Freeze Tofu for a Firmer, More Chewy Texture
If you cook tofu on a regular basis, you know that even buying harder tofu in the store means it will still be somewhat runny and softer – that’s the nature of raw tofu. But if you want a harder and less silky texture for your cooking, try freezing it.
I was skeptical about this advice when I first read about it. You freeze the tofu, defrost it, and then cook as usual by squeezing out the water. It looks like it wouldn’t make any difference. But I tried it anyway, and behold, the texture of my tofu was completely different. When I fried it in a pan, it came out harder and more chewy.
Slate explains how to freeze tofu and how it works:
Once you get home from the grocery store, drain the tofu and put it in the freezer. (You can slice the tofu before freezing if you want it to melt faster.) Freezing changes the texture of the tofu dramatically and almost magically: When ice crystals form, they form small holes in the tofu, making it spongy, harder and more chewy. than it was before. No amount of draining, blotting, or pressing the tofu can reduce dampness as much as freezing it.
I have seen recipes recommending this method of making kebabs. I used it in a stir fry recipe and you can pretty much use it in any tofu meal you want a drier, firmer texture. The original Slate article has a great bunmi tofu recipe, so check it out at the link below.
You are doing it wrong: tofu | Slate