Banish bland tofu by giving it the freeze. As the water-rich tofu freezes, ice crystals form and swell. When you thaw and press it, much of the water drains away, leaving space for marinades and a meatier texture. I thought this was a vintage hippy technique, but it turns out that Japanese and Chinese cooks have been freezing tofu for centuries.
How can you use frozen and pressed tofu?
- Grill slabs for a main dish
- Bake cubes to top a main-dish salad or grains bowl
- Crumble and cook in a skillet with onions and peppers to tuck into tacos
See my recipe for tofu marinated in barbecue sauce. Or skip the marinade and stir crumbles right into stews and chili, where they will soak up the surrounding sauce.
What’s so great about frozen and pressed tofu?
- Thrifty ($2.08 a pound organic or about 42 cents a serving)
- Convenient (freeze it today, use it within a year)
- Meaty but not meat
- Very few ingredients
- Good source of protein, calcium, iron, and fiber
- Weirdly enough, a serving of tofu probably has less soy than a serving of beef.