What can I do with hard tofu?

Tofu is a versatile ingredient that can be used in many dishes. However, working with hard or firm tofu can be intimidating for some home cooks. Hard tofu has a dense, chewy texture that holds its shape well when cooking. This makes it great for stir-fries, pan-frying, grilling, and many other cooking methods. While soft or silken tofu is better for blending into smoothies or using in custards, hard tofu opens up different possibilities. With the right preparation and cooking techniques, hard tofu can be turned into delicious meals. Here is a guide on how to use hard tofu and some recipe ideas to inspire you.

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Pressing Hard Tofu

Pressing is an important first step when cooking with hard tofu. Fresh hard tofu contains a lot of water, which can make the tofu fall apart easily when cooked. Pressing removes excess moisture and yields a firmer, denser block of tofu that will hold up better during cooking. Here are some tips for pressing hard tofu:

Remove tofu from package and wrap in paper towels or a clean dish towel.
Place another plate or cutting board on top and weigh it down with cans or other heavy objects.
Let sit for at least 20-30 minutes to press out excess liquid.

Change paper towels as needed if they become too saturated.
Pat tofu dry before marinating or cooking.

Pressed tofu has a meatier, chewier texture that absorbs sauces and marinades better. The pressing time can vary based on how firm you want the tofu to become. Make sure not to overload the tofu or it may start to crack or fall apart.

Freezing and Thawing Hard Tofu

Freezing hard tofu creates a spongy, porous texture as ice crystals form. This makes it ideal for absorbing marinades and gives it a ‘meatier’ texture. Here is how to freeze and thaw hard tofu:

Press tofu first to remove moisture.
Cut tofu into desired shapes or slices.

Place in freezer bag or airtight container.
Freeze for at least 12-24 hours.
Thaw in the refrigerator overnight before using.

Pour off any liquid that accumulates during thawing.

Freezing can change the texture of tofu dramatically. Thawed tofu will be spongier and softer than before freezing. Use thawed frozen tofu for stir-fries, soups, veggie burgers, or any recipe where you want the tofu to soak up flavors.

Marinating Hard Tofu

Marinating is a simple way to add big flavor to tofu. The marinade seasons the tofu and also makes it more tender. Try these tips for the best marinated tofu:

Press or freeze tofu first before marinating for best flavor absorption.
Cut tofu into 1/2 inch slices or cubes.
Whisk marinade ingredients like soy sauce, vinegar, garlic, ginger, chili paste in a shallow dish.

Add tofu and turn to coat completely.
Marinate for 20-30 minutes up to a few hours in the refrigerator.
Flip tofu at least once while marinating.

Reserve excess marinade to use for cooking.

Almost any type of sauce or marinade will work with tofu. Try teriyaki, salsa, lemon-herb, Cajun seasoning blends, and more. Marinated tofu is great for stir-fries, kebabs, salads, and sandwiches.

Baking Hard Tofu

Baking brings out an entirely different texture in tofu. Baking dehydrates the outer surface while keeping the inside tender. Baked tofu slices make excellent additions to stir-fries, pasta dishes, and noodles. Here are tips for baked tofu:

Preheat oven to 400°F.
Press tofu for at least 20 minutes first.
Cut tofu into 1/2 inch thick slices and pat dry.

Brush both sides with oil or marinade.
Place tofu on a parchment lined baking sheet.
Bake for 30-40 minutes, flipping halfway through.

Tofu should be lightly browned on the outside.

Experiment with different oil or marinade flavors like sesame oil, BBQ sauce, teriyaki, etc. Baked tofu slices make excellent salad toppings, sandwich fillings, or protein additions to grain bowls and Buddha bowls.

Frying Hard Tofu

Pan-frying adds crispy edges and a chewy interior to tofu. Fried tofu can be enjoyed on its own or used to add texture to dishes. Follow these tips for pan-fried tofu:

Remove moisture by pressing or freezing tofu first.
Cut into cubes about 1 inch in size.
Coat tofu in cornstarch, flour, or batter.

Heat 1 Tbsp oil in skillet over medium heat.
Fry tofu for 2-3 minutes per side until crispy.
Flip carefully to avoid crumbling.

Drain fried tofu on paper towels.

Use pan-fried tofu in stir-fries, noodle bowls, rice bowls, and salads. For extra crispy tofu, double fry by cooling and drying the tofu after the first fry then frying again at a higher heat.

