Attention all tofu lovers: Put down your knives and hear me out. There’s a lot to be said about using this knifeless approach to tackle that block of protein-packed bean curd.
To be clear, there’s certainly nothing wrong with sliced tofu. At America’s Test Kitchen, we’ve been slicing and dicing firm and extra-firm tofu into planks, "fingers," and cubes for years. But when we were working on our Complete Salad Cookbook, we realized that by cutting tofu into perfectly squared-off shapes, we’re only creating six surfaces for flavor. Tearing produces craggy nooks and crannies that hold onto batters, glazes, and dressings better than perfectly smooth sides do.
