Please do not roll your eyes. Tofu is good food. The problem, in our kitchen, was that we used to choose it as a good protein base and then do everything we could to smother it with other flavors… to hide the tofu itself.
Granted, on its own, it is rather flavorless, but I have been working out methods to give the tofu great flavor of its own, and really good texture, too. It started as an experiment in quarantine cooking/shopping, and ended up giving us a couple of the most flavorful tofu dishes either of us has eaten at home. To avoid many shopping trips while in lockdown, I bought several blocks of tofu and froze it. That proved to be key to the success of today’s recipe.
You will need to do some serious advance planning. Squeeze it dry, then freeze it, and, when thawed, you will find still more water to squeeze out. Do it. Get rid of all that liquid. This makes room for other flavorful liquids to be drawn in, such as your marinade. A note: when you freeze tofu, its whitish color turns a deep caramel color. The first time I froze it, I feared I had ruined the tofu (probably an oxymoron to tofu haters). But, as it thawed, its original color returned.
My marinade may be minimal in quantity but it is big in flavor. It is important to marinate the tofu for at least several hours, preferably all day. When I do it, all the marinade is fully absorbed into the tofu. After marinating, I don’t pat it dry. I just add it to the hot oil and let the natural sugars from the marinade begin their work to make crispy, deep brown slices. To this, you can add any stir-fried veggies you like, and more sauce.
~ David
Ingredients
- 1 pound extra firm tofu
- 2 tablespoons regular soy sauce
- 2 tablespoons mirin
- 1 tablespoon kecap manis
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon hot pepper oil or cayenne pepper
- 2 tablespoons neutral oil, plus extra
- your choice of vegetables for stir fry
- additional sauce ingredients of your choice (from above)
- rice, for serving (optional)
Instructions
- A day or more in advance, place block of tofu between several thicknesses of paper towels. Press firmly to remove liquid. Repeat this process two more times. Place drained tofu in a freezer-safe container and freeze for a day or so. I keep several blocks in the freezer at all times. Note: if you didn’t see this above, tofu will turn a deep caramel color when frozen—don’t panic, this is normal. It will change back when thawed.
- On the day before you will cook, thaw it in the refrigerator. The next morning, place the block of tofu between several thicknesses of paper towels and press firmly to release any residual water (there will be plenty!). Slice the block of tofu in half lengthwise, then each half into eight 1/2-inch slabs. Arrange the tofu slabs in a 9-inch x 13-inch glass baking pan.
- Whisk together soy sauce, mirin, kecap manis, sesame oil, ground ginger, and hot pepper oil. Drizzle this marinade over the tofu pieces. Turn to coat, cover, and allow to marinate for 8 hours, turning tofu several times. By the time you are ready to cook, almost all (if not all) of the marinade will be absorbed.
- Place a large nonstick skillet over medium-high heat and add the 2 tablespoons neutral oil. When hot, add the tofu pieces in one layer and cook until golden brown on the bottom. Turn and cook the second side till golden brown—the second side will brown much quicker than the first side. Remove from the pan to a platter, set aside, and keep warm.
- Add a little more oil to the pan, then stir fry the vegetables you have chosen and add just enough sauce to coat the vegetables.
- Arrange tofu on a plate, and add veggies. Serve with rice, if desired.
- Serves 4.
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Christina Conte
September 26, 2020 at 8:48 amGreat tips, and love the marinade, almost like a Korean bulgogi one! I’m not crazy about tofu, but have to have it in my doenjang chigae!
Cocoa & Lavender
September 27, 2020 at 9:48 amIt is similar to bulgogi but is much less in terms of quantity. Maybe you would love this tofu?
John / Kitchen Riffs
September 26, 2020 at 9:21 amI’ve never frozen tofu. I’ve never even thought about freezing tofu! What a terrific idea — will definitely give that a try. Like this dish, too and should try that — that sauce looks wonderful. Nice plating, too. 🙂
Cocoa & Lavender
September 27, 2020 at 9:50 amThanks, John – it was an accidental discovery on my part. Looked up how to freeze tofu, and came away with a better way to marinate. Thanks also for your playing compliment. Everything should look nice on a plate — even tofu!
