Bulgogi tofu, broccoli, and mushrooms

Tofu may be a popular plant protein, but even its biggest fans know it’s hard to saturate those soy-based blocks with flavor, even after marinating. Unless you freeze them first. Tofu, like most plants and plant-based foods, contains a lot of water, so when those ice crystals expand they leave behind a porous sponge. That means iced tofu holds on to sauces and soaks up broth extremely well. Its texture is also chewier, bouncier, even meatier, and it holds its shape more than it would straight from the fridge. 

This makes frozen tofu ideal for soups and braises. It’s also perfect for quick marinades and stir-frys, where you want maximum flavor absorption in minimum time. Our saucy bulgogi-inspired stir-fry is a great way to use those frozen blocks. Read on after the recipe for the basics of freezing tofu.

Bulgogi Tofu, Broccoli, and Mushrooms

Yield: 4 to 6 servings

Ingredients: 

• 16 ounce package of extra-firm tofu
• ¼ cup soy sauce or coconut aminos
• 2 tablespoons maple syrup
• 5 garlic cloves, peeled and crushed
• 1-inch piece fresh ginger, peeled and grated
• 1 pear, coarsely grated
• 1 bunch scallions (4 to 5), trimmed and sliced, whites and greens separated
• 4 tablespoons toasted sesame oil
• 2 tablespoons gochujang paste
• 1 large head broccoli (about 1 pound)
• 5 tablespoons canola oil, divided
• 3/4 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper 
• 12 ounces shiitake mushrooms, sliced
• 2 tablespoons sesame seeds, for garnish
• Cooked white rice, to serve

Procedure: 

1. Drain tofu and pat dry with a kitchen towel. Cut into 1-inch cubes and pat dry again; freeze. Thaw, drain, and pat dry again. 
2. In a small bowl, whisk together soy sauce, maple syrup, garlic, ginger, grated pear, scallion whites, sesame oil, gochujang, and 2 tablespoons of water. Set aside. 
3. Cut broccoli into small florets. If it has a stem, peel off the tough outer skin, then slice the stem into ¼-inch-thick pieces. 
4. Heat 1 tablespoon of canola oil in a large nonstick or cast-iron skillet over medium-high. Add broccoli and season with ½ teaspoon salt and ¼ teaspoon black pepper. Cook, tossing occasionally, until just tender, about 5 minutes. Transfer to a plate and wipe out the skillet. 
5. Lower the heat to medium and add 2 more tablespoons of canola oil. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, in batches if necessary, until golden, about 5 minutes. Be careful not to overcrowd the pan, or the mushrooms won’t get crispy. Transfer to a plate.
6. Add the remaining 2 tablespoons of canola oil to the skillet and fry the tofu in a single layer on medium-high heat until golden on both sides, about 2 minutes per side. Return the broccoli and mushrooms to the pan, stir in the sauce, and cook until the sauce thickens and evenly coats the tofu and veggies, about 5 minutes. Sprinkle with scallion greens and sesame seeds and serve with rice.

How to freeze tofu

1. Drain, dry, and cut the tofu—any kind works, but silken requires gentler handling—into your desired shape.
2. Freeze the pieces in a single layer until solid, 4 to 6 hours. It may turn yellow, but that’s fine.
3. Transfer to a sealed container, and store in the freezer for up to a year.
4. Thaw and drain any excess water with a kitchen towel before using.