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© Lillys-Table.com Photo of Poached Tofu
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Poached Tofu

from Spinach & Wild Rice Soup, the Week of May 15, 2016.
View the next recipe for this meal.

Tofu is fabulous in stir-fry whether you avoid meat or not. Allow some time to press & drain the tofu as it adds to the texture and helps with the cooking process. This poaching method is faster than pan frying, no oil is needed and it is still flavorful.

Ingredients

  • 12 ounces tofu, extra-firm , drain off liquid
  • 2 tablespoons soy sauce, tamari
  • 1 cup water, or more if needed

Serving Size: 2 People



 

Preparation Instructions

At least 10 minutes prior to cooking, drain the tofu well and place on a plate. Cover with another plate and place a large can, book or other weight on top of the tofu to press the excess liquid out. Every few minutes drain off the excess liquid and flip the plates. Keep the press on the tofu to weight it down often. This can be done overnight in a fridge as well.

Slice the tofu into 1 inch pieces. Pour the soy sauce and water into a small saucepan. Add the tofu pieces. Add more water until the tofu is barely covered.

Bring up to a boil. Simmer at high or medium-high heat for at least 10 minutes or until all of the liquid is absorbed.

Toss into a stir fry.