Tofu can be baked, pan-fried, air-fried, steam-fried, or simmered-each creating a different texture. Once you know how to cook tofu, it becomes simple to make it flavorful and perfectly textured every time.
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Jump to:
- ✔️ Choose the Best Tofu for Your Recipe
- 💧 How to Prepare Tofu Before Cooking
- 🔪 How to Cut Tofu for Different Textures
- 🍶 How to Season Tofu: Marinade vs Glaze
- 👩🏽🍳 5 Best Ways to Cook Tofu
- 📝 Tips for Making Crispy Tofu
- 🙋🏽♀️ Tofu FAQs
- 🍘 More on Tofu: Prep, Cooking, and Health
- 👩🏽🍳 Made this recipe?
- How to Cook Tofu Basic Recipe
- 💬 Comments
✔️ Choose the Best Tofu for Your Recipe
Different types of tofu behave differently during cooking:
- Extra-firm tofu: Best for crispy tofu, baking, pan-frying, and air frying because it holds its shape.
- Firm tofu: Slightly softer but still great for stir-fries and saucy dishes.
- Soft tofu: Delicate texture that works well in soups and braised dishes.
- Silken tofu: Best for sauces, soups, smoothies, and desserts rather than frying.
💧 How to Prepare Tofu Before Cooking
Tofu is packed in water, which can prevent it from browning properly. Removing some of that moisture helps the tofu crisp instead of steaming.
To press tofu:
- Wrap the tofu in a clean kitchen towel.
- Place a heavy skillet or plate on top.
- Let it sit for about 10-15 minutes. Or use pre-pressed super-firm or extra-firm tofu.
Learn more about How to Press Tofu.
🔪 How to Cut Tofu for Different Textures
The way you cut tofu affects how it cooks and how well it absorbs flavor.
- Knife-cut cubes or slabs: The most common method and ideal for baking or pan-frying.
- Hand-Torn Pieces: Creates rough edges that become extra crispy and absorb sauces well.
- Grated tofu: Great for fillings like tacos, wraps, or pasta sauces.
- Y-peeler ribbons: Create thin tofu strips that cook quickly and work well in noodle dishes.
🍶 How to Season Tofu: Marinade vs Glaze
Tofu absorbs flavor best when it's seasoned properly. There are two main ways to add flavor.
Marinate Before Cooking
Marinating tofu before cooking helps build flavor, especially for baked or pan-fried tofu. Let tofu soak in a marinade for at least 1 hour or overnight for a deeper flavor.
Glazing After Cooking
Another effective method is to cook the tofu first until crispy, then add sauce at the end. This creates a flavorful coating while keeping the tofu crisp. Glazing works especially well for stir-fries and sticky sauces.
Using the right method ensures bold, flavorful tofu every time!
👩🏽🍳 5 Best Ways to Cook Tofu
Each of the following cooking method creates a slightly different texture.
1. Oven-Baked Tofu
Baking is great for cooking larger batches and meal prep. The tofu becomes firm with slightly crispy edges.
Oven-Bake Method: Line a rimmed baking sheet with parchment paper or use a nonstick sheet. Preheat oven to 400°F (200°C). Spread seasoned tofu cubes on a lined baking sheet. Bake 25-30 minutes, flipping halfway.
2. Pan-Fried Tofu
Pan-frying produces crispy edges with a tender center.
Pan-Fry Method: Heat 1-2 tablespoons oil in a skillet over medium-high heat. Add tofu in a single layer. Cook 8-10 minutes, turning occasionally, until golden.
3. Air-Fried
Air frying creates very crispy tofu with minimal oil.
Air-Fry Method: Place tofu cubes in the air-fryer basket. Cook at 375°F for 12-15 minutes. Shake halfway through cooking.
4. Steam-Fried Tofu
Steam-frying uses less oil while still creating a lightly crisp texture.
Steam-Fry Method: Cook tofu in a skillet with a small amount of oil, then add a splash of water and cover briefly to steam the tofu before finishing uncovered.
5. Simmered or Boiled Tofu
Tofu can also be simmered directly in soups, broths, or sauces. This method keeps tofu tender and allows it to absorb surrounding flavors.
- Gently place the tofu in the boiling liquid to avoid breaking it. Reduce heat to maintain a simmer rather than a rolling boil.
