I’ve never been much of a tofu person – until now.
I’ve always hated the spongy texture and lack of flavor, but it turns out I’ve just been eating the wrong tofu this whole time! We’ve got a couple tricks up our sleeves today that’ll help make sure you get crispy tofu with a heartier texture. Plus there’s a lot of garlic and kale, which is always a win.
First up: Ingredients! This simple dish just has extra firm tofu, kale, garlic, soy and some red pepper flakes for a little kick.
The trick to getting tofu crispy happens with a couple steps: Freezing and boiling the business. I saw the freezing and boiling method all over and it seemed like the best method. I ran with it. The only drawback is that you have to wait a few hours for the tofu to freeze. But it’s something you can prepare before you leave for work and have it ready when you get home.
To prepare the tofu for the freezer, you just need to drain out the liquid, cut it sort of like a bagel, and then cut into some strips.
Make sure the tofu stays in the block form, then wrap it up tightly with some plastic wrap and throw it in the freezer.
Now comes the part where you might think something went wrong. This looks like a gross block of old ice cream. We’re gonna work our magic and toss this in a pot of boiling water for about 10 minutes.
Boom. The tofu’s removed as it floats to the top of the pot and then placed on a paper towel-lined plate to soak up some of the liquid.
Once it’s cooled, we cut it into cubes and fry it up in some vegetable oil on all sides until it’s nice and crispy.
While the tofu was crisping up I minced some garlic.
I also removed the stem from a bunch of kale.
Then cut it up and washed it so it was ready to fry up.
Once the tofu is nice and crispy we move it to a plate. Using the same pan, add a little more oil and fry up the garlic and red pepper flakes. I got so excited about the garlic that I forgot to take a picture of it and just tossed the kale in there.
The kale fries up for about 3-5 minutes (until wilted down) and then the tofu gets put back in the pan and soy sauce poured over it. Garlicky, soy, hint of spice goodness.
Serve over rice or quinoa and enjoy.