Ever since discovering the method of dry frying tofu, I’ve been itching to try it out in a few different formats. I was craving something spicy and sweet, so I quickly threw together a chiptotle-honey marinade while dry frying the tofu. It imparts a really nice flavor to the tofu, with the perfect balance of sweetness, tanginess, smokiness, and spice. The great thing about this dish is that since you are dry frying the tofu ahead of time, all you have to do is throw the tofu and marinade together into a pan and let the marinade reduce to a glaze while the tofu heats up.
Seriously, this dish could not be any easier, which is something I much appreciate due to my hectic schedule and frequent late nights at school and oral argument practice downtown. One of the most frustrating aspects of being mega-busy the way I currently am is not having time to unwind and try new things in the kitchen. Or be in the kitchen at all, really. Plus, it means having to buy lunch, since I haven’t been able to plan for leftovers. At least it’s Febru-any at Subway, I guess. As much as I am enjoying moot court, I cannot wait until the end of this month when competition is over and I can start working my way through my ever-growing list of “must try” recipes. I miss being able to spend hours in the kitchen, looking at food websites, writing and re-writing grocery lists, and digging into the first bite of something really damn good that took a fair bit of work to prepare. To me, it’s one of the most rewarding feelings out there. So, all, please bear with me the next few weeks while the recipes stay a little scattered (or at times non-existent) and I’ll be back to near-daily posting in no time!
Chipotle-Honey Glazed Tofu
1 14 oz. package extra firm tofu
3 tbs. honey
1/4 cup canola oil
1/3 cup apple cider vinegar
1 chipotle in adobo, minced
1 tbs. adobo sauce
Kosher salt and freshly cracked black pepper
Cut tofu into 1/4″ slices. Cover a kitchen towel with a paper towel and place tofu on the towel. Add another paper towel and kitchen towel and place a heavy, flat object on top of the tofu. I prefer to use a cast iron pan, but a pan or baking sheet weighed down with canned goods is another good option.
Meanwhile, whisk together remaining ingredients.
Heat a dry cast iron pan over medium heat. Add tofu, working in batches if necessary. Cook about 5-6 minutes per side until golden-brown and no longer moist.
Transfer dry-fried tofu and marinade into a ziplock bag. Marinate at least 3-4 hours or up to overnight, shifting bag as necessary to ensure even marinating.
Heat a 10″ cast iron pan over medium-high heat. Add marinade and tofu. Cook over medium heat 10 minutes until tofu is heated through and marinade is reduced to a glaze, flipping tofu over halfway through cooking.
Serve with rice, added to a stir fry, in a sandwich, or as desired.