I like this version from Made with Lau.

https://www.madewithlau.com/recipes/salt-pepper-tofu

I also pan fry it in a little oil after coating it with cornstarch and seasoning it to taste.

I cut firm tofu into bite size pieces abd ore bake it them toss it in a stir fry. It stays together better and absorbs some sauce.

I first began making tofu with this NYT recipe, which is very simple. I liked how it even directed me on how to drain the tofu. And it is really good.

https://cooking.nytimes.com/recipes/1024956-sweet-chile-grain-bowl-with-tofu

I tried air frying after coating with corn starch. It was OK. I am not sure tofu will ever be exciting.

Anonymous wrote:

Anonymous wrote:I like coating it with cornstarch and baking it. That’s my preferred method. First I put a towel with paper towel in my metal colander and put paper towel on top and something heavy to press down.

This method: https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

I use this recipe too!

We are a vegetarian family and make a lot of tofu dishes. And while the techniques from PP work and I use them, sometimes I just want to open a package and toss in premade perfect fried tofu. My kids love them and they are my go-to for fast meals. I like the Nature Soy brand the best (I get it at Hmart and Route 99) but there are a bunch. They also have precut puffed versions but I find those to be a little more greasy.

I used to press - but I don’t anymore.

I buy firm. Drain. Slice. Pat dry. Coat in cornstarch. Put on sprayed baking pan. Bake on 400, 15-20 minutes until starting to brown. Flip. Another 10-15 min until brown.

You don’t NEED the cornstarch but it adds crunch and helps create a coating to hold onto the sauce.

Then I toss it into whatever sauce I have going in a pan. I usually do soy based (some combo of soy, sesame oil, maybe sugar or vinegar, garlic…) that I thicken with a little cornstarch in water.

Super firm doesn't need to be pressed

Anonymous wrote:I like coating it with cornstarch and baking it. That’s my preferred method. First I put a towel with paper towel in my metal colander and put paper towel on top and something heavy to press down.

Same here. I press like the first poster above described (I use a large cast iron pan as my “heavy” item on top), then I cube the tofu and toss it in a mixture of spices (sometimes simple, sometikes more flavorful) but also include a little cornstarch and then bake in the oven on parchment paper.

Anonymous wrote:I like coating it with cornstarch and baking it. That’s my preferred method. First I put a towel with paper towel in my metal colander and put paper towel on top and something heavy to press down.

This method: https://cookieandkate.com/how-to-make-crispy-baked-tofu/#tasty-recipes-24123-jump-target

I like coating it with cornstarch and baking it. That’s my preferred method. First I put a towel with paper towel in my metal colander and put paper towel on top and something heavy to press down.

Whole Foods extra firm is the firmest extra firm I find. Easier to work with.

This is a foolproof prep that kids like: https://pinchofyum.com/ridiculously-good-air-fryer-tofu

Air fryer is good but the tofu can burn if you don’t check it.

I only press for a few minutes but you’re supposed to do longer.

Baked marinated tofu is a pleasant texture and good for “entry level” - I personally pan fry mine so it is crisp on the outside and soft inside. With just salt and pepper.

I make this all the time but I don't bread it. I put it in the air fryer or the oven. Air fryer cooks so quickly that the inside is still soft; oven takes longer and dries it out more (which picky eaters may prefer). The stuff sold in restaurants as fried tofu has been oil fried, I assume in a hot pan or a deep fryer.

I used to press it but now I just buy super firm and don't bother.

If you are going to press, do this:
Place a clean kitchen towel on a cutting board. Put a paper towel on the kitchen towel to avoid lint.
Place your tofu on the towels. If you bought a block, cut it in half depth-wise to make two thinner bricks and place side by side.
Top with a second paper towel, kitchen towel, and cutting board.
Put the heaviest thing you've got on top of the cutting board - I like a Costco bag of baking soda or a couple 5 lb cans of coffee.
Wait 30 minutes.
Cut up and cook.

Going to try some very basic fried or baked tofu for picky eaters tonight - I just want to keep it basic for now (no soy or strong flavors), but I've never really made tofu personally.

I've gathered the best way to do this is to use the super firm tofu and then squeeze out the excess liquid somehow.

Just looking for tips - how long to press it, and does it generally come out best from frying or baking (or air frying)?

Best breading to use?

Thanks!