Golden Seared Turmeric Tofu
 
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Cook time
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Golden turmeric tofu seared to deliciousness with warming spices.
Author:
Serves: 1 serving
Ingredients
  • 5 oz (150 g) firm tofu, drained and cubed (about half pack of tofu)
  • 1 Tbsp olive oil, or preferred cooking oil
  • 1 tsp turmeric powder
  • ⅛ tsp smoked paprika powder
  • ⅛ tsp chili powder
  • ¼ tsp sea salt, or to taste
Instructions
  1. Place the cubed tofu on a clean kitchen towel and press down gently with another towel to remove excess water.
  2. Meanwhile, in a small bowl add: turmeric, paprika, chili and salt, mixing to combine.
  3. Warm a small skillet with oil over medium heat (the skillet should be just large enough to accommodate tofu pieces such that they don't overlap but not so large that oil is spread too thin).
  4. Carefully add tofu cubes to the heated pan without overlapping, allowing the tofu to stay in its initial spot for 2-3 minutes (ie: resist the temptation to shake the pan and toss the tofu). This will allow a sear to develop. While this is happening, use a small spoon to sprinkle about ⅓ of the spice mixture over the tofu cubes (don't worry if half of the spice misses the tofu, all will be used as you flip the tofu). Also don't overdo it on the mixture (it will tend to glob onto the tofu preventing it from properly adhering to the pan - a little works well).
  5. Once the tofu has had a chance to sizzle for about 2-3 minutes, then you can flip (you should see a sear - darkening -underneath) flip the tofu and allow the other side to sit for another 2-3 minutes, adding another modest sprinkling of spice. Once both sides are nicely seared, transfer the tofu to plate to enjoy right away.
Notes
The Chili/e: if you enjoy a little kick, a nice warming full-bodied chile powder such as ancho would work well here (cayenne powder would be too hot for my taste). Chipotle might be another to experiment with. Generic "chili powder" found in the grocery store is a spice blend (typically made from a mix of mild chile, onion, salt and herbs) without much bite.
The Tofu: I haven't always liked the texture of tofu - in fact my early experiments with the drab slab were downright gag-worthy. Things turned around for me when I had something called "brother-in-law tofu" at an Indian restaurant a decade ago; it was a seared tofu much like this one. Searing doesn't crisp up the tofu like a golden potato but it does give it a nice crust that contrasts with the soft interior - when combined with savory spices, it's actually a pretty pleasant experience and a good plant based protein option. But like all things, it may take some getting used to.
Watch the Amount of Spice!: I've made this recipe numerous times and find a modest sprinkling of spice works best - adding too much spice just causes it to bunch up (glob) on the tofu and prevents the skin of the tofu from properly adhering to the oil surface of the pan (no sear for you!).
Straight from the Skillet: the seared tofu tastes best right from the skillet - this is not one that ages particularly well. So I recommend having all of your other meal ingredients ready to go (salad/grains/greens whatever they may be) and just add the tofu and enjoy.
What's the deal with Turmeric? turmeric's active (and best studied) ingredient, curcumin, is known for its antioxidant/anti-inflammatory properties which may offer protection against various forms of disease. Before turmeric started appearing in popsicle and brownie recipes over the last few years (health rage), it was more commonly known as a staple spice in Indian cuisine.
Turmeric Stains! Turmeric has a long history of use as a dye - this spice has some serious staying power. Just a little warning to mop up surfaces quickly if you encounter unwanted spills, etc. and it might be best not to wear your white silk blouse when prepping this particular meal ;o
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2017/12/golden-seared-turmeric-tofu-some-lunch-ideas.html