Welcome to the entire information to cooking tofu (and making it style DELICIOUS). 

This publish particulars the important methods for tofu preparation geared toward enhancing the flavour and texture potential of tofu so you may take your tofu abilities to the subsequent stage! 

Meet your chef

Why must you let me be your information by the world of cooking tofu?

1. I’ve been cooking tofu for a decade, and have revealed over a dozen of the preferred tofu movies on YouTube, with a mixed 8 million+ views.
2. My recipes are trusted by specialists. I hate self-promotion however am apparently speculated to do it, so that is the place I let you know I’m an NYT Cooking contributor (and my tofu recipes are fairly fashionable there!). I’m additionally a vegan cooking professional for Chowhound and Tasting Desk, and my most up-to-date cookbook (filled with tofu recipes) was an NYT bestseller and James Beard nominee.
3. I really like the science of tofu a lot, I spent weeks researching the perfect strategies to make crispy tofu at residence.

I attempted each option to make Crispy Tofu. That is the perfect one.

With over 1.2M views, this video was an enormous hit with my viewers!

A fast evaluation of the tofu fundamentals

Tofu is a plant-based protein produced from soybeans and water, and it is available in a variety of textural varieties based mostly on water content material.

On the watery finish of the spectrum, we now have silken tofu. It’s very delicate and sometimes served uncooked and blended into recipes to lend creaminess in texture with out taste. On the firmest finish of the spectrum, we’ve obtained super-firm tofu, which is greatest used as a meat substitute. 

For a extra thorough walkthrough on the several types of tofu and methods to use them, try my Tofu 101 Information.

In between these two extremes on the spectrum, you’ll discover agency and additional agency tofu, that are essentially the most user-friendly and versatile: they’re porous sufficient to efficiently soak up flavors from sauces and marinades, however nonetheless sturdy sufficient to face up to excessive warmth. This versatility lends itself to quite a lot of cooking strategies. 

In brief, whereas I hate to play favorites, we’ll deal with agency and additional agency tofu on this weblog publish, as they’re the sorts of tofu I most regularly name for in my recipes.

Strategies of prepping tofu 

To maximise tofu’s taste absorption potential and prime it to tackle the feel you’re aiming for—whether or not that’s most crispiness or juicy tenderness—you first have to prep tofu. 

TLDR: There’s a suite of choices accessible to you in the case of tofu preparation, and figuring out every approach and its optimum utility units you up for fulfillment in a serious method.

Prepping Methodology 1: Urgent Tofu

Agency sorts of tofu (aside from super-firm tofu) are virtually at all times bought packed in water. Even whenever you drain the tofu from the water, you’ll discover the tofu seeps out water whenever you squeeze it—that’s as a result of there’s a big quantity of water inside the tofu.

Urgent out some extra moisture has two advantages:

1. With much less water, the tofu is healthier capable of soak up different flavors (from sauces, marinades, and so forth.)
2. Tofu with much less inner moisture is healthier capable of crisp up.

How one can press tofu: traditional technique

1. Drain the water from the bundle, then wrap the block* in a clear kitchen towel or layers of paper towel. 
2. Place it on a slicing board or giant plate. Crush the brick with a heavy cookbook, a forged iron skillet, or a big plate weighed down by a number of cans of beans or tomatoes.
3. Let the water drain from the tofu for at the very least 10 minutes or as much as half-hour relying on the recipe. Change the towel midway by if wanted.

   *If the recipe doesn’t require particular tofu shapes, I choose to first slice the tofu into 4 vertical slabs, wrap them in towels, then press. It’s quicker to press out extra water from smaller items somewhat than one giant block.

How one can press tofu: tofu press technique

A tofu press is a tool designed to press the entire water out of a brick of tofu. I’ve this one and adore it.

Do this technique in motion 

Urgent is the strategy known as for in my extraordinarily beginner-friendly easy baked tofu, in addition to my baked peanut tofu, my tofu scramble, and so many extra. 