- Simmer for 10-15 minutes - This allows the tofu to absorb flavors while keeping its structure intact. Softer tofu may need less time, while firmer tofu benefits from longer simmering.
- Drain or use as is - If boiling plain, drain and use the tofu in stir-fries, salads, or other dishes. If simmered in broth, serve it as part of a soup or stew.
📝 Tips for Making Crispy Tofu
These additional tips will help you get the best results.
- Use extra-firm or super-firm tofu for crispier results.
- Cut tofu into evenly sized pieces so it cooks evenly.
- Avoid overcrowding the pan so the tofu can brown.
- Add sauces toward the end of cooking to preserve crisp texture.
🙋🏽♀️ Tofu FAQs
Pressing helps remove excess moisture and improves browning. Super-firm and extra-firm tofu are often pre-pressed and typically don't require pressing.
Neutral oils like avocado oil, vegetable oil, or grapeseed oil work well.
Baking or air frying tofu requires little to no oil. Use a nonstick sheet, or line with parchment paper or a silicone mat to prevent sticking.
🍘 More on Tofu: Prep, Cooking, and Health
If you want tofu with a chewier, more porous texture, see my guide on how to freeze tofu. And if you already froze it, here's how to cook frozen tofu.
👩🏽🍳 Made this recipe?
Let me know your thoughts on How to Cook Tofu by leaving a ⭐️ rating below or sharing it on Instagram.
How to Cook Tofu Basic Recipe
Ingredients
- 16 ounces extra-firm tofu or super-firm tofu (one 14 to 16-ounce block)
- 2 tablespoons soy sauce or tamari (preferably low sodium)
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 1 ½ teaspoons sriracha optional
- 2 teaspoons olive oil or avocado oil (optional)
- 2 teaspoons cornstarch or arrowroot (optional)
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EQUIPMENT
- 1 Large baking sheet
Instructions
- Prepare the tofu: If using pre-pressed super-firm or extra-firm tofu, simply pat the block dry. Otherwise, press and pat dry. Cut the tofu into the desired shape. Transfer to a medium bowl.
- Preheat the oven to 375ºF.
- Make the marinade: Mix the soy sauce, garlic powder, nutritional yeast, 1 tablespoon water, sriracha, oil, and cornstarch (if using). Adjust quantities to taste.
- Add the marinade to the tofu: Pour the marinade over the tofu and toss to coat evenly.
- Oven-Bake: Line a rimmed baking sheet with parchment paper or an oven-safe silicone mat, or use a nonstick sheet. Spread the tofu in an even layer.Bake for for about 25 minutes, or until the desired texture, flipping halfway through.
- For serving: Enjoy as is to boost protein in salads, grain bowls, or veggie bowls.
Notes
- Seasoning tip: Use 1 ½ to 3 tablespoons low-sodium soy sauce or tamari, to taste.
- Place the tofu in a single layer for cooking with enough space in between for the hot air to pass freely. This ensures even browning.
- Storage: Refrigerate any leftover cooked tofu in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
deb says
thanks for all this info. How can i get a printable version of this page?
Nisha Melvani, RDN says
Hi, The recipe at the bottom is printable. Did you mean the entire post?
Lynda says
Good morning, Nisha. You have put a great deal of work into this complete tofu information sheet. Thank you. I have not made any of the recipes, as yet. I just received your email. I will be making all of them and will get back to you then. My experiences with your recipes will be they are all a 5! I look forward to receive your mail.
Thank you!
Lynda
Nisha Melvani, RDN says
Thank you so much for taking the time to read this and for leaving a comment. Enjoy the recipes!
Tricia Warner says
Is air frying tofu an option? Do the steps change if I try it? Thank you!
Nisha Melvani, RDN says
Follow the steps but instead: Arrange tofu in a single layer in the air fryer basket. Cook at 400°F (200°C) for 12–15 minutes, shaking halfway, until crisp and golden.
Greentea says
I made it as a quick lunch with a salad (spinach / cucumber/ peppers and radish). It was easy and excellent! Thanks !
Nisha Melvani, RDN says
So glad to hear! Thank you.
