How To Cook Tofu Recipe

I love this recipe because it transforms tofu into a deliciously crispy and savory delight with minimal effort, bringing out the umami goodness with the perfect blend of soy sauce and sesame oil. Plus, it’s a versatile dish that pairs amazingly with rice or veggies, making it a go-to option for a quick and satisfying meal.

Transforming tofu into something delicious takes a bit of know-how, but it’s worth it; this protein-rich, wonderfully textured, and flavored food gets an undeserved bad rap in many circles. I use firm or extra-firm tofu, which holds up better in stir-fries and other high-heat applications.

I serve the cooked dish with a side of steamed greens, such as bok choy, or I throw some into the stir-fry for a complete meal.

Ingredients

14 oz firm or extra-firm tofu: A punch of protein, a deficit of calories, and ample low-key deliciousness make this ingredient a threefer as a substitute for meat.

2 tablespoons soy sauce: Contributes a delectable umami taste and just the right amount of saltiness.

1 tablespoon sesame oil: Provides a nutty smell and healthful fats.

1 tablespoon vegetable oil: Crucial for frying, for the crispness that adds to the texture of a dish.

1 tablespoon cornstarch: Offers a coating that is crispy, and it boosts texture.

1 teaspoon garlic powder: Contributes a hearty, umami flavor.

1 teaspoon grated fresh ginger (optional): Provides a spicy and aromatic zest.

Two tablespoons of chopped green onions (optional) provide freshness and a slightly more mild onion flavor.

1 tablespoon of sesame seeds (optional): They offer a nutty crunch and an extra texture.

Ingredient Quantities

• 14 oz firm or extra-firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon grated fresh ginger (optional)
• 2 tablespoons chopped green onions (optional)
• 1 tablespoon sesame seeds (optional)

Instructions

1. Start by taking the 14 oz block of firm or extra-firm tofu and allow it to drain to get rid of excess moisture. This is key to ensuring that your tofu won’t turn out watery during the cooking process. To do this, you can set your tofu on a plate. However, my preferred method is to simply let it sit in the sunk-in part of a plate. Either way, allow your tofu to drain for a good 15-30 minutes.

2. Heat your oven to 400°F (200°C) or, if you are using the stovetop, make sure your pan is heated to medium-high heat.

3. After the tofu has been pressed, slice it into cubes that are each 1 inch in size.

4. In a large mixing basin, combine 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon vegetable oil, 1 tablespoon cornstarch, and 1 teaspoon garlic powder. Grate fresh ginger and add 1 teaspoon to mixing bowl if using.

5. Carefully mix the tofu cubes into the soy sauce mixture until they are uniformly covered.

6. If you are baking, line a baking sheet with parchment paper and spread the tofu cubes in a single layer. If you are using a stovetop, heat a non-stick pan or skillet.

7. Tofu can be baked to a golden, crispy finish in 25-30 minutes in a standard oven. A convection oven can cut that time down to about 20 minutes, since they tend to brown and crisp food faster. This is also a good time to note that tofu should not be overcooked. Once it is golden and crispy, stop cooking it and consume it in whatever recipe you have in mind.

8. After cooking, take the tofu from the oven or pan and move it to a dish for serving.

9. If desired, you can augment the tofu’s flavor and crunch factor by garnishing it with 2 tablespoons of chopped green onions and 1 tablespoon of sesame seeds.

10. Heat the tofu thoroughly and serve it as a principal dish or a companion side; it goes together strikingly well with rice, noodles, or steamed veggies. Relish your delectably prepared tofu!

Equipment Needed

1. Plate (for draining tofu)
2. Knife (for slicing tofu)
3. Cutting board
4. Large mixing bowl
5. Grater (for fresh ginger)
6. Spoon or spatula (for mixing)
7. Baking sheet (if baking)
8. Parchment paper (if baking)
9. Non-stick pan or skillet (if using stovetop)
10. Oven (if baking) or stovetop burner
11. Serving dish

FAQ

• Q: What type of tofu is best for this recipe?A: Ideal for cooking is tofu that is firm or even extra-firm. This kind of tofu holds its shape very well during cooking.
• Q: Can I skip using sesame oil?A: Yes, but replacing it with another oil will alter the flavor somewhat. The sesame oil contributes a pleasing, nutty fragrance.
• Q: How do I press tofu properly?A: Take a clean dish towel and wrap the tofu in it. Put the wrapped tofu on a plate. Now, use a heavy, flat object (a cast iron skillet, for instance) to weight down the tofu. Let the tofu sit under the weight for 15-30 minutes. This presses out the excess moisture.
• Q: Is the fresh ginger necessary?A: Fresh ginger is a wonderful flavor to add here, but you can leave it out if you’d like to keep things simple. It is absolutely delicious either way.
• Q: What can I use instead of cornstarch?A: You can use arrowroot powder or potato starch as substitutes for cornstarch.
• Q: How can I make the tofu extra crispy?A: Make certain the tofu is pressed adequately and coated uniformly with cornstarch. Moreover, allow for enough space between the cubes of tofu when frying so that they cook evenly.
• Q: Can I add other vegetables to this dish?Sure! Putting bell peppers, broccoli, or snap peas can not only intensify the dish’s flavor but also boost its nutritional value.

Substitutions and Variations

Tamari is a suitable substitute for soy sauce if you want a gluten-free option, and coconut aminos are a good substitution if you want a soy-free sauce. Both alternatives work well as stand-ins for soy sauce in any recipe.
You can substitute olive oil or peanut oil for sesame oil if you want a different flavor.
If vegetable oil isn’t available, canola oil or grapeseed oil will work just as well.
Instead of cornstarch, you can use arrowroot powder or tapioca starch for thickening.
In the absence of garlic powder, use freshly minced garlic or garlic paste.

Pro Tips

1. Press Tofu Thoroughly Use a tofu press or place the tofu between paper towels and weigh it down with a heavy object like a skillet. Properly pressing the tofu for at least 30 minutes will help achieve the best texture, making it crispier when cooked.

2. Marination Time Allow the tofu to sit in the marinade for at least 15 minutes, if possible, to let the flavors penetrate deeper into the tofu. This step can greatly enhance the taste.

3. Even Coating Ensure the tofu cubes are coated evenly in the marinade and cornstarch mixture. Using your hands or a gentle tossing method can help achieve even coating without breaking the tofu.

4. Preheat the Baking Sheet If baking, place the parchment-lined baking sheet in the oven while it preheats. This can help the tofu cook more evenly and become crispier on the outside.

5. Pan Fry Variation If using the stovetop, consider adding the tofu in batches so as not to overcrowd the pan. Overcrowding can lead to steaming rather than browning, which will affect the crispiness.