Drying usually helps them, but different tofus will vary in how they cook. The one we used for the post was the common blocks of packaged tofu found in most markets. It was the extra firm, but I don’t remember which brand. I would try changing just one thing at a time. First dry them the same (we always try to dry them out quite a bit), but cook for less time, or maybe a little less heat. You are frying just for texture on the outside, not to cook anything on the inside of the frites. Maybe try cutting them a bit thicker too. That may help. If it still seems off, then try drying less. Hope that helps. Have a great weekend.

T & D

Mine didn’t look as good as yours – they were brown rather than golden, and too hard. I dried the tofu first. I’m guessing that drying off the water and possibly over-cooking made them turn out so dry and hard?

Definitely going to try again – a brilliant idea! Am going to check out the rest 0f your lovely blog now…

I can’t want to try this recipe. This is such a beautiful blog!

My mother whom I care for with Alzheimer’s really enjoyed them, too. I did not offer her the frites as they were chewier. I was thinking that I could coat the frites as did with the mojos to keep them from getting too chewy on the outside. But, I do not know, maybe they were chewy because I overcooked them? Please, what is the desired consistency on the frites?

Great vids btw…I really like your farmer’s market one!