Six Delicious Methods for Cooking Tofu

Jump-to links for my favorite tofu recipes listed below:

Do You Have to Cook Tofu at All?

Tofu is produced from soy milk that is coagulated with salt (and sometimes acid) to form a solid block. I prefer to buy organic tofu without added processing agents like bleaches or preservatives. Store-bought tofu can be consumed straight from the package, regardless of whether it’s silken, soft, firm, extra firm, or fried. However, I recommend cooking firm or extra firm tofu to enhance its flavor and temperature by adding seasonings. For more information, check out my post titled “What is Tofu?”

When to Press Tofu

Before cooking firm or extra firm tofu, it’s advisable to press it to remove excess water. You can use a tofu press, which applies pressure over time, or you can create a makeshift press using two cutting boards, paper towels, and heavy cans:

1. Line one cutting board with paper towels.
2. Place the tofu block in the center of the paper towel.
3. Cover the tofu with another paper towel.
4. Place the second cutting board on top.
5. Evenly distribute heavy cans on top of the cutting board to apply pressure. I recommend using at least six (15 oz) cans, or enough to see water slowly being pressed out of the tofu. Allow the tofu to press for at least 15 minutes.

Freezing and thawing firm or extra firm tofu blocks can also help expel more water and create a softer texture, making it ideal for marinating and baking, as it absorbs more seasoning.

Cornstarch Coating for Crispness

Crispy tofu is one of my favorite preparations due to its delightful crunchy exterior and soft interior. Cornstarch is the key ingredient for achieving crispy tofu. Depending on your cooking method, you may need a dry coating or a wet batter. For air-frying, a dry cornstarch coating will yield a light and crispy texture, while deep frying benefits from a combination of dry and wet batter with cornstarch as a base.

Tofu Flavoring & Seasoning Ideas

The beauty of tofu lies in its mild soybean flavor, which serves as an excellent canvas for various seasonings. You can use marinades or sauces as toppings after cooking. Here are some of my favorite seasonings:

• Teriyaki sauce
• Savory peanut sauce made with peanut butter, ponzu, and soy sauce
• Spicy chili sauce
• Garlic herb seasoning (a mix of garlic powder, onion powder, dried basil, dried oregano, and olive oil)

Air-Fried Tofu Cubes

Air-frying tofu allows you to achieve crispy morsels of firm or extra-firm tofu without the need for deep frying or excessive oil. The key to achieving that crispy texture is the cornstarch coating, similar to pan-frying. Use firm or extra-firm tofu to maintain its structure while mixing in the ingredients and air-frying.

1. Press firm or extra-firm tofu for 15 minutes to remove excess water, then pat dry all sides with a paper towel.
2. Cut the tofu into even one-inch cubes. A 16 oz block of tofu yields 32 square pieces.
3. Preheat the air fryer to 400°F.
4. Season the tofu with spices and aromatics, such as onion, garlic, salt, ginger, and white pepper powder. Let the seasoning sit for 5 minutes.
5. Coat all sides of the tofu with cornstarch, brushing off any excess.
6. Spray neutral oil on the air fryer basket and arrange the tofu pieces in a single layer, leaving space between them. Spray the tops of the tofu pieces.
7. Air fry for 15 minutes, rotating the basket or flipping the tofu halfway through. Continue air frying for another 15 minutes or until the tofu is golden brown and crispy.

Deep-Fried Tofu Slices

For the crunchiest and crispiest tofu, deep frying firm or extra-firm tofu is the way to go. After testing numerous recipes, I can confidently say that nothing replicates the ultra-crunchy texture achieved through deep frying. I recommend using a combination of dry and wet batter with a cornstarch and vodka base for a light and airy texture. Here’s a quick refresher on how to achieve crispy fried tofu:

1. Cut the tofu into ½ inch slices and press the excess water for 15 minutes. Then cut the tofu into one-inch cubes.
2. In a shallow bowl, prepare the dry batter by mixing cornstarch and white ground pepper.
3. In another bowl, combine the wet batter ingredients: cornstarch, baking powder, all-purpose flour, and kosher salt. Add cold water and vodka, mixing until smooth.
4. Preheat neutral oil to 350°F in a heavy-bottom pot with about one and a half inches of oil.
5. Coat one piece of tofu in the dry batter, then dip it into the wet batter, ensuring all sides are covered.
6. Carefully lower the coated tofu into the hot oil, avoiding overcrowding the pot.
7. Fry the tofu for about 3-4 minutes or until crispy. Remove and place on a towel-lined wire rack to drain excess oil.

