Tofu is one of those foods. You're either game or you're not. Maybe an old roommate or girlfriend cooked it for you a certain way that made you do a double-take. Not half bad. But back at home, perhaps you're still struggling. If this is the case, we have a trick you're going to like.
In The Washington Post last week, Joe Yonan wrote a piece about tofu entitled Cooking For One: Tofu, Fuss or No Fuss. In it, he discusses the best way to prepare tofu, from marinating and baking to frying and tossing with whatever ingredients you have on hand in the refrigerator. But most importantly, he talks about a tip that many chefs and cookbook authors use to make their tofu even firmer.
They freeze it. That's right: buy your favorite tofu, take it home and slice it, put it in the freezer, thaw, and squeeze out any remaining liquid before using. This will result in a "sturdier, chewier, more flavorful" tofu that absorbs sauce even easier than its right-out-of-the-package cousin. For all you skeptics out there, this might be a trick worth taking on a test drive.
Related: Try This! Baked Tofu
(Image: Flickr member avlxyz licensed for use under Creative Commons)
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If you don't have time to freeze it, we also cut it and then place a cookie sheet on top with a book - to suck out all the extra water. TofuYou, a bay area brand also has the MOST amazing tofu that ISN"T soaked in water - so it is already in great marinade sucking shape.
I always wrap mine in a bunch of paper towels and then place under a plate with my bacon press on top. Squeezing out the water makes it easier to brown in stir-fries.
i do this! its definitely works -- better than putting something heavy on top of it for a few hours, in my opinion. it also gets kind of spongy-like so absorbs seasoning/marinades well.
am i a freak? i just don't like tofu after it has been frozen. it gets all weirdly spongey....
I’m with MurryKate. Tofu is strange after it’s been frozen. Instead I just get picky about the tofu I buy. Wildwood makes the best super firm tofu. Also, Asian groceries sometimes carry tofu with a firmer texture.
@murrykate I am a lover of Tofu, but no frozen. So weird and spongey. Am I missing a step here?
I just had to use less oil in my stir-fry to get it firm. Works without extra pressing/drying.
I followed these instructions and it turned out pretty good!
http://justbento.com/handbook/johbisai/poached-frozen-tofu-fried-frozen-tofu-cutlets
ok...the best way to confer chewy/meaty texture to tofu is to nuke it. in my microwave a 12 oz block sliced into 1/4 inch slabs and laid flat on a plate comes out perfectly when micro'ed 10 minutes per side.
the tofu can then be simmered/broasted/etc to absorb surrounding flavors. turns out the texture of chewy brisket.
phenomenal for veggies who miss meat (like me).
this method has never been described as far as i know.
pity i didn't apply for a patent...:)
I want to know how to make melt in your mouth tofu. Not extra firm tofu. Anyone have any tips?
@erinorea
Don't buy firm tofu.
Use gentle cooking methods (not frying).
I like medium-soft tofu, steamed with ginger, then topped with chopped scallions and a drizzle of soy sauce and sesame oil.
Step 1: buy better quality tofu. Step 3: buy the correct firmness for the dish you are making (silken to extra firm--totally different stuff). Step 2: cook it in dishes that are meant to have tofu in them. Step 4: dispense with lengthy time-wasting tips on how to make tofu be something else and just make tofu.
Yes, some dishes DO call for frozen tofu. Freezing totally changes the texture and it's a particular thing, NOT something to do with all your tofu.
Oh, Step 5: don't bother with tofu if you really don't like it. Spending hours fussing with it will not make you like it more.
ok I need to proofread, clearly, but you get it
@erinorea - if you buy a little bottle of nigari and make your own tofu, I guarantee it will be melt-in-your-mouth!
I like all forms of tofu and saying that freezing tofu makes it firmer is a little misleading because of the textural changes that occur. I think of this whole process as a way to get a completely different kind of tofu product. It loses all its silkiness and gets meatier. If you want firmer tofu buy extra-firm, if you want a kind of meatier tofu with more body and chew, freeze. I definitely find frozen tofu has its place in many dishes and really enjoy it but I wouldn't use it where I simply want a smooth firm tofu.
I used to live in Alberta, Canada, where the extra firm tofu was extra firm (and not water packed! save that for the soft and medium varieties!) and already-pressed tofu was available everywhere. Since I moved to the east coast of the US, I've been baffled by the water packed flimsy tofu that passes for "firm" or even "extra firm" - although I recently discovered that the tofu at Trader Joe's reminds me blessedly of home.
I sometimes double-freeze my tofu, it gets even spongier and adds a different texture than even extra-firm and once-frozen tofu. I don't really like the smooth feel of non-frozen tofu so this trick has changed my life!