March 23, 2024

Soy-Glazed Quick and Crispy Tofu

Dark and juicy, this crispy tofu is quick to make and addictively good. Even though I only cook for two people, it seems like one block isn’t enough- next time I’m planning on cooking this when it’s just me eating. This tofu is sweet and savory, crunchy on the outside and juicy in the middle. There is a little funk from the white pepper, and the caramelized flavor of the cooked soy sauce. Each piece of tofu is clung to with the savory, garlicky, lightly spicy sauce. Serve with rice and vegetables for a great weeknight dinner.

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Can you Freeze Tofu?

You can absolutely freeze tofu, but it’s important to know that the texture will change. I don’t think tofu that has been frozen is better or worse than fresh tofu, but it’s different and you may find you prefer it. Frozen tofu is spongier, firmer, less likely to fall apart, and a bit chewier. Some of the soft and creamy tofu elements are decreased in this process. In many ways tofu that has been frozen and defrosted is closer in mimicking the texture of meat, and holds on to sauce better. It also gives you a better crispy tofu. The key to these textural changes is in the high water content of tofu. As water freezes it expands, pushing the protein molecules in the tofu closer together. As it thaws, the water can be gently squeezed out, leaving you with a tofu that fries beautifully and soaks up sauce like a dream.

I typically freeze my tofu because I’m after those meaty, sponge-like qualities, but it’s also a great option if you have more tofu than you can eat and want to stop it from going bad. As of this writing, I have only tried freezing tofu on the firm side. I think that a lot of the appeal of silken tofu is, well, it’s silken nature and that would be ruined in the freezing process.

You can freeze tofu drained, or just right in the container (which is the method I prefer). To get the textural change, make sure you freeze for 12 or more hours. My “method”, if you will, is to buy a few blocks and as soon as I bring them home I throw them in the freezer and forget about them. Then when I’m looking for dinner ideas weeks later, they’ll be there waiting.

You can defrost them by either letting the block sit in the fridge for about 24 hours, or placing it on your counter for a few hours. If you don’t think ahead (like me- I never remember to thaw ahead of time) you can free the tofu from the container and defrost in simmering water until soft.

You can cook frozen tofu any way you regularly like tofu, but it is especially great at two things- soaking up sauce and getting a crispy exterior. Because of it’s more spongy texture, frozen tofu is great for marinades and sauces. And because of it’s lower moisture content and craggily edges, frozen tofu is able to get more of a sear and has more surface area.

Cooking with Tofu? So are we!

Looking for Tofu Recipes? Try one of these!

How to Make Soy-Glazed Crispy Tofu

This recipe was designed to be quick and easy, perfect for a weeknight dinner. I like to make it with some rice, and maybe a quick broccoli. My little trick for a super quick and tasty broccoli recipe is to steam it and toss with a little soy sauce and a little sesame oil. Maybe some garlic if I’m feeling fancy. Simple and delicious. As for making this crispy tofu, it’s essential that you freeze your tofu well in advance. Make sure you give it at least 12 hours to fully freeze. Then you’ll also have to defrost it. If you are one of those people who plans their meals ahead of time you can defrost it either in the fridge for about 24 hours or on the countertop for roughly 4 hours. If you’re cooking style is more by the seat of your pants, you can defrost it in boiling water. Use hot water from the tap to loosen the tofu block from the container, and then transfer the tofu into lightly boiling water. If you want to add some soy sauce to that water you can do so and it will give the tofu a bit more flavor. Boil until the tofu is soft all the way through. At that point it is important to let it cool before you squeeze out the excess water – placing it in some cool water can help speed up that process. Once your tofu is cool enough to handle, squeeze out the excess moisture gently. Instead of cutting the tofu, we are going to get more craggily surface area by breaking it into bite sized pieces. In order to get the perfect crispiness on the outside we will also be tossing the tofu in cornstarch. Do this right before you put it in the oil, otherwise the cornstarch sometimes become saturated from the moisture of the tofu and you won’t get the same perfectly crispy tofu texture. We pan fried our tofu in batches, adding a generous layer of oil to the bottom of a skillet, cooking until one side was crispy, and rotating it until all of the tofu looked golden, crispy, and mouth-wateringly delicious. Once your tofu is cooked it can go out of the pan and onto a separate plate. We’re going to make the sauce in the same skillet, and then add the tofu back in to coat it in sauce. This is not a super saucy recipe, we just make enough sauce to coat all of the tofu. If you are a big fan of sauce you might want to double the quantities here. To make the sauce we’re going to start by cooking dried chili peppers and garlic in oil. Once fragrant we will add the remaining ingredients for the sauce, and cook until some of the water has evaporated and the sugar has melted and become sticky. This sauce uses white pepper as an ingredient- if you’ve never tried white pepper, it has a savory flavor and a slight funk that’s often found in Chinese and Southeast Asian dishes. You can get the same white pepper I use online here. That’s the time to add the tofu back to the pan, stir everything around so each piece of tofu gets sauce in every nook and cranny, and turn off the heat. That is it – eat right away for the juiciest, crispiest, sweet and savory tofu.