Boiled tofu for seasoning and texture (as an alternative to pressing)
Marinating tofu does little more than permeate a wafer thin outer layer of the curd with flavour. Heat, however, helps the flavours to permeate. Boiling tofu to obtain a more reliably solid texture and to impart flavour is not a new method, but it’s not commonly used in Western styles of cooking. This method of seasoning tofu is suitable for varying levels of firmness, but not for silken or soft tofu. This recipe for boiling tofu is just to give an idea of measurements. The tofu doesn't need to be drowning in the water, so cut it back if you've got a small quantity to treat or increase it if you're working with a couple blocks or more.
Ingredients
- 750 millilitres water
- 1 tablespoon salt
- ½ teaspoon MSG optional, but recommended
- firm tofu, cut into cubes or slabs depending on what you're cooking
Instructions
- Add the water, salt, and MSG to a medium saucepan and bring to a rolling boil. Tip the tofu in, knock the heat down to a low simmer, and cook for 10-15 minutes.
- Alternatively, add the salt, MSG and tofu to a heatproof bowl and pour the boiling water on top. Leave for 15-20 minutes.
- Strain the water away from the tofu and lay the tofu pieces on a tea towel or kitchen roll (with space in between each piece). You can either blot the moisture off the surface of the pieces or leave them for 20-30 minutes to steam dry. Don't leave the tofu pieces to dry in a colander or they will begin to stick together.