Baked Tofu

[Anonymous]

I have had it at different restaurants where it has an almost chewy texture-my kids and I love it but I can't seem to replicate it. We have had it with sesame seeds and a sweet type of sauce/marinade. Help? TIA

[Anonymous]

Buy the extra-firm tofu, freeze it, then thaw and really compress it to get the water out. Freezing before you drain it gives it that chewy texture.

To drain it, I put it on a cutting board that is angled into the sink (so the liquid doesn't run all over the counter top), then I put a plate with several cans on top to compress as much water as possible out of it. Once you do that, you can put it in any marinade you want and cook.

Good luck!

[Anonymous]

can you freeze it in the original package?

[Anonymous]

You sure can! I happen to have one in my freezer right now

[Anonymous]

Anonymous wrote:Buy the extra-firm tofu, freeze it, then thaw and really compress it to get the water out. Freezing before you drain it gives it that chewy texture.

To drain it, I put it on a cutting board that is angled into the sink (so the liquid doesn't run all over the counter top), then I put a plate with several cans on top to compress as much water as possible out of it. Once you do that, you can put it in any marinade you want and cook.

Good luck!

ok thanks! , do you suggest baking it then? If so, at what temp and how long? Would you mind sharing your favorite marinade for it?--we love the peanut ones-is it just soy sauce and peanut butter, anyone know?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Buy the extra-firm tofu, freeze it, then thaw and really compress it to get the water out. Freezing before you drain it gives it that chewy texture.

To drain it, I put it on a cutting board that is angled into the sink (so the liquid doesn't run all over the counter top), then I put a plate with several cans on top to compress as much water as possible out of it. Once you do that, you can put it in any marinade you want and cook.

Good luck!

ok thanks! , do you suggest baking it then? If so, at what temp and how long? Would you mind sharing your favorite marinade for it?--we love the peanut ones-is it just soy sauce and peanut butter, anyone know?

I'm not a huge fan of peanut sauces, so I use the sesame/ginger sauce from China Blue (I've found it at Harris Teeter) http://www.worldpantry.com/cgi-bin/ncommerce3/ProductDisplay?prmenbr=181087&prrfnbr=190035

I've made it 2 different ways.
1. Egged, breaded (w/Panko bread crumbs), and lightly fried the pieces in a tiny bit of olive oil until golden brown on all sides
2. Place pieces on foil lined baking sheet sprayed with non-stick spray. Bake at 350 for at least 20min, flipping the pieces over at 10 min. You can continue to bake them at 10 min intervals (flipping each time) until you get the texture you like. Longer baking = chewier texture (Also depends on how big the pieces are that you're baking since smaller pieces won't take as long.)