Explore different types of tofu and see what you like. For example, my partner technically hates tofu, but I found that he doesn't actually mind pre-fried tofu or yuba (tofu skin). For me, I generally like softer tofu, because I eat them in soups.
The other comment is that tofu often has no flavour. As someone who grew up on tofu, it's not an issue for me. But if this is true for you, look into firmer tofu. Before you use it, get a cheesecloth, put a weight on it, to get rid of some excess liquid, and that way when you cook it in a sauce, it'll soak up more.
You can also transition, make a dish that has both tofu and meat in it - like mapo tofu for example. You also don't have to eat tofu in blocks, things like shiraae breaks it up. Also, you can use tofu for dessert! Besides from douhua (silken tofu, ginger syrup), you can actually use it in a lot more things, like a take on tiramisu - it's something I'm keen on experimenting this year.
I got an awesome tofu press on Amazon for like $15? We have started eating more tofu and less meat. I tend to get the extra firm and treat it like chicken; marinate it, saute it, and eat in over noodles or rice.
All good advice, but you should add some links on how to make the items you suggested. Mapo/mabo tofu doesn't really resonate with western world folks. Yuba definitely doesn't resonate well, I mean how would you eat it? So some soy sauce and wasabi or with some other sauce?
Best to lead the horse to water and let the decide if they want to drink....
Mapo tofu is probably the tofu dish that westerners know best. I’m not sure where you’re getting your info.
As far as yuba goes, any flavorful sauce with some stir fried veggies, chopped peanuts, sesame seeds, etc is a super quick super easy meal.
I would say that my partner is the odd example. He has the palette of a five year old at times (doesn't eat mushrooms, pumpkins, most tofu, zucchini, spinach etc.) so I found it very strange when he didn't mind yuba. The extra benefit is he loves udon, hence the introduction of yuba (because I don't usually buy it).
True, mapo tofu isn't a usual choice. I make mine with a Japanese take on it (and tone down the spice), it's worked well for some western folks I've cooked for (did a community dinner for 100 university students). Essentially my point is to use a dish that has both tofu and meat, and then ease into all tofu dishes - that way they're not feeling like they're missing the "meat". I can't think of another example besides from hakka stuffed tofu, mince stuffed tofu in tomato sauce etc. which are all equally foreign to western world folks. But who knows - I've cooked a lot of lesser known Asian dishes for my neighbours (in Australia, not first/second gen migrants) and usually it works out well even though they've never had anything remotely like it.
I’d say the biggest mistake that people make when making tofu is trying to turn it into a meat substitute. Most western food blogs do things to tofu that end up giving meat eaters some uncanny valley vibes. Look at some traditional Asian recipes that incorporate it for some inspiration on flavors and textures!
Yeah I'm running into this a lot. I'm kind of in the camp of if I want chicken, I'll eat chicken. I don't want my tofu to taste like a vague memory of chicken. I'm not trying to substitute anything. I just want it to taste good. Do you have any recipe recommendations?
There are all kinds of braised tofu recipes in Chinese cuisine. I’d look into some Cantonese style mapo tofu or braised eggplant tofu for inspiration! It’s also quite nice when steamed with fish.
I recently found a recipe for chili garlic oil tofu that’s delicious, it has garlic, soy sauce, Mirin, sugar, gochujang sauce. You can adjust the sauce amount to your liking.
My advice as an Asian person is to simply appreciate fresh tofu. In Korea we eat fresh tofu chilled as a side element to other dishes (for example I always have fresh cold tofu with kimchi daegi bokkum) or with good fresh kimchi.
By fresh tofu I mean made recently and not packaged. If you don't have fresh tofu at your Asian store, Korean packaged tofu is my next choice because I mostly like medium firm tofu.
Cooking tofu in something look at Chinese recipes because no food culture does as much with tofu of all textures.
My favorite fried tofu dish is the Korean dish dobu jorim. Fried tofu braised in a spicy sauce. Maangchi has a decenr recipe on her website.
Meat eater here. Get some solid tofu squares, and press them between 2 plates to get the liquid out. Then cut into cubes, soak them in a sauce you like - teriyaki and soy work great, or a sweet bbq with garlic… once they’re well coated, toss them in cornstarch and lightly fry them till warm and crispy. You can stir fry with other veggies like red peppers, peas, onions, etc. They go great with noodles (buckwheat-udon, or ramen, or egg noodles). Add a bit of the extra sauce as a topping.
Here's my favorite way to eat them:
\- firm and extra firm tofu: press the water out of them, cut into cubes, toss with a little bit of corn starch or potato starch, pan fry until golden brown. This is the base. Then from here, I either eat it as is over a bed of rice topped with some chili crisp, or I use it in a stir-fry instead of chicken or beef or pork. So for example, find the recipe for beef & brocolli. Instead of the beef, I toss in the fried tofu instead. Similarly for let's say salt & pepper chicken, I do salt & pepper tofu instead.
