Argyle Street Tofu
Make chewy, flavorful tofu with the Freeze 'n Squeeze method using Argyle Street spice, soy, and chile or sesame oil.
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
- Freeze then re-press tofu to open pores so it soaks up marinades and gets a meatier texture.
- Season with Argyle Street blend, soy sauce, and Sichuan chile or toasted sesame oil; bake at 350°F and flip once.
- Use the finished tofu in banh mi, summer rolls, noodle bowls, or pan-fry/grill for extra crispness.
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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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Frequently Asked Questions
What is the Freeze 'n Squeeze method and why use it?
Freeze the tofu after an initial press, then thaw and press again. Freezing forms ice crystals that push water out of the block. After pressing, the tofu is spongier and soaks up marinades better, giving more flavor and a chewier bite.
Do I have to use extra-firm tofu?
Extra-firm gives the best texture and holds up during freezing and baking. You can use firm or medium tofu, but expect a softer result and you may need longer pressing to remove more liquid.
How long should I freeze and thaw the tofu?
Freeze until solid, usually overnight or at least 8 hours. Thaw in the fridge or briefly in the microwave. After thawing, press again for about 20 minutes to squeeze out remaining liquid.
Can I swap the Argyle Street blend or oils?
Yes. Use any savory spice mix if you do not have Argyle Street. Replace Sichuan chile oil with toasted sesame oil or a neutral oil plus chili flakes. Use tamari or coconut aminos as a lower-sodium or gluten-free soy alternative.
How do I keep the tofu from sticking or burning while baking?
Coat the pan with a thin layer of oil, flip the slices halfway through the 20-minute bake, and do not drench the tofu in soy sauce. If your blend or sauce has sugar, watch closely near the end to prevent burning.
Can I pan-fry or grill this tofu instead of baking?
Yes. For pan-fry, sear in a hot oiled skillet until golden and crisp, flipping once. For grill, oil the grate and grill until char marks form. Apply soy or glaze near the end to avoid burning.
How should I store and reheat the cooked tofu?
Keep cooked tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat in a hot skillet or oven to regain crispness. You can freeze raw prepared tofu, but texture may change after multiple freeze-thaw cycles.
What is the Freeze 'n Squeeze method and why use it?
Freeze the tofu after an initial press, then thaw and press again. Freezing forms ice crystals that push water out of the block. After pressing, the tofu is spongier and soaks up marinades better, giving more flavor and a chewier bite.
Do I have to use extra-firm tofu?
Extra-firm gives the best texture and holds up during freezing and baking. You can use firm or medium tofu, but expect a softer result and you may need longer pressing to remove more liquid.
How long should I freeze and thaw the tofu?
Freeze until solid, usually overnight or at least 8 hours. Thaw in the fridge or briefly in the microwave. After thawing, press again for about 20 minutes to squeeze out remaining liquid.
Can I swap the Argyle Street blend or oils?
Yes. Use any savory spice mix if you do not have Argyle Street. Replace Sichuan chile oil with toasted sesame oil or a neutral oil plus chili flakes. Use tamari or coconut aminos as a lower-sodium or gluten-free soy alternative.
How do I keep the tofu from sticking or burning while baking?
Coat the pan with a thin layer of oil, flip the slices halfway through the 20-minute bake, and do not drench the tofu in soy sauce. If your blend or sauce has sugar, watch closely near the end to prevent burning.
Can I pan-fry or grill this tofu instead of baking?
Yes. For pan-fry, sear in a hot oiled skillet until golden and crisp, flipping once. For grill, oil the grate and grill until char marks form. Apply soy or glaze near the end to avoid burning.
How should I store and reheat the cooked tofu?
Keep cooked tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat in a hot skillet or oven to regain crispness. You can freeze raw prepared tofu, but texture may change after multiple freeze-thaw cycles.
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