Easy tofu recipes, and how to pick the right tofu for each
Quick answer
Most tofu recipes come down to choosing the right firmness. Use extra-firm or firm tofu for anything crispy, baked, or stir-fried, and soft or silken tofu for soups, sauces, and smoothies. Press firm tofu before cooking and it browns better and soaks up more flavor.Basics
Which tofu to buy
| Type | Texture | Best for |
|---|---|---|
| Extra-firm | Dense, holds shape | Crispy tofu, stir-fries, grilling |
| Firm | Sturdy but tender | Baking, braising, scrambles |
| Soft | Delicate | Soups, Korean soft tofu stew |
| Silken | Custard-like | Smoothies, sauces, desserts |
Pick the recipe first, then the tofu. Silken tofu falls apart in a hot pan, and extra-firm tofu won't turn creamy.
The recipes below use one standard 14-ounce block, which serves about two.
Recipes
Crispy tofu, three ways
Crispy pan-fried tofu (about 20 minutes)
Press the block, cut it into 1-inch cubes, and toss with 2 tablespoons of cornstarch and a pinch of salt. Heat 3 tablespoons of neutral oil in a large skillet over medium-high heat and fry the cubes in a single layer, turning every 2 to 3 minutes, until golden on all sides, about 10 to 12 minutes. Toss with 2 tablespoons of soy sauce and a squeeze of lime, or any sauce you like.
Air fryer tofu (about 20 minutes)
Cut pressed tofu into cubes and toss with 1 tablespoon each of oil, soy sauce, and cornstarch. Air-fry at 400°F for 12 to 15 minutes, shaking the basket halfway, until crisp.
Baked tofu (about 35 minutes)
Slice pressed tofu into ½-inch slabs and marinate for 10 minutes in 2 tablespoons of soy sauce, 1 tablespoon of maple syrup, and 1 minced garlic clove. Bake on a parchment-lined sheet at 400°F for 25 to 30 minutes, flipping halfway, until the edges darken. Good for meal prep, salads, and grain bowls.
Recipes
Easy tofu dinners
- Tofu stir-fry (20 minutes): crispy tofu plus whatever vegetables you have, tossed with 2 tablespoons of soy sauce, 1 tablespoon of honey, and 2 minced garlic cloves.
- Tofu scramble (10 minutes): crumble firm tofu into a pan with sautéed onion, ¼ teaspoon of turmeric, and salt for an egg-free breakfast.
- Mapo-style tofu (25 minutes): soft or firm tofu simmered in a spicy, savory sauce with ground pork or chopped mushrooms, served over rice.
- Korean soft tofu stew, sundubu jjigae (20 minutes): soft tofu in a spicy broth, finished with an egg cracked on top.
If you're watching what you eat, check the nutrition label on the package. Values vary by brand and firmness.
Prep
How to press tofu
- Weight method: wrap the block in a clean towel or paper towels, put a plate and something heavy on top, and wait 15 to 20 minutes.
- Microwave shortcut: wrap it in paper towels and microwave for about 2 minutes. It firms up a little, which suits crispy recipes.
- Tofu press: worth it if you cook tofu every week.
Pressed tofu spatters less in the pan and absorbs marinade better.
Storage
Storing leftover tofu
Once opened, put leftover uncooked tofu in a clean container, cover it with fresh water, and keep it in the fridge at 40°F or below. Use it within 3 to 4 days, no matter what the package date says.[1] Changing the water often helps keep it fresh.
If it has changed color, smells off, or feels slimy, throw it out. When in doubt, throw it out.
For more on dates and storage, see Best by, use by, sell by.
Community recipes with tofu
FAQ
Can you freeze tofu?
Yes. Water-packed tofu can be frozen in its original container for several months, though the texture changes after thawing.[1] Many cooks like thawed tofu because it turns spongy and soaks up sauce.
Do I have to press tofu?
For crispy, baked, or stir-fried tofu, yes. For soups and stews, you can skip it.
Why does my tofu stick to the pan?
The pan wasn't hot enough or the tofu was still wet. Pat it dry and heat the oil until it shimmers before adding it.
Sources
These are general guidelines. If it smells, looks, or feels off, don't eat it.