Tofu for Beginners (with 50+ recipes) (2024)

Are you new to a plant-based diet and fearing tofu? You’ve heard that it’s bland and think you won’t like it? Perhaps you’ve tried it a couple of times and really didn’t like it. BUT you’d be willing to give it a try if you just knew what to do with it!

This is a question that I’ve seen come up time and time again in vegan social media groups. Those new to veganism want to incorporate tofu into their diets but are unsure about how to prepare tofu, how to cook tofu, or what the difference is between all those different types of tofu!

So Iwrote Tofu For Beginners to give you a brief introduction to the different types of tofu and its preparation. I’ve also compiled a list of more than 50 recipes for your perusal, starting with super easy ones to get you started through to amazing tofu wizardry that will hopefully inspire you to continue experimenting with this versatile ingredient.

You needn’t be nervous about cooking with tofu; a good recipe will tell you which type to buy and how to prepare it. It was really hard impossible to choose just 50 recipes to include in this roundup as there’s so much you can do with tofu!

Tofu 101

Silken and regular: these are the two basic categories of tofu. Silken is Japanese style and is usually sold in boxes that do no need to be refrigerated. Regular is Chinese style and is often sold in plastic containers or wrapped in plastic in the refrigerated section of your supermarket.

Silken tofu is the creamiest type of tofu because it is unpressed and it is labeled with different consistencies depending on how much soy protein it contains. Silken tofu is best for blending into sauces, creams, smoothies, baking, mayo and dressings, or in miso soup. You do not press or fry silken tofu.

Regular tofu is also labeled with different consistencies from soft through to extra firm depending on how much water has been pressed out of it. Regular Chinese soft tofu is similar to Japanese silken tofu but not quite as smooth and creamy. You can often use it in the same way as silken tofu.

Medium through extra firm regular tofu are progressively more compact with a lower water content. These types of tofu can be pressed to remove even more of the water. Firm and extra firm are the most common types called for in recipes that involve frying or baking the tofu. Regular extra firm tofu is my personal preference and the type I use most often in my kitchen.

To Freeze Or Not To Freeze?

Firstly, you don’t want to freeze silken or soft tofu. Medium through extra firm tofu can be frozen if you choose to do so, but it’s not necessary. You can use your tofu straight out of the box if you don’t have time to freeze it; however, freezing, thawing and pressing tofu draws out moisture and creates a more spongy texture that will suck up more of your sauce.

Personally, I freeze tofu for convenience because I buy it in bulk at an Asian supermarket downtown for $1.28 for 600 grams. Once home, I cut it into smaller blocks and freeze it in Tupperware containers filled with water. If you buy smaller blocks, just toss them packaged into the freezer, no need to drain or cut. When I want to use it, I thaw it overnight in the refrigerator then cut it into slices to press.

How To Press Tofu

Medium through extra-firm regular tofu can be pressed if you choose (don't try pressing silken or soft tofu). Pressing tofu is very easy and you don’t need a fancy tofu press. You can press a whole block of tofu, but I find that cutting it into slices first helps to press out even more moisture.

First, drain the tofu of its packing water and slice it (how thick will depend on what you’re using it for). Then, find the most absorbent dish towels (or even bath towels) you have. Sandwich the tofu slices between paper towels to avoid any fuzz, and then the dish towels. Place something heavy on top; I use biology textbooks but cans and pots also work well.

15 minutes is usually long enough to get most of the water out of sliced tofu. If you’re pressing a whole block, give it at least 30 minutes. If your recipe calls for diced or cubed tofu, it’s easier to dice it after you’ve pressed the slices rather than trying to press all the little cubes.

What To Do With Leftover Tofu

You can refrigerate or freeze leftover tofu for later. If you’re going to use it within a week, simply place it in a container, cover it with water and refrigerate. Change the water daily.

Freezing silken tofu is a bit dodgy and you may find the thawed texture unpleasant (or not, give it a try!) Freeze leftover medium through extra-firm regular tofu by slicing it at placing it on a pan in the freezer. Once frozen, transfer it to a freezer bag. Use within three months.

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Tofu for Beginners (with 50+ recipes) (2024)

FAQs

What is the best way to cook tofu for beginners? ›

Pan-frying is the easiest, least fussy way to cook up a batch of ultra-crispy cubes of tofu. After pressing and draining as much liquid from the block as possible, cut the tofu into cubes, sticks, or wedges, then toss it with cornstarch until all the pieces are well-coated.

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How do you eat tofu for the first time? ›

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.

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What is the secret to cooking tofu? ›

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

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Which tofu is easiest to cook? ›

Firm and extra-firm tofu are most commonly used in Western recipes, as the mostly solid texture is easy to cut, easy to fry, easy to grill and easy to eat.

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Is it better to fry or bake tofu? ›

Baked, Not Fried.

My method for baking tofu produces tofu that's chewy, but it's cooked in the oven, making it much healthier.

How long does tofu last in the fridge? ›

If it darkens in color, begins to smell, or feels slimy, it should be thrown away. Bottom line: Open packages of tofu are good in the fridge for up to five days, provided you change the water daily.

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What is the best way to eat tofu? ›

It can be baked, fried, sautéed, marinated, scrambled – in short: it can really do it all. And newsflash: you don't need to be vegetarian to partake! Tofu is high in protein and low in fat, and is a great alternative in many dishes that have meat.

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Which tofu is healthiest? ›

Tofu Nutrition

For relatively similar serving sizes, the nutrition differences between silken and firm tofu are pretty big. Silken tofu contains only about half the calories and fat, while firm tofu contains over twice the protein. The reason for this is water content.

Are you supposed to wash tofu? ›

After removing the tofu from its package, rinse it and then remove the water. For soft tofu, just drain it and blot it dry; but for medium, firm and extra-firm tofu, simple draining isn't enough—you need to press the water out. Think of it this way: Tofu is porous, like a sponge.

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Is it cheaper to make your own tofu? ›

Making tofu is cheap, and one pound of dried soybeans can yield up to 20 small blocks of tofu.

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How do you cook tofu and make it taste good? ›

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Tofu for Beginners (with 50+ recipes) (2024)

Tofu 101

To Freeze Or Not To Freeze?

How To Press Tofu

What To Do With Leftover Tofu

Recipes For Tofu Newbies

Taking Off The Tofu Training Wheels

Tofu Wizardry

FAQs

What is the best way to cook tofu for beginners? ›

How long does tofu last in the fridge? ›