Ever opened a packet of tofu and thought, “What now?” You’re not alone.
I remember the first time I attempted cooking tofu—more accurately, I attempted throwing it into a pan and hoping for the best. The result? A soggy, tasteless mess that convinced me tofu was overrated. I couldn’t have been more wrong. Today, after years of trial, error, and listening to actual chefs, tofu has become a staple in my kitchen.
In this guide, I’ll walk you through how to prepare tofu properly—whether you’re a first-time tofu taster or just tired of it turning out bland. We’ll bust myths, add flavour, and get that perfect texture. Trust me, this isn’t just another boring how-to.
What Is Tofu, Really?
Tofu, or bean curd, is made by coagulating soy milk and pressing the resulting curds into blocks. It’s been around for over 2,000 years and remains a powerhouse in plant-based diets. Rich in protein, iron, and calcium, it’s incredibly versatile—provided you treat it right.
Why So Many People Get Tofu Wrong
According to chef Isa Chandra Moskowitz, “Most people give up on tofu after their first attempt because no one tells them the process matters more than the ingredient.” Like pasta or potatoes, tofu is a blank canvas. It absorbs the flavours you give it—but only if you know how to prep it.
Choosing the Right Tofu for the Job
Before you start, you need to pick the right type of tofu. And yes, there are types:
- Silken tofu – Great for smoothies, desserts, and dressings.
- Soft tofu – Ideal for soups or stews like Korean sundubu-jjigae.
- Firm/extra firm tofu – Best for frying, grilling, baking, and stir-frying.
Pro tip: The firmer the tofu, the easier it is to handle. If you’re new, start with extra firm.
Step-by-Step: How to Prepare Tofu (That Actually Tastes Good)
1. Press the Tofu
Unless you’re using silken tofu, pressing is essential.
Why press? Because tofu is stored in water, and too much moisture = soggy disappointment.
How to press tofu:
- Wrap the block in a clean kitchen towel.
- Place something heavy on top (like a cast iron skillet).
- Let it press for 20–30 minutes.
Some use tofu presses, but I’ve always just used a cookbook stack. Works a treat.
2. Cut to Fit Your Dish
Cubed, sliced, crumbled—it depends on your meal. Want crispy tofu nuggets? Cube it. Stir-frying? Thin slices. Scramble? Crumble it with your fingers.
3. Marinate (But Not Always)
Contrary to popular belief, tofu doesn’t always need a marinade—but it does need flavour.
Great marinade base:
- Soy sauce (umami)
- Rice vinegar or lemon juice (acid)
- Maple syrup or brown sugar (sweet)
- Garlic, ginger, chilli flakes (kick)
Let it sit for at least 15 minutes, longer if you can. For a crispy finish, toss with cornstarch before cooking.
Cooking Methods: From Soft to Crispy
Stir-Frying
A wok or large frying pan, medium-high heat, some neutral oil, and you’re golden. Cook tofu pieces until browned on all sides.
Tip: Don’t stir too much. Let each side brown before flipping.
Baking
Healthier and hands-off.
- Preheat oven to 200°C (400°F).
- Spread tofu on a baking sheet.
- Bake 25–30 minutes, flipping halfway.
Pan-Frying
Best for crispy cubes.
- Use non-stick or cast iron pan.
- Medium-high heat, 1–2 tbsp oil.
- Fry for 3–4 minutes per side until golden.
Scrambling
Crumbled firm tofu + turmeric + salt = eggless scramble.
Add black salt (kala namak) for that eggy flavour. Mix in sautéed onions, spinach, or mushrooms.
Grilling
Use extra firm tofu, press well, marinate longer. Grill on medium heat until char marks appear.
Real-World Flavour Boosts (That Don’t Taste Like Cardboard)
- Soy sauce + sriracha + sesame oil = classic Asian profile
- Harissa paste + lemon = smoky North African vibes
- BBQ sauce = perfect for grilling
- Curry paste + coconut milk = rich and aromatic
Chef Deborah Madison says, “Tofu needs contrast—spicy, sweet, crunchy. Don’t play it safe.”
FAQs
How do I make tofu crispy?
Press it, toss in cornstarch, and cook at high heat—either pan-fried or baked.
Does tofu need to be cooked?
Technically, no. But cooking improves flavour, texture, and safety.
Why is my tofu mushy?
You likely didn’t press it or overcooked it on low heat. Always dry and cook on high heat.
Can I freeze tofu?
Yes, and it changes the texture—making it meatier and chewier. Freeze, thaw, then press.
Should I always marinate tofu?
No, not always. Saucing after cooking can also deliver great flavour.
Final Takeaways: Mastering Tofu Is Worth It
Tofu rewards patience and experimentation. Whether you’re making a spicy stir-fry or a lazy bake, the key is moisture control and flavour layering. Once you get the hang of it, tofu goes from bland to brilliant.
So next time you find yourself staring at that block, wondering what on earth to do—remember: press it, flavour it, and give it the love it deserves.
Let’s Keep the Conversation Cooking 🍽️
Tried a tofu recipe that blew your mind—or one that flopped? Share your story in the comments. Got a marinade idea? I’d love to hear it.
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