Taste-Off: Ranking baked flavored tofu from surprisingly tasty to rubbery and bland

"But press it, bathe it in flavor, bake it dry, and tofu becomes a delicious, chewy bite that's not only meal-worthy, but also protein-rich, heart-healthy and budget-friendly. The versatility of flavored, baked tofu is endless; drop it in soup, add it to salad, layer it in a sandwich, toss it with noodles, thread it on skewers for the barbecue - or simply cut it into cubes for a quick snack."

"Transforming tofu from bland to tasty can be done at home, but it takes time to do it right. And why? A handful of tofu companies have introduced an array of pre-marinated, baked tofu in a luscious lineup of flavors; teriyaki, ginger-sesame, sriracha, miso, Chinese five spice and more. While not all markets carry flavored tofu, it's a growing category. Hodo, an Oakland-based tofu producer, sells more than a dozen flavors. Other top tofu companies offer at least two, usually including teriyaki and a spicy Asian-inspired flavor."

Tofu begins as a bland, gelatin-like protein that becomes chewy and flavorful when pressed, marinated, and baked. Flavored, baked tofu provides protein-rich, heart-healthy, budget-friendly options that work in soups, salads, sandwiches, noodles, skewers, or as snacks. Several producers now sell pre-marinated, baked tofu in varied flavors such as teriyaki, ginger-sesame, sriracha, miso, and Chinese five spice. Availability varies by market, with some brands offering many flavors and others offering two or three staples. Quality depends on thorough marination and proper baking; well-made products are moist and chewy, while poorly made ones are rubbery or bland. Example product nutrition and pricing are provided for comparison.

Read at The Mercury News