Eha Carr
September 26, 2020 at 4:49 pmThis I did not expect . . . but am delighted ! Geography is in full swing here but tho’ I have eaten tofu for about 75% of my lifetime here Down Under I know many local people who never have or say ‘yuck’ !! I remember being ‘thrown in the deep end’ when I first began travelling to Japan on business in my twenties. Tofu everywhere. Impolite to reject. A learning curve to make dishes back home the way you are doing here . . . and the realization Asia could teach . . . Have never frozen the stuff but use marinades almost identical to yours , , , a protein I have long enjoyed but do not, 🙂 !, plate in such a lovely manner as you do . . . just ‘lump’ it all in a bowl Asian-style . . . tastes yum . . . . . .
Cocoa & Lavender
September 27, 2020 at 9:51 amAs I was just saying to John, I think tofu deserves beautiful plating like everything else! Thanks for your memories, Eha! I love reading about your life experiences!
Gerlinde
September 26, 2020 at 7:54 pmI always liked tofu and used to cook it quite often. I like the way you marinate your tofu by freezing it . I have to try it.
Cocoa & Lavender
September 27, 2020 at 9:52 amI should try adding the marinade and then vacuum sealing it for several days! Wouldn’t that be a fun experiment, Gerlinde?
Chefmimi
September 27, 2020 at 7:29 amYou’re working way too hard on your poor tofu! Slice it, dip in a little flour, seasoned if desired, and fry in a little olive oil on both sides. Then you can serve it with whatever… soy sauce or whatever you created for the marinade. I’ve always preferred the tofu preserved in water, but I also love the extra firm silken tofu in aseptic packages. No water to get rid of with that. Sorry, but that’s how I did it in my hippy days, and it still works for me now. Yours is very pretty!
Cocoa & Lavender
September 27, 2020 at 9:56 amHonestly, Mimi, I have eaten tofu probably as long as you and it has always just been a bland protein. My version isn’t working the tofu too heard at all. It is just allowing it absorb flavor instead of being on the surface. I have fried it and baked it and tried every other trick offered, but this is a great way to enjoy it. Sorry you won’t try it — you might have liked it! 😉
ChefMImi
September 27, 2020 at 1:52 pmI know I would love it! I wasn’t trying to insult your recipe! And you can tell how much the marinade infiltrates the tofu, from the photos, for sure. I guess I just don’t mind the blandness.
David Scott Allen
September 27, 2020 at 1:58 pmYou are sweet to write back — didn’t take it as an insult at all! I’m surprised by the number of people whose wrote (here, on FB, IG, or sent emails) telling me that plain tofu was just fine – no need to make it flavorful! Just find that funny!
Maria Tilton
September 27, 2020 at 2:37 pmI can’t wait to try your recipe! I have been a vegan for 5 1/2 years and I’ve tried different tofu recipes but I have never had much success getting my tofu crispy. Thanks for the vegan recipe. I’m looking forward to tofu part II! I Hope you and Mark are doing well.
Cocoa & Lavender
September 28, 2020 at 9:06 amI didn’t know you were vegan, Maria – this is definitely perfect for you! We are well, and I hope the same for you and Tom!
Inger @ Art of Natural Living
September 27, 2020 at 7:39 pmI do freeze a lot–and the pandemic has pushed that even more!
Cocoa & Lavender
September 28, 2020 at 9:07 amDitto – and yet my freezer is only so big! Maybe I need another?
2pots2cok
September 28, 2020 at 1:41 amBeautiful, healthy and such a tasty dish; never frozen tofu since I make it from scratch whenever there are soy milk leftovers; you need several drops of lemon or nigari and voila : home made beautiful cube to slice and make an Japanese style great and tasty week dinner. Thank you so much for reminding me to check my notes from the lessons I attended ages ago. Enjoy your week dear friend !
Cocoa & Lavender
September 28, 2020 at 9:07 amI am impressed that you make your own tofu, Davorka – very impressive!
Jeff the Chef
September 29, 2020 at 6:03 amHow curious about the tofu changing color. I wonder what causes that? I happen to love tofu! I especially love it when it’s crispy fried. This dish looks like it’s right up my alley! I also love the way you plated it. The geometry looks really appealing with the squares and the circle and the organic shapes.
