Tweak Your Tofu Technique

Name: Tweak Your Tofu Technique
Ingredients: 16 oz package firm tofu (as prepared below) cut into bite-sized pieces; 8 oz green beans; 6 oz carrots (about 3 small ones); 6 oz red bell pepper (approximately 1); 4 oz mushrooms, sliced; Lucero extra virgin olive oil, enough for frying; 1 inch fresh ginger, peeled and finely chopped; 1 clove fresh garlic, peeled and finely chopped; 2 Tbsp balsamic vinegar; 2 Tbsp soy sauce; 1 to 2 Tbsp sweet chili garlic sauce (optional); ½ tsp MSG (optional)

Why Tofu

Unless you're vegetarian or vegan, tofu is often overlooked as an ingredient. Some of you may be considering adopting "meatless Mondays" or watching your cholesterol, so I will be offering more plant-based options in our recipes for you, starting with how we sometimes prepare firm tofu at home. Although a staple in Asian cuisines for centuries, this versatile plant-based protein is increasingly adapted in western recipes.

Tofu, at its essence, is a marvel of minimalism. Produced from just three ingredients: soybeans, water, and less than 2% of a coagulant such as evaporated seawater (aka magnesium chloride), which is called "nigori" in Japanese. The process, akin to making cheese, transforms these few ingredients into a block of silken, soft, or firm tofu and many more variations in traditional Asian cooking.

Tofu's understated flavor is its greatest strength, offering a backdrop that harmoniously melds with spices, herbs, and condiments. It has a chameleon-like ability to absorb and accentuate flavors, making it an ideal component, and as we venture into the time of year when health and sustainability are at the forefront of culinary conversations, tofu stands out. High in protein, low in calories, and rich in essential amino acids, it's not only a choice for the health-conscious but also for those seeking to tread lightly on our planet.

A New Tofu Technique (for me)

I grew up with tofu as a staple in the house in the '60s, however, Dad liked soft tofu served cold from the fridge, cut into cubes, topped with small circles of green onion (or a sprinkle of furikake) and eaten with a bowl of rice. Donald, who grew up near Oakland Chinatown, adopted the use of firm tofu in the late '70s as a protein choice for us in stir fry, however, it was quite late in life that we discovered a simple technique which gave us a new way to prepare our old stand-by. We'd enjoyed this sort of dense tofu in restaurants over the years, but hadn't really thought about how to replicate it; as it happens, it's ridiculously simple and very satisfying!

In the following recipe, we'll share a simple technique that completely changes the texture of tofu and enhances its ability to absorb sauces. All you need is a little time...and your freezer!

Keep in mind that tofu comes in several forms, from "silken", a Japanese style which has a very high water content to much firmer styles. We used a lower water content "firm" tofu that is readily available in most grocery stores.

Here are the before and after photos showing how a "firm style" tofu looks, un-rinsed, directly from the package versus how it looks after being frozen and thawed. Read on to learn why we do this!

Firm tofu, directly from the package, shown in a decorative Chinese porcelain bowl

Image of firm tofu after it has been frozen, then thawed

Tweak Your Tofu Technique

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Tofu which has been frozen then thawed has a more open structure and chewy texture; it becomes a bit spongy. As you can see from the photos above, the thawed tofu is also marked with many tiny holes. Although firm tofu has a low water content, there is water there, and that water expands in the freezer breaking apart the tofu's original structure. As the block of tofu thaws the ice crystals that had formed seep from the block leaving the tiny holes behind.

The tofu's new texture is both firmer and stronger, holding its shape well, and taking on a meat-like consistency. Although it is denser, the little holes readily accept sauces and broths, intensifying the flavor of the sauce you've prepared in the over all dish with each bite.

Behold! A relatively bland and somewhat chalky cold block transformed into an exciting chewy morsel!

This recipe serves 4 people, and is flexible based on the vegetables you have on hand. We've found that balsamic vinegar is a good stand in for dark Chinese vinegar and sugar as it adds the sweetness and acidity with good depth of flavor.

Ingredients

16 oz package firm tofu (as prepared below) cut into bite-sized pieces
8 oz green beans
6 oz carrots (about 3 small ones)
6 oz red bell pepper (approximately 1)
4 oz mushrooms, sliced
Lucero extra virgin olive oil, enough for frying
1 inch fresh ginger, peeled and finely chopped
1 clove fresh garlic, peeled and finely chopped
2 Tbsp balsamic vinegar
2 Tbsp soy sauce
1 to 2 Tbsp sweet chili garlic sauce (optional)
½ tsp MSG (optional)

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Directions

Tofu Preparation: 1.5 to 2 Days in Advance

Drain and place the uncut block of firm tofu in a freezer-proof container. Freeze overnight or until hard. Note: frozen tofu can last in the freezer several months.
When ready to proceed with dinner, thaw completely, which will take a day at room temperature or a bit more in the refrigerator.
Pour off excess water. If center is soft and the block of tofu shows no sign of still being frozen, place tofu in a shallow dish or plate. Press firmly but gently to express additional water. Pour off water and repeat if necessary.
If not used immediately, return to the refrigerator, tightly covered for a day or two.

Simple Weeknight Stir Fry

Remove stem end of green beans and cut into bite-sized pieces. Peel and cut the carrots into bite-sized pieces; coin shapes would be interesting for contrast.
Boil water in a 2 quart sauce pan and blanch the green beans until just tender; shock them with cold water, drain and pat dry. Repeat the blanching process for carrots keeping in mind they will cook more quickly.
Heat Lucero extra virgin olive oil in a well-seasoned skillet or wok. Fry the thawed tofu until golden brown. Set aside.
Add more olive oil to the pan, and when hot add the mushrooms and sauté until golden. Remove and set aside.
Add more olive oil to the pan, and when hot, (but not smoking!) add the green beans, carrots, and bell pepper. Sauté until slightly brown.
Add garlic and sauté for a minute to get rid of the raw garlic taste, then add the ginger, wait a beat, then add the fried tofu.
Add the soy sauce, balsamic vinegar, and sweet chili sauce. Toss and coat all ingredients. Season with MSG and serve with rice.

Recipe Note

NOTE: Although the frozen and thawed tofu will hold up better than a firm tofu straight from the package it can still crumble. Take care when handling to ensure it stays intact.