STREAMING NOW: Tia Mowry At Home

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is more a technique than a recipe, but I've found it a GREAT way to get the texture & taste of the kind of fried/gilled tofu that works well on sandwiches, in Vietnamese and noodle dishes, etc. I'll post several of my favorite soaks/braises for this at some point.”
3-4 fillets

Ingredients Nutrition

  • 1 (14 ounce) package extra firm tofu (Nasoya firm lite is the best by far for this technique)
  • 2 teaspoons peanut oil
  • 14 cup water
  • 14-12 cup vinegar (optional) or 14-12 cup sherry wine (optional) or 14-12 cup chili paste (optional)


  1. Drain the tofu and slice it into three fillet-sized slices, long-ways.
  2. Now press these briefly, even just by hand. You want to get the overabundance of water out, but not all of it.
  3. Place the fillets in a bag, preferably not touching one another, but this isn't essential.
  4. Freeze until thoroughly frozen through. This usually takes overnight or all day.
  5. Take out a slice when you want to use it, and microwave it for 1-2 minutes. Drain the water, cut it into cubes or leave it as a fillet, and microwave it for another 1-2 minutes.
  6. Heat1 tsp oil per fillet or so, some (2-3 tbs) water, l and, if you like, some aromatics in a non stick skillet or wok.
  7. Add the hot tofu, toss to be sure the small amount of oil coats a bit, then cook.
  8. Press down on the tofu each time you flip the cubes with your spatula, releasing a little of the water or marinate each time.
  9. The tofu will get quite golden and crisp as a result of having some water left in it and microwaving. It's really cool, just try a few times to get the hang of the pressiing part.
  10. Add braising liquids or flavorings as desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a