Simmered Tofu is juicy and full of flavor from the INSIDE OUT if you do it right! It comes out bouncy and delightful; not soggy as you might expect. Plus, it’s one of the easiest ways to flavor tofu (both small and large amounts)!
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Why Simmered Tofu?
Simmered Tofu infuses flavor into every bite of tofu but other methods can achieve this too. Why simmer your tofu? I do it because:
- it works on medium, firm, and extra firm tofu;
- it’s mostly hands-off so I can “set it and forget it”;
- each bite is tender and juicy;
- I don’t have to plan ahead to have it for a meal;
- meal prep-friendly as I can make large quantities at the same time.
Other methods like pressing then marinating, or freezing, thawing then marinating are good too. But they take either more time, or change the texture. Of course these texture work for many preparations; we want them sometimes (especially for my vegan chicken recipes)! But other times, I want a tender, juicy tofu that isn’t grainy, tough, or too firm.
Video Tutorial for Simmered Tofu
What Kind of Tofu to Simmer?
This method relies on the original texture of regular tofu that is packed in water. As opposed to silken tofu which is coagulated and set without pressing, regular tofu is coagulated into curds and these curds are pressed under varying pressure to produce soft, medium, firm and extra firm tofu.
For this flavoring method, you’ll get the best results from medium, medium-firm, and firm tofu. Extra firm can work as well if it’s not too grainy. But you have vacuum-packed extra firm or pressed tofu, it may take a much longer time to get the flavor all the way through.
I like to cut it into cubes to make this process faster and convenient as they will be the perfect bite-sizes when we’re done. You can cut the tofu up to any shape or size you prefer.
Sometimes soft can be used. However, it needs to be able to hold together at a boil. Sometimes the soft is just too soft for this. Plus, it’s not necessary. Soft tofu has such a mild flavor to begin with, it’s easier to flavor on the outside and still taste great.
Finally as mentioned above, I would advise against using silken tofu. It’s just too delicate. And like soft tofu, it’s not necessary to infuse flavor in the same way as it’s so mild to begin with.
What to Simmer it In?
In this method, you’ll create an ultra-flavorful broth. It can be any type you like. However, this is my go to recipe (that’s not really a recipe):
- water enough to cover the tofu,
- salt enough to make the water quite salty,
- mushroom seasoning enough to make the broth quite umami,
- apple cider vinegar enough to brighten the flavor of the broth,
- and any vegetable that adds a slight sweetness; not quite enough to make the broth taste sweet, but to balance the other flavors.
I taste and adjust so the broth is quite strong. Keep in mind that the flavors will be diluted by the “meat” of the tofu so it has to punch you in the face a little. Think of it as a hot marinade.
About Mushroom Seasoning
Mushrooms Seasoning is an extract of mushrooms which adds savory flavor. NOT to be confused with dried mushroom powder, it doesn’t taste particularly mushroom-y. Buy it at East Asian grocery stores (for the best price) or online (those prices can get out of hand though so…I don’t usually recommend).
If you can’t get it, you can also use vegetable bouillon cubes or paste instead.
How to Make Flavorful Simmered Tofu
Follow these simple steps to make plain tofu into delicious, flavorful morsels of plant-based goodness!
Step 1: cut the tofu into the sizes and shapes you like.
In the below photo, I cut up two blocks of firm tofu (500g each).
Step 2: add enough water to barely cover the tofu
You don’t want to add too much water. Otherwise, you’ll just have to use more flavoring ingredients.
Step 3: add flavors to the broth: salt, umami, sour, and sweet.
For this shoot, I used about 1 tablespoon of salt, 2 tablespoons of apple cider vinegar, and 1 tablespoon of mushroom seasoning in this video. However, exact amounts are not important. What’s important is that the broth tastes good but also slightly overwhelming. The flavor becomes more dilute inside the tofu.
Also, I use this opportunity to clean out the fridge of odds and ends like leftover vegetables and aromatics.
Step 4: bring the broth to a boil
The more rapid the boil, the faster the flavors will infuse into the broth. However, you don’t want the broth to evaporate and expose some of the tofu.
Adjust the heat so you can cover the pot while the broth simmers underneath without boiling over. I have the lid propped open in the photo below but normally I would have the lid shut closed completely. It has a built in vent so that some steam can still escape.
After 30 minutes you can remove a piece of tofu and taste it. Make sure it as absorbed the flavors all the way to the middle. For me, this usually takes around 30 minutes but the timing can depend on a few factors:
- how large the cubes of tofu are (smaller takes less time, larger takes more time),
- how firm the tofu is (firmer tofu takes longer),
- how strong your broth is (saltier broths work faster).
Step 5: Drain the flavored tofu
When the tofu has reached the desired flavor level, I scoop the cubes into a wire mesh sieve over a bowl to catch the broth. They will still be steaming so as they sit, they will get a bit firmer. I find the finished texture both bouncy and juicy while also having a slight meatiness to it.
Afterwards you will have leftover broth. You can use it as the base to your next soup, stew, sauce or use some of it in place of water when you cook rice or other grains. Don’t throw out the softened vegetables either. They can be blended and added to meals as well.
How to Use Flavored Simmered Tofu
Even though they come out looking plain, these simmered bites of tofu are super flavorful! They have a wonderful tender texture too. However, once they are cool, you can treat them like regular tofu again and use them in plainer tofu recipes for an extra flavor boost.
I use them for a basic meal prep. While the tofu is simmering, I like to prepare other ingredients like roasted mixed vegetables.
Then everything will be done in nearly the same time.
Any questions? Please leave them in the comments below!
