Firm tofu has less moisture and holds its shape
Have you ever been curious about what tofu is made from and how it’s produced? The tofu-making process is quite similar to cheese production. It begins with soybean liquid, which is then curdled and processed using coagulants. After that, the mixture is strained and pressed to remove excess liquid, forming solid blocks. The duration of pressing determines the tofu's texture; longer pressing results in firmer blocks, while shorter pressing yields softer ones. Extra firm tofu typically has a higher protein content compared to its more watery, silken varieties.
In most grocery stores, tofu can be found in the produce section or alongside other plant-based meat and cheese alternatives. You’ll likely encounter a range of options, from firm to extra firm. While the packaging may look similar and most varieties are stored in water, the textures inside differ significantly. Silken tofu is soft, slippery, and has a pudding-like consistency, while extra firm tofu is denser and more substantial, maintaining its shape without crumbling.
For grilling, opt for the firmest block available, as it can easily handle preparation and heat. It can be sliced, diced, flipped, or manipulated with tongs, just like traditional meat on the grill. Reserve silken tofu for scrambles, desserts, dressings, and blending into smoothies.
Prep tofu wisely for ideal texture and flavor
Have you ever said you dislike tofu? With all due respect, you probably don’t — you just dislike tofu that hasn’t been prepared well, similar to how you’d feel about a piece of meat that’s overcooked or undercooked. Tofu often gets a bad rap for being tasteless and dull, but the same could be said for chicken breast without any seasoning or preparation. If you’ve encountered bland tofu, it simply wasn’t seasoned or marinated correctly.
Before you dive into soaking it in soy sauce, liquid smoke, spices, garlic, or BBQ sauce — all of which the soybean block will absorb (overnight marinades work best if you have the time) — the crucial first step is to squeeze out the excess water. That little block can retain a surprising amount of moisture, so skipping this step will leave your dish soggy and watery.
Use what you have on hand — a couple of dinner plates and some paper towels or clean dishcloths can serve as effective tofu presses, so there’s no need to buy a new kitchen gadget. Press the water out firmly but gently enough to avoid squishing the block, then cut it into approximately ½-inch slabs, which are now ready to soak up your marinade and spices. Meat doesn’t have to be the only star at your next cookout; with a bit of creativity and seasoning, a variety of unexpected foods, including the affordable, plant-based protein that is tofu, can shine on the grill.
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