Freezing tofu transforms the texture and allows it to soak up flavours even more effectively. This recipe uses a simple marinade of sesame oil, soy sauce, chilli flakes and black pepper to create a perfect addition to just about any dish.
Tofu is a divisive food: some people love it in any form, some only like it cooked in certain ways, whilst others are adamant they don’t like it at all. This recipe is intended to appeal to all of these people.
Since tofu is such an expert at absorbing the flavours it is marinated and cooked in, its texture can be the real make-or-break element. Freezing tofu then thawing it before cooking brings about a complete transformation; the soft smooth tofu you put into the freezer becomes replaced with a new spongy ingredient that, well, behaves exactly as though it were a sponge. When you fry it, crispy edges form and you have a delicious and versatile addition to any meal (it actually makes a great snack too, hot or cold!)
The same rules apply here as to regular tofu in that there is no end to the different ways you could flavour it. It’s really does feel like a new ingredient altogether if you’ve never used it before though, so in this recipe I’ve kept it super simple with just sesame oil, soy sauce, chilli flakes and black pepper. I put all of my effort into the tofu and served it up with a simple vegetable stir-fry, rice noodles and hoisin sauce for a fully vegan meal.
Freeze your tofu in its original packaging (or in a pot if you are using leftovers) at least twenty-four hours but ideally a few days before you plan to make this then allow a full twenty-four hours to defrost. The liquid soaks up quickly so leaving for ten minutes to marinate is sufficient.
Ingredients:
400g block of firm tofu, frozen and left to thaw
1-2 tbsp sesame oil
4 tbsp soy sauce
1tsp dried chilli flakes + ½ tsp to serve
½ tsp black pepper
1-2 tbsp olive oil, for frying
Method:
1. Remove the tofu from the packaging (retaining the pot it came in, if applicable) then cut into around three or four large chunks. Wrap in kitchen roll and place on a plate with a heavy pan or pot on top. Leave for around half an hour to drain.
2. Remove the tofu from the kitchen paper. There will still be a lot of liquid left in the tofu at this stage so squeeze each block between your palms (being careful not to squirt yourself with it!) over something that can catch the water. Hold the tofu lengthways across your palm as you squeeze to prevent breakage.
3. Cut the tofu into 1cm thick slices. Squeeze each of these slices in the manner above to remove any remaining water. Place the slices back in the original container the tofu came in or in a similar sized pot – using a pot this size keeps the marinade near the tofu and ensures it is all soaked up.
4. In a bowl, mix together the marinade ingredients. Pour over the tofu, taking care to cover each slice fully. Leave to marinate for ten minutes. Slice into 1cm wide strips.
5. Heat a frying pan over a medium-high heat. Once hot, add in the olive oil followed shortly by the tofu pieces.
6. Cook, turning frequently, until the sides have crisped and turned darker. The oil will be soaked up quickly, add more if it starts to stick. Remove from heat and sprinkle addition with chilli flakes.
7. Serve with, or cook into, your chosen dish they are accompanying or simply eat as a snack. They can also be enjoyed cold.
Have you ever tried freezing tofu before cooking with it? Share your marinade ideas below!
Thank you! I have a package of tofu waiting to be addressed, and now I know this is what I will do with it. Bless you!
Excellent stuff! Let me know how it goes and what you think to it :) It does turn out quite differently to regular tofu!
Freezing food usually changes the texture for the worse but it’s cool how you have used science to your advantage!
That’s definitely true! I can imagine it might seem like the tofu had changed for the worse if you weren’t expecting such a dramatic change ;)
I saw a similar recipe on another site and tried it, but got variable results. Sometimes the tofu crisps up nicely without sticking too much, but some times it sticks and falls apart a bit. Maybe I need higher heat? Thanks,
D
Hi Derek, because of the sponge-like texture the tofu soaks up the oil really quickly so that can cause it to stick. It can be worth adding a touch more part way through and moving the tofu around quickly as you do (before any individual pieces have chance to soak it all up!) A medium-high heat should be enough so it doesn’t burn. Hope that helps!
Right, this is one of my current areas of culinary investigation, so I will be gather more data with this in mind. Thanks and keep in touch,
D
Fantastic! Let me know how you get on or if I can offer any more wisdom :)
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