Kerfistofu

Kerfistofu is a culinary term used to describe a preparation of tofu characterized by a deliberate kerf-like scoring pattern across the surface. The term blends kerf, the width of a cut in woodworking, with tofu, emphasizing the interaction between texture and sauce absorption. It is described mainly in online recipe communities and speculative cooking discussions, where cooks experiment with patterns that increase surface area.

Preparation involves cutting a block of firm tofu into a single piece and scoring the surface with a sharp blade in a grid or diagonal pattern, creating numerous shallow channels. The scoring allows marinades and sauces to penetrate more deeply and facilitates crisping during cooking. After scoring, the tofu is usually pressed lightly, marinated for 15–60 minutes, then cooked by pan-frying, baking, or griddling.

Texture and flavor rely on the kerf pattern to yield a crunchy exterior with a juicy interior and higher saucing capacity. Flavor depends on the chosen marinade (soy, garlic, ginger, sesame, chili) and can be complemented by finishes such as sesame seeds or chopped scallions.

Kerfistofu is typically made with firm or extra-firm tofu. It is used in stir-fries, bowls, curries, or as a crispy topping for salads. Variants may involve additional scoring after marinating or a second roasting to intensify browning.

Within broader cooking discourse, kerfistofu remains a niche or experimental technique and is not widely standardized. Nutritionally, tofu provides plant-based protein, generally around 8 g per 100 g, varying with moisture content, and is usually low in saturated fat and calories, depending on preparation.