this is exactly how I prepare it except I marinate in a lemon juice, garlic, braggs mix overnight.

Baking. Marinate, drain, spray oil, and bake away! I have found that this has the most universally appealing texture :)

http://www.alwayswithsalt.com/2011/06/stir-fry-with-baked-tofu.html

Hate to say it but I disagree with this method! Salted water does not a good marinade make.

i like to cut it in slightly smaller slabs. sprinkle with tamari and garlic powder, lightly flour, then cook as above but in sesame oil. it's really delicious on top of a veggie stir fry this way.

I like dredging the tofu in a mix of cornstarch, salt and pepper before pan frying it.

Broil it. Needs very little attention and I can be busy with the fried rice at the same time. Cut it into triangles, dip it in a mixture of soy sauce, rice vinegar, and warm water, arrange in a lightly oiled cake or pie pan or jelly roll tray. Broil for 10 mins, baste w/more of the liquid, broil 3 more mins, repeat. Remove from oven. Serve alongside that fried rice.

I usually freeze it when I get the fresh tofu. It dramatically changes the texture after it thaws. It requires a lot of pressing to squeeze the water out, but then it fries or bakes like a charm.

@stefinmotion - so the soak in hot, salted water isn't intended to be a marinade, though it may slightly season the interior. What it does is tighten up the protein on the outer surface of the tofu, so that when you fry it you get a crisper, slightly thicker and more appealing crust. I've tested it side-by-side with the same block of tofu in the same pan, and it really works.

I agree with the freezing, it makes for a wonderfully textured tofu.

Alternatively, sprinkle the tofu with salt and let the slices drain on some towels for a crisper crust. Seasoning with the salt makes all the difference.

This way of preparing tofu also works well for leftovers. Cold, leftover fried tofu can be reheated in a "marinade" of some soy sauce, sugar, chopped scallions, sesame seeds and red pepper flakes (optional). This version tastes good hot and cold.

And here I have a leftover half block of tofu and I'm pondering what to do with it. Does prepping with the salt and then oven baking with a light coating of oil yield decent results?

We us a non-stick pan and then sprinkle on seasonings that we feel like...have used combos of peanut oil, or canola or brown sugar or molasses or bbq sauce or worchestershire or honey or garlic powder or 5 spice powder or Old Bay Seasoning or Emeril seasoning. About 1/2 1/2 oil and liquid seasonings, the dry spices to taste. I press the slices first, well, then flip them over and over in the marinade until all absorbed. I mix the marinade right on the pan. Bake at 400 for about 15-20 min to get crisp and carmelized.

Been eating tofu regularley for 18 years now. I agree with the freeze-thaw method. Toss the whole package (I only use water-packed) in the freezer for at least 12 hours, let package thaw in fridge, open and gently squeeze/press water out, then marinate (in a highly concentrated mixture--you don't want to add much water back in) and prepare any way you wish. I've found that most folks are too impatient when dealiing with tofu. To get a nice, golden-brown crispy edge to baked or fried tofu, you have to give it lots of time and a rather high heat. Nothing worse than pale, soft, soggy fried tofu. Also, it's really hard to fry it without using a non-stick pan. Done ranting.

Sorry! "Regularly"!

What's a good tofu brand?

"Buy good tofu" is a really unhelpful. Good directions would include recommended brands and/or the characteristics of "good" tofu.

I just normally go with open, removed water, dry, slice, pan fry then sprinkle with salt. It's my fav way of making tofu!

My favorite tofu is Wildwood Super Firm tofu for frying, grilling, making into "egg" salad and scrambles.

I like a fairly soft tofu, steamed with julienned ginger, then topped with finely chopped scallions and a drizzle of Japanese soy sauce and sesame oil.

I know this is not how many think of this, but tofu is bland. If you add spice to the stir fry or other dish it will be less bland too. I was taught by folks introducing me to Japanese cooking that tofu should be a sensual texture experience. This method of cooking may be more pleasurable to some than tofu out of the box, but there are so many other pleasurable texture possibilities than this. Tofu is a deeply problematic food in these United States. It is heavily processed. Further, because it is bland to the American palette, it is often flavored with things that chemically resemble dorito juice. I know, none of y'all would ever do that because you are cooking your own, but there are clearly a ton of soy fake meat products consumed precisely because this method is not that satisfying. The vast majority of tofu consumed here comes from gmo soy. Even though there are veg sorts who claim to love the stuff, I find that most add it to a meal to provide protein. But the whole bean would provide protein and a bunch of other nutrients too. And the veg that goes with the dish will also have protein. I think exploring tofu dishes from Asian cuisines will do more to transform the boring use of tofu than this method ever will.

Freeze, thaw, squeeze, slice, sprinkle with a little umeboshi vinegar, fry in veggie and sesame oils. Serve on salad, sandwiches, or eat straight out of the pan.

@smihilist... huh?!?

I slice my tofu, place it between paper towel and set something heavy on it for 30 minutes to get the moisture out. Then I salt it, and pan fry in a little bit of oil. The tofu goes crispy on the outside and incredibly soft on the inside. I usually have it with steamed asian greens and rice, with a soy/sesame sauce.

it should be "don't SKIMP on the oil", not "don't skip on the oil"... if you skipped on oil, you could slip and fall... ;)

@smilisht, yes, I get what you're saying. But if you aren't near a good Japanese market, the kind of high-quality tofu you need for that lovely experience are just not available in the US. How I make tofu varies HUGELY depending on what I've got. Lovely silken tofu, the really good stuff, from Japan? You CAN'T press it or fry it! It will disintegrate! But that's not how you're supposed to prepare that stuff, anyway. Morinu from the grocery store? Whole other story.

