A much-loved recipe there and has been frequently requested since I closed that business and website in March Until a few months back, I ran across a method for how to make your tofu taste like pork. Skeptical but curious, I read on⦠aaaaaand then bookmarked it for another day. I pulled myself together enough to get the kids off to school and decided I was due for a sick day. Too sick and tired to follow all the steps, I gleaned a coles notes version of the process and gave it go while waiting for my miso soup broth to reach its full germ-banishing potential.
It takes time and a little more oil than you might think to achieve that dark, crumbly, crispy-yet-slightly-chewy taste and texture of well-cooked ground pork.
The soy sauce and sesame oil add both umami taste and colour to help the tofu mimic meat, and the overall result was nothing short of genius. At about the same time this culinary miracle was finished, so was my miso soup broth. A few ramen noodles and a well-placed egg later, I was face-down, shamelessly slurping away in my huge bowl of satisfyingly spicy, soul-lifting, virus-blasting comfort food. Funnily enough, the next time I made and shared a photo of this tofu revelation β again intentionally served with my cheater miso ramen soup β it was in August.
Tofu that tastes like meat β amazing. Say goodbye to boring tofu. This genius method of cooking tofu is heavily inspired by Bon Appetit and transforms a rather drab block of tofu into something remarkably resembling meat. Prepare the block of tofu by wrapping in several layers of paper towels or clean kitchen towels and squeeze to remove as much moisture as possible. Setting it on the counter and leaning with both hands on top of the block a few times works well.
It will begin to crumble, which is perfect. Meanwhile, heat the neutral oil over high heat in a non-stick skillet until shimmering. Add the crumbled tofu to the hot oil and stir immediately to coat the tofu in the oil, breaking up larger pieces with a wooden spoon.
