How to Make Tofu Taste Good

For the longest time I thought that I hated tofu. Based on references in popular media, this attitude is common. Eventually, though, I realized that tofu is a versatile, if somewhat bland, ingredient. In its natural state it's hard to avoid the fact that it's pretty boring. Well prepared, however, tofu has a delightfully chewy texture and can absorb any flavor that is cooked with it.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Tofu
• Oil
• Seasonings (like spices, herbs, vinegars, sweeteners)
• Cooking equipment

1. Make sure not to select a silken tofu. Silken tofu is really only ideal for blending into sauces. Water-packed tofu, found in a refrigerator, is a good bet. Extra-firm style is desirable for creating highly flavored tofu, although firm is all right if it is all you can get. Organic tofu tends to be of higher quality and taste better.

2. Freeze the tofu.

3. Thaw the tofu.

4. Squeeze the tofu. Often pressing it between two plate bottoms helps with this. Freezing, thawing and squeezing helps make tofu taste good by making the texture more porous and allowing more of the original moisture to escape. Much of the bean taste of tofu is removed with the water.

5. Once the tofu is drained, cut it into the pieces you want to use. Cubes are good for stir-fry and slabs are good for sandwiches. Whatever shape you choose, make it fairly small or thin so that the marinade can penetrate it easily. You can dab the tofu with towels or leave it out for a few hours on a cutting board to make it even more dry if you want.

6. Marinate the tofu. You can use any seasonings you like here to make the tofu taste good, although it is a good idea to cover the tofu with a liquid in a sealed container, so usually a little water helps to extend the marinade. Soy sauce is a traditional tofu marinade. Vinegars such as apple-cider, plum, balsamic or white are good, as are liquid smoke, herbs and spices. Oil is not really necessary, because you will add some in the next step.

7. After marinating for an hour or more, drain the tofu again. Reserve the marinade. Stir a few spoonfuls of oil into the tofu, and spread it out on a baking sheet. Bake in a hot oven until it begins to turn golden and crispy (the time will vary depending on how wet the tofu is, but it might take a while).

8. Add the tofu to whatever dish you are preparing, and include some of the reserved marinade if you like. It is good hot or cold.

Tips & Warnings

• You can fry the tofu instead of baking it in the last step. Use plenty of oil, and don't try to stir it immediately.
• If you eat tofu a lot, prepare several blocks at a time this way. You can add them to recipes later, or eat them for snacks.