How to Change the Texture of Tofu
Slice before pressing
When it comes to texture, Cauldron organic tofu is incredibly versatile. A simple way to alter the consistency is by slicing the tofu before pressing, as opposed to pressing the whole block. This will push a lot more water out of the tofu, making the tofu pieces considerably firmer.
Switching up the shapes and sizes of your tofu pieces before pressing can also really have an effect on texture. For example, thinly sliced tofu offers a firmer texture as it is easier to drive out the water on pressing, whereas thicker cubes create a more springy texture. Also, the thinner the piece, the more flavour it can take on as there are more air pockets to fill with flavour and a bigger surface area to smother in sauce.
Pre-boiling your tofu can help create a slightly tougher texture. Place your tofu cubes or slices in well salted boiling water for 5-10 minutes. Drain and gently squeeze the water from the tofu with kitchen roll to remove as much water as possible, then use as required in your recipe. Keep in mind this will lightly season your tofu throughout – just remember not to add too much extra salt during or after cooking.
When it comes to freezing tofu, we normally advise against it – simply because it changes the colour and texture to something you might not be expecting. However, if a different texture is what you’re after, you could give it a try. When frozen, the water inside the tofu expands, creating little bubbles. After thawing, carefully squeeze out the excess water – you’ll see tiny holes the frozen water left behind, perfect for absorbing flavours. This method will make your tofu much softer and crumblier – ideal for a tofu scramble, for example. You’ll find it’s how tofu is typically served in many Asian restaurants across the world.