Freezing tofu makes the texture firmer and more chewy. Always freeze slices of tofu before baking or frying and it will not only keep its shape and is easier to handle, it also tastes better. Click here for instructions on preparing tofu. Here I have marinated the tofu in soya sauce and Liquid Smoke …. smoky tofu bites, absolutely divine, crisp on the outside, chewy inside and a hint of smoke!
1 block of firm tofu, sliced and cut into 1½ -2 inch squares (the blocks I buy are 349 grams)
Half cup soya sauce
1 tablespoon Liquid Smoke (available at Wholefoods and online at Sous Chef)
- Slice tofu into squares, marinade in soya sauce and Liquid Smoke and freeze overnight (not essential but helps the texture)
- Defrost tofu, then place two layers of kitchen paper on a chopping board, place tofu on it and cover with another 2 sheets of kitchen paper and leave for 20 minutes or so for the excess moisture to be absorbed by the paper
- Coat in flour and shallow fry till golden and serve with sweet chilli sauce!