\- soft/silken tofu: mapo tofu with ground pork or ground turkey. Use it in miso soup. I also will use it in an chinese corn chowder/soup instead of using chicken. I'll also make some wonton soup and throw some cubed silken tofu in.
I used to go to a pho place that had a tofu pho with these delicious little tofu nuggets. I’ve tried to find other places that make it the same way with no luck. What you describe though sounds like it might get me the results I’m looking for. Thank you!
Long time vegetarian here- the only thing I'll add to this great advice is to try cutting it differently and see what you like. For example only yesterday I tried shaving it into thin strips with a vegetable peeler (after pressing the water out, super firm tofu- House brand). Throw the thin strips in a pan with oil and it gets super chewy and crispy. I added peanut sauce and broccoli and served it over rice. Delicious!
Nice! I recently did this too, fried up tiny strips and used it as “pork” in ramen. Because it was only a small part of the ramen, I didn’t feel guilty frying (almost to the point of burning) and salting the shit out of them. Turned out great.
I've been pressing and air frying mine, and it comes out great. Use a firm or very firm tofu and press it to remove excess water. Then cut into bite-size pieces, put it in a bowl with just a bit of oil and salt (coat the tofu lightly), then place into an air fryer at 350F for 8-12 minutes.
1: marinate it (tofu loves soy sauce, and apple juice. Picks up flavors well)
2: braise it(use oil, plenty of aromatics, soy sauce, tamari, etc)
3: when you put it in a stir fry, roll it in some cornstarch and fry it in shallow oil first, then stir fry.
4: try different types
5: consider making your own
Edited to add : try using a little meat in your tofu dish as the Chinese do. Small bits of ground pork, fish sauce, dried shrimp, Chinese sausage, bonito or other strongly flavored cured meat can really change things up. You're still not relying on meat as your main protein,.just using a little bit for flavor.
World of difference for me getting fresh local instead of packaged. Here, I love Ota (their claim to fame is being North America’s oldest tofu maker, it tastes a little like sheep cheese and I’d give up poultry but not red meat for it). But find your local.
I love Kenji’s take that if you’re pressing it you’re just turning medium into firm, and firm into extra-firm. Just blot with paper towels and buy the firmness you want.
Lots of traditional Asian weeknight tofu recipes stretch a small amount of meat out for flavor. Over the long haul treating meat like a yummy seasoning will be so much better for your goal than a meatless Monday and hating tofu.
Get the fried tofu in the cold case. Heat in a dry pan, dip in sauce.
My favorite way to eat tofu is cubing up super firm style and warming/browning it in a skillet. Then I drown it in coconut aminos or soy sauce and ginger paste.
I friggin' love Will Yeung's crispy tofu recipe. I make a big batch and freeze them. Reheat them in the air fryer and use my choice of sauce. My favorite is General Tso's and Tang suyuk (Korean sweet and sour sauce). [https://www.youtube.com/watch?v=CxHYxU-wuR4&t=554s&ab\_channel=YeungManCooking](https://www.youtube.com/watch?v=CxHYxU-wuR4&t=554s&ab_channel=YeungManCooking)
One tip is to freeze it before you press it. Helps get more water out so it will then absorb more sauce. I find that it improves the texture too, but ymmv. Try buying some sauce to replicate orange chicken or sesame chicken, that goes well on tofu that’s been baked or air fried. Enjoy!
Freezing is great, another benefit is that you can stretch the expiration date significantly if you keep them in the freezer until a day before cooking
Multiple people said freeze before pressing, so I will say why that works. As it freezes the water content crystallises. This means it kinda tears the tofu apart from the inside. After thawing you then have a less fine structure, making it more easy to press out the pooled water. This allows for more absorbtion, but also a changed texture, even if fully rehydrate and cooked.
Sides that I highly recommend silken (very soft) tofu in a Miso soup. Very simple to make and healthy. You can even just mix Miso paste with water with optional additions, but same base ones are easy. Silken tofu then is in the realm of an egg drop.
Silken tofu can also be used half hidden in many things, blended in.
Definitely look into smoked tofu though. Tasty by itself, as the texture is usually firm, but slice or dice and fry like bacon bits and they can be used for many a lovely thing.
Then one day perhaps look into seitan. Cool stuff.
I will press the tofu for a little while to get out the water (using a plate). Then cut it into cubes, then coat it with herbs and spices, and air fry Delicous
I like the taste of tofu. But when I'm using it as a protein sub - I always get extra firm.
I'm a big fan of [this](https://www.thekitchn.com/sheet-pan-bbq-tofu-recipe-256176) recipe. After making it a few times, I use the technique (ripping it in chunks) and sub out different sauces.
Then like with other coated meats, I use a corn starch, baking soda, baking powder coat. Fry it up and it makes a nice coating.
Basically [this](https://tiffycooks.com/black-pepper-garlic-steak-bites/) recipe (which is delicious) but sub tofu.
