I’ve been cooking with tofu for a couple of years now and most of my recipes follow the same basic pattern. Fry tofu. Saute veggies. Add Asian-style sauce, serve with rice. While this is tasty enough, it was getting a little tiresome, so I put the call out on a forum I visit for some new recipes. I was a little anxious about making an Italian tofu, but willing to give it a go.
Here’s your tofu. I use the light firm variety; regular firm or extra firm will do. Drain the tofu and put in a shallow bowl; place a plate over it and weight that plate with something heavy, pressing out any extra water. This usually takes fifteen minutes or so. Then slice your tofu into four pieces.
In the background there is some sliced mozzerella off of that block we bought for the eggplant melts a week or so ago. I think I cut five or six thin slices. Or I tried to, anyway.
In a nonstick pan over medium, medium-high, add a few tablespoons of olive oil and a minced clove of garlic. When it’s hot, add your tofu, and allow to fry about 10 minutes per side. Keep an eye on it. The beauty of this method is that the tofu, which basically picks up the flavors of whatever it’s with, gets a good deal of roasted garlic flavor.
In the meantime, either open your favorite jar of sauce (I won’t look) or make your own. Here’s mine, bubbling away.
When both tofu and sauce are ready, put a bit of sauce in a baking dish, add tofu, and cover with sauce. Add slices of cheese and bake in a 400 F oven for 15 minutes, then briefly under the broiler.
We had this with some rigatoni, and I have to tell you, it was delicious. It wasn’t heavy at all, since the tofu didn’t really crust up, and as such was much lighter than chicken or eggplant parmesan. We probably could have used less cheese, but that would really be sad. We like cheese. If you’ve never tried tofu before, you should give it a go! It’s healthy, full of protein, and very tasty.
Credit for this goes to one of the fine folks at Twospace, a woman who handmakes clothing and is a tofu master!