Tofu Recipes

Tofu comes in various textures: silken, soft, firm, and extra-firm, each suited to different culinary uses. Silken tofu is smooth and ideal for blending into smoothies, desserts, soups, or puddings. Soft tofu works well in gentle dishes like miso soup or creamy sauces. Firm and extra-firm tofu hold their shape for stir‑fries, grilling, baking, or pan‑frying. For crispier textures, choose extra-firm and press out excess moisture before cooking.

Properly draining tofu involves pressing it to remove water, which helps achieve crisp, flavorful results. Slice a firm or extra-firm block into slabs, wrap it in paper towels or a clean kitchen towel, and weigh it down with a heavy object for at least 30 minutes (up to 4 hours). Alternatively, submerge slabs in salt brine for 15 minutes and press. Afterward, cube or slice for cooking; this prep enhances marinade absorption and yields a better texture.

Tofu is a blank canvas; it soaks up flavor when seasoned correctly. Start by draining or pressing it. Cube or slice, then toss in cornstarch or flour for a crisp crust. Next, marinate it in sauces like soy, garlic, ginger, sriracha, or miso for 30 minutes to several hours. Finally, cook it by pan-frying, baking, or air-frying. Baking at high heat or using a preheated sheet helps it crisp. This method consistently delivers rich, delicious tofu.

Silken tofu can be consumed raw and works beautifully in cold dishes or blended forms. It’s commonly used in smoothies, vegan mousses, puddings, creamy dressings, and cold salads. Its soft, delicate texture makes it perfect for thickening soups and sauces, offering a protein boost without cooking.

Tofu provides a high-quality, complete plant-based protein, containing all nine essential amino acids. It is low in saturated fat, cholesterol-free, and rich in calcium, iron, and isoflavones, plant compounds linked to heart and bone health. Its satiety-inducing protein and water content also support weight management, making tofu a nutritious, versatile choice.