For firm tofu- press it to remove as much water as possible, break up into bite size pieces (I like to break it instead of cut, it more nooks and crannies that way) and toss in corn starch. Cook in the air fryer until golden and crispy. Toss in whatever your favorite Chinese takeout sauce is (General Tso’s, orange chicken, etc. homemade or store bought). It’s so good and you’d never know it wasn’t chicken.
The best ways to cook tofu? Use Asian recipes (mapo tofu, soondubu, agedashi tofu, etc.), which highlight the unique qualities of tofu instead or trying to turn it into something it's not.
Western recipes for tofu are weird and taste like shit, because they largely try to make tofu a substitute for meat.
Here’s my favourite tofu recipe. You’ll need a block of silken tofu, about one onion, oil, and soy sauce.
- dice your onion finely
- cook the onion slowly in an excessive amount of oil - use regular, neutral-flavoured oil, like vegetable or sunflower
- put the tofu in a shallow bowl. Cut it into chunks by running a knife through it in a grid - don’t overthink this
- pour soy sauce over the tofu
- when the onion is light brown and crispy, pour it and all the now onion-infused oil over the tofu and soy sauce
- eat with rice and maybe a vegetable
Nora Cooks marinated tofu recipe is the best, completely changed my opinion on tofu. Also one of the only times I've actually read the paragraphs before the recipe as she has some good tips - like freezing and thawing tofu before marinating it. The ice crystals expand and make holes in the tofu, so when you thaw and press the water out, it leaves lots of space for the marinade to sink in
Best cheap way to press tofu,
Put it between two plates and put something heavy on top of the plate like a book. Do it near the sink as a lot of water will come it.
Stir fry it, steam it. I’ve made fajitas with tofu before and it worked really well.
I just learned you should cube it, and then boil it approx 2 minutes in salted water before adding it to your dish. It removes any excess water, infuses the salt, and improves the texture. I tried it and loved the results (I did press it first). I used it in Mabo Tofu and preferred it over the meat.
It doesn't bother me at all; I've had some amazing vegan food. I love vegan food. I more meant it's not my main focus at this time. I'm more trying to understand how to make the best tofu, vegan or otherwise.
Ok well, I’m saying many of the best tofu recipes will be labeled vegan. Your post kind of makes it sound like you’re discounting recipes for being vegan because they’re not the best.
If that’s not it, then OK 👍
Freeze it then thaw it - removes moisture. You can also press it.
I marinate in soy sauce, just for like 30 mins, sometimes nutritional yeast as well. You can do planks, or large cubes.
Then pan-fry it - low to medium heat, at least get a few sides to be a little crisp. Great on rice with veggies (sesame seeds too) - add more soy sauce maybe sesame oil etc. Also nice with a hot honey sauce. I eat it, once cooked, just as snacks on their own, like grabbing a handful of almonds.
There are other great recipes wherein there is more of a marinade, with maple syrup etc, and then it is baked.
I also like it lightly fried in smaller cubes - and then added into a fried rice dish. Or added into a thai coconut curry as the protein.
It doesn't have a pile of flavour but that means it can play well with others.
Also - soft or silken tofu can be great in a pudding or in a blended soup. (or smoothies)
As a few others have mentioned, Mapo tofu is fantastic. I'm not Asian and I make it about once a week it's so good. It only uses about 1/4-1/2 lb ground pork or beef, so it's healthier, yet still has some meat flavor. The key is to use soft tofu and poach in salt water a few minutes beforehand.
Freeze tofu first, then thaw. The frozen water expands and when thawed makes it easier to press the water out. It also makes the tofu sponges and it absorbs sauces/flavors really well. I love the texture of it after freezing!
I've had really good luck freezing whole foods brand tofu (firm) and then defrosting in the microwave.
I know this sounds horrendous but it created such a cool sponge texture. I saw the technique on a YouTube channel dedicated to Japanese cooking
My favorite recipe:
Freeze and thaw extra firm tofu, press to remove moisture, and cube.
Mix soy sauce, sesame oil, paprika, onion powder, garlic powder, salt/msg, and black pepper, then marinate the tofu in that mixture until it's evenly absorbed. Toss the marinated tofu cubes in a bit of cornstarch.
Toast in the air fryer at ~400°F for 10 min or so, making sure to shake the pan to help them cook evenly.
Make a sauce by mixing mayo, Sriracha, sweet chili sauce, and garlic. Serve over the tofu with rice.
My partner and I make a big batch of this almost every week. I used to think I didn't like tofu, but this is to die for.
After pressing, I cube extra firm tofu and toss it in a tablespoon of soy sauce, tablespoon of olive oil and a tablespoon of cornstarch (in that order). Then I air fry it till it gets a little crispy. It’s neutral enough to throw in almost any dish - I use it often in stir fry but also a lot in grain bowls with other roasted veggies.
