your pressed tofu. Toss your tofu often for about 5 minutes, or until it is golden brown and crispy on every side.
If there is a lot of residual oil left in the pan, take the tofu out of the pan and wipe it down before moving on to the next step. When the pan has little to no oil left, reduce the heat on your skillet to medium-low. Add in 1 splash of liquid aminos. Toss with your tofu for 1 min, just until coated.
Add in 1 generous sprinkle of Bob's Red Mill nutritional yeast, followed by a splash of liquid aminos. Toss until a coating forms on the tofu.
If you want to make your tofu spicy, add in a dash of sriracha or garlic chili sauce. Toss until it coats the tofu.
Take the tofu off the heat and serve it with whatever bowl, salad, soup, sandwich, etc. you want.
The idea of intuitive cooking spawns from my love of Intuitive Eating. Intuitive eating, in a nutshell, basically says that our bodies know exactly what we need if only we learn to listen. (And there’s a method for learning to listen.)
When I first read the book, I knew I finally had the solution to my many years of disordered eating. It took time to implement, but it was worth every moment of transition. It saved my mental health. It gave me my life back.
Many years later, I’m now on a new leg of this adventure that I’m calling “intuitive cooking.” It’s the ability to take those cravings/signals your body has, and turn them into nourishing meals.
I do this without a recipe, because I think it’s important to regain trust of our inner intuition. When you really learn to listen to it, it won’t fail you. But it takes time and practice and TRUST. (The last one’s the hardest to come by.)
But I find that once you start to trust your body and it’s signals, you can begin to trust your intuition. The former clears a path for the latter. Without the first step though, I find we are lost or mislead when it comes to our intuition. Which eventually leads to an overwhelming feeling that we can trust ourselves.
This becomes very apparent in the kitchen. One burned meal, one flavorless dish, one salt-sugar mix up, and you’ve deemed yourself a kitchen failure. The label comes all too quickly.
So I’ve put together this series to help heal that inner divide. Think of it as baby steps toward a day when you feel unencumbered in the kitchen (and hopefully in your life.) You will make mistakes along the way. That is okay. That is part of the learning process. It is not, rather, a physical example of your inability.
It’s why I am thankful for bloggers with recipes I trust who taught me of my capabilities in the kitchen. I’m thankful for brands like Bob’s Red Mill who make products I can trust. I’m thankful for all of the mistakes and trials I’ve had in the kitchen. I’m thankful for a body that talks to me. I’m thankful for a heart and mind that finally learned to listen.
The process to trusting your mind, body and heart is starting. It can start right here, right now. All I ask is that you go-forth and *try.* xo.