How To Cook Tofu That Tastes Good: A Complete Guide! Recipe

I explain how to select, press, cut, season and cook tofu in my Tofu for Beginners guide that answers all the little questions I kept Googling and shares practical tips that actually matter.

Jump to Recipe

I used to think tofu was bland, but after obsessing over texture and flavor I learned a few tricks that actually make it sing. In How To Cook Tofu That Tastes Good: A Complete Guide I walk you through what any Tofu For Beginners needs to know, from shopping the right block to tricks for Roasting Tofu that really change the game.

Little things like toasted sesame oil or a light dusting of cornstarch made me fall in love with it again. Expect honest tips, the mistakes I made, and recipes that turn skeptics into fans, no fluff.

Ingredients

Print Recipe (No Advertisments)

Tofu, dense plant protein, low carb, soaks flavors, can be a little bland alone.
Soy sauce or tamari, salty umami, adds depth and sodium, choose low sodium sometimes.
Toasted sesame oil, tiny amount adds big nutty aroma, very strong so save.
Garlic, sharp savory punch, boosts aroma and flavor, cooks quick and browns fast.
Ginger gives warmth and zip, slightly spicy, fresh ones brighter than ground.
Cornstarch or arrowroot, makes tofu crispy, light coating, no extra flavor added.
Maple syrup or honey, adds sweet balance to salty, use small amounts though.

Ingredient Quantities

1 to 2 blocks extra firm or firm tofu (14 oz / 400 g each), drained

2 to 4 tablespoons neutral oil (vegetable, canola or peanut) for frying or roasting

2 tablespoons low sodium soy sauce or tamari

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar or lemon juice

1 tablespoon maple syrup or honey (optional, for a touch of sweetness)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)

2 to 4 tablespoons cornstarch or arrowroot powder (for extra crispness)

1/2 teaspoon fine salt, plus more to taste

1/4 teaspoon ground black pepper

2 tablespoons water or vegetable broth (to thin marinades or sauces if needed)

1 tablespoon hoisin sauce or 1 tablespoon chili garlic sauce (optional, for saucy versions)

1 tablespoon sriracha or other hot sauce (optional)

2 tablespoons green onions, thinly sliced (for garnish)

1 tablespoon toasted sesame seeds (optional garnish)

2 tablespoons nutritional yeast (optional, for savory boost)

Cooked rice or noodles to serve, optional

How to Make this

Print Recipe (No Advertisments)

1. Drain and press the tofu: unwrap 1 to 2 blocks (14 oz / 400 g each), pat with paper towels, then wrap in a clean kitchen towel and put something heavy on top (books, a skillet, cans) for 15 to 30 minutes to squeeze out extra water. Pressing longer = firmer, chewier tofu, so dont rush it.

2. Cut and dry: unwrap, squeeze gently, then cut into 1/2 to 3/4 inch cubes or slabs depending on how you want to eat it. Pat each piece very dry with a towel so the coating sticks.

3. Make the marinade/sauce: whisk together 2 tablespoons low sodium soy sauce or tamari, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar (or lemon juice), 1 tablespoon maple syrup or honey (optional), 2 minced garlic cloves, 1 teaspoon grated ginger (or 1/2 tsp ground), 1/2 teaspoon fine salt, 1/4 teaspoon black pepper and 2 tablespoons water or vegetable broth to thin. If you want it saucy or spicy add 1 tablespoon hoisin or 1 tablespoon chili garlic sauce and/or 1 tablespoon sriracha. Reserve a little of this mix for later if you plan to glaze.

4. Marinate briefly: toss the tofu in the marinade for at least 10 minutes, flipping once or twice. If youre in a hurry 5 minutes is better than nothing, but longer gives more flavor. Dont drown the tofu though; you want flavor not sogginess.

5. Coat for crispness: spread 2 to 4 tablespoons cornstarch or arrowroot powder in a bowl, toss marinated tofu pieces in it until lightly coated, shake off excess. This is the hack that makes tofu crunchy.

6. Choose your cook method and cook:
– Pan fry: heat 2 to 4 tablespoons neutral oil (vegetable, canola or peanut) in a nonstick or cast iron skillet over medium-high heat until shimmering. Add tofu in a single layer (dont crowd), cook 3 to 5 minutes per side until deep golden and crisp, turning carefully.
– Oven roast: preheat oven to 425 F (220 C). Toss coated tofu with 1 to 2 tablespoons oil, spread on a parchment-lined sheet, roast 25 to 30 minutes, flipping halfway, until golden and crispy.