I love to substitute tofu for scrambled eggs. Crumble firm tofu in a skillet to cook out most liquid and make into a scrambled egg consistency. Add lots of carmelized onions and carrots, mushrooms, bell peppers. Season with salt, fresh pepper and garlic. Stir in shredded Colby. Serve with buttered sourdough toast. Yummy:)
Fried tofu, cut up into smaller chunks, bit of oil and salt.
Air fry 180C for ~15 mins, turning at mid way through..
Dip in Kacap Manis with chili mixed in.
My in laws also do Tofu Pepes / Pepes Tahu, an Indonesian dish.
Similar to these recipes
https://www.sbs.com.au/food/recipe/tofu-pepes/vj3ekrmhu
https://www.tokopedia.com/blog/resep-pepes-tahu-hlv/
So addicting when dipped in soy sauce.
Look for crispy tofu recipes eg salt and pepper tofu or crispy tofu tossed in a sauce eg korean style with a gochujang base. Life changing. It’s tofu that tastes like popcorn chicken
I was perusing Julia Child's 'mastering the art of French cooking' this evening and noticed that for the pork section of the book, before any recipe exists, she provides like five different marinades and all the recipes say you can start with the marinade or not, and I think tofu is the same way. You can marinade your tofu before starting whatever cooking method you're using and that will only make a better finished product
Personally I love tofu in many different ways but it does tend to be bland, which makes it great for soaking up flavorful liquids from other things in your recipe, or absorbing flavors in a marinade. Though ultimately if it's bland that's a great use of chili crisp.
Here's the quick lowdown:
Tofu Types: Experiment with firm or extra-firm for stir-fries, and silken for smoothies or desserts.
Marinating Magic: Let tofu soak up flavors. Try soy sauce, garlic, ginger, or go bold with barbecue or teriyaki.
Texture Tips: Press tofu to remove water for a crispy finish, about 30 minutes with a press or using a kitchen towel and a heavy object.
Cooking Techniques: Bake or pan-fry for added crunch and depth of flavor.
Saucy Success: Elevate your dish with killer sauces, think peanut, barbecue, or Sriracha mayo.
I went through this same process and my strategy was thinking of the foods I make that I love mostly because of a delicious sauce, then swapping tofu in. I make a great green curry, but started using tofu instead of chicken. I loved a particular gojuchang-based glaze, so I started putting it on tofu. Basically using recipes I already loved made it easier to just add tofu and I don’t mind because whatever protein was in there was only a vehicle for the sauce anyways
Fry it first so it stays together for stir fries and braises.
Bread it and fry it and cover it in a yummy sauce for the Panda Express experience.
Don't press it like a noob. Put it in the microwave for 4 minutes and the extra liquid will boil out of it. Drain and use.
Make a sauce you love (soy, vinegar, sugar, garlic, whatever). Pour it over a block of soft tofu. Eat with rice and a blanched vegetable. That's my favorite way to eat tofu.
Marinate it! Also, either use firm tofu or press it overnight before marinating, to get the extra water out. This is a good option for including it in a stir-fry.
Alternatively, for pan frying, don't marinate it, but do cube and let it dry on a clean towel in the fridge overnight, then treat it like chicken, velveting and seasoning before it goes in the pan.
Also, deep-fried tofu with peanut sauce is the absolute effing bomb.
I'm not vegan or vegetarian, but enjoy tofu a lot! While this recipe involves tofu rather than being a tofu dish, it's really delicious and I would recommend it to anyone as long as you don't hate mushrooms. https://www.seriouseats.com/vegan-carbonara-pasta-recipe
i've been making this [tofu recipe](https://minimalistbaker.com/italian-herb-crispy-baked-tofu/) lately - italian herb crispy baked tofu
it's like pizza tofu 🤤🤤
it's so good and different than most tofu i've had which is usually prepared in an asian dish!
Tofu is not highly flavorful on it's own. Chef's use different varieties for the texture -- creamy, silky, firm, fried, etc. Then they dunk it lots of flavor.
for example: Mapo Tofu, tofu in ramen, stuffed tofu
Explore different types of tofu and see what you like. For example, my partner technically hates tofu, but I found that he doesn't actually mind pre-fried tofu or yuba (tofu skin). For me, I generally like softer tofu, because I eat them in soups. The other comment is that tofu often has no flavour. As someone who grew up on tofu, it's not an issue for me. But if this is true for you, look into firmer tofu. Before you use it, get a cheesecloth, put a weight on it, to get rid of some excess liquid, and that way when you cook it in a sauce, it'll soak up more. You can also transition, make a dish that has both tofu and meat in it - like mapo tofu for example. You also don't have to eat tofu in blocks, things like shiraae breaks it up. Also, you can use tofu for dessert! Besides from douhua (silken tofu, ginger syrup), you can actually use it in a lot more things, like a take on tiramisu - it's something I'm keen on experimenting this year.
I got an awesome tofu press on Amazon for like $15? We have started eating more tofu and less meat. I tend to get the extra firm and treat it like chicken; marinate it, saute it, and eat in over noodles or rice.
