Martha Stewart's Tofu Recipe: A Game-Changing Lunch

For many home cooks, tofu can be a challenging ingredient. Its bland flavor and often soft, spongy texture have led to disappointing meals. One writer's first attempt at cooking tofu was described as traumatizing, resulting in a flavorless block with a texture reminiscent of a soggy marshmallow.

Despite this initial failure, the search for high-protein, plant-based recipes led to a brave second attempt. The solution came in the form of a recipe from Martha Stewart. Her method for crispy fried tofu promised a simple process and a super-crunchy result, offering a potential redemption for this versatile ingredient.

The appeal of Stewart's recipe lies in its simplicity and accessibility. The required components are pantry staples for most kitchens. The core ingredients are straightforward:

• Extra-firm tofu is the foundation.
• A neutral cooking oil like safflower is recommended for frying.
• Cornstarch is essential for the crispy coating.
• Basic salt for seasoning.

For serving, Stewart suggests a dipping sauce made from mayonnaise and Sriracha, garnished with chopped scallions and lime wedges. The recipe is designed to be a cinch to make, requiring only a few items to create a flavorful, crunchy final product.

The transformation begins with a critical first step: draining the tofu. Excess moisture is the enemy of crispiness. Stewart's method involves lining a baking sheet with multiple layers of paper towels, arranging the sliced tofu on top, and covering it with more paper towels. A second baking sheet topped with heavy cans is placed on top to weigh it down, allowing liquid to drain for 30 minutes.

Once drained, the tofu is coated in cornstarch. This step is non-negotiable for achieving a crunchy exterior. Spices like garlic powder, sea salt, and sesame seeds can be mixed into the cornstarch for added flavor. The tofu is then fried in a hot, heavy-bottomed pan. To ensure even cooking and crunchiness, it's best to fry in two batches. The exterior should turn golden brown, a process that takes about five to seven minutes depending on your preference for crunch.

Beyond its satisfying texture, this recipe offers significant nutritional benefits. Extra-firm tofu, the specific type called for in the recipe, contains approximately 14 grams of protein per 3-ounce serving. This makes it a substantial component for a meatless meal, providing lasting fullness for hours.

The versatility of the finished tofu is one of its greatest strengths. It can be the star of a quick lunch or dinner. Popular applications include:

• Adding to grain-and-veggie bowls with quinoa and roasted vegetables.
• Using as a protein boost in a Caesar salad.
• Stuffing into lettuce wraps or tacos with black beans and avocado.
• Serving with a spicy tahini or mayo-Sriracha sauce.

This recipe successfully converted a tofu skeptic into a fan. The final product was a world away from the initial disappointing experience. The combination of a satisfying, crunchy texture and well-developed flavor proved that tofu can be a delicious and exciting ingredient when prepared correctly.

The key takeaways from this culinary redemption story are clear. Patience in draining the tofu and the crucial step of a cornstarch coating are what separate a soggy, flavorless block from a golden, crispy delight. For anyone who has previously sworn off tofu, this method offers a compelling reason to give it another try.