Baked tofu

[BeeZee]

I enjoy the firm texture of baked tofu, both hot and cold. I purchase extra firm tofu and if time allows, press to remove more liquid with a weighted plate on top. However, the last time I baked it (cut into reasonably small cubes) it probably took an hour to firm up and develop a nice "crust". Am I just not pressing enough liquid out of the block, or does it really just take that long to bake the moisture out?

[Lisa Shock]

It just takes a long time to bake. I'm lucky that a local Asian supermarket carries some already baked tofu in the cold case. I don't recall the brand name, I'm currently out, but it's from California and comes plain and soy-sauce marinated. I'll take a picture next I get some.

[Plantes Vertes]

If you freeze tofu and then thaw it, the water groups together in ice crystals and then leaks out, leaving less water. This creates a spongy texture that some people (like me) don't like much, so best attempted in full knowledge of the facts.

[Beebs]

Have you tried packaged pressed tofu? Like this one: http://superiortofu.com/archives/144. I haven't baked it before, can't comment on the results.

[dcarch]

I have not seen baked tofu.

There are many fried tofu in the stores.

dcarch

[BeeZee]

I have used the freezer trick in the past when I wanted to make a "crumbled" texture tofu, might try that next time to see how it bakes. I like being able to season the cubes to my taste (prepared products tend to lean hard on soy sauce and can be salty), but will check out the Asian Supermarket near my office next time I have time.