Baking Whole Tofu Block

Baking is a hands-off method I enjoy for preparing tofu. You can use any seasoning you prefer for baked tofu, as the cooking time remains consistent. I typically use a quick marinade of soy sauce, ponzu, chili crisp, rice vinegar, fish sauce, roasted sesame oil, agave, and peanut butter. Firm or extra-firm tofu is ideal for baking, as they hold their shape during cooking.

1. Transfer the tofu block to a freezer-safe container and freeze until solid. Thaw in the fridge or at room temperature until it feels soft and spongy.
2. Press the firm or extra-firm tofu to remove excess water for 15 minutes.
3. Cut a crosshatch design on the top of the tofu block about ½ inch deep.
4. Place the tofu in a container and pour in the marinade. Season for 30 minutes, flipping halfway through.
5. Arrange the tofu on a lined baking sheet and bake on the middle rack for 6 minutes.
6. Drizzle the remaining marinade on top and broil on high for 3 minutes.

I’ve attempted to bake soft tofu, but I wouldn’t recommend it as it’s too delicate. Stick with firm or extra-firm tofu for baking.

Steamed Silken Tofu

Steaming is one of the simplest methods for heating tofu, especially soft or silken tofu, due to its tender and delicate nature. I cut the soft tofu into slices and place them on a heat-safe serving plate. Use a steamer larger than the plate to accommodate the tofu. A bamboo steamer works well, but a stainless steel steamer is also suitable.

Steam the sliced tofu for 5-10 minutes, then remove. Since tofu is already cooked, you can heat it to your desired temperature or check with your hands for warmth. Add your toppings and enjoy!

1. Add two inches of water to a pan and place your steamer on top with the lid on. Preheat to medium-high heat.
2. Place the silken or soft tofu block directly onto the heat-safe serving plate. Cut the tofu into even ½-inch thick slices, arranging them in an overlapping layer if necessary.
3. Once steam begins to rise, transfer the plate of tofu into the steamer.
4. Steam for about 5-10 minutes, depending on the amount of tofu and your desired temperature. For 4-6 oz of soft tofu, steam for 5 minutes; for a 14 oz block, steam for 8-10 minutes. Aim for a temperature of around 140°F.
5. Carefully remove the plate from the steamer and drain any excess water.
6. Top with seasonings like soy sauce, green onions, and chili oil.

Pan-Fried Tofu Slices

Pan-frying tofu is a quick and versatile cooking method. While you can pan-fry any type of tofu, firm or extra-firm varieties are easier to work with as they hold their shape better. I prefer using a stainless steel pan for browning, avoiding non-stick pans. Note that cooking times may vary based on your pan type.

For pan-fried tofu slices, I recommend seasoning the tofu before applying a light cornstarch coating for added flavor and crispiness. My seasoning blend includes garlic, onion, ginger, five spice, kosher salt, and black pepper. When using soft tofu, there’s no need to press it before slicing.

1. Press firm or extra-firm tofu for 15 minutes to remove excess water. For soft tofu, skip pressing and pat dry with a paper towel.
2. Cut the tofu into even ½-inch rectangular slices.
3. Mix the seasoning in a small bowl.
4. Sprinkle the seasoning over the tofu pieces.
5. Coat each piece with cornstarch for extra crispness.
6. Preheat the pan to medium-high heat and add one tablespoon of neutral oil.
7. Add the slices carefully, leaving at least half an inch of space between each piece.
8. Do not touch the pieces until they easily release from the pan. Cook each side for about 3 minutes until crispy and golden.