Shanasy says
Made this last night and the flavor was wonderful! I am a bit confused though on the cornstarch powder. One place it says to sprinkly on your tofu in place of oil (I LIKE that option!) and then it also says to put it in the mixture to marinate it with. Is that right or did I misunderstand something? Does that mean I use it twice? Thank you for this great recipe! I added 5 more minutes to the cooking time and it still was not quite crispy enough, but I figure I just have to figure out my own timing.
Nisha Melvani, RDN says
Hi. Two different concepts here. Tossing the tofu in cornstarch is for crispier tofu. Adding cornstarch to a sauce os to thicken the sauce. So either or both is fine.
Poulina says
Absolutely Delishes !!!!!!!!!!!!!!!!!!!!!
Nisha Melvani, RDN says
Thank you so much.
Afzal says
I've seen a video where thaw'd tofu takes on strandy texture when torn ie resembling the white flesh of chickin.
Does this depend on the brand or the coagulant to achieve this?
Thank you
Nisha Melvani, RDN says
For this effect, use extra firm or super firm tofu seen here: https://cookingforpeanuts.com/cabbage-stir-fry-low-carb/
Pat Jay says
I bought the very soft tofu but not sure how to cook it. Any ideas please? Thank you.
Nisha Melvani, RDN says
You can try this recipe https://cookingforpeanuts.com/sesame-soy-silken-tofu/ or use it in smoothies or sauces.
Nicki says
Hi sorry if you already answered this question but if I freeze the tofu do I still press if after it thaws?
Nisha Melvani, RDN says
No just manually squeeze for a minute to get out excess water. It comes out quickly.
Beth says
Awesome. Thanks for sharing.
Nisha Melvani, RDN says
So glad you enjoyed it. Thank you.
Michele says
At last, a comprehensive guide to all things tofu! I love using tofu, but can become confused when different recipes say different things, and some people say to avoid soy altogether! Thank you so much, I will be referring to this information often!
Nisha Melvani, RDN says
Thank you so much for letting me know you found it helpful. I'm so glad:)
Perry Brown says
I have heard that it is common in Japan to microwave tofu to make the water come out. I tried it yesterday, and it worked very well. Kind of like boiling in salty water without having to bother with the hot water or the salt. In any case, I placed the blof tofu on a plate and microwaved it on 50% power for about 6 minutes (it was cold when it went in to the microwave), turning it over a couple times so it would heat evenly. A lot of water came out. After the microwave, I sandwiched it between folded-up paper towels until I was ready to cook it. The microwaving worked at least as well as pressing or soaking in hot, salty water. I made katsu tofu - it was very good.
By the way, if you have it and if you can tolerate it, sprinkling MSG on the tofu before you cook it improves the flavor to an impressive degree.
Nisha Melvani, RDN says
Thanks for sharing! Good to know!!!
Beatrice says
Thank you so much!👍🌹🌟🤗🙋♀️
Nisha Melvani, RDN says
Thank you too!
Maureen Jones says
I would like to try tofu so this page had all the info I needed. Easy to follow too.
Nisha Melvani, RDN says
So glad you found it helpful. Thank you.
Stacy says
Wonderful! This will be my second time making it in one week! I'm new to WFPB easting, and I was blown away.
Easy prep, great results - even my steak-loving husband was impressed.
Nisha Melvani, RDN says
Honestly, it makes my day to read this! Thank you.
D says
Hi! Is it correctly read, that if I freeze tofu, I have to first thaw it, then boil it before lastly frying/baking it? Or can I skip the boiling step, if I thaw it in the fridge
Nisha Melvani, RDN says
The boiling step is completely optional. It's just for when you do not have time to thaw slowly. You can skip it if you thaw the tofu in the refrigerator.
Pam says
I have your book, ‘Practically Vegan’. Because of that book and all the information on how to cook tofu, I finally love tofu. Thank you so much!
Nisha Melvani says
Thank you for your support! So glad you are enjoying tofu now:)
Tracie says
Thank you for this information- all in one place. It’s very clear. Pinned for future reference!
Nisha Melvani says
Thank you so much for visiting and reading. I appreciate you taking the time to comment. Have a great day.
Sarah Safar says
This was such a helpful and informative post! I have book marked it fir future reference! Thank you!!
Nisha Melvani says
Thank you for taking the time to read it and comment. Have a fabulous day:)