To make tofu taste great, you must remove excess moisture to allow it to absorb flavors and achieve a desirable texture. The most effective method is to press the tofu for at least 30 minutes using plates and heavy weights, or freeze and thaw the block before pressing to create a chewier, meat-like texture that soaks up marinades better.
Key techniques for flavor and texture include:
Marinate effectively: Use water, vinegar, soy sauce, or citrus-based marinades, as oil can block absorption. Marinate for at least 1 hour or overnight for best results.
Create a crispy crust: Toss pressed tofu cubes in cornstarch before pan-frying, baking, or air-frying. This creates a golden, crunchy exterior that helps sauces cling better.
Use strong sauces: Toss cooked tofu in robust sauces like teriyaki, hoisin, sweet chili, or spicy braised (dubu jorim) sauces. The tofu acts as a sponge, absorbing these strong flavors.
Season generously: Rub pressed tofu with spices like garlic powder, smoked paprika, or nutritional yeast before cooking to add depth without relying solely on wet marinades.
THANKS, GREAT SUGGESTIONS.
You’re a far better cook than I am. I just saute it til it’s brown on both sides and serve with salt-free catsup. I eat to live, never lived to eat. With the exception of fabulous restaurant meals now and then. Lots of them when we lived near Chicago and traveled to NYC a long time ago, and more recently in San Francisco.
My dad had restaurants. His advice: “Buy the best food you can afford and do as little to it as possible. He’’d probably barf at the very idea of tofu. “You call that food?”