Most mass market tofu is from genetically modified soybeans. Try to buy a local brand. Most co-ops make their own or have some sourced locally. As for cooking, this is the method I use except I marinate (for at least a few hours, but sometimes days) with maple syrup, tamari, and vinegar and it comes out perfectly every time.

I only organic soy products but still, I really don't know what I am looking for. We usually end up with the sprouted organic tofu from Trader Joes because I like the split back. Kids prefer it soft anyway.

I can't really tell the difference between it and the product I buy at the Japanese supermarket. The handmade, expensive type is very good but doesn't really lend itself to our usual preparations.

Get ours at HMart, Pulmuone Brand. I don't often pan fry it though, prefer to do a marinade with soy sauce, ginger, garlic, sesame seeds, chili paste and a bit of toasted sesame oil. or just involve it in a stew or braise. I guess I like it to get down and dirty with the flavors of the dish, not stand out individually as in a pan fry.

I can tell the difference between this and the brand sold at the local grocery store - the taste is quite different to me.

Michael @ Herbivoracious--thanks for saying more about the salt soaking method. I'm a vegetarian who has been eating/making tofu forever and I've never heard of this and must try it right away!

And I assume the soak method will also work for baked tofu?

I have to disagree with freezing tofu. I've done it, and I find the texture to be too spongy after it thaws. It's expected from the freezing of water in and then thawing, leaving behind air pockets. Not my favorite texture.

As for quality of tofu, I've turned to just making my own. The Kitchn had a great feature on a book called Asian Tofu, and that's what I use to make silken, firm, and pudding tofu. It doesn't take that long. I usually make a couple of blocks over a weekend. Eating tofu you made the same day, or even a few days ago, is awesome.

I treat thawed and fresh tofu like two separate ingredients. Feeding omnivores? Frozen and thawed mimics white meat texture, to a degree. Fresh gets a more velvety inner texture.

I prefer making my own tofu. A simple way to fix it is to sprinkle thin slices of tofu with lemon pepper, and pan fry.

I did something similar to this with a Hot Sesame oil. After I fried the tofu they were not only crispy but HHOOOOOOOTTTTT. You could use regular sesame oil too if you don't like food spicy.

FYI to my previous post...I froze the tofu first which gave it more of a sponge like texture.
I don't know if it would work just using tofu drained? I might be too soft and watery?

That's just the beginning for my favorite tofu dish. After it's fried and crispy add a mixture of light soy sauce, your favorite chili paste, garlic, sugar, ginger, and a dash of rice wine vinegar. The sauce quickly cooks down. The tofu is now VERY flavorful and has a meaty texture. Sprinkle with sesame seeds if you like. Tastes great with your favorite rice and a huge helping of steamed broccoli.

Twin Oaks tofu is the best I've ever had. twinoakstofu.com

We dry ours out in the toaster oven before cooking with it. It helps to get rid of the excess moisture without wasting a bunch of paper towels. After the oven treatment, it takes up flavor much more easily, and fries up nicely. We get our tofu from a local producer and eat quite a bit of it. It's become one of my favorite foods. My husband is a vegetarian and thus has had many years of tofu eating to perfect his tofu cooking skills. I like mine fried and then coated with soy sauce and nutritional yeast.

Drain water, slice (I like cutting them into triangles), marinate, freeze flat in zip lock bags, bake or fry. Top with toasted sesame seeds & tahini sauce with veggies. YUM! Works every time. I'm a vegetarian whose been eating tofu for 40 years.

Forget the pan frying and try oven *frying* it. Will chance your life and cut out all the added fats!

Just heat oven to 400, place sliced tofu on a baking sheet, spray with cooking oil, and sprinkle a little salt or garlic powder on. bake for 5-7 minutes on each side.

I've never had good luck with oven-frying tofu. More water just keeps coming out of it and pooling up, leading to a soggy and forlorn crust.

@DC Mandy... I don't really see the 'fat' difference between spraying with cooking oil and baking, or using a tiny bit of sesame oil and frying? Personally I'd prefer the added taste that comes with sesame oil.

I set salted tofu ( no water) in the freezer 15 minutes before using paper towels to dry. These were so good, just as I envisioned when I saw the perfect photo! Used House Foods premium Firm tofu and cooked on med high for 5 minutes each side. They stuck a tiny bit, but nothing major in the iron skillet I couldn't flip with a spatula. Added garlic, onion, mushrooms and red pepper after 10 minutes and steamed with a tablespoon of very cold Soy Vay brand marinade.. Thank you, this was my best ever fried tofu!

Sometimes I cube, flour and pan fry....

Freeze and defrost tofu. Squeeze out as much moisture as you can without crumbling it and then cube or slice into 1/2 inch slabs and then tear into peices by hand. In a plastic storage container with lid, mix flour (rice flour is great, or cornstarch, or regular flour is fine) and paprika and turmeric and black pepper and salt. Drop in your tofu cubes and cover and shake up. Depending on qty you can just pick up small handfuls of floured cubes and shake off the excess, or dump the whole into a wire seive and shake it off. Pan fry in olive oil (for the best color) until brown and crispy.