Tofu Cooking Methods

1) Cook it from the packet.

Why? 

Because we're too lazy to do anything else.

Method:

Remove from packet, drain the liquid, and cook it.

2) Press it

Why?

Pressing it removes liquid so the marinade absorbs better.

Method:

Remove tofu from packet and drain water. Wrap the tofu in a clean tea towel or paper towels. Place it under a heavy cast iron pan or a plate with several cans on top. Leave it for 10 - 30 minutes.

Save time by slicing the tofu int slabs before pressing it.

3) Freeze it

Why?

Freezing it changes the texture, creating air pockets. It's the best method for marinated tofu. The frozen block can also be grated to make textured protein.

Method:

Remove tofu from packet and drain water. Put it in a ziplock bag and freeze overnight.

To defrost:

- Remove tofu and leave it in the fridge for 1-2 days; or

- Leave it at room temperature for 2 hrs, then return it to fridge; or

- Remove from ziplock bag and microwave it 1 minute at a time for 8 minutes.

4) Boil it in salt water

Why?

Salt removes water and seasons the tofu. This method is best for crispy fried tofu.

Method:

Boil 1 block of tofu in salt water in 2 cups of water with 1/2 tablespoon of table salt.

Cooking the tofu

Once tofu has been prepared, it can be marinated and fried or baked. Alternatively, you can coat tofu in salt, pepper and cornflour then fry or bake it.

Inspired by RainbowPlantLife