How to Cook, Freeze, Marinate, Press & Store Tofu

🙋🏽‍♀️ What is Tofu?

Tofu, also known as bean curd, is a gluten-free food ingredient made from soybeans, water,​ and a coagulant or curdling agent. Due to its versatility and nutritional value, this staple of Asian cuisine has become popular in Western vegetarian and vegan cooking.

Tofu is an affordable way to include plant-based protein in your diet. Plus, fortified tofu is a good source of calcium. The exact amounts of these nutrients will depend on the specific brand and type of tofu.

🛒 The Different Types

Tofu comes in various types and textures, each suited for different culinary applications. The main types include:

• Silken tofu is soft, smooth, and custard-like and is most often used in desserts, smoothies, soups, creamy sauces, dressings, and dips. It can also be eaten with a drizzle of sauce and garnishes like this 10-minute Sesame Soy Silken Tofu recipe on my site.
• Soft or medium tofu is slightly firmer than silken and is used for dishes like mapo tofu and agedashi tofu. It can also be blended into creamy soups, Vegan Cream Cheese, or vegan pudding.
• Firm tofu is great for making Tofu Scramble, Tofu Stir-Fry, and Tofu Curry. It holds its shape well and is suitable for pressing, cutting, and slicing.
• Extra firm and super firm tofu are best suited for the cooking methods in this 'How to Cook Tofu' guide. They have a dense texture and the lowest moisture content, making them very sturdy. Use them for battering, deep-frying, grilling, baking, pan-frying, and stir-frying. Super firm tofu is pre-pressed so you do not need to press it. Plus, it has the highest amount of protein. Try this high-protein Easy Marinated Tofu Salad or Tofu Sandwich for an easy lunch or dinner.

⏲️ How to Prep

Step 1. Drain the tofu. Cut a slit in the corner of the packaging and pour the excess water out. (Skip this step if freezing in the packet.)

Step 2. Choose one: Press, freeze, or salt the tofu.

Step 3. Pat dry: After pressing, freezing, or salting, drain the tofu and pat the block dry with a clean kitchen towel or paper towel.

Soaking tofu in salted water is an alternative to pressing or freezing, and it takes just 15 minutes. It draws out excess water from the tofu for a crispier crust. Plus, it has the added benefit of seasoning the tofu by osmosis as the salty solution displaces the unseasoned water content inside. The tofu does not end up overly salty if you remove it after 15 minutes.

Both the heat and the salinity of the water draw moisture out of the tofu, helping it crisp and brown. The hot water also gradually tightens the proteins at the surface of the tofu, helping keep any remaining moisture inside.

🧊 How to Freeze

Freezing tofu changes its texture and extends its shelf life to up to 5 months. The water in the tofu freezes into crystals, which expand and create gaps in the tofu's matrix. This makes the tofu more porous and spongy.

Previously frozen tofu more readily absorbs the flavors of marinades, has a meatier texture similar to chicken, and is easier to press to remove excess water which gets it crispier upon cooking.

You do not need to press the tofu if you are freezing it. Freeze for a minimum of 24 hours.

3 Ways to Freeze Tofu:

• 1. Freeze the tofu in its original packaging.
• 2. Drain the tofu and freeze the block in a freezer-safe container or bag.
• 3. Cut the tofu and freeze the pieces in a freezer-safe container or bag.

My preference is to cut the block into 4 equal slabs and freeze. This way, the tofu thaws more quickly. Cutting the tofu into cubes prior to freezing is my least favorite option as the texture changes the least.

How to Thaw Tofu (5 Ways)

• Countertop - Thaw the tofu on the countertop for about 6 hours. This is not recommended as it is a food safety hazard.
• Refrigerator (recommended) - Place the tofu in the refrigerator for 6 to 8 hours for smaller pieces, or overnight.
• Cold water bath (quick thaw) - Place the frozen tofu in a sealed bag and submerge it in a bowl of cold water. Change the water every 30 minutes for even thawing. This method can take up to 3 hours depending on the size of the tofu.
• Boiling water (quick thaw) - Bring a large pot of water to a boil. Submerge the tofu in the boiling water for 14 minutes. Remove the tofu and let it cool. Squeeze and pat dry before slicing.
• Microwave (quick thaw) - Use the defrost function, or zap for 10 to 12 minutes. I find this method works well, but depending on your microwave, it can result in uneven thawing and may start cooking the tofu's outer edges.

After thawing, place the tofu between two clean tea towels or paper towels and press down on the tofu to remove excess liquid. Pat it dry.

🔪 How to Cut

Option 1: Cut the pressed, salted, or previously frozen block of tofu into cubes, rectangles, or triangles using a sharp chef's knife.

