Freezing tofu forms ice crystals that create small holes in the tofu. During the thawing process, the ice crystals will melt away, leaving you with empty pockets that are ready to soak up your favourite marinade and makes for a far spongier, firmer and chewer tofu!
To taste Sea salt and freshly cracked black pepper
2 tsp Cooking oil
Dice the tofu into 1-inch cubes and place into a freezer-friendly container. Place the tofu in the freezer for at least 6 hours.
When ready to cook, remove the tofu from freezer, and bring a pot of water to a boil. Submerge the blocks of tofu into the water and return the water to a boil, and then reduce the heat to a gentle simmer. Continue simmering the tofu for 5-10 minutes, or until fully defrosted. Strain the tofu and place onto a large plate, lined with paper towel. Lay a second layer of paper towel on top and weigh-down the tofu with something heavy, such as a cast iron skillet. After 5 minutes, place the “dry” tofu into a bowl and toss with a bit of salt and pepper.
Heat a large skillet over medium-high heat. Once the pan is hot, add oil and the tofu pieces in a single layer. Let cook for 5 minutes on one side, then flip the tofu pieces so that all sides brown, cooking for a few minutes on each remaining side. Once tofu is lightly browned and crispy, remove from the pan. Enjoy with a simple green salad or add to stir-fries, pasta or quinoa bowls.