# How do you make restaurant-style tofu? **URL:** \ **Category:** Cafe Society\ **Created:** [January 26, 2009, 12:54am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990 "2009-01-26T00:54:31Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![Rubystreak](https://avatars.discourse-cdn.com/v4/letter/r/e5b9ba/32.png) [@Rubystreak](https://boards.straightdope.com/u/Rubystreak)\ **Post date:** [January 26, 2009, 12:54am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/1 "2009-01-26T00:54:31Z")
When I order stuff like bean curd and broccoli from a Chinese restaurant, or pad thai with tofu from the Thai place, it comes with tofu made in a style I really like. The tofu is really puffy, spongy, and firm, not at all crumby or soft. It absorbs the sauce flavors better too. It looks like [this](http://farm3.static.flickr.com/2063/2290938698_0c99ac681d.jpg). I have tried pressing the tofu and freezing it, but neither of these has brought about the texture that I get with restaurant tofu. I’ve also broiled it, grilled it, and stir fried. Still no love. Does anyone know the type of tofu I mean, or how to arrive at that consistency? Am I buying the wrong kind of tofu (extra firm in the 1lb. block)? Preparing it wrong? Specific directions on how to make it like the restaurants do would be much appreciated. Thanks for any help on this. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [January 26, 2009, 1:12am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/2 "2009-01-26T01:12:12Z")
I’m not sure about the tofu? Maybe the preperation and cooking technique-- Maybe just extra firm tofu, pressed and dried nicely with paper towels, then sliced in large batons/squares, dredged in corn starch/flour, and deepfried in peanut oil to get a nice golden brown crust. ---
**Author:** ![Rubystreak](https://avatars.discourse-cdn.com/v4/letter/r/e5b9ba/32.png) [@Rubystreak](https://boards.straightdope.com/u/Rubystreak)\ **Post date:** [January 26, 2009, 1:13am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/3 "2009-01-26T01:13:53Z")
> [@devilsknew](#): > > I’m not sure about the tofu? Maybe the preperation and cooking technique-- Maybe just extra firm tofu, pressed and dried nicely with paper towels, then sliced in large batons/squares, dredged in corn starch/flour, and deepfried in peanut oil to get a nice golden brown crust. I haven’t tried dredging in corn starch. Could that be the difference? And deep-frying… you’d think I’d know how to do that, but I’m not 100% sure. Can I just pour a bunch of peanut oil in a heavy frying pan and fry 'em up? ---
**Author:** ![Terminus\_Est](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terminus_est/32/3087_2.png) [@Terminus\_Est](https://boards.straightdope.com/u/Terminus_Est)\ **Post date:** [January 26, 2009, 1:45am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/4 "2009-01-26T01:45:10Z")
Your picture shows deep-fried tofu, which requires the tofu to be completely submerged in hot oil. Chinese restaurants usually accomplish this by using a large wok. Here’s a [video](http://video.about.com/chinesefood/Tips-for-Deep-Frying-Food.htm) I found that explains the process. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [January 26, 2009, 1:53am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/5 "2009-01-26T01:53:46Z")
> [@Rubystreak](#): > > Can I just pour a bunch of peanut oil in a heavy frying pan and fry 'em up? Yes. You don’t need any special equipment to deep fry. Just a vessel that will hold enough oil to submerge the item you are deep frying. A thermometer is also helpful, to let you know when you reach the proper temp for deep frying (usually around 350-375F). ---
**Author:** ![anu-la1979](https://avatars.discourse-cdn.com/v4/letter/a/47e85d/32.png) [@anu-la1979](https://boards.straightdope.com/u/anu-la1979)\ **Post date:** [January 29, 2009, 7:20pm UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/6 "2009-01-29T19:20:32Z")
**Rubystreak** , I’m bumping this thread up because I came across a method of cooking tofu that’s significantly healthier than deepfrying and may give you the texture you want. I also share the same distaste for _my_ tofu, but love restaurant style tofu. The method is called dry frying and there are examples of it [here](http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros) and [here](http://veganyumyum.com/2008/06/sweet-chili-lime-tofu-with-wok-steamed-collards-and-quinoa/). ---
**Author:** ![Rubystreak](https://avatars.discourse-cdn.com/v4/letter/r/e5b9ba/32.png) [@Rubystreak](https://boards.straightdope.com/u/Rubystreak)\ **Post date:** [January 30, 2009, 12:32am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/7 "2009-01-30T00:32:50Z")
Thanks-- that tofu looks exactly like how I want it. I will try your recommendation next time. ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [January 30, 2009, 12:48am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/8 "2009-01-30T00:48:44Z")
Are you using the correct consistency? I pretty much only use silken tofu. I find the firm to be too chewy and crumbly like you describe. ---
**Author:** ![Glory](https://avatars.discourse-cdn.com/v4/letter/g/7cd45c/32.png) [@Glory](https://boards.straightdope.com/u/Glory)\ **Post date:** [January 30, 2009, 1:00am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/9 "2009-01-30T01:00:28Z")
I buy House brand cutlet-style tofu. It has that “restaurant” consistency and I don’t have to muck around with frying it. [http://www.house-foods.com/Tofu/products\_detail.aspx?id=44](http://www.house-foods.com/Tofu/products_detail.aspx?id=44) ---
**Author:** ![gazpacho](https://avatars.discourse-cdn.com/v4/letter/g/6f9a4e/32.png) [@gazpacho](https://boards.straightdope.com/u/gazpacho)\ **Post date:** [February 1, 2009, 2:58am UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/10 "2009-02-01T02:58:51Z")
> [@anu-la1979](#): > > **Rubystreak** , > > I’m bumping this thread up because I came across a method of cooking tofu that’s significantly healthier than deepfrying and may give you the texture you want. I also share the same distaste for _my_ tofu, but love restaurant style tofu. > > The method is called dry frying and there are examples of it [here](http://hubpages.com/hub/How_to_Cook_Tofu_Like_the_Pros) and [here](http://veganyumyum.com/2008/06/sweet-chili-lime-tofu-with-wok-steamed-collards-and-quinoa/). I had the second link for dinner tonight. It was great. Thanks for the link anu-la1979. ---
**Author:** ![kissedbyfire](https://avatars.discourse-cdn.com/v4/letter/k/0ea827/32.png) [@kissedbyfire](https://boards.straightdope.com/u/kissedbyfire)\ **Post date:** [May 20, 2013, 2:12pm UTC](https://boards.straightdope.com/t/how-do-you-make-restaurant-style-tofu/482990/11 "2013-05-20T14:12:55Z")
THANK YOU for this posting. I have been trying to figure out how to get my favorite Thai tofu dishes right for months!