Tofu gets a pretty bad rep for being bland and tasteless. People also tell me they don't like the texture. But if you love cooking any kind of Asian food like me, then you know that both of these things can be accounted for depending on what you are looking for in a dish. In this recipe, I show you my favorite way to prepare tofu for curries, soups, or really in just about any main dish you'd think to put tofu in. While this method will take some time and effort I firmly believe its worth it especially if you don't like using deep fryers. Many Asian restaurants will deep fry tofu cubes for the light crispy texture that magically absorbs the yummy sauce it's served with. But deep fryers seem scary. Try this method whether you love tofu or not and please let me know how it goes!


  • 1 extra firm block of 14 oz tofu

  • A splash of high heat oil (I usually use avocado oil)


  1. Wrap the tofu in a couple of paper towels and gently squeeze to extract the excess water from the tofu block.

  2. Cut the tofu into ¼ inch thick slices. Then cut into your favorite shape and the best size you think is needed for your recipe. I like cutting the slices into nice triangle shapes because they look especially pretty in a bowl of curry.

  3. Pat dry with 1 or 2 paper towels and press down gently on each piece to get any excess moisture out without crumbling the pieces.

  4. Lay them all in one layer on a baking sheet and freeze for at least 48 hours. You can also put them in a Tupperware but just know that they will be hard to take apart later. 48 hours is important; anything less than that won't give the spongy texture you want. Also when the tofu freezes it turns in to this weird yellow color. Don't be alarmed this is normal.

  5. When your ready to use the tofu, take out of freezer and place in a pot of boiling water for 3-4 minutes until tofu has changed back to a cream white color.

  6. Drain the tofu and lay the tofu on a baking sheet or clean plate. Pat the tofu dry with some paper towels.

  7. Heat a non-stick skillet with a tiny splash of neutral high heat oil such as avocado oil and fry the tofu for a few minutes on each side until they are light golden brown.

  8. Pat any excess oil off the tofu once they are out of the pan.

  9. The tofu should be dry and spongy at this point. I like putting them in aromatic broths or curries so that they absorb the yummy flavors of whatever I am making.