Prepping Methodology 2: Soaking Tofu in Sizzling Salt Water 

Apparently—and maybe counterintuitively, however stick with me—soaking tofu in a scorching saltwater answer typically removes even extra moisture than urgent it!

From a excessive stage, right here’s what’s occurring: the salt within the scorching water attracts the water molecules throughout the tofu and attracts them out (thanks, osmosis!). 

How one can soak tofu in scorching salt water

1. Dice or tear your tofu into chunks first—you don’t wish to soak the block complete.
2. In a heatproof glass or jar, mix 2 cups (480 mL) boiling water with 1 tablespoon of Diamond Crystal kosher salt (see the recipe card if utilizing one other sort of salt). Stir to dissolve the salt, then pour over the tofu. Soak for 10 minutes.
3. Drain the tofu in a colander, unfold it out on a clear dish towel, and gently pat dry.

Do this technique in motion 

Soaking tofu in scorching salt water: That is the strategy used within the featured recipe of this weblog publish, so scroll down and provides it a attempt in my Crispy Pan-Fried Tofu Chunks!

Boiling tofu in salt water: Attempt my Tofu Curry or Vegan Palak Paneer. 

Prepping Methodology 3: Freezing Tofu

As soon as once more, we’re counting on science to stage up our tofu prep: freezing, then thawing a block of tofu can enhance its texture and taste relying on the recipe, as a result of it primarily adjustments the tofu’s inner construction!

As tofu freezes, the water inside it turns into ice crystals. These ice crystals soften upon thawing, leaving little air pockets all through the tofu that make it higher at absorbing flavors, identical to a sponge.

The result’s typically a tofu that’s chewier and meatier. Make use of this system in recipes the place the tofu must be fried and/or simmered in flavorful sauces, as a result of it primes the tofu to sponge up the flavour like a dream.

How one can freeze tofu

You’ve gotten two choices:

1. Chuck your entire unopened bundle of tofu within the freezer and let it freeze for at least 10 hours. Ensure to not place the rest on high of the tofu bundle, as it’ll intrude with the freezing course of.
2. Open the tofu bundle and switch the tofu to a freezer-safe container, with or with out its water (or add contemporary water). Freeze for at the very least 8 hours.

In our experiments, the second technique yielded barely higher and extra constant outcomes, however each strategies work nice!

How one can defrost tofu

1. Lengthy technique: Go away the tofu to thaw within the fridge. This could take between 1 and a couple of days, relying on how lengthy you froze the tofu.
2. Shortcut: Place your tofu on an aluminum sheet pan like this at room temperature for as much as 2 hours, then return it to the fridge. Thermodynamics magic occurs whenever you defrost frozen meals on aluminum defrosting trays. Alternatively, go away the tofu in a bowl or pan of heat water.

Professional Tip: After you defrost tofu, you’ll discover there’s nonetheless fairly a little bit of water within the tofu. You possibly can merely use your palms to squeeze out any extra water (the defrosted tofu is sturdy sufficient to deal with light squeezing). 

Do this technique in motion 

Give freezing and thawing tofu a attempt by making my Vegan Curry with Tofu, Tofu Stir Fry, Marinated Tofu, or my Spicy Noodle Stir Fry with Salt & Pepper Tofu from NYT Cooking (present hyperlink!).

Prepping Methodology 4: Marinating Tofu

Marinating tofu might be difficult as a result of, in contrast to meat, tofu is kind of watery and porous. In the event you had been to pour a liquidy marinade on high of some cubed extra-firm tofu, many of the marinade will slip proper off, leaving you with underwhelming tofu. 

So, listed here are my two most important ideas for marinating tofu:

1. Use beforehand frozen and thawed tofu (or tofu that’s been boiled in scorching saltwater) 
2. Use a reasonably viscous marinade (i.e., not a water-heavy marinade). Including a little bit of oil or toasted sesame oil together with a sweetener like brown sugar or maple syrup can support on this. 

