How to Roast Tofu

Published on Wednesday, March 3, 2010, by CHOW Video Team / Edit Post

Chef and author Bryant Terry (and CHOW 13 honoree) roasts tofu according to a very simple recipe. The results are delicious as is or with the addition of your favorite sauce; Bryant likes barbecue sauce, pesto, or curry.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Blake Smith and tell us what you’ve got in mind.

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POST A COMMENT |17 Comments

COMMENT

  • Was in a hungry-hurry so I made this with out pressing from House Foods extra firm and tossed with bottled peanut sauce. Turned out great! The only thing I plan on doing differently next time is cutting my cubes half as big. I made 16 out of a 12 oz block, and a bit smaller would have been bite sized.

  • It's fixed now. Trust me, it annoys me too.

    Meredith, Video Producer of CHOW

  • Grrr. This video seems to end after 15 seconds now.

    Could someone please just type the recipe? Thanks.

  • zoona: might the metal be coming from the container you toss in, or from the surface in the oven you are cooking on? Surfaces can matter a lot more than you'd think in the eventual taste. Might not be the recipe or the roasting so much as some part of your particular process. I haven't tried this yet, but it sounds like a nice idea and a healthier way of achieving a more firm tofu texture versus...+READ

    zoona: might the metal be coming from the container you toss in, or from the surface in the oven you are cooking on? Surfaces can matter a lot more than you'd think in the eventual taste. Might not be the recipe or the roasting so much as some part of your particular process. I haven't tried this yet, but it sounds like a nice idea and a healthier way of achieving a more firm tofu texture versus deep-fried.-COLLAPSE

  • I pressed my tofu for 30 minutes before trying the recipe. (I always press my tofu, but I couldn't tell if the chef just skipped the step because it was obvious.) It came out well.

  • ive made this several times now, and while the texture and crispiness is there, there is a sort of metally after-taste, or smell. ive tried different oils, and tofus. still there.

  • I used a peanut sauce to toss after. I must say, as a tofu lover, I was particularly impressed by this recipe, it really comes out great.

  • Probably firm or extra-firm.

  • What type of tofu do you think he was using?

  • Yummy! Maybe this'll convince family and friends that tofu is worth eating!

  • This is on my "to do" list! Looks great!

  • I tried this tip for the first tiem today, it really works.

    Nancee J. Swartz
    Brookline, MA.

  • Great tip. I will try it. Thanks Bryant. Nancee J. Swartz

  • Wow, first actually useful chowtip I've read, and the narrator/chef seems cool to boot.

  • I love this tip... it is ridiculously simple and totally satisfying (probably does need a bit of sauce, but that's a fun side-project). Thanks, Bryant!

  • Hey pbardolia-

    This is Eric of CHOW video. Apologies for the confusion, the brownish color was given by a little paprika that Bryant added. Unfortunately, he didnt mention it during the shoot. But thanks for noticing and hope that helps clarify.

    Eric

  • Why does the tofu look brown after being mixed with olive oil and salt? It almost looks like it has been mixed with soy sauce. What is giving it the brownish color?