CRAB BOIL TOFU
You know the spice blend that restaurants use to cook shell fish primarily? Well, why not do the same with tofu? Opening the bag and pouring some of it into the water nearly choked me. Big reaction. Guess I breathed some of it in. Use CAUTION when using Crab Boil Spice. Otherwise it flavors great.
4 c. water
2 T. CRAWFISH, SHRIMP & CRAB BOIL powder or use as much as you want
1/4 c. apple cider vinegar – the cheap kind
2 T. granulated sugar
2 t. garlic powder
2 t. turmeric
2, 14 oz. blocks vacuum packed firm tofu, rinse and cut into cubes or thick sticks – I cut 4 long slabs per block, stacked them, then cut five long cuts end to end, then 3 cuts across – thick julienne style
1- In large saucepan place water and all seasonings. Bring to boil.
2- Add tofu, stir, return to boil.
3- Reduce heat to low and cook, uncovered, at a slow boil for 30-40 minutes.
4- Lift from pan with slotted spoon to bowl. Cool to room temperature.
5- Use in any dish requiring tofu.
Notes: If the bags the tofu is packed in are loose, then the tofu has been frozen, which defeats the purpose of vacuum packed, rendering the tofu soft instead of hard, when the tofu thaws. That’s a problem in the tofu industry – transporting and storing it correctly.
Had the tofu not been frozen en route to its destination or after arriving at the seller store, there wouldn’t have been as much breakage upon cooking it.
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