Freezing tofu gives it a chewier, firmer texture. Perfect for meatless sisig, crispy nuggets, and sweet & sour tofu!
Tofu isn’t bland or sad. If your memory of eating tofu, or tokwa in Filipino, brings to mind a tasteless, squidgy pile of mush with a sour aftertaste, you haven’t had tofu the right way.
When properly prepared, tofu becomes glorious and pleasantly chewy, with a mildly nutty, almost meaty flavor. It’s healthy, extremely versatile, and one of the cheapest sources of protein around.
How do you prepare tofu? In the case of firm or extra-firm tofu, you need to drain it well. There are many ways to do this. You can press down on the block with your hands or a heavy object, like a sponge. You can blanch your tofu whole, or soak slices of it in hot water. You can even use your microwave!
Out of all the methods, our favorite way is to freeze the tofu, then thaw it. We’ll tell you what it does, why it works, and what to cook with it. There’s more to cooking tofu than tokwa’t baboy!
Tokwa vs tofu—what's the difference? Tokwa is the Filipino term for tofu. Compared to commercial firm tofu, locally-made tokwa has less moisture, thicker skin, and a more tangy flavor. It doesn't come in a softer variety—tokwa is always firm and dense. You can use it in recipes calling for firm or extra-firm tofu.
When you freeze tofu, two things happen:
When thawed, the frozen ice crystals melt back into liquid, leaving sponge-like holes in the tofu’s protein network. This gives the tofu a meatier, chewier texture. Those sponge-like holes also help it absorb more flavor.
Note that you want to freeze firm tofu—not the silken or soft stuff, which you want to use for its delicate texture.
Now that you have a block of frozen tofu, you can slice it up and do your own thing with it. Because frozen tofu is firmer, it holds up better when fried. And with a more meat-like texture, frozen tofu makes a convincing and delicious meat-free substitute.
Freeze your tofu for these three recipes:
Bonus: Frozen tofu is great for hotpot, too. Just chuck some cubes into your soup!
Prepare tofu: Slice frozen and thawed tofu into small 1-inch cubes. Blot any excess moisture with paper towels. To dry them out further, store your tofu cubes in the refrigerator for at least 20 minutes before cooking.
Make sisig sauce: Combine water, mayonnaise, oyster sauce, and Maggi Magic Sarap in a small mixing bowl. Stir to combine. Set aside.
Shallow-fry tofu: Heat oil in a wok or deep pan over medium-high heat. Once oil is at 350°F, add diced tofu in batches and shallow-fry until crisp and golden. Transfer tofu to a metal rack or paper towel-lined plate. Season with a bit of salt while warm. Set aside.
Make sisig base: Remove oil from fried tofu and wipe the wok or pan clean. Add 2 tbsp oil and heat over medium. Once oil is hot, add garlic, ginger, green chilies, and red onion. Cook, stirring constantly, until onions are translucent. Add sisig sauce mixture and stir until ingredients are coated and sauce has thickened, 2–3 minutes.
Add tofu and serve: Add fried tofu to the pan. Toss mixture until each piece is evenly coated with sauce. Transfer to a prepared sizzling plate or serving dish. Garnish with calamansi halves and more chopped chilies. Serve hot with steamed rice.
Prepare tofu: Slice frozen and thawed tofu into nugget-shaped pieces: about 2-inch squares that are 1-inch thick. Blot any excess moisture with paper towels. To dry them out further, store your tofu cubes in the refrigerator for at least 20 minutes before cooking.
Toast breadcrumbs: Heat extra virgin olive oil in a skillet over medium heat. Add panko breadcrumbs in an even layer and toast, stirring frequently, until light golden brown. Remove from pan and transfer to a baking sheet to cool completely.
Make batter: Add Maggi Magic Sarap to a mortar. Using a pestle, grind the Magic Sarap into finer granules. Add half of ground Magic Sarap to a mixing bowl with flour, cornstarch, garlic powder, onion powder, and salt. Whisk to combine. Add water and whisk again until you have a smooth batter.
Use the remaining ground Magic Sarap to season your toasted breadcrumbs.
Dredge tofu: Working in batches, add tofu nuggets to the batter. Toss to fully coat in the batter. Let excess batter drip back into the bowl, then transfer coated tofu to the toasted breadcrumbs. Turn and press down until each piece is completely covered. Set aside. Repeat with remaining tofu.
Fry tofu: Heat oil in a deep skillet over medium-high heat. Once oil is at 350°F, add tofu nuggets in batches and shallow-fry until crisp and golden. Transfer tofu to a metal rack or paper towel-lined plate. Season with a bit of salt while warm. Serve with ketchup or your dipping sauce of choice.
Prepare tofu: Slice frozen and thawed tofu into 2-inch cubes. Transfer tofu cubes to a sheet tray lined with paper towels. Store in the refrigerator for at least 20 minutes to thoroughly dry out the tofu.
Make dry batter: Combine cornstarch, Maggi Magic Sarap, garlic powder, and ground black pepper in a bowl big enough to hold your tofu. Stir to combine, then set aside.
Make sweet & sour sauce: In a separate bowl, combine brown sugar, ketchup, rice vinegar, water, Maggi Magic Sarap, and garlic powder. Whisk until thoroughly combined. Set aside.
Dredge and fry tofu: Transfer tofu cubes to the bowl with the dry batter. Add ⅛ cup water and toss tofu with your hands to coat evenly.
Fry tofu: Heat a nonstick skillet over medium heat. Add tofu and sear on all sides until crisp and lightly golden brown. Remove from heat and set aside.
Reduce sauce: Using the same pan, reduce the heat to medium-low. Add the chopped bell peppers, red onions, and pineapples. Cook until onions are slightly translucent and pineapple begins to brown. Add sweet & sour sauce mixture to the pan and bring to a slow simmer. Continue simmering until sauce has thickened, stirring from time to time, about 3–5 minutes.
Coat tofu: Add fried tofu to the thickened sauce. Gently toss until all pieces are evenly coated. Transfer to a serving platter and enjoy hot with steamed rice.