I found a new way how to make tofu and it is a game changer! Freeze the tofu, let it thaw, freeze it again, and then thaw it out the day you plan to eat it
Extra firm tofu
Spices like garlic powder, salt, and pepper
For the sauce:
2 tablespoons of soy sauce
1 teaspoon of sesame oil
2 tablespoons of hoisin
1 tablespoon of coconut or brown sugar
2 teaspoons of rice vinegar
2 cloves of garlic
1 inch of fresh ginger
1 teaspoon of cornstarch to thicken the sauce
For the tofu:
Squeeze out the water from the tofu. Once dry, rip or cut into small pieces and put into a large bowl or plate. In a medium bowl, mix 2-3 tablespoons of cornstarch and any spices you want and then coat the tofu pieces evenly with the cornstarch mixture.
Heat up some oil in a pan and fry the tofu pieces until they are golden brown. Set them aside
Boil the water for your noodles or rice. In that same pan that the tofu was fried in, add any veggies you want, I used broccoli. Add half the sauce and then your tofu to the pan. Turn up the heat to bring to a boil then immediately turn it back down to medium/low.
Once noodles are finished, add to pan with tofu and veggies or plate them and place tofu and veggies on top.
*potstickers are from Trader Joe’s which I just baked in the oven*