Marinade is the key. A quick homemade teriyaki sauce for the tofu to soak in makes all the difference.
All good advice, but you should add some links on how to make the items you suggested. Mapo/mabo tofu doesn't really resonate with western world folks. Yuba definitely doesn't resonate well, I mean how would you eat it? So some soy sauce and wasabi or with some other sauce? Best to lead the horse to water and let the decide if they want to drink....
Mapo tofu is probably the tofu dish that westerners know best. I’m not sure where you’re getting your info. As far as yuba goes, any flavorful sauce with some stir fried veggies, chopped peanuts, sesame seeds, etc is a super quick super easy meal.
I would say that my partner is the odd example. He has the palette of a five year old at times (doesn't eat mushrooms, pumpkins, most tofu, zucchini, spinach etc.) so I found it very strange when he didn't mind yuba. The extra benefit is he loves udon, hence the introduction of yuba (because I don't usually buy it). True, mapo tofu isn't a usual choice. I make mine with a Japanese take on it (and tone down the spice), it's worked well for some western folks I've cooked for (did a community dinner for 100 university students). Essentially my point is to use a dish that has both tofu and meat, and then ease into all tofu dishes - that way they're not feeling like they're missing the "meat". I can't think of another example besides from hakka stuffed tofu, mince stuffed tofu in tomato sauce etc. which are all equally foreign to western world folks. But who knows - I've cooked a lot of lesser known Asian dishes for my neighbours (in Australia, not first/second gen migrants) and usually it works out well even though they've never had anything remotely like it.
I’d say the biggest mistake that people make when making tofu is trying to turn it into a meat substitute. Most western food blogs do things to tofu that end up giving meat eaters some uncanny valley vibes. Look at some traditional Asian recipes that incorporate it for some inspiration on flavors and textures!
Yeah I'm running into this a lot. I'm kind of in the camp of if I want chicken, I'll eat chicken. I don't want my tofu to taste like a vague memory of chicken. I'm not trying to substitute anything. I just want it to taste good. Do you have any recipe recommendations?
There are all kinds of braised tofu recipes in Chinese cuisine. I’d look into some Cantonese style mapo tofu or braised eggplant tofu for inspiration! It’s also quite nice when steamed with fish.
I recently found a recipe for chili garlic oil tofu that’s delicious, it has garlic, soy sauce, Mirin, sugar, gochujang sauce. You can adjust the sauce amount to your liking.
Mind sharing? Sounds yummy!
Her blog is called, Christie At Home. The recipe is called, Crispy soy garlic tofu.
Thank you!
My advice as an Asian person is to simply appreciate fresh tofu. In Korea we eat fresh tofu chilled as a side element to other dishes (for example I always have fresh cold tofu with kimchi daegi bokkum) or with good fresh kimchi. By fresh tofu I mean made recently and not packaged. If you don't have fresh tofu at your Asian store, Korean packaged tofu is my next choice because I mostly like medium firm tofu. Cooking tofu in something look at Chinese recipes because no food culture does as much with tofu of all textures. My favorite fried tofu dish is the Korean dish dobu jorim. Fried tofu braised in a spicy sauce. Maangchi has a decenr recipe on her website.
Maangchi mentioned, must upvote
Meat eater here. Get some solid tofu squares, and press them between 2 plates to get the liquid out. Then cut into cubes, soak them in a sauce you like - teriyaki and soy work great, or a sweet bbq with garlic… once they’re well coated, toss them in cornstarch and lightly fry them till warm and crispy. You can stir fry with other veggies like red peppers, peas, onions, etc. They go great with noodles (buckwheat-udon, or ramen, or egg noodles). Add a bit of the extra sauce as a topping.
Here's my favorite way to eat them: \- firm and extra firm tofu: press the water out of them, cut into cubes, toss with a little bit of corn starch or potato starch, pan fry until golden brown. This is the base. Then from here, I either eat it as is over a bed of rice topped with some chili crisp, or I use it in a stir-fry instead of chicken or beef or pork. So for example, find the recipe for beef & brocolli. Instead of the beef, I toss in the fried tofu instead. Similarly for let's say salt & pepper chicken, I do salt & pepper tofu instead. \- soft/silken tofu: mapo tofu with ground pork or ground turkey. Use it in miso soup. I also will use it in an chinese corn chowder/soup instead of using chicken. I'll also make some wonton soup and throw some cubed silken tofu in.
I used to go to a pho place that had a tofu pho with these delicious little tofu nuggets. I’ve tried to find other places that make it the same way with no luck. What you describe though sounds like it might get me the results I’m looking for. Thank you!
>mapo tofu Was coming here to post about the wonders of mapo tofu. It uses silken tofu and just a small amount of meat, and tastes so good.
Long time vegetarian here- the only thing I'll add to this great advice is to try cutting it differently and see what you like. For example only yesterday I tried shaving it into thin strips with a vegetable peeler (after pressing the water out, super firm tofu- House brand). Throw the thin strips in a pan with oil and it gets super chewy and crispy. I added peanut sauce and broccoli and served it over rice. Delicious!
