Serious Eats: Talk

Blackened Tofu at the Whole Foods Salad Bar

I'm in love with it. But I get the feeling that it's probably not that hard to make and isn't actually worth the $8 a pound they want for it. The problem is I have no idea what they're seasoning it with, or how they make it or anything. My tofu experience is pretty much limited to chopping it up and tossing it in a stir fry. I figure they probably freeze it first because the texture is different than the stuff I stir fry (usually because I'm impatient and want to eat it as soon as I buy it), but what else do they do? And if I do freeze it, do I drain it first? Anyone have any idea what else goes into making it? Thanks!

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