7. Make a glaze if you like it saucy: in the pan or a small saucepan, bring the reserved marinade to a simmer and cook 1 to 2 minutes to thicken, add a splash more water or broth if too thick. Toss the cooked tofu in the glaze for 30 seconds so it gets sticky. If you want extra sesame flavor finish with another 1 tablespoon toasted sesame oil.

8. Finish and garnish: taste and adjust with a pinch more salt or pepper. Sprinkle with 2 tablespoons thinly sliced green onions, 1 tablespoon toasted sesame seeds, and 2 tablespoons nutritional yeast if you want a savory boost. Serve hot over cooked rice or noodles and enjoy.

Equipment Needed

1. Cutting board (big enough to cut and pat the tofu)
2. Sharp chef’s knife
3. Paper towels plus a clean kitchen towel or a tofu press for pressing (or a heavy skillet/books)
4. Large mixing bowl for the marinade and a shallow bowl for the cornstarch coating
5. Measuring spoons and tablespoons (for soy, oils, vinegar, etc)
6. Whisk or fork (to mix the marinade)
7. Nonstick or cast iron skillet for pan frying, or a rimmed baking sheet lined with parchment for oven roasting
8. Spatula or tongs for flipping and tossing the tofu
9. Small saucepan (to reduce the reserved marinade into a glaze)

FAQ

Q: How long should I press tofu and what's the easiest way? A: Pressing 15 to 30 minutes is usually enough — wrap the block in a clean kitchen towel or paper towels, put a cutting board on top and weigh it down with cans or a heavy pan. If you're in a rush, press 10 minutes and pat extra dry with towels, or freeze then thaw for a chewier texture.

Q: Should I use firm or extra firm tofu? A: Extra firm is best for frying or roasting because it holds shape and gets crisp, but firm works if you press it well. Avoid silken tofu for this recipe, it will fall apart.

Q: How do I get the tofu super crispy? A: After pressing, cut into cubes or slices, toss lightly with cornstarch or arrowroot so each piece is coated, then fry in a hot pan with a little oil or roast at 425°F in a single layer. Don't crowd the pan or tray and flip once so each side browns evenly.

Q: Do I need to marinate tofu, and how long? A: Marinating helps flavor, but you don't need hours; 15 to 30 minutes penetrates cubed or sliced tofu nicely, overnight is fine for deeper flavor. If you plan to coat with cornstarch, pat pieces dry before dusting so they get crispy.

Q: Can I make this gluten free or vegan? A: Yes, use tamari or a gluten free soy sauce and swap maple syrup for honey to keep it vegan. Also check sauces like hoisin for hidden gluten, or use chili garlic sauce instead.

Q: How should I store and reheat leftovers? A: Keep cooked tofu in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet or oven to keep it crisp, microwaving will make it soggy but works if you're short on time.

How To Cook Tofu That Tastes Good: A Complete Guide! Recipe Substitutions and Variations

Soy sauce or tamari → Coconut aminos (1:1 swap). It’s soy free and lower sodium, a bit sweeter so add a tiny pinch of salt or a splash of rice vinegar if it tastes too mild.
Neutral oil (vegetable/canola/peanut) → Avocado oil or light olive oil. Both have high smoke points for frying, avocado is neutral tasting, light olive adds a bit more flavor.
Cornstarch or arrowroot powder → Potato starch or tapioca starch. Use roughly the same amount, potato starch gives an extra-crispy crust for roasting, tapioca makes a slightly chewier crust.
Maple syrup or honey → Agave nectar or brown sugar dissolved in the soy sauce. Agave is vegan and swaps 1:1, brown sugar adds a deeper caramel note if you stir it into the marinade.

Pro Tips

1) Freeze then thaw for texture: if you want a chewier, more absorbent tofu, freeze the whole block overnight and thaw before pressing. It gets spongier so it soaks up the marinade way better. Press longer after thawing, dont rush it.

2) Make the coating stick and stay crispy: pat every piece bone dry, toss lightly in cornstarch, then let them sit 5 minutes before cooking so the starch adheres. Shake off excess starch or you get clumpy, floury bits. Preheat the pan or oven until properly hot, and dont crowd the pieces or they steam instead of crisp.

3) Handle the marinade safely and smart: set aside a small portion before you marinate for glazing later, never reuse raw marinade without boiling it first. When glazing, remove tofu from high heat, simmer the reserved sauce to thicken, then toss quickly so the glaze sticks and doesnt make the tofu soggy.

4) Little finishing tricks that make a big difference: finish with a tiny splash of toasted sesame oil at the end for aroma, add a pinch of flaky salt right after they come out so it melts on the crust, and if roasting try a wire rack so air circulates. If pan frying, let each side get deep golden before flipping, youll get better crust that way.

