Best Crumbled Tofu Recipe (2024)

FAQs

Do you press tofu before crumbling? ›

First press the firm tofu between paper towels or a tofu press to release excess moisture. This is super important to get the crispy texture we are looking for in these crumbles! Then, add oil to a pan. Once it is hot, crumble the tofu directly into the pan.

Use your hands to crumble the tofu into a bowl.

Pick up the block of tofu with both hands, and hold it firmly over the bowl. Using your thumbs, break small pieces of tofu off from the main block. Aim to crumble off chunks that are no larger than 1/4 inch (0.6 cm) across.

To Keep It Together, Think Dry and Firm

One of the most important steps in preparing tofu is drying out or firming up its exterior in some way to help it hold together. For pan-frying, draining it and then drying and pressing the exterior with paper towels works well.

This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.

And if tofu is vacuumed packed or firm already, you definitely don't need to press it. Here's why: moisture in tofu is a good thing. Tofu is over 80% water, and that moisture is what makes it such a succulent, juicy source of protein. Pressing it can make the tofu unnecessarily dry and strip it of its intended texture.

Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble. A large can of food is a perfect weight.

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

It tastes best when marinated, just not with oil.

If you don't marinate it, it won't taste like anything. Tofu has a lot of water in it — even after you press it — and oil and water don't mix. Using oil in your marinade will actually create an oil slick on the tofu, meaning the flavors will never absorb.

How do you make tofu more flavorful? ›

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

Not only will freezing tofu save your plant-based protein from going bad, it's also a way to give the tofu a "meatier" texture. So as soybean curd continues to rise in popularity worldwide, we highly recommend freezing tofu before using it as a plant-based substitute in your stir-fries.

Super Firm

Marinate overnight, coat it in a thick sauce, then pop it on a grill before layering it behind slices of bread. Because this type of tofu holds up so well, it is a really great meat substitute. It's also the best variety for frying in oil until crisp and golden brown.

Many tofu preparations don't require pressing, but if you are sautéing or shallow frying tofu (or looking to achieve extra crispy tofu), pressing is the best way to remove excess moisture. Pressing also helps create firmer tofu that better holds it shape during cooking and ensures your seasonings won't be diluted.

Drain the firm or extra tofu from its package and pat it dry with paper towels to remove excess moisture. Tip: We don't find it necessary to press tofu, but if you like, you can do so. Break the tofu apart with your hands into bite-size pieces and add it to the bowl with the marinade.

Do You Need to Press Tofu? Not all types of tofu need to be pressed. For example, Japanese-style silken tofu and Chinese-style soft tofu are not pressed. Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed.