I’m sharing a tofu for beginners guide that answers every question I had about selecting, pressing, cutting, seasoning and cooking tofu and reveals the practical tips that make it simple and reliable.

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I used to think tofu was boring until I started treating it like something that wanted to surprise me. In this guide How To Cook Tofu That Tastes Good I walk you through selecting, pressing, cutting, seasoning and cooking, and I answer the dumb questions people ask when they first try it.

I usually start with extra-firm tofu and a splash of soy sauce or tamari because those two things change everything, and yes sometimes I buy Costco Tofu to see what works at scale. If you are Tofu For Beginners you’ll find easy tricks that actually work, some of them will surprise you.

Ingredients

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Extra firm tofu: dense, holds shape, high in protein, great for frying.
Silken tofu: silky, low in calories, smooth texture, adds protein to soups.
Cornstarch: crisps tofu, creates crunchy coating, mostly carbs, gluten free usually.
Soy sauce or tamari: salty, umami rich, adds depth, some sodium so use sparingly.
Toasted sesame oil: small amount adds nutty aroma, mostly flavor not used for frying.
Garlic and ginger: punchy aromatics, boost flavor, contain compounds good for health.
Scallions: fresh bite, low calorie, great for garnish and mild onion taste.
Maple syrup or honey: adds sweetness, helps glaze, use sparingly if watching sugar.

Ingredient Quantities

400 g (14 oz) extra-firm tofu, chilled (best for frying and baking)

340 g (12 oz) firm tofu, chilled (good for stir fries)

350 g (12 oz) silken tofu, chilled (for soups and dressings)

1 teaspoon kosher salt plus extra for seasoning

3 tablespoons cornstarch or potato starch (for crisping)

3 tablespoons neutral oil (vegetable, canola or peanut)

1 tablespoon toasted sesame oil (for flavor)

3 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 tablespoon mirin or 1 teaspoon sugar (optional)

1 tablespoon maple syrup or honey (optional for a glaze)

2 cloves garlic minced

1 tablespoon fresh ginger minced

2 scallions thinly sliced

1/2 teaspoon red pepper flakes or 1 small fresh chili sliced (optional)

1 tablespoon sesame seeds toasted (optional)

1/4 cup vegetable broth or water (for thinning sauces)

2 tablespoons nutritional yeast (optional for a savory boost)

How to Make this

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1. Unpack and choose your tofu: 400 g extra-firm for frying or baking, 340 g firm for stir-fries, 350 g silken for soups or dressings; keep them chilled. Wrap the extra-firm and firm blocks in paper towels or a clean dish towel, sprinkle the 1 teaspoon kosher salt over the towels, put a heavy pan or cans on top and press 15 to 30 minutes to remove moisture. Silken: drain gently and set aside, don’t press it hard or it falls apart.

2. Cut: slice the pressed extra-firm into slabs or 2 cm cubes for frying/baking, cut the pressed firm into bite-size cubes for stir-fries, and cut the silken into large spoonable chunks or put it straight into a blender if you want a dressing or creamy soup base.

3. Crispening mix: put 3 tablespoons cornstarch (or potato starch) in a shallow bowl, add a small pinch more salt, then toss the extra-firm and firm cubes in the starch until lightly coated; shake off excess. This is the secret to crunchy edges, so don’t skip it.

4. Cook the tofu: heat 3 tablespoons neutral oil in a nonstick or cast-iron pan over medium-high until shimmering. Fry tofu in batches so pieces aren’t crowded, 3 to 5 minutes per side, until deeply golden and crisp. It’s ok if a few pieces stick, scrape gently. If you prefer baking, toss coated pieces with a little oil and roast at 220 C / 425 F for 25 to 30 minutes, flipping halfway.

5. Make the sauce: whisk together 3 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon mirin (or 1 teaspoon sugar), 1 tablespoon maple syrup or honey (optional), 2 cloves garlic minced, 1 tablespoon fresh ginger minced, 1/4 cup vegetable broth to thin, 2 tablespoons nutritional yeast if you want a savory boost, and 1/2 teaspoon red pepper flakes or 1 small sliced fresh chili if you like heat.

6. Finish in the pan: when tofu is crisp, lower the heat and add the sauce to the pan; let it bubble and reduce for 1 to 2 minutes so it glazes the tofu, tossing gently to coat. Add 1 tablespoon toasted sesame oil at the very end for flavor, don’t add it too early or it burns.

7. Stir-fry option: if using the firm tofu for a stir-fry, cook veggies first at high heat, push to the side, add the tofu, pour half the sauce in to coat and finish with the rest so everything is glossy. Scallions go in at the end so they stay bright.

8. Silken tofu uses: for a soup, gently warm silken cubes in broth or fold into miso soup, avoid boiling or it will break up too much. For a dressing or dip, blend silken tofu with some of the sauce and a little extra veg broth until smooth, then taste and adjust salt or nutritional yeast.

9. Garnish and serve: finish with 2 scallions thinly sliced, 1 tablespoon toasted sesame seeds, extra red pepper flakes if you want, and a final pinch of kosher salt to taste. Serve with rice, noodles or a salad. Leftovers keep 3 to 4 days in the fridge, and the tofu crisps up again under a hot pan or oven.

Equipment Needed

1. Cutting board and a sharp chef’s knife (for slicing and cubing tofu)
2. Paper towels or a clean dish towel plus a heavy pan or cans (to press extra firm and firm tofu)
3. Shallow bowl or wide plate for the cornstarch coating (toss and shake off excess)
4. Measuring spoons and a measuring cup (for starch, salt, sauces and broth)
5. Nonstick or cast iron skillet or a rimmed baking sheet (for frying or roasting)
6. Spatula or metal turner and tongs (to flip and gently scrape stuck pieces)
7. Small bowl and a whisk or fork (to mix the sauce)
8. Blender or immersion blender (for silken tofu dressings or creamy soups)
9. Stove or oven and heatproof mitts (preheat the oven if you choose to bake, dont forget hot handles)

FAQ

How do I get tofu really crispy? Press extra firm tofu well, pat it totally dry, toss the cubes in cornstarch, then pan fry in a hot skillet with a bit of neutral oil without crowding the pan; flip less often so a crust forms. A quick splash of toasted sesame oil at the end adds flavor, and if you want even chewier texture try freezing then thawing the tofu before pressing.

Do I have to press tofu and how long? Yes for firm or extra firm you should press it to remove water, 15 to 30 minutes with a makeshift press works fine, longer if you can. Silken tofu should not be pressed, it will fall apart and is best used in soups or dressings.

How long should I marinate tofu so it actually tastes good? At least 15 to 30 minutes is fine if you reheat it in the pan afterwards, overnight is best for deeper flavor. If you need crispness, pat the tofu dry after marinating and then dust with starch before frying or baking.

Can I use silken tofu for stir fries or to make it crispy? No, silken tofu is for soups, dressings, smoothies or silky sauces, it wont crisp up. Use firm or extra firm tofu for stir fries and frying, they hold shape and brown better.

How do I store and reheat leftover tofu? Keep cooked tofu in an airtight container in the fridge for up to 3 to 4 days, or freeze for longer. Reheat in a hot skillet or in the oven at about 400 F for 10 to 15 minutes to bring back the crisp, avoid the microwave if you want it crunchy.

Any quick swaps for ingredients or dietary tips? Use potato starch instead of cornstarch for a lighter crisp, choose tamari for gluten free, and swap maple syrup for honey if vegan rules dont apply. Nutritional yeast adds a savory punch if you like that sort of thing.

How To Cook Tofu That Tastes Good: A Complete Guide! Recipe Substitutions and Variations

Cornstarch or potato starch:
- Arrowroot powder — use 1:1, gives a similar light crisp
- Rice flour — 1:1, crisps well but can absorb more oil
- All purpose flour or chickpea flour — not as light, try 1 to 1.25x and pat off excess
Neutral oil (vegetable, canola or peanut):
- Grapeseed oil — high smoke point, mild flavor
- Avocado oil — great for high heat frying
- Light olive oil — ok for medium heat, adds a little fruitiness
Soy sauce or tamari:
- Coconut aminos — lower sodium and a touch sweeter, sub 1:1
- Liquid aminos — similar salty umami, use 1:1
- Reduced-sodium soy plus a tiny splash of fish sauce — keeps the deep umami if you’ve got it
Maple syrup or honey (for glaze):
- Brown sugar dissolved in a little warm water — similar caramel notes, start with equal sweetness
- Agave nectar — a bit thinner and sweeter, use about 3/4 the amount
- Molasses diluted with water — very strong so use sparingly for a deep flavor

Pro Tips

1. Pressing and texture hack: salt under the towel really speeds moisture out, press for 15 to 30 minutes, but don’t press silken or it will turn into mush. If you want a meatier, chewier bite try freezing the extra-firm once, thawing, then pressing, it changes the texture a lot.

2. Crisping tricks for frying or baking: toss tofu very lightly in starch and shake off the excess so it doesn’t cake, cook in a hot pan in small batches so pieces brown instead of steaming. If some pieces stick, scrape gently and keep going, and try a quick double-fry or double-roast method — fry/roast once till light gold, rest, then fry/roast again for extra crunch.

3. Sauce and glaze control: let the sauce reduce until it becomes glossy so it actually clings, add toasted sesame oil only at the very end or it will lose its flavor. If the sauce is too thin, mix a little cold water with cornstarch to make a slurry and stir it in to thicken fast, add sweeteners at the finish so they caramelize without burning.

4. Silken tofu and leftovers: treat silken gently, warm it slowly or blend it for dressings so it stays smooth, don’t boil. Store crispy tofu separate from the sauce when possible, and to recrisp leftovers, heat them in a hot oven or a skillet for a few minutes rather than the microwave so you actually get the crunch back.