Whether your preference is baked tofu cubes or air-fried tofu cubes, our firm tofu recipe for make-ahead tofu cubes will become your go-to recipe, even though it uses neither an oven nor an air fryer! It’s also oil-free, and doesn’t use corn starch or any other additive. It’s so awesome to have these chewy, creamy tofu cubes prepared ahead of time so you can just pop them in, well, whatever you’d like, and have meals ready in a jiffy! Ready for the secret? Read on!
The other really nice thing about this tofu cubes recipe is that you don’t have to babysit it while it’s cooking. Whaa? That’s right, and we really love that (because we’re lazy like that). You know how your tofu cubes can go from golden to brown in the blink of an eye in the oven or air fryer? No more worrying about that!
The secret is using your dehydrator. But before you think “Whaaaa? I don’t want dried tofu”, trust us, that isn’t what you will end up with. In fact, if you don’t already have a dehydrator, this is a perfect excuse to get one, because, amazing! You will end up with perfect golden, chewy on the outside, creamy in the middle, tofu cubes to use with your favorite sauce, in your favorite tofu recipe, or even just to munch on (yes, they are that good, in fact when we make them we have to stop ourselves from eating them up as soon as they come out of the dehydrator so we can save some for when we make dinner – they really are that good!) We have an Excalibur dehydrator (this one), although you can use any dehydrator. If your dehydrator doesn’t have a thermostat or other way to set or control the temperature, than just use a kitchen thermometer to check the temperature inside the dehydrator.
Honestly this is the easiest tofu recipe of all, and there is nothing wrong with that! Here it is.
The Perfect Make-Ahead Firm Tofu Cubes Recipe
1 block firm water-packed tofu (we use the House brand water-packed tofu from Costco, but you can use any refrigerated water-packed tofu)
Press your tofu incrementally, at least 15 minutes at light pressure, then at least 15 minutes at medium pressure. When you are ready to cut it up and put it in the dehydrator give it 5 to 10 minutes at “really firm but not enough to crush the tofu” pressure. If you have one of these tofu presses, which is what we use, then 15 minutes at lightest setting, 15 at the middle setting, and 5 to 10 minutes at the strongest setting. Note that you can actually leave the tofu unattended and for as long as you want at the light or medium setting, so you can put your tofu in the press and walk away, and come back when you’re ready to cube it up.
When you are ready for the next step preheat your dehydrator to 135°.
Remove the tofu from the press and pat it dry with a paper towel. Cut the tofu into cubes approximately 1-inch square.
Place the tofu cubes on the dehydrator screen on the dehydrator tray (do not use a sheet, just put the cubes right on the screen), and put the tray with the cubes in the dehydrator, as close to the center as you can (but don’t worry about that too much, just so long as it gets good circulation all around it).
Note: You can season them just before you put them in the dehydrator if you like, although we don’t and they don’t need it. If we were going to season them we’d use smoked paprika.
Leave in the dehydrator for 1.5 hours and remove. Your tofu cubes will have become a delicate golden color, have a wonderful chewy outside, and a delicious creamy center.
Store in the fridge in an airtight container, hidden so that they aren’t used up by people snacking on them before you need them. :~)
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