Infused Tofu
If you've ever thought tofu was boring, this recipe will change your mind. The secret is in the freezing and the boiling. Freezing creates little holes throughout, and boiling opens them up even further — turning it into the ultimate sponge for whatever flavours you throw at it.
Step 1: Freeze the tofu
Take the tofu straight out of the packet and freeze it for a minimum of 2 days — though the longer you leave it, the better the texture.
Step 2: Boil and salt bath
Once defrosted, boil the tofu for 10 minutes then transfer straight into a bowl of cold salted water. This firms it up and seasons it from the inside.
Step 3: Make the marinade
Whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, grated ginger, minced garlic, and chilli flakes.
Step 4: Marinate
Cut the tofu into cubes or triangles, place in a shallow dish and pour over the marinade making sure every piece is coated. Leave for at least 15 minutes, flipping halfway. Overnight in the fridge is even better.
Step 5: Serve
Serve straight from the pan while it's still crispy. Works great over rice, noodles, or tucked into a wrap.