🧪 Tofu Texture Experiments: What Makes It Chewy, Tender, or Creamy?

When someone on Reddit asked how to recreate the texture of store-bought baked tofu — not crispy, not mushy, just kind of… rich and chewy — I fell headfirst into a tofu rabbit hole. (Tofuhole?)

This post is the result of four experiments, one mild obsession, and many delicious mistakes.

🧊 1. The Freezer Trick (For Chewy + Spongy)

Summary: Freeze tofu, thaw, and press before using.

Texture: Spongy, chewy, and perfect for absorbing sauce.
Best for: Stir-fry cubes, skewers, curries.

Notes: Works best with extra-firm or high-protein tofu. I slice before freezing so it thaws faster and presses more evenly.

💦 2. Simmer in Broth (For Soft + Springy)

Summary: Simmer cubes in a seasoned broth for 10–15 mins.

Texture: Tender, gently firm, with a “bouncy” bite.
Best for: Teriyaki tofu bowls, salads, sandwich slices.

Notes: I use veggie broth + soy sauce + ginger + garlic powder. Let it cool in the broth to absorb more flavor.

🔥 3. Low Temp Bake (For Firm But Moist)

Summary: Bake at 300°F for ~30 mins without oil.

Texture: Set but tender. Like tofu that’s just beginning to become deli meat.
Best for: Meal prep, cold lunch boxes, absorbing sauces later.

Notes: Not crispy, not dry. Almost like gently “tofu-roasting.”

🌬 4. Air-Dried + Pan-Seared (For Meaty + Caramelized)

Summary: Let tofu air-dry in the fridge uncovered for a few hours. Then sear in a hot pan.

Texture: Dense center, caramelized edges, big flavor.
Best for: Tofu “steaks,” hearty bowls, layering on grain bowls.

Notes: This is the one that made me text a friend in excitement.

✍️ Final Thoughts

I used to think tofu was just a sponge. But turns out… it's more like bread dough. How you treat it changes everything — press, freeze, steam, sear, chill.

If you’ve found your own magic method, I’d love to hear it. Consider this post part tofu log, part soft experiment journal, part ode to a very humble block of bean curd.

This post was inspired by a question from /r/veganrecipes. You can find the original thread here.