To be clear, this isn’t about creating a waffle batter with soft tofu and baking it—this is about literally cooking thin strips of firm tofu by pressing them into the waffle iron. The idea is to make it fast and easy to serve up tofu—you can skip the step of pressing tofu under a heavy weight to remove the water, and you get a nice, crispy finish to the tofu when it’s done cooking. If you’re game to try the tofu waffles, try a few of these tricks to make it work perfectly. I tried it with maple syrup, my favorite taco sauce (Buffalo’s Mighty Taco), and an Asian-inspired peanut sauce (mix a couple of tablespoons of peanut butter and soy sauce with a squeeze of lime juice and a dash of sesame oil). None of them were bad with the tofu—but I’d definitely recommend the peanut sauce most, if you’re looking for the perfect tofu waffle topping or dip.
