Quick Guide On How To Cook Tofu! Recipe

I walk you through How to Cook with Tofu for soft, medium firm, firm and extra firm varieties so you can quickly learn which method suits each one (#SPONSORED).

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I used to avoid tofu because I had no clue which kind would actually taste good, until I started messing with soft tofu and a little sesame oil. This quick guide teases out the differences between soft, medium firm, firm and extra firm so you stop guessing.

If you ever Googled How To Cook With Tofu or wondered How Long To Cook Tofu, this intro alone will make you curious to test a few ideas, not the boring bland blocks you remember. I’ll admit I still burn a batch now and then, but that taught me more than any perfect recipe.

Ingredients

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Soft tofu: Silky, high in protein and calcium, great for soups and desserts.
Extra firm tofu: Dense, packs lots of protein, holds shape for frying baking.
Sesame oil: Strong aroma, adds nutty flavor, used sparingly, mostly fat so use less.
Cornstarch: Makes crust crisp, mostly carbs with no protein, gluten free thickener.
Soy sauce: Salty umami, adds sodium so use low sodium sometimes, boosts savory taste.
Maple syrup: Sweetener, small minerals, balances salty tang, moderate sugar so dont overdo.
Garlic: Pungent, gives sharp savory flavor, has health compounds, used fresh or cooked.
Miso: Fermented, salty umami with probiotics maybe, boosts depth without much sugar.

Ingredient Quantities

tofu
- soft tofu 12 oz (silken)
- medium firm tofu 12 to 14 oz
- firm tofu 12 to 14 oz
- extra firm tofu 14 oz

oils and fats
- neutral oil 2 to 4 tbsp vegetable or canola
- sesame oil 1 tbsp

coatings and starches
- cornstarch 1/4 cup
- all purpose flour 1/3 cup
- arrowroot powder 1/4 cup optional

sauces and sweeteners
- soy sauce 1/4 cup low sodium
- tamari 1/4 cup (gluten free option)
- rice vinegar 1 to 2 tbsp
- maple syrup 1 tbsp or honey
- hoisin sauce 1 tbsp optional

aromatics and produce
- fresh garlic 2 cloves
- fresh ginger 1 inch piece
- scallions 2
- lemon or lime 1

seasonings
- kosher salt 1 tsp
- black pepper 1/4 tsp
- red pepper flakes 1/4 tsp
- toasted sesame seeds 1 tbsp

pantry and liquids
- vegetable broth 1 cup
- miso paste 1 tbsp
- mirin 1 tbsp optional
- sriracha or chili paste 1 tsp

How to Make this

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1. Prep the tofu: for soft/silken (12 oz) just drain and gently scoop out, do not press it or it will fall apart; for medium firm (12 to 14 oz), firm (12 to 14 oz) and extra firm (14 oz) wrap in clean towels or paper towels and press with a heavy pan or books 15 to 30 minutes to remove excess water (freezing then thawing extra firm gives a chewier texture if you want).

2. Cut and plan uses: soft tofu keep in large cubes or slices for soups, bowls or sauces; medium firm is great for light pan sautés and braises; firm is best for stir fries; extra firm is best for crisp pan fry or baking.

3. Make a quick marinade: whisk 1/4 cup soy sauce (or 1/4 cup tamari for gluten free), 1 to 2 tbsp rice vinegar, 1 tbsp maple syrup (or honey), 1 tsp sriracha, 1 tbsp mirin optional, 1 tbsp hoisin optional, minced 2 cloves garlic, grated 1 inch ginger, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Toss medium/firm/firm/extra firm cubes or slabs in it for at least 10 minutes, longer if you have time.

4. For crisping choose a coating: dredge marinated pieces in 1/4 cup cornstarch for ultra crisp, or mix some of the 1/3 cup all purpose flour with the cornstarch for a slightly heavier crust; arrowroot powder 1/4 cup works as a gluten free alternative. Shake off excess.

5. Pan fry or bake: heat 2 to 4 tbsp neutral oil (vegetable or canola) in a skillet over medium high, add tofu without crowding and fry until golden on all sides, about 3 to 5 minutes per side; finish with 1 tbsp sesame oil for flavor. Or bake at 425 F on a lined sheet for 20 to 30 minutes flipping once for a hands off crisp.

6. Make a finishing sauce in the same pan: after frying, add a splash of the reserved marinade plus 1 cup vegetable broth, stir in 1 tbsp miso paste dissolved in a little warm broth, a squeeze of lemon or lime, and a drizzle more maple if you want sweet, simmer until slightly reduced and glossy, toss tofu to coat.

7. Soft tofu option: warm 1 cup vegetable broth, whisk in 1 tbsp miso paste until smooth, add some grated ginger and minced garlic, a splash of soy or tamari and mirin optional, gently slide in soft tofu cubes and heat 1 to 2 minutes just to warm through without breaking, finish with scallions, toasted sesame seeds and a squeeze of lemon or lime.

