Yes, under certain cooking conditions, the outside of tofu can become firm and crispy. However, the inside typically remains soft.
Understanding Tofu's Texture
Tofu is known for its versatility and ability to absorb flavors. Its texture varies depending on the type (silken, firm, extra-firm) and how it's prepared.
According to the reference, tofu's texture is initially firm enough to withstand high-heat cooking methods. This firmness is key to achieving a desirable cooked texture.
How High Heat Affects Tofu
When cooked over high heat using methods like:
- Pan-frying
- Air frying
- Baking
- Braising
- Grilling
The outcome is often a contrast in textures. The provided reference specifically notes that with these methods, the outside becomes golden and crispy while the inside remains soft and tender.
This crispy exterior is a form of "getting hard" on the surface, providing a pleasant textural contrast to the soft interior. Think of it like a well-cooked steak with a sear on the outside and a tender center.
Achieving a Crispy Tofu Exterior
To encourage the outside of tofu to crisp up, several steps can be helpful:
- Press the tofu: Removing excess water allows the tofu to crisp up better.
- Use high heat: As the reference suggests, high temperatures are crucial.
- Add a coating (optional): Cornstarch or a light batter can enhance crispiness.
- Don't overcrowd the pan/tray: This allows for even cooking and drying out of the surface.
Example: Grilled tofu is mentioned as a delicious option, showcasing how grilling (a high-heat method) can create that desired crispy exterior for adding plant-based protein to meals.
So, while tofu doesn't typically become uniformly hard throughout its entirety when cooked, its surface can certainly develop a firm, crispy texture through high heat cooking.
