Thursday, June 9, 2011

Red Thai Tofu

Red Thai Tofu, page 149


I've been enjoying the texture of broiled tofu lately, so instead of sauteeing these cubes of tofu as the recipe instructed, I went the broiling route instead. I like broiled tofu because the texture kind of reminds me of fried tofu, without all the grease - crispy corners, chewy on the inside.

The original recipe directions are to saute the tofu, then remove it from the pan while you saute the veggies, then add the tofu back to the pan when you add the sauce, and cook for a few more minutes. So while my tofu was in the oven, I sauteed up the rest of the vegetables for this dish, as well as a big pan of broccoli to go with our dinner. Then it was a snap to mix up the sauce and add it to the veggies, along with the broiled tofu.

This dish came together quickly, and it was tasty. However, I thought the sauce was too thin and wished it had clung more to the tofu and vegetables. From the recipe description in the book, I was expecting more of a glaze, but it was more broth-y instead. Otherwise, this was an acceptable dish that is nice and easy enough to keep in a regular rotation.

I've heard others rave about this recipe, so I'm wondering what I'm missing to make me rave, too. It was good, but not necessarily one of my favorite AFR recipes. Have you tried this tofu? What do you love, or not, about it?

8 comments:

Brenna said...

I haven't made this yet, but my mouth is watering looking at the photo. You take some goood food photos. I need some help in that area. My food pics look like barf. I'm not sure how to make lentils look sexy.

Emily said...

When i've made this both (maybe 3?) times, the sauce has been less broth-y and more glaze-y, so it definitely CAN be glaze-y but I have no idea what we're each doing differently.

Julie Ann said...

Thanks for the sweet compliment, Brenna! I do love my camera, which I think helps. And good light. That's important, too. I find myself getting in a picture rut with my food lately, because there are only so many good lighting areas in my house... And you are right: it is hard to make lentils look sexy. That's when you dress it up with a sexy garnish! :-)
Emily - maybe I didn't let the sauce cook down and reduce enough? I was worried about overcooking the peppers. I don't like soggy, overcooked bell peppers. Thanks for chiming in, that's good to know that it was probably just me, and not the recipe! :-)

mollyjade said...

My end result wasn't very saucy, though it wasn't brothy either.

Jennidy said...

I've made it several times. Just be sure to let it simmer in the pan until it reduces enough to coat the veggies and tofu. Sometimes I'll double the sauce in her recipes.

Tamie Spears said...

Can you tell me how you make your broiled tofu? A recipe, maybe? Like what kind of tofu, how big are the cubes, marinade, etc. I haven't had much luck getting my family to eat tofu unless it's in a dressing or dip.
Thanks -
Tamie
jtspears@bex.net
http://www.fullplateplanet.com

Julie Ann said...

Hi Tamie,

I use firm or extra-firm tofu, the water-packed, refrigerated kind. I slice it into about 1" cubes, then press between several layers of paper towels for at least 15-20 minutes. I gently toss the cubes with a few dribbles of soy sauce, and then scatter the cubes on a parchment-lined baking sheet. Then, I turn on my oven to broil at 500F, but leave the rack in the middle of the oven and slide the pan in. I don't really pre-heat - it seems to get plenty hot, plenty quick. I let it broil like that for about 15 minutes, then flip the tofu around, and broil for about 10 more minutes. By that time, the tofu should be nicely browned and a little crispy on the outside edges. That's it. It's great to add to stir-fries, salads, etc. This also works great for slices for something like sandwiches, maybe adjusting the time a bit. Hope this helps, and good luck!

kaenhu said...

I am Asian and cook Thai food frequently. Typical authentic Thai curries are brothy and not glazey. Just FYI. I love this recipe!