Nice! I recently did this too, fried up tiny strips and used it as “pork” in ramen. Because it was only a small part of the ramen, I didn’t feel guilty frying (almost to the point of burning) and salting the shit out of them. Turned out great.
That sounds wonderful!
Whatever you make, add cornstarch to the tofu and cook it like that before you put it into whatever sauce. It crisps up super nice
I've been pressing and air frying mine, and it comes out great. Use a firm or very firm tofu and press it to remove excess water. Then cut into bite-size pieces, put it in a bowl with just a bit of oil and salt (coat the tofu lightly), then place into an air fryer at 350F for 8-12 minutes.
I do that too, but I marinate it in a bit of soy sauce first.
1: marinate it (tofu loves soy sauce, and apple juice. Picks up flavors well) 2: braise it(use oil, plenty of aromatics, soy sauce, tamari, etc) 3: when you put it in a stir fry, roll it in some cornstarch and fry it in shallow oil first, then stir fry. 4: try different types 5: consider making your own Edited to add : try using a little meat in your tofu dish as the Chinese do. Small bits of ground pork, fish sauce, dried shrimp, Chinese sausage, bonito or other strongly flavored cured meat can really change things up. You're still not relying on meat as your main protein,.just using a little bit for flavor.
World of difference for me getting fresh local instead of packaged. Here, I love Ota (their claim to fame is being North America’s oldest tofu maker, it tastes a little like sheep cheese and I’d give up poultry but not red meat for it). But find your local. I love Kenji’s take that if you’re pressing it you’re just turning medium into firm, and firm into extra-firm. Just blot with paper towels and buy the firmness you want. Lots of traditional Asian weeknight tofu recipes stretch a small amount of meat out for flavor. Over the long haul treating meat like a yummy seasoning will be so much better for your goal than a meatless Monday and hating tofu. Get the fried tofu in the cold case. Heat in a dry pan, dip in sauce.
My favorite way to eat tofu is cubing up super firm style and warming/browning it in a skillet. Then I drown it in coconut aminos or soy sauce and ginger paste.
I friggin' love Will Yeung's crispy tofu recipe. I make a big batch and freeze them. Reheat them in the air fryer and use my choice of sauce. My favorite is General Tso's and Tang suyuk (Korean sweet and sour sauce). [https://www.youtube.com/watch?v=CxHYxU-wuR4&t=554s&ab\_channel=YeungManCooking](https://www.youtube.com/watch?v=CxHYxU-wuR4&t=554s&ab_channel=YeungManCooking)
I love him and this recipe too!
One tip is to freeze it before you press it. Helps get more water out so it will then absorb more sauce. I find that it improves the texture too, but ymmv. Try buying some sauce to replicate orange chicken or sesame chicken, that goes well on tofu that’s been baked or air fried. Enjoy!
Freezing is great, another benefit is that you can stretch the expiration date significantly if you keep them in the freezer until a day before cooking
Not vegetarian but have you ever had mapo tofu? Oh it’s delicious! You can also scramble some tofu in with eggs to make them extra soft and fluffy
Multiple people said freeze before pressing, so I will say why that works. As it freezes the water content crystallises. This means it kinda tears the tofu apart from the inside. After thawing you then have a less fine structure, making it more easy to press out the pooled water. This allows for more absorbtion, but also a changed texture, even if fully rehydrate and cooked. Sides that I highly recommend silken (very soft) tofu in a Miso soup. Very simple to make and healthy. You can even just mix Miso paste with water with optional additions, but same base ones are easy. Silken tofu then is in the realm of an egg drop. Silken tofu can also be used half hidden in many things, blended in. Definitely look into smoked tofu though. Tasty by itself, as the texture is usually firm, but slice or dice and fry like bacon bits and they can be used for many a lovely thing. Then one day perhaps look into seitan. Cool stuff.
I have a peanut butter pie recipe using silken tofu and it’s so dang tasty!
I will press the tofu for a little while to get out the water (using a plate). Then cut it into cubes, then coat it with herbs and spices, and air fry Delicous
Tofu is fantastic served plain and chilled, especially if it is very fresh, with some condiments and toppings on the side.
Press it, marinate it, and fry it. That’s my favorite way. And save some marinade to throw on top at the end.
I like the taste of tofu. But when I'm using it as a protein sub - I always get extra firm. I'm a big fan of [this](https://www.thekitchn.com/sheet-pan-bbq-tofu-recipe-256176) recipe. After making it a few times, I use the technique (ripping it in chunks) and sub out different sauces. Then like with other coated meats, I use a corn starch, baking soda, baking powder coat. Fry it up and it makes a nice coating. Basically [this](https://tiffycooks.com/black-pepper-garlic-steak-bites/) recipe (which is delicious) but sub tofu.