Grilling Hard Tofu

Grilling adds great charred flavor to tofu. Grilled tofu makes an excellent replacement for meat in kebabs, sandwiches, salads, and beyond. Follow these tips for grilling firm tofu:

Press or freeze tofu before grilling.
Cut into 1 inch cubes or 1/2 inch thick slices.
Marinate tofu for 1-2 hours before grilling if desired.

Oil grill grates then place tofu directly on grates.
Grill approximately 3-5 minutes per side.
Brush with marinade or oil to prevent sticking.

Cook until grill marks appear.

Grilled tofu pairs well with soy-based marinades, BBQ sauce, jerk seasoning, or Cajun spices. Use in tacos, sandwiches, rice bowls, or veggie skewers. Grilled tofu can be eaten as is or diced up to add texture to meals.

Using Hard Tofu in Recipes

Now that you know the basics of preparing hard tofu, it’s time to put those skills to use! Hard tofu is ideal in many Asian-inspired stir-fries, noodle bowls, and more. Here are some recipe ideas to try:

Tofu veggie stir-fry – Stir-fry pressed or baked tofu with broccoli, bell peppers, carrots, snap peas and soy or teriyaki sauce.
Tofu fried rice – Fry cubed firm tofu along with eggs, rice, peas, carrots and soy sauce for a hearty fried rice.
Tofu curry – Simmer pressed tofu in coconut milk based Thai or Indian veggie curries. Add veggies like cauliflower, chickpeas and spinach.

Spring rolls – Use tofu along with crunchy veggies and noodles or rice vermicelli in fresh spring rolls.
Buddha bowl – Bake or grill marinated tofu and serve over quinoa with roasted veggies and sauce.
Tofu banh mi – Fill a Vietnamese style sandwich with pickled carrots, cucumbers, cilantro and crispy pan-fried or grilled tofu.

Tofu tacos – Season crumbled tofu with taco spices and fill tortillas along with salsa, guacamole, peppers and onions.

The possibilities are endless when cooking with tofu. Use firm and extra firm tofu for stir-fries, grilling, baking, and more. For a softer texture, freeze then thaw tofu before marinating and cooking. With the right techniques, tofu can transform into a hearty, protein-packed ingredient perfect for both vegetarian and meatless meals.

Frequently Asked Questions

What is the difference between firm, extra firm, and hard tofu?

The main difference between types of tofu is their water content. Firm tofu contains more moisture than extra firm or hard tofu. Firm tofu holds its shape when cut or cooked but is still somewhat soft. Extra firm and hard tofu varieties contain the least moisture. They have a very dense, chewy texture that makes them ideal for cooking methods like grilling, stir-frying, and pan frying since they hold their shape well.

How long does marinated tofu last in the fridge?

Properly stored, marinated tofu will last 3-4 days in the refrigerator. Keep the tofu submerged in the marinade in an airtight container. The acidic marinade will help preserve the tofu. Discard any tofu with an off smell or appearance.

Can I cook tofu without pressing or freezing it first?

You can cook tofu without pressing or freezing it first. However, the tofu will likely fall apart more easily during cooking. Pressing or freezing helps remove moisture so the tofu holds together better. If you skip this step, handle the tofu gently during cooking. Use extra firm or hard tofu varieties if not pressing or freezing.

What is a quick marinade for hard tofu?

An easy marinade can be made with 3-4 tablespoons of soy sauce, rice vinegar or lemon juice, grated ginger, garlic, and chili flakes or sriracha to taste. Whisk together and marinate cubed tofu for 20-30 minutes before cooking. The acid helps the marinade penetrate the tofu quickly.

How do I get crispy tofu without deep frying?

To get crispy pan-fried tofu without deep frying, make sure to press or freeze the tofu first. Cut into 1 inch cubes and coat well in cornstarch. Heat 1 Tbsp oil in a non-stick skillet over medium high heat. Fry tofu cubes in a single layer for 3-5 minutes until browned and crispy, turning cubes carefully. Drain on paper towels.

Conclusion

Cooking with hard and firm tofu opens up many possibilities beyond just soft, silken tofu. With the right preparation like pressing, freezing, and marinating, the dense and chewy texture of hard tofu can be turned into delicious plant-based meals. The key is removing excess moisture so the tofu can crisp up or soak up flavors. Bake, fry, grill or stir-fry marinated cubes of tofu as a meat substitute. Use firm and extra firm tofu for noodles bowls, stir-fries, sandwiches and more. With this guide, you should feel confident to give hard tofu a try in your kitchen.