Freezing tofu allows the moisture inside the tofu to expand, and thawing it ensures that those spaces remain expanded. This results in a texture that’s more spongy and amenable to marinade than tofu that is just pressed. Freezing-then-thawing firm or extra firm tofu, coating it, and frying it results in a chewy, dense texture not unlike a chicken nugget. Consider this recipe a basic formula, but feel free to experiment with different marinades and sauces.
Recipe introduction by Sally Swift for our Weeknight Kitchen newsletter. Sign up to get wonderful new recipes direct to your inbox every Wednesday.