Yuba: These soy "noodles" come from the skins of freshly-made tofu, and are a fantastic substitute for rice noodles in a stir-fry.
Draining Is Good—Pressing Is Better
Block tofu is packed in water to help preserve and keep it fresh. That means as much excess liquid should be removed as possible before cooking the tofu. Whether you're baking, roasting, or frying (especially frying!) it, the results will be better-tasting and crispier-crunchier if you drain it first. To avoid soggy tofu-syndrome, sandwich it between multiple layers of paper towel-lined plates and weigh it from the top. Your tofu sandwich should be constructed as such: plate, paper towels, tofu, paper towels, second plate, heavy can or cast-iron pan. It won't hurt to go through two rounds of pressing and draining, if you've got the time.
Create and Use the Perfect Marinade
One of the most common complaints about tofu is its bland flavor. We happen to think that's what makes it so awesome. To infuse it with flavor from the inside-out, embrace acidic, bold marinades. The tofu will take on flavor faster than meat-based protein, meaning that a quick 10-minute spin in a garlicky-gingery marinade can pack a punch.
Bits of silken tofu are soft and tender in this spicy stew. Photo: Gentl & Hyers
Embrace Cornstarch, Your Secret Weapon
Sure, you could coat your tofu with a traditional 3-step breading process. But that's labor-intensive and also stops flavor from permeating the tofu. (If you're going to bread, be sure to marinate it first). We like to bypass the breading in favor of a double dip in a bowl of cornstarch. The drying qualities of cornstarch help suck up excess moisture, and get the tofu's exterior deeply golden brown and crispy. Win-win.
Use the Right Pan for the Job
Got a nonstick pan? This is the time to use it. Don't have a nonstick? We recommend seriously considering investing in one. Tofu has a tendency to latch onto pans, and a nonstick will set you up for success.
High Heat and Fat Are Your Friends
Don't be afraid of the flame. When sautéing, high heat and plenty of fat will not only keep your tofu from sticking to the pan, they contribute to that toasty, crispy-chewy layer on the outside of your tofu. Meanwhile, the interior stays tender and creamy. Preheat your pan before adding the fat (the test kitchen likes vegetable and olive oils) and tofu, and don't crowd the pan. Adding too much tofu at once will cause the surface temperature of the pan to drop, meaning soggy, not crunchy tofu.
