Sous Vide Tofu 💚
I've wanted to try doing this for AGES, and today I finally got a chance to!! On Black Friday last month, I picked up a used sous vide insert from goodwillfinds.com for super duper cheap. Cheap enough that I didn't know if it was going to even function or not.
I finally tried it this evening and hooray, it works! It cooked the 'other' half of the block of tofu I had. The first half went directly into that noodle dish I shared earlier today. For the sous vide, I vacuum sealed cubed firm tofu and some homemade marinade and cooked it for about 4 hours.
Cooking in vacuum sealed sous vide-safe plastic kinda gives me the heebie-jeebies. I mean... I did it... but it just seems like something I would rather not do very often, so I'm planning to change to glass or silicone.
I will say, cooking at a constant temp below boiling point in a non-dry environment is kind of awesome. The flavors were pulled in and everything stayed plenty moist as you can see. It did make the tofu more delicate, but not too delicate. It's chilling overnight so I can see how the texture and flavor are tomorrow.
#plantbased #sousvide #tofu #neverstopexploring #neverstoplearning