8. Finish and season: taste and adjust with kosher salt 1 tsp total (start small), black pepper, and 1/4 tsp red pepper flakes if you like heat; sprinkle chopped scallions and 1 tbsp toasted sesame seeds over everything, drizzle a little sesame oil for aroma.

9. Serve suggestions and swaps: toss sauced tofu into rice, noodles, salads or grain bowls; if gluten free use tamari instead of soy and arrowroot instead of cornstarch; hoisin and mirin are optional boosters but the soy/tamari + maple + vinegar combo works great every time.

10. Quick hacks: press tofu longer for firmer texture, pat pieces bone dry before coating to get crunch, use leftover marinade cooked through as sauce not raw, and don’t stir too much when frying or you wont get a good crust.

Equipment Needed

1. Cutting board and chef’s knife for slicing or cubing the tofu
2. Clean kitchen towels or paper towels plus a heavy pan or stack of books for pressing (or a tofu press if you got one)
3. Mixing bowls (one large for the marinade, one small for miso/broth)
4. Measuring cups and spoons and a whisk or fork for whisking the marinade
5. Shallow plate or tray for dredging in cornstarch/flour or arrowroot
6. Large nonstick or cast iron skillet and a heatproof spatula or tongs for frying — dont crowd the pan
7. Baking sheet and parchment paper or a silicone mat for oven-crisping
8. Small saucepan and silicone spatula or wooden spoon for finishing the sauce and warming soft tofu

FAQ

Q: Which tofu texture should I use for stir fry? A: Firm or extra firm works best. Press it, cube it, coat lightly in cornstarch and pan fry for a crispy exterior that holds up in a sauce.

Q: Can I freeze tofu and why would I? A: Yes freeze then thaw for a chewier, spongier texture that soaks up marinades much better. Squeeze out the water after thawing.

Q: How do I stop tofu from sticking to the pan? A: Use enough neutral oil, heat the pan until hot, then add tofu in a single layer. Don’t move it right away so a crust can form.

Q: Is silken tofu interchangeable with firm tofu? A: No. Silken is delicate and best for soups, dressings or desserts. It will fall apart if you try to pan fry it.

Q: Quick marinade for tofu? A: Mix 1/4 cup soy or tamari, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp sriracha, minced garlic and ginger. Marinate 15 minutes or use as a hot glaze at the end.

Quick Guide On How To Cook Tofu! Recipe Substitutions and Variations

Soft tofu (silken)
- Greek yogurt, plain, almost the same creaminess for smoothies, dressings and desserts, but not vegan
- Coconut cream or full fat coconut milk, thickened, great for vegan desserts and sauces
- Avocado, mashed, gives rich texture in puddings and smoothies
- Blended cottage cheese, drained, works for savory dips and sauces, not vegan though
Firm / Extra firm tofu
- Tempeh, sliced or crumbled, holds up in stir fries and gives a nutty flavor
- Seitan, for a chewy, meaty bite (not gluten free)
- Paneer or halloumi, if you eat dairy, both hold shape when frying or grilling
- Chickpea (besan) tofu, soy free alternative that behaves like firm tofu
Neutral oil (vegetable / canola)
- Avocado oil, high smoke point and mild flavor, great for frying
- Grapeseed oil, neutral and good for sautéing or frying
- Light olive oil (not extra virgin), ok for medium heat cooking
- Sunflower oil, similar neutral profile and easy to swap in
Cornstarch
- Arrowroot powder, swap 1:1, gives a clear glossy finish and nice crispness
- Tapioca starch, 1:1, great for crunchy coatings and thickening
- Potato starch, 1:1, very crisp but don’t expose to long, very high heat
- All purpose flour, use more (won’t be as crisp) but fine in a pinch

Pro Tips

1) Pressing and texture tricks: press medium to extra firm tofu longer for a chewier, meatier bite, but dont overdo it or it gets rubbery. If you want a really meaty, spongey texture, freeze then thaw extra firm then press it again, that little ice crystal action changes the chew.

2) Get the crispiest crust: pat pieces completely dry, then lightly dust with cornstarch or cornstarch + flour so you dont have clumps. Heat the oil until shimmering but not smoking, dont crowd the pan, and leave pieces alone for a full minute or two before flipping so the crust can form.

3) Smart sauce moves: always cook any reserved marinade before you toss it with hot tofu, raw marinade can be off. Dissolve miso in warm broth first so it blends smooth, add acidic stuff like rice vinegar or lemon at the end to brighten the sauce, and finish with sesame oil for aroma not for frying.

4) Baking and soft tofu handling: if baking, high heat and a single flip gives better color than fussing with them, and use parchment or a lightly oiled rack so air circulates. For silken tofu be super gentle, warm it in broth instead of tossing, and add scallions and sesame seeds last so they stay fresh.

Quick Guide On How To Cook Tofu! Recipe

Recipe by Jot Punji

0.0 from 0 votes

I walk you through How to Cook with Tofu for soft, medium firm, firm and extra firm varieties so you can quickly learn which method suits each one (#SPONSORED).

