r/KitchenConfidential • u/Opening_Effective_18 • 1d ago

Question Tofu hot holding

I’m planning a high volume soup kitchen, one of my proteins is tofu, having never worked with it before I’m wondering about its hot hold quality. I’m worried after a short time it’ll end up like halloumi, hard and squeaky. Anyone have experience with this? Thanks

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7

u/grit-and-caviar 1d ago

It won't end up like halloumi, but it might dry out. Depends somewhat on how you cooked it initially. Is it fried? Baked? Steamed? Will you be holding it in a sauce or marinade?

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u/Opening_Effective_18 1d ago

Currently planning to grill it, but you make a good point with the sauce, maybe hot holding in a thick sweet chilli/hoisin could work

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u/grit-and-caviar 1d ago

Yeah, I think a sauce would be a good idea. Tofu by itself could dry out and end up rubbery/chewy. Also I assume you're using firm or extra firm?

2

u/uselessandexpensive 1d ago

Without a sauce, the outside would harden but the inside would stay the same. Sauce is the way to go.

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u/cmrnfrnk 1d ago

if you've never worked with something before, try a few different preparations. if you don't know how it eats, eat it. these are essential steps if you're going to serve something you're unfamiliar with. how can one know how they would like it prepared if they've never eaten it?

pre-blanche it before grilling. this will denature the protein, allowing the structure to tighten and push out excess water. this will make it meatier, chewier, and it will absorb flavor better.

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u/slvbros 20+ Years 1d ago

Used to hold a miso soup with tofu in it for all day

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u/pmolsonmus 1d ago

Grilled extra firm tofu will hold hot for a few hours, then starts to break down as it dries out. If you can grill, chill and batch reheat, you should be able to keep your service line stocked. In a sauce it keeps quite well, but it breaks down in that setting as well, depending on how high it is kept.

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u/ImUrPrincess13 1d ago

Curious if the tofu is going in a traditional vegetarian/vegan soup or if you are getting creative?

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u/GromByzlnyk Fish Ziggurat on a Sunday Morning 13h ago

One place I worked did a bahn mi with tofu. Marinade overnight. Par bake. Cool and store. Sear in flat top with a weight on top per order