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Argyle Street Tofu

Argyle Street Tofu
Why this works: This “Freeze ‘n Squeeze'' method yields a tofu that soaks up marinade because more water releases during the freezing process, creating more space for infusing delicious flavors.

Submitted by: Stephanie S. from Milwaukee, Wisconsin
Yield: 6-8 Servings


Featured in this Recipe


Preparation Instructions:

1. At least a day in advance, press a block of extra-firm tofu for at least 30 minutes, then place in an airtight container and freeze. Once frozen through, thaw (it is also ok to do this in a microwave for a couple minutes, just don’t overdo it!) Press the tofu a second time to get out any remaining liquid for about 20 minutes.

2. Preheat an oven to 350°F.

3. Pour a thin layer of Sichuan Chile Oil (or toasted sesame oil) into an 8”x8” pan - just enough to coat the bottom.

4. Slice tofu into ½” pieces lengthwise across the block of tofu and pat a portion of Argyle Street onto one side of each tofu slice.

5. Place each slice spice-side down into the baking sheet. Pat more of the Argyle street onto each slice, then drizzle some soy sauce across each piece. Do not completely coat in soy sauce - you want the tofu to be flavorful but not too salty.

6. Bake for 20 minutes, flipping halfway through cooking to prevent burning and to allow both sides to crisp. When cooled, this tofu is an excellent addition to Vietnamese-style summer rolls, banh mi, and all kinds of noodle dishes!



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