Pan-Fried Crumbled Tofu

You can shred and cook firm or extra-firm tofu to mimic ground meat, with extra-firm tofu providing the best texture. After pressing, shred the tofu with your hands or a box grater. I like to pan-fry the shredded tofu first, then add a homemade liquid seasoning made from low-sodium soy sauce, rice vinegar, roasted sesame oil, and agave.

1. Press firm or extra-firm tofu for 15 minutes, then pat dry with a paper towel.
2. Use a box grater or your hands to shred the tofu into small pieces.
3. Preheat the pan to medium-high and add one tablespoon of neutral oil.
4. Add the crumbled tofu and stir occasionally, cooking for about five minutes until golden.
5. Add the liquid seasoning and mix. Cook for another three minutes, stirring occasionally.
6. Taste and adjust seasoning with salt and black pepper as needed.

More Tofu Recipes

For additional tofu recipe ideas, explore these delicious meals:

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Pan-Fried Firm Tofu Slices

Pan-Fried Firm Tofu Crumble

Pan-Fried Firm Tofu Slices

• Press 1 pack of firm tofu to remove excess water for 15 minutes. Pat dry again with a paper towel.
• Cut the tofu block in half to create rectangles, then slice into even ½-inch thick squares.
• In a bowl, mix together ½ tsp garlic, ½ tsp onion, ¼ tsp ginger, ⅛ tsp five-spice, ¾ tsp kosher salt, and ¼ tsp black pepper.
• Generously coat the seasoning on each tofu piece. Set aside.
• Preheat the pan to medium-high heat and add two tablespoons of neutral oil.
• Lightly coat the bottom and top sides of the tofu pieces with ¼ c cornstarch right before pan-frying. Dust off any excess cornstarch.
• Add the slices carefully, leaving at least half an inch of space between each tofu piece.
• DO NOT move the pieces until they are easily released from the pan. Cook on each side for about 3-5 minutes, checking for golden brown color. Carefully flip the tofu pieces.
• Cook for another 3-5 minutes or until the tofu is crispy and golden. Repeat if necessary, adding more oil if needed.
• Transfer the pieces of tofu to a plate and serve.

Pan-Fried Firm Tofu Crumble

• Press 1 pack of super firm tofu for 15 minutes. Pat dry the excess water with a paper towel.
• Use a boxed grater or your hands to shred the tofu into small pieces.
• Preheat the pan to medium-high and add two tablespoons of neutral oil.
• Add the crumbled tofu and cook for about 3-5 minutes to remove excess water. Use a spatula to mix occasionally, scraping off any stuck tofu.
• Combine the seasoning: 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp agave, and ½ tsp roasted sesame oil.
• Add the liquid seasoning and mix. This will help deglaze the bottom of the pan and capture the crispy bits of tofu.
• Cook for another three minutes, stirring occasionally.
• Taste and adjust seasoning with salt and black pepper as desired. Serve.

Pan-Fried Soft Tofu Slices

• Cut the 1 pack of soft tofu block in half to create two rectangular pieces.
• Slice each rectangular piece into even ½-inch thick slices. Pat dry each piece gently with a paper towel.
• Generously sprinkle ½ tsp kosher salt on all sides of the tofu.
• Preheat the pan over medium-high heat and add two tablespoons of neutral oil.
• Lightly coat each tofu piece with cornstarch and place them in the pan, leaving half an inch of space between each piece.
• After 2-3 minutes, use a fish turner to check the bottom of each tofu piece. If golden brown, turn the tofu over and cook for another 2-3 minutes. Add more oil if necessary. Repeat for additional batches if needed.
• Transfer to a plate when golden and serve.

Note: the nutritional information is based on the pan-fried firm tofu slices.

Nutrition Facts

How to Cook Tofu

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Course: Ingredients, Main Course

Cuisine: Asian

Keyword: Easy, Healthy, Vegan