Do this technique in motion 

My savory, candy, nutty Marinated Tofu recipe is severely scrumptious! Use it in bowls, wraps, salads, or as a topper for savory oatmeal. 

Searching for no-prep tofu recipes? 

In a rush and don’t have time to press, soak, or freeze your tofu? 

You possibly can skip these prep steps if you’re (a) crumbling extra-firm tofu, (b) slicing extra-firm very thinly, or (c) utilizing tremendous-firm tofu. 

(1) Cooking extra-firm tofu crumbles

Merely break the extra-firm tofu block into 6 to eight giant chunks. Gently press every chunk between your palms over the sink or a bowl to launch extra water. From right here, crumble the tofu into small items. 

You possibly can toss the crumbles with spices, salt, and cornstarch and pan-fry, or simply pan-fry plain. 

(2) Cooking thinly sliced tofu 

Gently press down on the extra-firm tofu block with a dish towel, then slice crosswise into ⅓” (.75 to 1 cm) thick slabs. Unfold them out on a slicing board and gently press down with a dry towel a number of instances.  

Sprinkle with salt and pan-fry till golden brown on either side. Do this technique in my 20-Minute Crispy Tofu with Peanut Sauce recipe. 

(3) Cooking tremendous-firm tofu

There’s no have to press or soak super-firm tofu in salt water, as many of the water has been pressed out already. 

Strategies of cooking tofu

Now that you simply’ve prepped your tofu, it’s time to get to the primary occasion: cooking the tofu! And the excellent news is, you’re spoiled for selection in the case of how, precisely, you do that.

Under are 5 implausible methods of cooking tofu. 

Every has its distinctive strengths, which I element for you, however with these 5 strategies to select from, you unlock enormous potential for remodeling a humble block of agency/additional agency tofu into mouthfuls with main textural selection and big-time taste.

PS: You’ll discover that the majority of those strategies embrace coating the tofu in a starch, like cornstarch or arrowroot powder. This enhances the crispy potential of tofu, however the perfect starch choice typically relies on the strategy of cooking. Carry on studying for extra particulars.

Cooking Methodology 1: Baking Tofu 

Let’s begin easy—identical to with animal proteins, you may throw tofu onto a baking sheet, pop it within the oven, and find yourself with one thing tasty in about half-hour.

Professionals

• Uncomplicated, simple, and largely hands-off (the oven does many of the work)
• Weeknight-friendly
• Tremendous versatile and customizable

Cons

• Tofu doesn’t get fairly as crispy as different strategies (pan-frying, deep-frying, or air-frying)

When to bake tofu?

In the event you’re searching for a hands-off, weeknight-friendly tofu-cooking expertise, bake your tofu. You press, toss the cubes on the planet’s easiest batter, and whereas the tofu is within the oven baking, you may put together the opposite elements of your meal.

Professional ideas for baking tofu:

• Tofu selection: I choose extra-firm tofu.
• Tofu form: cubes (or chunks) 
• Starch: I choose potato starch or arrowroot powder. Cornstarch tends to style a little bit chalky when baked (at the very least for me, I could also be very delicate to this).

Do this technique!

Cooking Methodology 2: Pan-Frying Tofu 

Spoiler alert: that is the strategy used within the featured recipe of this weblog publish!

Professionals

• Yields crispier tofu than baking 
• Weeknight-friendly
• Quickest of all of the tofu cooking strategies

Cons

• Requires extra hands-on work than baking tofu

When to pan fry tofu?

If you would like delectably crispy tofu with comparatively low time/effort funding (i.e. the crispiest tofu you may obtain on a weeknight), look no additional than this technique.

Professional-tips for pan-frying tofu: 

• Tofu selection: I choose additional agency tofu. In the event you choose a softer inside, attempt agency tofu. 
• Tofu form: For max crispiness, don’t dice your tofu—tear it into items as a substitute. The craggy irregularities maximize the floor space uncovered to the warmth, yielding the crispiest tofu morsels. Plus, they’re simpler to toss than cubes they usually crisp up quicker! 
• Starch: fried tofu usually is greatest with cornstarch. Arrowroot powder and potato starch could make the tofu stick collectively within the pan, which makes some items gummy.

