When my husband wanted to learn how to make Thai meals, he turned to the greatest research tool of all—youtube—and picked this recipe for its simplicity and probably the video’s high production quality. He made it several times, and the kids and I loved it. In an ironic twist, my husband didn’t love it, so he stopped making it.

Enter Mom, who never turns her back on a nutritious meal that my kids enjoy. I learned how to cook it, and now “Daddy’s Special Tofu” is part of the regular rotation. We call this dish “special” because we cook the tofu differently from my typical approach.

I like crispy tofu, so I normally sauté small cubes of tofu until they develop crispy edges, or I toss tofu cubes in seasoning and cornstarch and bake in the oven until they have a crunchy exterior.

In contrast, this tofu is basted in sauce and cooked in oil until lightly browned but not crispy. The sauce is sweet and salty, so if you were to cook the tofu until crisp, the sugar in the sauce would burn, resulting in charred tofu. Still, the flavor of this tofu is so good that I don’t miss the crunch.

In addition to being delicious, this recipe is easy and fast. The sauce can be whisked up in five minutes and the tofu cooked in around twenty minutes. The only danger here is burning the tofu. Once the sauce has been applied, don’t leave those little tofus alone! You must hover.

For my family of four, I use two blocks of tofu and cook them in two batches. Once the first batch is cooked, I put the tofu on a paper towel-lined baking sheet in a warm oven while I cook the next. (Or, if I’ve got ravenous children, they eat the first batch while I cook the second.)

I serve this with rice and a green veggie, usually roasted broccoli. In the picture, you see kale atop the tofu, my daughter’s artistic interpretation. I’m not sure roasted kale (i.e., kale chips) was the best accompaniment to the dish, but it was what I had that night. You want a green veggie, though, because the slight bitterness complements the sweetness of the tofu. 

Special Tofu

Servings:  4-6

Time: 30 minutes

2 blocks of extra-firm tofu

2 Tablespoons miso

2 Tablespoons soy sauce

1 teaspoon grated fresh ginger

2 Tablespoons honey

Canola or vegetable oil

Drain and pat dry the tofu. Cut each block into about eighteen uniform pieces.

Tofu cutting is mind-bending for someone not geometrically inclined (like me), but here is how I do it: I cut the block into three sections crosswise (ending up with three thinner blocks of the same perimeter). Then I cut those three blocks into three sections lengthwise. Finally, I cut those sections in half, either down the middle to make rectangles, or on an angle to make triangles. I find tofu triangles to be the most appetizing shape.

Put the sauce ingredients in a small bowl and whisk until well combined.

Add 2-3 tablespoons of canola or vegetable oil to a large non-stick skillet over medium-high. When the oil is hot, add the tofu (only one block’s worth will fit at a time). As the tofu cooks, generously coat the tops with the sauce using a pastry brush or spoon.

Once the tofu slabs are golden brown on the bottom (about five minutes), flip them over and coat the other side with sauce. When they have browned on the bottom (careful not to burn them—you may need to turn the heat down a touch), flip one more time and cook until the other sides are browned to your liking.

Wipe out any crispy bits of sauce before beginning again with the next batch. Keep the first batch warm on a paper towel-lined baking sheet in the oven while you cook the next batch.

Serve with rice and steamed or roasted broccoli or favorite green veggie. Eat with chopsticks for extra fun.