Silken tofu with sauce
Why Tofu Tastes Better In A Restaurant Than At Home
The key difference between restaurant tofu and home tofu is that they use salt. Salt is a key enhancer and elevates the natural taste of food, especially when it comes to tofu.
Restaurants use salt liberally to ensure that tofu is well-seasoned. They know that tofu's porosity allows it to absorb the flavors it's cooked with and use it to their advantage.
Home cooks, on the other hand, tend to be cautious with salt due to the fear of consuming too much sodium. This can lead to under-seasoned tofu that lacks depth and richness.
To ensure your tofu is well-seasoned, one effective method is to add salt directly to the tofu block after draining the water from its pack, which also helps draw out excess water.
Sprinkle a generous amount of salt over the tofu and let it sit in the fridge for a few hours. Before you proceed to cook, remember to scrape off the excess salt on the surface.
You can also poach the tofu in salted water, which allows it to absorb the seasoning and further removes excess moisture. Incorporate sauces to add even more flavor.