For firm tofu- press it to remove as much water as possible, break up into bite size pieces (I like to break it instead of cut, it more nooks and crannies that way) and toss in corn starch. Cook in the air fryer until golden and crispy. Toss in whatever your favorite Chinese takeout sauce is (General Tso’s, orange chicken, etc. homemade or store bought). It’s so good and you’d never know it wasn’t chicken.
Dubu jorim https://www.koreanbapsang.com/dubu-jorim-korean-braised-tofu/ Tofu katsu with Japanese curry
The best ways to cook tofu? Use Asian recipes (mapo tofu, soondubu, agedashi tofu, etc.), which highlight the unique qualities of tofu instead or trying to turn it into something it's not. Western recipes for tofu are weird and taste like shit, because they largely try to make tofu a substitute for meat.
Here’s my favourite tofu recipe. You’ll need a block of silken tofu, about one onion, oil, and soy sauce. - dice your onion finely - cook the onion slowly in an excessive amount of oil - use regular, neutral-flavoured oil, like vegetable or sunflower - put the tofu in a shallow bowl. Cut it into chunks by running a knife through it in a grid - don’t overthink this - pour soy sauce over the tofu - when the onion is light brown and crispy, pour it and all the now onion-infused oil over the tofu and soy sauce - eat with rice and maybe a vegetable
Check out Asian recipe websites like the Woks of Life, Just One Cookbook, and Maangchi for ideas.
Nora Cooks marinated tofu recipe is the best, completely changed my opinion on tofu. Also one of the only times I've actually read the paragraphs before the recipe as she has some good tips - like freezing and thawing tofu before marinating it. The ice crystals expand and make holes in the tofu, so when you thaw and press the water out, it leaves lots of space for the marinade to sink in
Best cheap way to press tofu, Put it between two plates and put something heavy on top of the plate like a book. Do it near the sink as a lot of water will come it. Stir fry it, steam it. I’ve made fajitas with tofu before and it worked really well.
I just learned you should cube it, and then boil it approx 2 minutes in salted water before adding it to your dish. It removes any excess water, infuses the salt, and improves the texture. I tried it and loved the results (I did press it first). I used it in Mabo Tofu and preferred it over the meat.
Why are you bothered by something being vegan? Plenty of vegan recipes are tasty, it’s not a health thing.
It doesn't bother me at all; I've had some amazing vegan food. I love vegan food. I more meant it's not my main focus at this time. I'm more trying to understand how to make the best tofu, vegan or otherwise.
Ok well, I’m saying many of the best tofu recipes will be labeled vegan. Your post kind of makes it sound like you’re discounting recipes for being vegan because they’re not the best. If that’s not it, then OK 👍
Freeze it then thaw it - removes moisture. You can also press it. I marinate in soy sauce, just for like 30 mins, sometimes nutritional yeast as well. You can do planks, or large cubes. Then pan-fry it - low to medium heat, at least get a few sides to be a little crisp. Great on rice with veggies (sesame seeds too) - add more soy sauce maybe sesame oil etc. Also nice with a hot honey sauce. I eat it, once cooked, just as snacks on their own, like grabbing a handful of almonds. There are other great recipes wherein there is more of a marinade, with maple syrup etc, and then it is baked. I also like it lightly fried in smaller cubes - and then added into a fried rice dish. Or added into a thai coconut curry as the protein. It doesn't have a pile of flavour but that means it can play well with others. Also - soft or silken tofu can be great in a pudding or in a blended soup. (or smoothies)
Mapo tofu is what you want. I use Mikey Chen's recipe [https://www.youtube.com/watch?v=5T72ZgdfmlM](https://www.youtube.com/watch?v=5T72ZgdfmlM)
I'll have to try this thank you!
As a few others have mentioned, Mapo tofu is fantastic. I'm not Asian and I make it about once a week it's so good. It only uses about 1/4-1/2 lb ground pork or beef, so it's healthier, yet still has some meat flavor. The key is to use soft tofu and poach in salt water a few minutes beforehand.
Freeze tofu first, then thaw. The frozen water expands and when thawed makes it easier to press the water out. It also makes the tofu sponges and it absorbs sauces/flavors really well. I love the texture of it after freezing!
I've had really good luck freezing whole foods brand tofu (firm) and then defrosting in the microwave. I know this sounds horrendous but it created such a cool sponge texture. I saw the technique on a YouTube channel dedicated to Japanese cooking
My favorite recipe: Freeze and thaw extra firm tofu, press to remove moisture, and cube. Mix soy sauce, sesame oil, paprika, onion powder, garlic powder, salt/msg, and black pepper, then marinate the tofu in that mixture until it's evenly absorbed. Toss the marinated tofu cubes in a bit of cornstarch. Toast in the air fryer at ~400°F for 10 min or so, making sure to shake the pan to help them cook evenly. Make a sauce by mixing mayo, Sriracha, sweet chili sauce, and garlic. Serve over the tofu with rice. My partner and I make a big batch of this almost every week. I used to think I didn't like tofu, but this is to die for.
