Why it works: Tofu and sauce work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 262 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Tofu Bacon
Serves 4Ingredients
Directions
Prepare
Slice the tofu into thin strips like traditional bacon.
Cook and season
Fry strips in a pan on medium heat, turning once, until crispy and golden brown on each side.
Add soy sauce and one to two drops of liquid smoke, and toss with the tofu bacon slices.
Coat with nutritional yeast, and remove from heat.
Nutrition, whole recipe (rough)
Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Smoke | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Tofu + saucetop 16% of all pairsSmell alikemoderateCooked together262 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Extra-firm tofu
- Provides the sliceable body that crisps up into a chewy, bacon-like texture.
- Vegetable oil
- Conducts heat in the pan so the tofu strips fry and brown evenly.
- Soy sauce or tamari
- Adds salty, savory depth and helps the strips take on color.
- Nutritional yeast flakes
- Adds a savory, cheesy flavor that gives the strips their bacon-like taste.
The step that matters
Frying until crispy and golden. Tofu holds a lot of water, so it must cook long enough for moisture to evaporate before it crisps. Turning only once lets each side form a browned surface. Adding soy sauce too early can steam the strips instead of crisping them.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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