Ron
September 29, 2020 at 6:38 amDavid, I’ve been freezing tofu for my winter miso for years, but I never thought of reprocessing it as you have. A brilliant idea and one I’ll be trying soon. Your marinade sounds like a perfect match for the tofu. If this is part one, I can’t wait for the next installment. Thanks for giving me yet another way to enjoy tofu…
Eha Carr
September 30, 2020 at 6:10 pmRon – have been trying to find out what kind of miso is your ‘winter miso’ I basically have the five ordinary kinds . . . white, yellow, tan, red and black. The ‘tan’ suits most of my very many miso recipes but, just at this moment, am enjoying a huge mug of room-temp white miso ‘consomme’ instead of coffee or an early wine. Would love to learn . . . Glad you are now able to get various kinds of tofu unlike before . . . Why freeze . . . ?
Hasin
September 30, 2020 at 2:24 amDavid,
I’m a great fan of tofu and oxymorons too.
Love the extra tips on tofu freezing and thawing and preparing the marinate to enjoy the tofu at it’s best. I often use tofu in places of paneer. Looking forward to your second lesson on tofu.
Cocoa & Lavender
October 2, 2020 at 9:54 amThanks, Hasin – it may take a while to get the second recipe on the blog, but it will coem! 🙂 That is really interesting – I should try saag tofu sometime. I do enjoy making my own paneer and plan to post saag paneer someday (one of my favorites). Than YOU for that tip!
Karen (Back Road Journal)
September 30, 2020 at 11:46 amI’ve never cooked tofu myself but your recipe certainly does sound like a tasty one.
Cocoa & Lavender
October 2, 2020 at 9:55 amI must admit being surprised, Karen – but I suppose there are many who have never tried it. Thanks for your comment!
Raymund
September 30, 2020 at 7:04 pmI love tofu, even without marinade just deep fried with a light coating of starch, then pinch of salt and Sichuan peppers. Your marinade sounds fab! The spices and sauces you used are up to my alley!
Cocoa & Lavender
October 2, 2020 at 9:56 amOoh – I bet it is wonderful with the Sichuan pepper – and tongue-numbing! Thanks for your comment, Raymund.
All That I'm Eating
October 1, 2020 at 3:46 amThis does look good David. I like the idea of freezing it to get more water out, I’ll have to try that next time.
Cocoa & Lavender
October 2, 2020 at 9:56 amIt fascinated me and I did lots of testing with and without the freezing. Something about that process really works, Caroline!
Valentina
October 2, 2020 at 2:07 pmCan’t wait to try this. I’ve always really enjoyed tofu — and I eat everything! I’ve never done this freezing method to help get all of the moisture out. Looking forward to tasting the difference in the results. And of course I love all of these Asian flavors. Hope you have a great weekend David. 🙂 ~Valentina
David Scott Allen
October 7, 2020 at 7:08 amI’m marinating a batch right now. I can’t believe how much liquid came out after freezing! And how quickly the marinade disappears into the tofu! I think you will like it! BTW — I will soon be posting your baked tofu recipe. One of our favorites!
sherry
October 6, 2020 at 10:01 pmi never would have thought of freezing tofu. i quite like its bland softness! it soaks up so many flavours. i admire your dedication david:)
David Scott Allen
October 7, 2020 at 7:09 amIt takes little work, Sherry, and the results are amazing. If you like how it soaks up flavors regularly, you will love this method!
Susan Manfull
October 28, 2020 at 5:48 pmHi David,
Last week, we made another of your tofu dishes — I can’t recall the name of it which makes me wonder if you could list all your tofu dishes here. Every one I’ve ever made has been a huge success! I look forward to trying this new technique!
Cocoa & Lavender
October 31, 2020 at 4:16 pmYou will love this technique. Susan! It makes a world of difference.
John
November 13, 2020 at 3:50 amWhen I looked at the sliced tofu I thought it was some kind of firm tofu-fried tofu hybrid. Its texture was too porous to be regular firm tofu. And now I learn what you’ve done with it. Frozen? Would never have thought to even do that. But it clearly works and is a great carrier of even more flavour. Brilliant!
To be honest, I’ve totally forgot about it as an ingredient. Silken, or firm, I always loved eating it. I just never buy it.
Time to revisit, I think!
Cocoa & Lavender
November 14, 2020 at 9:46 amJohn – just make sure you use extra-firm tofu. I am not sure this works with simply firm tofu (though I should try). But it is amazing how much liquid will come out after freezing. And we love tofu but I have only had the silken in a salad dressing recipe…