What Is Tofu? Plus So Much More Info We Can’t Fit In This Headline

Photo by Emma Fishman, Food Styling by D'mytrek Brown

7/12

Think beyond pan-frying.

There are so many more ways to prep tofu than to pat it dry and fry it in hot oil. Try these techniques!

Freeze it : Pictured above, this method originated in Northern China as a means of preservation. After thawing, its spongy texture soaks up marinades and sauces, with a meatiness perfect for seared tofu “steaks.” Freeze a block of firm tofu overnight, thaw (don’t fret at the yellow hue), and blot away moisture before braising, stewing, or pan-frying.— Lukas Volger, author of Start Simple
Blanch it : Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface. When folded into curries and sauces, it’s dense and creamy; when blotted dry and then fried, it’s crispy-crunchy. —L.V.
Steam it : To warm medium or firm tofu without altering its soft texture and nutty flavor, place a block in a bowl with 1 tablespoon water. Cover with a plate and microwave on high 1½ to 2 minutes. Thickly sliced and fanned out, it’s the ideal blank canvas for stir-fried kimchi and pork belly. —Eric Kim, writer
Bake it : Crispy straight from the oven and squishy-chewy once cool, baked tofu is a great alternative to frying. Toss cubes of drained, pressed tofu with neutral oil and salt, then bake at 375°, tossing occasionally, until golden and puffed, 25–50 minutes depending on their size. Use to top soups or salads, or toss with dressing and serve over rice. —S.J.

Source : food