I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version, which I usually use in Japanese-style dishes.
Mechanic
Freezing tofu (the Chinese dong doufu technique) expels water and restructures the interior into a sponge. Freeze solid for at least 48 hours, then thaw completely before slicing. The result is chewier and absorbs marinade far more readily than fresh tofu.
Ingredients
- 400 g firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (or rice wine vinegar)
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
Method
Freeze the tofu block in its container for at least 48 hours. Thaw in the fridge overnight or at room temperature for 2–4 hours.
Squeeze gently to remove any remaining liquid. Slice into 1.5 cm slabs.
Combine the marinade ingredients. Coat the tofu and marinate for at least 30 minutes, up to 4 hours.
Bake on a parchment-lined tray at 200°C (400°F) until browned at the edges, about 20–25 minutes, flipping halfway. Watch for colour rather than time.
Refrigerate or freeze. Slice for stir-fry or cube for bowls.
To serve
In rice bowls, stir-fries, or alongside pickled vegetables.
Notes
- Frozen tofu keeps for months, so this is an easy way to preserve it and prep for simple meals.
- A light coat of neutral oil before baking promotes browning.