Freeze and Squeeze

For the record, I am NOT a tofu enthusiast. Never have been. However, after many years of tolerating the wiggly, somewhat chemically tasting stuff that is tofu, I discovered freezing and squeezing. Sounds like an infomercial tag, doesn't it?

I don't exactly know how this all works. I guess I could figure it out were I to think about it long enough, but seriously, do I want to think about tofu for longer than the time it takes me to write this post? No.

Slice an extra-firm tofu block into 1/2" slices and place on a cookie sheet lined in parchment or waxed paper. Freeze for several hours, or overnight. Mine typically turns kind of pale yellow.

Remove the tofu from the freezer and allow to thaw. It's great if you are moved to transfer the tofu to a paper towel or dishtowel, but in a pinch I've done it on the same cookie sheet.

When the tofu thaws it will become super porous and more "chewy," or dense. I'm not sure using dense and porous to describe something is really accurate, but it's what comes to mind. In any event, it changes the consistency, and to me, makes the flavor less funky. It also opens up all these little nooks where marinade can come to roost. So, create something yummy and throw in your spongy tofu for a swim.

Also, this makes tofu so much easier to pan fry, but also to BBQ or put on a skewer. Go ahead, give it a shot. It might change your life!