I made the tofu from last week’s delivery a few nights ago and was pretty happy with it. Here’s what I did.
To prepare it for cooking, I squeezed it a little as described in How to Cook Everything. I cut the brick in half at the equator to get two thinner bricks. Then I placed them between some paper towels on a cutting board, put a cast-iron skillet on top, and left it there for 10 minutes. This removed a lot of moisture.
I made a peanut sauce based on one from How to Cook Everything. I sautéed some garlic and onion in some peanut oil and then added about half a cup of peanut butter, half a cup of soy sauce, and maybe a quarter-cup lime juice. After it had all combined, I tossed the tofu in and let it sit while I heated more oil in a pan for stir-frying.
I stir-fried the tofu and stir-fried it some more and waited for it to get crispy, as described in the recipe I posted here. But it never did. Eventually the peanut sauce got a little burned, but it was still good.
We ate it with kale, raisins, and pine nuts and an excellent sweet potato.
So, overall, I’m pleased with my first foray into tofu cooking. I’m also happy to have an easy peanut sauce recipe for future stir-fries – with or without tofu.