I eat a lot of tofu because it’s a great vegan way to increase my protein intake daily, and I’m always trying hard to hit this protein goal. Crispy, marinated, crumbled, baked, or pan-fried, there are infinite ways of cooking tofu, and it’s easier than you think! Let me show you the best way to cook each type of tofu: soft, firm, extra firm, silken, or blocked tofu.
Jump-to links for my fav tofu recipes listed below:
- Air fried tofu cubes
- Deep fried tofu slices
- Baked whole tofu block
- Steamed silken tofu
- Pan-fried tofu slices
- Pan-fried crumbled tofu
Do you have to cook tofu at all?
Tofu is made from soy milk processed with salt (and sometimes acid) coagulates, which curdles the liquid pressed into a firm, blocked shape. I like to buy organic tofu without the additions of processing aids like bleaches or extra preservatives. Since store-bought tofu does not need to be cooked before eating, you can eat it straight out of the package; this applies to all types: silken, soft, firm, extra firm, and fried. However, for tofu, like firm or extra firm, I prefer to cook them for a better temperature and add seasonings on top for more flavor. To learn more, read my post about “What is Tofu?”
When to press tofu
Before cooking firm or extra firm block tofu, removing excess water by pressing the tofu is recommended. You can easily use a tool called a tofu press that squeezes the tofu over a certain amount of time.
Or you can use two cutting boards, paper towels, and heavy cans:
- Line one cutting board with paper towels
- Place the tofu block in the center of the paper towel
- Place the second paper towel on top of the tofu
- Center the second cutting board on top
- Add heavy cans evenly on the top of the cutting board so there is an even amount of pressure. I like to have at least 6 (15 oz) cans evenly spaced, or enough so that you can see water slowly coming out of the tofu. Leave the tofu to press for at least 15 minutes.
Try freezing and thawing firm or extra firm tofu blocks to press out more water and create a softer texture. This is an excellent option for cooking methods like marinating and baking because removing the excess water allows the tofu to soak up more seasoning.
Cornstarch coating for crispness
Crispy tofu is one of my favorite ways to eat tofu because it has an irresistible crunchy exterior and super soft centers. Cornstarch is the best ingredient for any type of crispy tofu. Depending on the cooking method, you’ll need a coating or wet batter to get crispy tofu.
For air-frying crispy tofu, use a dry coating like cornstarch for a light and crispy texture. For deep frying tofu, I recommend a combination of dry and wet batter that uses cornstarch as a base.
Tofu flavoring & seasoning ideas
The best thing about tofu is its light soybean flavor, which offers the perfect base for seasoning. You can use sauces and seasonings as marinades or toppings after cooking tofu. Here are some of my go-to seasonings:
- Teriyaki
- Savory peanut sauce with a base of peanut butter, ponzu and soy sauce
- Spicy chili sauce
- Garlic herb seasoning (garlic powder, onion powder, dried basil, dried oregano, and olive oil)
Air fried tofu cubes
Air-frying tofu can get you crispy morsels of firm or extra-firm tofu without deep frying or using excess amounts of oil. The key to crispy air-fried tofu is cornstarch coating, similar to when pan-frying. You’ll want to use firm or extra firm tofu varieties to keep their structure intact while mixing in the ingredients with the tofu and air-frying.
1. Press firm or extra firm tofu for 15 minutes to remove excess water. Then, pat dry all sides with a paper towel.
2. Cut the tofu into even one-inch cubed pieces. A 16 oz block of tofu can make 32 square pieces.
3. Preheat the air fryer to 400 °F.
4. Season the tofu with spices and aromatics. I like to use onion, garlic, salt, ginger, and white pepper powder. Cover the tofu pieces with the seasoning. Let the seasoning sit for 5 minutes.
5. Then, coat all sides of the tofu with cornstarch, brushing off any excess.
6. Spray neutral oil on the air fryer basket and place all the pieces in one even layer with spaces in between. Spray the tops of the pieces.