Servings

servings

Calories

367

kcal

Equipment: 1. Cutting board and chef’s knife for slicing or cubing the tofu
2. Clean kitchen towels or paper towels plus a heavy pan or stack of books for pressing (or a tofu press if you got one)
3. Mixing bowls (one large for the marinade, one small for miso/broth)
4. Measuring cups and spoons and a whisk or fork for whisking the marinade
5. Shallow plate or tray for dredging in cornstarch/flour or arrowroot
6. Large nonstick or cast iron skillet and a heatproof spatula or tongs for frying — dont crowd the pan
7. Baking sheet and parchment paper or a silicone mat for oven-crisping
8. Small saucepan and silicone spatula or wooden spoon for finishing the sauce and warming soft tofu

Ingredients

tofu
soft tofu 12 oz (silken)
medium firm tofu 12 to 14 oz
firm tofu 12 to 14 oz
extra firm tofu 14 oz
oils and fats
neutral oil 2 to 4 tbsp vegetable or canola
sesame oil 1 tbsp
coatings and starches
cornstarch 1/4 cup
all purpose flour 1/3 cup
arrowroot powder 1/4 cup optional
sauces and sweeteners
soy sauce 1/4 cup low sodium
tamari 1/4 cup (gluten free option)
rice vinegar 1 to 2 tbsp
maple syrup 1 tbsp or honey
hoisin sauce 1 tbsp optional
aromatics and produce
fresh garlic 2 cloves
fresh ginger 1 inch piece
scallions 2
lemon or lime 1
seasonings
kosher salt 1 tsp
black pepper 1/4 tsp
red pepper flakes 1/4 tsp
toasted sesame seeds 1 tbsp
pantry and liquids
vegetable broth 1 cup
miso paste 1 tbsp
mirin 1 tbsp optional
sriracha or chili paste 1 tsp

Directions

Prep the tofu: for soft/silken (12 oz) just drain and gently scoop out, do not press it or it will fall apart; for medium firm (12 to 14 oz), firm (12 to 14 oz) and extra firm (14 oz) wrap in clean towels or paper towels and press with a heavy pan or books 15 to 30 minutes to remove excess water (freezing then thawing extra firm gives a chewier texture if you want).
Cut and plan uses: soft tofu keep in large cubes or slices for soups, bowls or sauces; medium firm is great for light pan sautés and braises; firm is best for stir fries; extra firm is best for crisp pan fry or baking.
Make a quick marinade: whisk 1/4 cup soy sauce (or 1/4 cup tamari for gluten free), 1 to 2 tbsp rice vinegar, 1 tbsp maple syrup (or honey), 1 tsp sriracha, 1 tbsp mirin optional, 1 tbsp hoisin optional, minced 2 cloves garlic, grated 1 inch ginger, 1/4 tsp black pepper and 1/4 tsp red pepper flakes. Toss medium/firm/firm/extra firm cubes or slabs in it for at least 10 minutes, longer if you have time.
For crisping choose a coating: dredge marinated pieces in 1/4 cup cornstarch for ultra crisp, or mix some of the 1/3 cup all purpose flour with the cornstarch for a slightly heavier crust; arrowroot powder 1/4 cup works as a gluten free alternative. Shake off excess.
Pan fry or bake: heat 2 to 4 tbsp neutral oil (vegetable or canola) in a skillet over medium high, add tofu without crowding and fry until golden on all sides, about 3 to 5 minutes per side; finish with 1 tbsp sesame oil for flavor. Or bake at 425 F on a lined sheet for 20 to 30 minutes flipping once for a hands off crisp.
Make a finishing sauce in the same pan: after frying, add a splash of the reserved marinade plus 1 cup vegetable broth, stir in 1 tbsp miso paste dissolved in a little warm broth, a squeeze of lemon or lime, and a drizzle more maple if you want sweet, simmer until slightly reduced and glossy, toss tofu to coat.
Soft tofu option: warm 1 cup vegetable broth, whisk in 1 tbsp miso paste until smooth, add some grated ginger and minced garlic, a splash of soy or tamari and mirin optional, gently slide in soft tofu cubes and heat 1 to 2 minutes just to warm through without breaking, finish with scallions, toasted sesame seeds and a squeeze of lemon or lime.
Finish and season: taste and adjust with kosher salt 1 tsp total (start small), black pepper, and 1/4 tsp red pepper flakes if you like heat; sprinkle chopped scallions and 1 tbsp toasted sesame seeds over everything, drizzle a little sesame oil for aroma.
Serve suggestions and swaps: toss sauced tofu into rice, noodles, salads or grain bowls; if gluten free use tamari instead of soy and arrowroot instead of cornstarch; hoisin and mirin are optional boosters but the soy/tamari + maple + vinegar combo works great every time.
Quick hacks: press tofu longer for firmer texture, pat pieces bone dry before coating to get crunch, use leftover marinade cooked through as sauce not raw, and don’t stir too much when frying or you wont get a good crust.

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.