Do this technique!

• My favourite technique of pan-frying tofu is used within the recipe on the backside of this weblog publish, so you should definitely try my recipe for Crispy Pan-Fried Tofu Chunks!
• My fried tofu weblog publish is one other nice useful resource for easy pan-fried tofu.

Cooking Methodology 3: Deep-Frying Tofu 

Sure, it’s a little bit extra concerned than many of the different methods on this publish, however you actually can’t beat this technique for a special day, or if you wish to chew into your tofu and expertise movie-sound-effect-style crunch.

Professionals

• Yields THE CRISPIEST tofu of any of the strategies
• Not as tough as you suppose it’s going to be, promise
• Excellent for impressing pals or a special day

Cons

• Extra concerned and fewer weeknight-friendly than different methods 

When to deep fry tofu?

When nothing however most crispiness will do. And also you don’t thoughts a little bit additional cleanup. 

It’s additionally an effective way to please tofu skeptics, as a result of I genuinely don’t consider somebody may chew into these heavenly nuggets and complain.

Professional-tips:

• Tofu selection: I choose agency tofu, because it yields a pleasant distinction between tremendous crispy exterior and barely pillowy inside. Further-firm tofu comes out a bit dry IMO. 
• Tofu form: As with pan-fried tofu, tear the tofu into chunks however preserve them barely larger. This helps make sure the tofu will get crispy however not rock exhausting.
• Starch: Use a combination of cornstarch and white rice flour in your batter. White rice flour doesn’t soak up as a lot oil as wheat-based flours, which means your fried tofu stays mild and ethereal somewhat than greasy and heavy.
• Security Observe: By no means fill your pan up greater than midway with oil—if the oil stage is simply too excessive, scorching oil can bubble up out of the pan, which may be very harmful! 

Do this technique!

My favorite-ever fried tofu recipe, Tofu 65, might be discovered on p. 477 of Huge Vegan Taste. Attempt it—you received’t be sorry.

For a easy Chinese language salt-and-pepper fried tofu, watch this part of my YouTube video on crispy tofu strategies!   

Cooking Methodology 4: Air-Frying Tofu 

In the event you’re an air fryer aficionado, this one’s for you.

Professionals

• Yields impressively crispy tofu—crispier than baked tofu!
• Weeknight-friendly

Cons

• Outcomes are much less crispy than pan-fried or deep-fried tofu
• In the event you don’t have a big air fryer mannequin, you’ll must cook dinner a block of tofu in two batches. This makes it extra time-consuming than baking or pan-frying, except you’re cooking for one (wherein case a half block of tofu is ideal). 

When to air fry tofu?

In the event you’re a religious air fryer-er, go for it! That is additionally an excellent technique in case your oven is full however you continue to wish to whip up a flexible protein, or if you would like crispy tofu within the canine days of summer time. 

Professional-tips:

• Tofu selection: I choose additional agency tofu.
• Tofu form: Tofu chunks technically get a tiny bit crisper, however I choose cubes as a result of you may match extra cubes in a standard-sized air fryer basket.
• Starch: Arrowroot powder produced the crispiest ends in my assessments, however potato starch and cornstarch additionally work.

Do this technique!

I’ve devoted a complete weblog publish to Crispy Air Fryer Tofu right here!

Cooking Methodology 5: Braising Tofu

The 4 strategies above are primarily aimed (and glorious!) at getting tofu to be crispy, however this one comes on the job of cooking tofu with a distinct high precedence—imparting most taste to tofu slabs.

Professionals

• Unmatched in the case of infusing tofu with deep, wealthy taste
• Fancy-feeling, whereas nonetheless being doable on a weeknight

Cons

• Requires pan-frying and simmering the tofu, so it’s a bit extra time-consuming and hands-on than different methods

When to braise tofu?