Option 2. Take the pressed, salted, or previously frozen block of tofu and use your hands to break it into about 1 to 2-inch chunks. The irregular texture allows for more surface area for the flavors to penetrate, resulting in a tastier product.

🍶 How to Marinate

One of the biggest myths about tofu is that it soaks up the ingredients around it. This is only true with hyper-porous previously frozen tofu. Unless you have several hours to sous-vide the tofu and completely transfuse the internal moisture content, don't expect a lot of flavor from a marinade.

Instead, try the glazing method to infuse tofu with maximum flavor. To glaze, pan-fry the pressed or salt-soaked tofu—with or without oil—until golden. Then add a marinade, so that the fried exterior soaks up the flavors and the heat of the pan reduces the sauce to a clingy syrup. Or bake the tofu halfway before tossing it generously with the marinade.

You can also marinate the tofu before cooking, and then again during the cooking process once it has lightly browned.

Glazing method: Pan-fry or bake the tofu for about 7 minutes—with or without oil—or until golden. Then add the marinade to the pan or baking sheet. Toss the tofu to coat, and then continue to bake or pan-fry until golden brown.

👩🏽‍🍳 3 Ways to Cook Tofu

Oil (optional): Oil is not required, but a little goes a long way for getting your tofu extra crispy. Toss or brush with sesame oil, canola oil, olive oil, or a neutral-flavored cooking oil before adding additional seasonings or cornstarch (if using).

Cornstarch (optional): Toss the pieces with cornstarch, arrowroot, or tapioca starch before cooking. You can toss the pressed, salted, or frozen tofu before marinating and use the glaze marinating method, or use previously marinated tofu.

How to Bake Tofu:

Bake 1. Line a rimmed baking sheet with parchment paper or an oven-safe silicone mat. Place the pressed, salt-soaked, or previously frozen tofu onto the parchment paper in an even layer. Make sure the pieces are not touching so that hot air can pass in between for even browning.

Bake at 425ºF for 15 minutes. To flavor the tofu with a sauce or marinade, add it to the baking sheet now. Pour the sauce over the tofu or brush to coat evenly. Cook for about 5 minutes more to heat the sauce through, and brown the tofu.

Bake 2. Place the tofu directly onto a nonstick-rimmed baking sheet in an even layer. Make sure the pieces are not touching so that hot air can pass in between for even browning.

Bake at 425ºF for 15 minutes. To flavor the tofu with a sauce or marinade, add it to the baking sheet now. Pour the sauce over the tofu. Stir to coat evenly. Cook for about 5 minutes more, or until the sauce is heated through, and the tofu browned around the edges.

How to Pan-Fry or Air-Fry Tofu:

Pan fry: Heat a nonstick or cast-iron skillet over medium to medium-high heat. Add enough oil to coat the bottom of the pan. Heat the oil until hot but not smoking. Carefully place the tofu pieces into the hot oil, leaving space between them. Use a splatter screen as desired.

Cook the tofu for about 3 minutes, or until the bottom is golden brown, before moving it. Use tongs or a spatula to flip the tofu. Cook the other side for about 3 more minutes, or until golden brown.

To flavor the tofu with a sauce or marinade, add it to the pan now. Reduce the heat to low and pour the sauce over the tofu. Stir to coat evenly. Cook for about 2 minutes more, or to heat the sauce through.

Air fry: Set your air fryer to 400ºF.

Optional: To marinate the tofu, toss the pressed, salt-soaked, or previously frozen, drained, and cut tofu in 2 teaspoons soy sauce to coat. Then add 1 teaspoon garlic powder, 1 teaspoon paprika, 2 teaspoons cornstarch, and ½ tablespoon sesame oil or any oil. Toss to coat evenly.

Place the tofu pieces into the air fryer basket in a single row with enough space between the pieces so the hot air can pass freely.

Cook for about 10 minutes, or until the tofu is crispy and golden brown, shaking the basket after 5 minutes.

❄️ Storage

Unopened: Refrigerate the tofu in its original unopened packaging. Use before the 'best by' date on the packaging for optimal quality.

Opened: Store the unused tofu in an airtight container with enough water to cover it. Keeping the tofu submerged will prevent it from drying out or absorbing odors from the refrigerator. Change the water daily to help maintain freshness. Consume within 3 to 5 days of opening.

🛒 Where to Buy

• Grocery stores: Most mainstream grocery stores carry tofu. You can usually find it in the refrigerator section, typically near the produce or dairy products.
• Health food stores: Speciality health food stores and natural food markets like Whole Foods, Trader Joe's, and Sprouts often have a wide selection.
• Asian markets: These typically have a more extensive variety of brands, textures, and flavors.
• Online retailers: Many online retailers such as Amazon offer a variety and may deliver it to your doorstep.