beansandrice
New member
instead of making a youtube video here is a simple guide to preparing tofu based on my own limited experience and am also open to other tofu ideas and uses hint hint : )
1) buy firm plain tofu, not extra firm or soft, just firm
2) freeze the tofu. this requires first cutting it into manageable pieces and stacking the pieces like a card house in a plastic container before placing in freezer. if stacked together like a loaf of bread they will be difficult to break apart when ready to cook. the edge and/or handle of a knife can break apart frozen tofu pieces
3) when a meal is to be made, take out the desired amount of tofu and thaw in water if still frozen or let thaw if enough time
4) press out as much water as possible with your hands and fry both sides in olive oil until golden and crispy. i use a well seasoned aluminum chefs pan which is almost completely black and subsequently almost no stick, which is also a perfect pan to prepare corn tortillas btw. make sure to use enough oil when frying because tofu is very tenacious
that's it, from there you can marinate, chop, mince etc into desired tastes and textures and or refrigerate/freeze. i am considering trying to bake multiple blocks of tofu at once with this method ie covering with olive oil and frying in a sheet pan in batches
the most important step is the freezing, without this step it is the same as raw chicken vs fried chicken. unfrozen tofu has the taste and texture of flavourless gelatin, but when it is frozen it turns yellow and takes on a stringy meaty spongy texture and begins to have some semblance of flavour. even without frying, at this stage it is completely different than before it was frozen
1) buy firm plain tofu, not extra firm or soft, just firm
2) freeze the tofu. this requires first cutting it into manageable pieces and stacking the pieces like a card house in a plastic container before placing in freezer. if stacked together like a loaf of bread they will be difficult to break apart when ready to cook. the edge and/or handle of a knife can break apart frozen tofu pieces
3) when a meal is to be made, take out the desired amount of tofu and thaw in water if still frozen or let thaw if enough time
4) press out as much water as possible with your hands and fry both sides in olive oil until golden and crispy. i use a well seasoned aluminum chefs pan which is almost completely black and subsequently almost no stick, which is also a perfect pan to prepare corn tortillas btw. make sure to use enough oil when frying because tofu is very tenacious
that's it, from there you can marinate, chop, mince etc into desired tastes and textures and or refrigerate/freeze. i am considering trying to bake multiple blocks of tofu at once with this method ie covering with olive oil and frying in a sheet pan in batches
the most important step is the freezing, without this step it is the same as raw chicken vs fried chicken. unfrozen tofu has the taste and texture of flavourless gelatin, but when it is frozen it turns yellow and takes on a stringy meaty spongy texture and begins to have some semblance of flavour. even without frying, at this stage it is completely different than before it was frozen
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