How To Cook Tofu That Tastes Good: A Complete Guide! Recipe

Recipe by Jot Punji

0.0 from 0 votes

I explain how to select, press, cut, season and cook tofu in my Tofu for Beginners guide that answers all the little questions I kept Googling and shares practical tips that actually matter.

Servings

servings

Calories

460

kcal

Equipment: 1. Cutting board (big enough to cut and pat the tofu)
2. Sharp chef’s knife
3. Paper towels plus a clean kitchen towel or a tofu press for pressing (or a heavy skillet/books)
4. Large mixing bowl for the marinade and a shallow bowl for the cornstarch coating
5. Measuring spoons and tablespoons (for soy, oils, vinegar, etc)
6. Whisk or fork (to mix the marinade)
7. Nonstick or cast iron skillet for pan frying, or a rimmed baking sheet lined with parchment for oven roasting
8. Spatula or tongs for flipping and tossing the tofu
9. Small saucepan (to reduce the reserved marinade into a glaze)

Ingredients

1 to 2 blocks extra firm or firm tofu (14 oz / 400 g each), drained
2 to 4 tablespoons neutral oil (vegetable, canola or peanut) for frying or roasting
2 tablespoons low sodium soy sauce or tamari
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar or lemon juice
1 tablespoon maple syrup or honey (optional, for a touch of sweetness)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
2 to 4 tablespoons cornstarch or arrowroot powder (for extra crispness)
1/2 teaspoon fine salt, plus more to taste
1/4 teaspoon ground black pepper
2 tablespoons water or vegetable broth (to thin marinades or sauces if needed)
1 tablespoon hoisin sauce or 1 tablespoon chili garlic sauce (optional, for saucy versions)
1 tablespoon sriracha or other hot sauce (optional)
2 tablespoons green onions, thinly sliced (for garnish)
1 tablespoon toasted sesame seeds (optional garnish)
2 tablespoons nutritional yeast (optional, for savory boost)
Cooked rice or noodles to serve, optional

Directions

Drain and press the tofu: unwrap 1 to 2 blocks (14 oz / 400 g each), pat with paper towels, then wrap in a clean kitchen towel and put something heavy on top (books, a skillet, cans) for 15 to 30 minutes to squeeze out extra water. Pressing longer = firmer, chewier tofu, so dont rush it.
Cut and dry: unwrap, squeeze gently, then cut into 1/2 to 3/4 inch cubes or slabs depending on how you want to eat it. Pat each piece very dry with a towel so the coating sticks.
Make the marinade/sauce: whisk together 2 tablespoons low sodium soy sauce or tamari, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar (or lemon juice), 1 tablespoon maple syrup or honey (optional), 2 minced garlic cloves, 1 teaspoon grated ginger (or 1/2 tsp ground), 1/2 teaspoon fine salt, 1/4 teaspoon black pepper and 2 tablespoons water or vegetable broth to thin. If you want it saucy or spicy add 1 tablespoon hoisin or 1 tablespoon chili garlic sauce and/or 1 tablespoon sriracha. Reserve a little of this mix for later if you plan to glaze.
Marinate briefly: toss the tofu in the marinade for at least 10 minutes, flipping once or twice. If youre in a hurry 5 minutes is better than nothing, but longer gives more flavor. Dont drown the tofu though; you want flavor not sogginess.
Coat for crispness: spread 2 to 4 tablespoons cornstarch or arrowroot powder in a bowl, toss marinated tofu pieces in it until lightly coated, shake off excess. This is the hack that makes tofu crunchy.
Choose your cook method and cook:
– Pan fry: heat 2 to 4 tablespoons neutral oil (vegetable, canola or peanut) in a nonstick or cast iron skillet over medium-high heat until shimmering. Add tofu in a single layer (dont crowd), cook 3 to 5 minutes per side until deep golden and crisp, turning carefully.
– Oven roast: preheat oven to 425 F (220 C). Toss coated tofu with 1 to 2 tablespoons oil, spread on a parchment-lined sheet, roast 25 to 30 minutes, flipping halfway, until golden and crispy.
Make a glaze if you like it saucy: in the pan or a small saucepan, bring the reserved marinade to a simmer and cook 1 to 2 minutes to thicken, add a splash more water or broth if too thick. Toss the cooked tofu in the glaze for 30 seconds so it gets sticky. If you want extra sesame flavor finish with another 1 tablespoon toasted sesame oil.
Finish and garnish: taste and adjust with a pinch more salt or pepper. Sprinkle with 2 tablespoons thinly sliced green onions, 1 tablespoon toasted sesame seeds, and 2 tablespoons nutritional yeast if you want a savory boost. Serve hot over cooked rice or noodles and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.