5. It Has No Flavor
A pet peeve of mine has become the way talented chefs treat tofu. Whether I’m watching a cooking show on television or reading recipes in magazines, people are instructed to drain the tofu, cut it up and cook it. Maybe sprinkle some salt and pepper on it at the end. That’s it – no marinating, no spice rubs, no flavor, no chance anyone is going to love it. The funny thing is that they don’t do that to chicken, beef or fish so why do that to tofu? After not pressing the tofu, not seasoning it is a huge mistake that will lead to bland and flavorless food.
After the tofu has all the water pressed out of it, fill it with flavor by marinating it or seasoning it. Marinades can be as simple as letting the tofu sit in tamari mixed with water for 15 minutes. Most marinades have some combination of soy sauce, water, oil, and some herbs and spices.
