How to Prepare Tofu

Co-authored by Bekah Rife

Last Updated: January 1, 2024 Approved

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Do you avoid tofu because of its bland taste and weird texture? If so, you could be preparing it the wrong way! The most common mistake people make when preparing tofu is not pressing it to get rid of the excess water, which results in a soggy texture. The second most common mistake is using the wrong type of tofu for the type of cooking you are doing. Preparing tofu is easy, however, and the extra time and effort that you take are certainly worth it!

Part 1

Part 1 of 3:

Choosing and Preparing Tofu

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1
Decide what type of tofu to buy. When purchasing tofu, you may notice it labeled as soft, firm, extra-firm, etc. While all delicious, each of these have a different texture. Which one you choose depends on what you plan on doing with it. For example:^{[1]
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- Silken tofu is soft and creamy. You can use it as-is in creamy dishes, such as smoothies, pudding, sauces, and dips. You can also chop it up and add it raw to soups or salads or make smooth dishes like dango.
- Soft tofu is delicate and feels like Jello or gelatin. Like silken tofu, soft tofu is ideal of sauces, smoothies, and pudding.
- Medium-firm tofu is some-what soft. It crumbles easily, and is ideal for mixing with vegetables or making stuffed dishes.
- Firm tofu is quite popular. It's great for stir-fry, tofu scramble, and curry.
- Extra-firm tofu can hold up to lots of handling, making it ideal for baking and frying.
Use a knife to slice open the plastic covering. Drain the water from the packet, then lift the tofu out. If you don't plan on using all of the tofu at once, it would be a good idea to leave the water in the tray; this way, the tofu won't dry out.

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Four to six slices should be enough for one serving. Make sure that you are cutting the slices widthwise, not lengthwise. Do not chop the tofu into cubes yet.^{[2]
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Spread the tofu out between two layers of paper towel. Cover a baking sheet with a clean towel first. Lay a couple of paper towels on top, then spread the tofu slices over them. Cover the tofu slices with more paper towels, and another clean towel.^{[3]
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- If you are using silken tofu, skip this step, It is too delicate. Move straight on to seasoning and cooking.
There is no specific requirement as to what you should use. The goal is to weigh the tofu down as much as possible. Start with a cutting board or a baking sheet, then place something heavy, like cookbooks or cans, on top.^{[4]
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Leave the tofu for at least 30 minutes. A couple of hours would be better, however. If you are in a hurry, you can press down on the tofu (with the baking sheet or cutting board) for about 15 minutes.^{[5]
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- You can leave the tofu like this overnight, even. In this case, put the entire set-up into the fridge. This will keep it from spoiling.
You can leave the tofu in thick slices if you wish to bake it as "steaks." You can also cut it into thinner strips or smaller cubes.^{[6]
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Marinate or season the tofu, if desired. Skip the oil-based marinades, unless otherwise directed in the recipe. Instead, go for marinades that are based on citrus, soy, or vinegar.^{[7]
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- Marinated tofu already comes flavored, and does not require further flavoring.^{[8]
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- Toss the tofu in cornstarch if you want to give it a crispy crust while baking or frying. Dust off any excess cornstarch.^{[9]
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- Avoid using sauces that contain lots of sugar as they may overpower the other flavors in the sauce and dish.

Part 2

Part 2 of 3:

Cooking Tofu

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1
Sauté firm or extra-firm tofu for a traditional meal. Chop the tofu into cubes first. Season it with your desired stir-frying sauce or spices, then let it sit for 30 minutes to marinate. Heat 2 tablespoons (30 milliliters) of oil in a pan over medium heat. Add the tofu, then sauté it for 8 to 10 minutes, stirring often with a wooden spatula.^{[10]
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- Skip the olive oil, and go for safflower or coconut oil instead.
- You can use a wok, skillet, or a frying pan for this.
2
Fry firm or extra-firm tofu for a burst of flavor. Chop the tofu into cubes. Toss it with arrowroot powder or cornstarch, then season it with sea salt. Coat the bottom of a deep skillet with a high-heat cooking oil. Add the tofu in an even layer, then cook it over high heat. When the tofu turns golden brown, flip it with a spatula. Continue cooking it until it is golden brown all over.^{[11]
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- The tofu will need about 2 to 3 minutes on each side.^{[12]
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3
Steam the tofu for a simple, easily-digestible meal. Fill a saucepan with enough water to touch the bottom of the steamer basket. Heat the water over medium-high heat. Add the tofu, cover the saucepan, and let it steam for 7 minutes. Uncover the saucepan, then serve the tofu as desired.^{[13]
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- This method works best on unseasoned, non-marinated tofu.
Skip the seasoning, and cut the tofu into long strips. Grill it for 5 minutes, flip it, then grill it for 5 minutes more. Remove the tofu from the grill, then add your desired seasoning.^{[14]
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Preheat your oven to 400°F (205°C). Chop the tofu into cubes, then season it with oil. Toss it with arrowroot powder and sea salt. Spread it evenly across a baking sheet lined with parchment paper. Bake it for 15 minutes, flip it over, then bake it for 15 minutes more.^{[15]
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Bake thick slices of tofu into steaks. Cut a block of tofu into four thick slices. Prepare the sauce using the ingredients listed below. Pour half of the sauce into an 8 by 6-inch (20.32 by 15.24-centimeter) baking dish, add the tofu, then add the rest of the sauce. Marinate it for 1 hour, flipping the tofu over halfway through, then drain half of the sauce after the hour is up. Bake it in a pre-heated oven at 375°F (191°C) for 30 minutes, flipping it halfway though.^{[16]
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- ⅓ cup (80 milliliters) tamari
- ¼ cup (60 milliliters) brown rice vinegar
- 2 tablespoons chopped fresh ginger
- 1 tablespoon sesame oil
- 1 garlic clove minced

