Question 1

How do I press tofu at home?

Accepted Answer

If you don't have a tofu press at home, you can still do it easily. Wrap the tofu in a clean kitchen towel or several layers of thick paper towels. Place this on a flat plate, then put another flat plate, chopping board, or tray on top. Place a weight on top - something about 1-2 pounds should do. Heavier items such as canned food or a book is perfect. Let the tofu sit for 20-30 minutes to press out the excess water.

Question 2

Why should I press tofu before cooking it?

Accepted Answer

When you press tofu, you remove excess water. This not only helps the tofu hold its shape better when cooking but also allows it to absorb marinades or spices more effectively.

Question 3

How do I marinate tofu effectively?

Accepted Answer

Cube or slice your firm tofu then place it in a dish or a bag with your favorite marinade. Leave it in the fridge for at least 30 minutes – the longer the better – to absorb the flavors. Just like with meat, the longer you marinate it, the more intense the flavors will be.

Question 4

Can I eat tofu raw?

Accepted Answer

Yes, tofu can be eaten raw. You can add raw tofu to salads or blend it into a smoothie for an extra protein hit. However, cooking tofu can improve its texture and flavor, and allows it to absorb more seasoning or marinade.

Question 5

How can I get a crispy exterior on my firm tofu?

Accepted Answer

For a crispy texture, you can toss your tofu cubes in cornstarch after they have been pressed and before pan frying. The cornstarch creates a crispy coating that can further enhance the texture of the tofu.

Question 6

Why does my tofu crumble while cooking?

Accepted Answer

If your tofu crumbles while cooking, it may not have been pressed long enough, or you might be stirring or turning it too frequently. Try letting it cook undisturbed for a few minutes before flipping.

Question 7

Can I freeze tofu?

Accepted Answer

Yes, you can freeze tofu, and it might even improve your tofu! Freezing changes the texture of tofu, making it more chewy and spongy which some people find beneficial, especially for recipes where a meaty texture is desired.

Question 8

How can I make tofu taste better?

Accepted Answer

Tofu itself doesn't have much flavor but absorbs that of ingredients it is paired with. Marinating is a top method to impart flavor - from soy sauce and ginger, to spicy chili and garlic, your options are endless. Intense cooking methods like grilling, broiling or pan-frying also add a layer of taste.

Question 9

Do I need to cook all sides of tofu?

Accepted Answer

While it's not mandatory, for a uniformly cooked appearance and texture, and more surface area for absorbing flavors, you may want to cook all sides of the tofu.

Question 10

How do I retain the shape of tofu while cooking?

Accepted Answer

Make sure you have removed as much moisture as possible by pressing the tofu before cooking. And when you are cooking it, avoid stirring too often. Let it develop a sear before you flip it around. This holds especially true if you're pan-frying or stir-frying.

Question 11

When does firm tofu expire?

Accepted Answer

Unopened and refrigerated firm tofu can last up to a week past its best-before date. Compare this to your tofu's printed expiration date to keep track. Once you've opened the tofu, try to use it within three to five days. If you decide to freeze the tofu, believe it or not, it can dramatically extend its life for up to 5 months. Giving it a new, chewier texture, frozen tofu can be a pleasant surprise.

Question 12

How do you tell if firm tofu is bad?

Accepted Answer

If your tofu has gone bad, you'll notice a few key signs. The original white color will have deepened to a yellow, tan, or even green. The texture could resemble that of blue cheese, growing increasingly slime-like. In terms of smell, fresh tofu should not have a strong odor. If it smells sour, rancid, or extremely off-putting, it's time to toss it.

Question 13

Tips for storing firm tofu to extend shelf life

Accepted Answer

• Store the tofu in an airtight container filled with water, in the refrigerator.

• Change the water daily to keep the tofu fresh.

• Freeze your tofu in blocks. This changes its texture, making it more meat-like. To defrost, just leave it in the fridge for a couple of days or speed up the process by microwaving it for several minutes on the defrost setting.

• Seal leftovers properly before refrigerating to prevent them from absorbing other food odors.

• If your tofu comes with a protection seal, only remove it when you’re ready to use the tofu.

Question 14

Analysis of firm tofu

Accepted Answer

Firm tofu is a wonderful protein-packed ingredient that you can incorporate into a variety of dishes. This particular type of tofu has a firm texture, making it a great substitute for meat in dishes ranging from stir-fries to soups. The trick with firm tofu is first pressing and draining it (you can use a tofu press or just some weighted plates), which eliminates excess moisture and allows it to absorb flavors better. Whether you're pan frying it, grilling it or popping it in the oven, always remember to marinate it — the tofu itself does not have much flavor, but it is excellent at absorbing the flavors of the ingredients it's paired with. The more you experiment with tofu, the more you'll realize just how versatile it is!

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