What is Tofu?
Tofu is a soy-based food that is made from curdling soy milk. It has a mild taste, making it perfect for soaking up flavor in a variety of dishes.
Tofu is rich in calcium, manganese, copper, selenium, protein, phosphorous, omega-3 fats, iron, magnesium, zinc, and vitamin B1.
Best Tofu to Buy
There are several types of tofu, ranging in texture from silken (which is soft) to extra firm (which has most of the moisture pressed out) — extra firm being our favorite to work with!
For tofu recipes where you want a nice chewy texture, extra firm is the way to go!
We recommend buying organic, non-GMO whenever possible for best quality. Our favorite brands are Wildwood and Whole Foods, but if you have access to a local brand, that’s even better for freshness!
How to Make Tofu Taste Good
Achieving the right texture and flavor is a key component of making tofu taste good.
In this post, we discuss how to press and cook tofu to achieve the right texture.
Because tofu is quite bland on its own, it’s best to season with spices and/or sauces.
Our Top Spices for Tofu:
- DIY Curry Powder
- Shawarma spice blends
- Tandoori spice blends
As for sauces, peanut sauce is our top pick!
How to Press Tofu
We find that pressing tofu is important if you want it to have a crispy texture.
Once you have opened and drained the tofu, there are two methods that can be used to press it:
- Use a tofu press (for best results) — place a towel underneath the tofu press to catch the water so it doesn’t spill on your countertop. Then slide drained tofu inside the press and tighten the screws downward to release the liquid. Only tighten the screws until it causes the sides to bulge slightly — you’re not looking to smash it flat. Let it press for about 10-30 minutes, or even longer for firmer tofu.
- Use a heavy object — wrap drained tofu in a clean, absorbent towel and set something heavy on top (our favorite is a cast iron skillet). Let it press for about 10-30 minutes, or even longer for firmer tofu.
You are looking for the tofu to feel more firm and less moist, but it won’t be completely dry.
Note: If you know you’ll be in a time crunch during the week, you can press your tofu (tofu press being the best method) in the refrigerator overnight, or press up to 2 days in advance and keep it covered in the fridge to save time! Then use in recipes as instructed.
How to Cook Tofu
Our two favorite methods for cooking tofu are to 1) sauté then bake and 2) bake, marinate, sauté.
1) For the sauté then bake method, the tofu is browned on the stovetop and then finished in the oven, as in our Quick & Easy Crispy Tofu recipe (see photos below).
It’s the perfect method for when you want to season the tofu with spices. Then add to salads, curries, sandwiches, wraps, bowls, and more!
While the first method requires an oven-safe skillet, for the second method, any skillet will do!
2) The bake, marinate, sauté method starts with baking the tofu on a parchment-lined baking sheet. Then the tofu gets marinated in a yummy sauce and finished on the stovetop.
It’s the ideal method when seasoning tofu with sauces and is amazing in dishes like Pad Thai, noodle bowls, curries, spring rolls, salads, and more (see photos below)!
More Tofu Recipes
Into tofu? Intimidated by it? We hope you found this post helpful no matter where you may be on your tofu-cooking journey!
Have any favorite cooking methods or seasonings? Be sure to share them in the comments! Cheers, friends.
Georgia says
Hi the Peanut tofu did not taste good Was too bitter because no measurements were used. Can you please give measurements for all the ingredients in recipe #2. Please help Thank you!
Hi Georgia, sorry for the confusion! Our peanut tofu recipe is here: https://minimalistbaker.com/baked-crispy-peanut-tofu/
DJ says
Thank you for showing us how to get the best flavor and texture out of tofu. I use this technique every time now. I do find that the time in the oven does make a difference for a crispier surface, but I have prepared it many times without this step and it still turns out great.
Thanks great to know! So glad you enjoy this tofu method, DJ! Thanks for all your lovely reviews! xo
Maria says
Thank you for posting this method! I have now used it a few times. Definitely made cooking with tofu less intimidating!
We are so glad you found it helpful! Thanks for sharing, Maria!
Jen says
The second to last photo above looks like tofu with cornstarch. My husband likes it this way as it gets crispy. Do you have a recipe you could suggest for tofu that covers the tofu in cornstarch before sautéing in oil?
Hi Jen, yes, here! Enjoy =)
Leanne Wyant says
How long should the tofu bake in the oven before removing, marinating, and sauteeing?
Hi Leanne, about 20-30 minutes at 400 Fahrenheit. Hope that helps!
Kyle says
I came across a recipe that had two extra steps for pressing Tofu. I suggest you give it a whirl as the results are mind blowing.
1. Press tofu for 30 minutes under a cast iron skillet
2. Wrap tofu and toss into the freezer over night
3. Defrost tofu in microwave (my ancient beast takes 5 minutes)
4. Press again for 30 minutes
You would think that the amount of water you get out after freezing would be minimal. You get 2x more water out after freezing. Then you can toss in the marinade for an hour or two and it soaks it all right up. My son didn’t notice the difference in his “chicken nuggets” as he destroyed them. It literally looks like chicken.
It is quite a process but you will love it.
zara says
Can I dice and bake tofu for 30 minutes (plain) then freeze them for future meals ? Is it a month ?
Thanks.
You can, but I find it changes the texture of the tofu quite a bit (more spongy / chewy out of the freezer).
Laneya Wiles says
I now bake, marinate and saute. It’s the only way. I never was sold on tofu until I started using this method as stated on this site. My tofu-hating family loved when I made your general tso’s recipe using this method. Perfection
Whoop! We’re so glad to hear it, Laneya!