In the event you’re within the temper for saucy tofu, it’s time to get braising. This technique infuses the tofu with deep taste out of your braising liquid, so that you’ll find yourself with strikingly flavorful, tender but chewy outcomes.

Professional-tips:

• Tofu selection: I choose additional agency, however agency tofu can be good. 
• Tofu form: I like to chop the tofu into squares or rectangles, somewhat than small chunks or cubes. 

Do this technique!

• My Chinese language-inspired braised tofu is actually one among my favourite methods to eat tofu, and when you attempt it, you’ll see why.
• …And whereas we’re speaking about my favourite methods to eat tofu, try my Sticky Coconut Milk-Braised Tofu on p. 278 of Huge Vegan Taste, for superbly spongy, tender tofu with Thai-inspired flavors.

Excited to cook dinner some tofu?

With these methods for tofu preparation and cooking in your repertoire, you might be well-equipped to start out whipping up some fabulously flavorful and downright showstopping meals starring soy.

Attempt my absolute favourite technique for pan-frying tofu beneath and let me know what you consider it by leaving a ranking and evaluation!

Huge Vegan Taste

Methods and 150 recipes to grasp vegan cooking.

Introducing

Huge Vegan Taste

Methods and 150 recipes to grasp vegan cooking.

• Use your palms to tear the tofu into 1” (2.5 cm) chunks. Add to a big bowl.

• In a heatproof glass or jar, mix the boiling water and 1 tablespoon Diamond Crystal kosher salt. Stir to dissolve the salt, then pour the recent saltwater over the tofu. Soak for 10 minutes.

• In the meantime, in a small bowl, stir collectively 1 teaspoon Diamond Crystal kosher salt, a number of cracks of black pepper, and the cornstarch.

• Drain the tofu in a colander and gently shake it to launch extra water. Unfold out the tofu on a clear dish towel and gently pat dry (or let it relaxation for five to 10 minutes to dry a bit).

• Dry the bowl and return the tofu to it. Sprinkle it with the cornstarch seasoning. Use a silicone spatula to softly coat the tofu throughout.

• Warmth a 12-inch nonstick frying pan over medium-high warmth with the oil. Line a slicing board or plate with a number of layers of paper towels. As soon as the oil is shimmering, rigorously add the tofu. Push the tofu round within the oil to evenly coat in a single layer. Fry till golden brown on the underside, about 5 minutes.

• Use a large spatula to flip the tofu. Many items will stick collectively, which is okay–it marks them simpler to flip. Prepare dinner on the second facet till golden brown on the underside, 3 to five minutes. Switch the tofu to the paper towel-lined floor to soak up extra oil. If desired, sprinkle the tofu with a pinch of salt.

1. Diamond Crystal kosher salt is much less salty than most salts, teaspoon for teaspoon.
   If utilizing sea salt or Morton’s kosher salt: in step 2: use a scant 2 teaspoons salt; in step 3, use a heaping ½ teaspoon salt.
   If utilizing desk salt: in step 2, use 1 ½ teaspoons salt; in step 3, use ½ teaspoon salt.
2. I don’t suggest substituting cornstarch with arrowroot powder or potato starch, as they have a tendency to make the tofu stick collectively within the pan and elements of it get gummy.
3. If you wish to add spices, be at liberty to take action. Use 2 ¼ teaspoons of your favourite spice mix for this quantity of tofu. Stir the spices into the cornstarch in step 3. For Chinese language 5 spice tofu, attempt 1 teaspoon 5 spice powder, ½ teaspoon white pepper, ½ teaspoon onion powder, and ¼ teaspoon garlic powder. The tofu might have an additional 1 to 2 minutes whereas cooking on the primary facet.

Energy: 152kcal | Carbohydrates: 7.2g | Protein: 8g | Fats: 10.51g | Saturated Fats: 1g | Sodium: 361.4mg | Potassium: 210.2mg | Fiber: 2.1g | Calcium: 100mg | Iron: 1.5mg

Vitamin data is mechanically calculated, so ought to solely be used as an approximation.