Why You Should Boil Your Tofu

Ingredients

• 14 oz Firm Tofu (pressed block, cut into 1‑inch cubes or slabs)
• 4 cups Water (for boiling; can use filtered water)
• 1 tablespoon Salt (prefer sea salt or kosher salt for even dissolution)

Instructions

1. Cut the tofu

   Remove the tofu from its package, drain, and pat dry with paper towels. Cut into 1‑inch cubes or slabs depending on intended use.

   Time: PT2M

2. Boil salted water

   In a medium saucepan, combine 4 cups water and 1 tablespoon salt. Bring to a rolling boil over high heat, stirring to dissolve the salt completely.

   Time: PT5M

   Temperature: 100°C

3. Simmer tofu

   Gently lower the tofu pieces into the boiling salted water using a slotted spoon. Reduce heat to a gentle simmer and cook for 3–5 minutes until the tofu feels firmer to the touch.

   Time: PT3M

   Temperature: 100°C

4. Cool and marinate

   Using the slotted spoon, transfer the tofu to a clean bowl. Let it sit for 2 minutes to cool slightly, then add your favorite marinade (soy‑ginger, sesame, etc.) and toss gently. The tofu will absorb the flavors within minutes.

   Time: PT2M

Nutrition Facts

Calories

70

Protein

8 g

Carbohydrates

2 g

Fat

4 g

Fiber

1 g