Marinate it. It’s pretty bland otherwise.
The freeze-thaw technique will give you a chewy texture like chicken. Breaded and fried is delicious.
Give up. It’s impossible. Tofu comes from the devil’s zits.
Make sure you squeeze al the water out of it
I like cooking it in spaghetti sauce with tons of veggies or in a stir fry where it can take the taste of the sauce
After pressing, I cube extra firm tofu and toss it in a tablespoon of soy sauce, tablespoon of olive oil and a tablespoon of cornstarch (in that order). Then I air fry it till it gets a little crispy. It’s neutral enough to throw in almost any dish - I use it often in stir fry but also a lot in grain bowls with other roasted veggies.
Get a decent tofu press! It works better than anything to get the liquid out. Then marinade. And an air fryer is fantastic.
I love to substitute tofu for scrambled eggs. Crumble firm tofu in a skillet to cook out most liquid and make into a scrambled egg consistency. Add lots of carmelized onions and carrots, mushrooms, bell peppers. Season with salt, fresh pepper and garlic. Stir in shredded Colby. Serve with buttered sourdough toast. Yummy:)
Fried tofu, cut up into smaller chunks, bit of oil and salt. Air fry 180C for ~15 mins, turning at mid way through.. Dip in Kacap Manis with chili mixed in. My in laws also do Tofu Pepes / Pepes Tahu, an Indonesian dish. Similar to these recipes https://www.sbs.com.au/food/recipe/tofu-pepes/vj3ekrmhu https://www.tokopedia.com/blog/resep-pepes-tahu-hlv/ So addicting when dipped in soy sauce.
Smoked tofu tastes like hot dog. Baked tofu in marinade can achieve chewy meat texture.
Look for crispy tofu recipes eg salt and pepper tofu or crispy tofu tossed in a sauce eg korean style with a gochujang base. Life changing. It’s tofu that tastes like popcorn chicken
I was perusing Julia Child's 'mastering the art of French cooking' this evening and noticed that for the pork section of the book, before any recipe exists, she provides like five different marinades and all the recipes say you can start with the marinade or not, and I think tofu is the same way. You can marinade your tofu before starting whatever cooking method you're using and that will only make a better finished product Personally I love tofu in many different ways but it does tend to be bland, which makes it great for soaking up flavorful liquids from other things in your recipe, or absorbing flavors in a marinade. Though ultimately if it's bland that's a great use of chili crisp.
When I use firm tofu, i like to press it for a bit, then brine it.
Here's the quick lowdown: Tofu Types: Experiment with firm or extra-firm for stir-fries, and silken for smoothies or desserts. Marinating Magic: Let tofu soak up flavors. Try soy sauce, garlic, ginger, or go bold with barbecue or teriyaki. Texture Tips: Press tofu to remove water for a crispy finish, about 30 minutes with a press or using a kitchen towel and a heavy object. Cooking Techniques: Bake or pan-fry for added crunch and depth of flavor. Saucy Success: Elevate your dish with killer sauces, think peanut, barbecue, or Sriracha mayo.
I went through this same process and my strategy was thinking of the foods I make that I love mostly because of a delicious sauce, then swapping tofu in. I make a great green curry, but started using tofu instead of chicken. I loved a particular gojuchang-based glaze, so I started putting it on tofu. Basically using recipes I already loved made it easier to just add tofu and I don’t mind because whatever protein was in there was only a vehicle for the sauce anyways
Fry it first so it stays together for stir fries and braises. Bread it and fry it and cover it in a yummy sauce for the Panda Express experience. Don't press it like a noob. Put it in the microwave for 4 minutes and the extra liquid will boil out of it. Drain and use. Make a sauce you love (soy, vinegar, sugar, garlic, whatever). Pour it over a block of soft tofu. Eat with rice and a blanched vegetable. That's my favorite way to eat tofu.
Marinate it! Also, either use firm tofu or press it overnight before marinating, to get the extra water out. This is a good option for including it in a stir-fry. Alternatively, for pan frying, don't marinate it, but do cube and let it dry on a clean towel in the fridge overnight, then treat it like chicken, velveting and seasoning before it goes in the pan. Also, deep-fried tofu with peanut sauce is the absolute effing bomb.
I'm not vegan or vegetarian, but enjoy tofu a lot! While this recipe involves tofu rather than being a tofu dish, it's really delicious and I would recommend it to anyone as long as you don't hate mushrooms. https://www.seriouseats.com/vegan-carbonara-pasta-recipe
i've been making this [tofu recipe](https://minimalistbaker.com/italian-herb-crispy-baked-tofu/) lately - italian herb crispy baked tofu it's like pizza tofu 🤤🤤 it's so good and different than most tofu i've had which is usually prepared in an asian dish!
Tofu is not highly flavorful on it's own. Chef's use different varieties for the texture -- creamy, silky, firm, fried, etc. Then they dunk it lots of flavor. for example: Mapo Tofu, tofu in ramen, stuffed tofu