Tired of tofu that is seasoned on the outside but PLAIN AF on the inside? This method of making tofu taste good on the INSIDE is so easy, you'll be wondering why you ever did it another way! WRITTEN METHOD: [ Ссылка ]

Hi friends,
In my haste to make a shorter video, I left out a couple important notes! Please read before making this 'recipe'!

TYPE OF TOFU
You can use any water-packed tofu that is firm enough to hold up to a boil. This usually means medium, firm and extra firm tofu.
If you have vacuum-packed extra firm or pressed tofu, it may take a much longer time to get the flavor all the way through.
I don't recommend silken tofu as its structure doesn't allow flavor to infuse in the same way, plus it will be too delicate to hold up to boiling.

AMOUNT OF TOFU & STORAGE
I used two 500g blocks of organic firm tofu in this video. However, you can make as much or as little as you like. I've done batches of one block to four blocks. It literally doesn't matter.

Just keep in mind that you'll want to use up leftovers within 5 days. Or you can freeze them. But keep in mind that frozen tofu will thaw with a different texture. You might like it that way!

Speaking of boiling...

GENTLE SIMMER vs ROLLING BOIL
The more rapid the boil, the greater chance of your tofu breaking down. However, a more rapid boil infuses the flavor faster! For softer tofu, you may need a more gentle simmer. And on the other hand, a firmer tofu can withstand a more violent boil :-) Use your discretion!

COVER THE POT
I find my induction stove top a bit finicky so I propped open the lid during the video shoot. However, if you know your stove well and your pot lid has a vent, you shouldn't need to prop it open. Just adjust the heat so that it continues to simmer without boiling over.

FLAVORS
I used about 1 tablespoon of salt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of mushroom seasoning in this video. However, exact amounts are not important. What's important is that the broth tastes good in a slightly overwhelming kinda way. The flavor becomes more dilute inside the tofu.

You can also add other seasonings. However, keep the broth thin so it can penetrate the tofu curds easily.

MUSHROOM SEASONING
Mushrooms Seasoning is an extract of mushrooms which adds savory flavor. NOT to be confused with dried mushroom powder, it doesn't taste particularly mushroom-y. Buy it at East Asian grocery stores (for the best price) or online (those prices can get out of hand though so...I don't usually recommend).

Here's an example of mushroom seasoning: [ Ссылка ]
This is an Amazon Affiliate link which means I will receive a small commission if you choose to purchase through it. Rest assured there's never any extra cost to you.

LEFTOVER VEGGIES & BROTH
This recipe can be zero waste! Blend the strained veggies to add thickness, flavor and fiber to your next soup or stew.
You can also use the extra strong broth as a base for soups or use to replace some of the water when you cook grains and beans.

Thanks for watching!
- Mary

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