I can’t seem to get the hang of cooking tofu without oil.

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I can’t seem to get the hang of cooking tofu without oil. Too much soy sauce bothers me. High sodium. And broth seems to just keep it so moist that it breaks apart. Any tips?

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Extra firm tofu (from a tub, not the shrink wrapped kind), place in freezer for 24 hrs, then thaw SLOWLY in a fridge for 1-3 days. Then squeeeeeeze (water will GUSH out). This will make it a lot chewier and hold itself together better when stir fried. I’d recommend using a good non-stick pan. Since I got a scanpan, I have not had a single reason to add much liquid. Soy sauce is not compliant, but miso is! So, I dissolve some red miso paste in some water and use that for flavoring.

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Slice it fairly thin (makes it crispy), bake for about 30-40 mins at 190c but take out half way to season. I usually use garlic, paprika, chilli flakes and pepper to season.

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I often use Trader Joe’s coconut aminos. Tastes like soy sauce, but with much less sodium.

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I use stoneware (I use pampered chef but any would likely work) and bake it. No oils needed at all.

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I believe Dr. Greger recommended steaming it as you don’t want it to brown.

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