Part 3

Part 3 of 3:

Getting Creative

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If you can't have eggs, or need extra protein in your diet, then adding silken tofu is a great option. For example, you can use silken tofu instead of eggs in pancake batter.^{[17]
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Research source} You can also add it to sauces, puddings, or smoothies.
2
Add it to an existing dish. If you jut made a soup or salad, and feel that it is lacking something, add some tofu! You can cook it first, or you can add it in raw. Here are some ideas to get you started:
- Toss it on top of a salad.
- Serve it on top of chow mien noodles.
- Add it to a broth-based soup, such as miso or udon.
3
Give a common dish a tofu twist. Firm tofu can easily take the place of meat in just about any dish.^{[18]
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- Make a tofu version of a grilled chicken sandwich. Be sure to grill, fry, or bake it first.
- Make tofu-veggie pizza with tofu, basil, cheese, tomato sauce, olives, red onion, green and red pepper, sweet corn, and tomatoes.
- Turn it into a tofu burger. Grill it with steak marinade, along with onions and barbecue sauce. Serve it on top of a toasted hamburger bun.^{[19]
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- Make tofu nuggets by coating it with cornstarch and frying it. Serve it with honey mustard and sweet potato fries.^{[20]
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Question

Can I add tofu to my ramen?

Bekah Rife
Certified Plant-Based Chef
Bekah Rife is a Certified Plant-Based Chef based in Los Angeles, California. Bekah has over eight years of professional experience and studied plant-based cooking in culinary school. Currently, she specializes in diet consulting and recipe development. She also offers cooking lessons and catering services.

Bekah Rife

Certified Plant-Based Chef

Expert Answer

The choice is yours when it comes to tofu in ramen. If you prefer a raw texture, I've observed it being used as such in various Asian soups. Alternatively, you can add dehydrated, slow-cooked tofu to your ramen for a chewier, more substantial bite. Another option is blending silken tofu to transform it into a liquid and incorporating it into the broth for a richer and creamier base. It ultimately depends on the taste and mouthfeel you desire for your ramen experience.

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How can I make a tofu extra firm?

Bekah Rife
Certified Plant-Based Chef
Bekah Rife is a Certified Plant-Based Chef based in Los Angeles, California. Bekah has over eight years of professional experience and studied plant-based cooking in culinary school. Currently, she specializes in diet consulting and recipe development. She also offers cooking lessons and catering services.

Bekah Rife

Certified Plant-Based Chef

Expert Answer

Press tofu by placing firm tofu in a colander set over an upside-down bowl in the sink. Add a small plate to the tofu, followed by a heavy object like a water-filled pot or kettle. Press the tofu for about five minutes on one side, allowing the water to drain. Flip the tofu, remove any remaining water, and press for another five minutes. This process reduces water content, cutting down on cooking time.

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Are there any other ways to cook or prepare tofu?

Bekah Rife
Certified Plant-Based Chef
Bekah Rife is a Certified Plant-Based Chef based in Los Angeles, California. Bekah has over eight years of professional experience and studied plant-based cooking in culinary school. Currently, she specializes in diet consulting and recipe development. She also offers cooking lessons and catering services.

Bekah Rife

Certified Plant-Based Chef

Expert Answer

You can explore different preparations for tofu, such as slow-roasting in the oven for a chewy texture or thinly slicing for a crispy outcome. Another option is dehydrating tofu in a dehydrator after marinating it with flavors like sesame seed, sesame oil, and liquid smoke. After three to five hours, you'll achieve a delectably chewy and meaty snack. Incorporate cubes of dehydrated tofu into dishes like Chinese chicken salad, offering a flavorful and satisfying meat alternative. This approach allows you to savor the versatility of tofu, providing a meat-like experience in various culinary uses.

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Tips

You can use lots of types of oil for cooking tofu. Sesame oil will give the tofu a nutty flavor while coconut oil will give it a hint of sweetness. Olive oil is not a good choice, however.^{[21]
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When frying or sautéing tofu, make sure that the pan is hot. Give the pan and oil time to heat up.^{[22]
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Try eating it straight out of the package! Surprisingly, it is very good.

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