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 a fork to mash up the tofu into crumbs. Don't press too hard or you'll end up with a paste, but just flake away from the tofu block. Spread these "crumbs" out on a cutting board so that they are evenly spaced out. Lightly dab the crumbs with a paper towel until they are mostly dry.

This versatile baked tofu crumble can be added to so many recipes and flavored to your liking. This baked tofu recipe is going to be your new go-to way to make tofu for recipes. It legit tastes like popcorn “chicken” and is so versatile.

Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.

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.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. 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.

Because tofu has no bones or fat (like meat) and also has a high water content, it cooks quickly. But all that water also means it falls apart easily.

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.

Wrap the block of tofu in a clean tea towel then put it on a large plate with a lip. Put something heavy such as a frying pan on top, weight it down further with cans and jars, and leave for 30 mins. The tofu will be about two-thirds its original thickness, and up to 100ml water will have been removed.

Tofu is a cholesterol-free, low-calorie, high-protein food that's also rich in bone-boosting calcium and manganese. Tofu may help you to lose weight by keeping you fuller for longer on fewer calories than meat. It may reduce the risk of heart disease, especially when swapped for saturated fat-heavy animal proteins.

Why does my tofu taste a little sour? ›

Tofu that has gone bad also tends to be slimy and have a sour or rotten odor – fresh tofu has no odor. If you find any of these signs of spoilage, toss the tofu. Bottom Line: Even though tofu is a plant-based food, it can still spoil and should be handled with care.

She encourages people to treat tofu in a similar manner to canned beans, which we are taught to drain and rinse before using. She finds that doing so can help eliminate any off-flavors from preservatives in the water for liquid-packed tofu.

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.

Marinate the tofu for at least 30 minutes to infuse it with flavor. Alternatively, you can skip this step and season the tofu right before cooking with a dash of salt and pepper or paprika and chili flakes.

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

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.

Even if you don't press the tofu, you'll need to at least squeeze it to get most of the water out. Think of your tofu like a sponge: if it's completely saturated, it won't be able to soak up the marinade. The more liquid you can press out, the more room there is for the marinade to soak in.

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.