Tofu preparation tips
Not sure how to make tofu your customers will actually enjoy? Here’s a super helpful guide for making delicious tofu.
How to choose the right tofu
| Super firm, extra firm, firm and regular tofu | Silken tofu |
| Usually sold in plastic containers and refrigerated. Commonly used in stir-fry’s, baked or grilled dishes, tofu scramble, sandwiches etc. | Often sold in shelf-stable boxes that do not require refrigeration. Though silken tofu is much more delicate than other types of tofu, it can also be found in consistencies ranging from soft to extra firm. It does not require pressing and is best used for smoothies, sauces, desserts etc. |
How to prepare tofu
First, open and drain tofu. All types of tofu require draining except silken tofu.
Second, press the tofu. Use either the simple method or the food service method.
For the simple method: Wrap the drained tofu in towels, place it between plates, and weigh it down with a heavy object. Let sit for 15-30 minutes.
For the food service method: Place the tofu in a perforated hotel pan nested inside a regular hotel pan. Add another hotel pan on top and weigh it down with two #10 cans or heavy pots/pans. Let sit for 15-30 minutes.
Optional step: Freeze tofu for better texture. Freezing tofu and then thawing it creates a sponge-like texture, making it easy to remove excess water and allowing it to absorb flavors more effectively.
Place the tofu (in its package) in the freezer overnight. When ready to use, defrost in the refrigerator for 24 hours or submerge it in warm water for at least an hour, changing the water as needed.
Drain after freezing. Once defrosted, open and drain the tofu.
Cook the tofu. Marinate or season as desired. Cook by baking, frying, grilling, air-frying, or steaming. The possibilities are endless.