7. Air fry for 15 minutes and rotate the basket (or flip the tofu pieces over if using a closed basket air fryer). Air fry for another 15 minutes or until the pieces are golden brown and crispy.
Deep fried tofu slices
You’ll need to deep fry firm or extra firm tofu for the crunchiest and crispiest tofu. I’ve tested dozens of recipes, and there’s no replicating the ultra-crunchy texture from deep frying. I like to use a combination of dry and wet batter with a cornstarch and vodka base to get a light and airy texture. I have a detailed recipe on how to get crispy fried tofu, but here is a quick refresher:
1. Cut the tofu into ½ inch slices and press the excess water for 15 minutes. Cut the tofu again into one-inch cubed pieces.
2. In a shallow bowl, make the dry batter by mixing cornstarch and white ground pepper.
3. In another bowl, thoroughly combine the wet batter ingredients: cornstarch, baking powder, all-purpose flour, and kosher salt. Then, add the cold water and vodka. Mix until batter is smooth.
4. Preheat neutral oil to 350 °F in a heavy bottom pot with about one and a half inches of oil from the bottom.
5. Coat one piece of tofu in dry batter and then dip the same piece into the wet batter. Make sure you cover all sides of the tofu.
6. Gently lower the coated tofu piece into the hot oil. Repeat with other pieces of tofu. Don’t overcrowd the pot with tofu pieces.
7. Fry tofu for about 3-4 minutes or until it’s crispy. Remove the pieces of tofu and place them on a towel-lined wire rack to remove excess oil.
Baking whole tofu block
Baking is a hands-off method that I like to use for tofu (see my full recipe for marinated & baked tofu here). You can use whatever seasoning you prefer for baked tofu, as the recipe remains the same for cooking time. I like to use a quick marinade made of soy sauce, ponzu, chili crisp, rice vinegar, fish sauce, roasted sesame oil, agave, and peanut butter. Firm tofu or extra firm tofu is best for baking because they don’t break during cooking.
1. Transfer the tofu block to a freezer-safe container and freeze it until it is solid. Thaw the tofu in the fridge or on the counter until it’s soft and spongy when you touch it.
2. Press the firm or extra firm tofu to remove excess water for 15 minutes.
3. Cut a crosshatch design on the top of the tofu block about ½ inch deep.
4. Transfer the tofu to a container and pour in the marinade. Season for 30 minutes and turn the block over halfway.
5. Place the tofu on a lined baking sheet and on the middle rack. Bake for 6 minutes.
6. Drizzle the rest of the marinade on top and broil on high for 3 minutes.
I have previously tried to bake soft tofu, but I wouldn’t recommend it because it’s much too fragile to handle. I like to stick with firm or extra firm tofu in the oven.
Steamed silken tofu
Using a steamer is one of the easiest ways to heat tofu, especially soft or silken tofu, because it’s so tender and delicate. I like to cut the soft tofu into slices and place it on a heat-safe serving plate. Use a steamer larger than the serving plate to easily hold the tofu. I use a bamboo steamer, but you can also use a stainless steel steamer.
Steam the sliced tofu for 5-10 minutes and remove. Since tofu is already cooked, you can heat it to your temperature preference or use your hands to check on the warmth. Add your toppings and eat!
1. Add two inches of water into a pan and place your steamer on top with the lid on. Preheat to medium-high heat.
2. Place the silken or soft tofu block directly onto the heat-safe steaming and serving plate. Make sure to pick a plate that fits inside your steamer. Gently slice tofu into even ½-inch thick pieces. You can arrange the tofu in an overlapping layer to fit more pieces on the plate.
3. When you start to see steam rising from the steamer, transfer the plate of tofu into the steamer.
4. Steam for about 5-10 minutes. This timing depends on how much tofu you want to steam and how hot you want the tofu. Tofu is already edible, unheated or uncooked. For 4-6 oz of soft tofu, I steam for 5 minutes. For a 14 oz block of tofu, I steam for 8-10 minutes. You can use your hands to feel how hot it is or use an instant-read thermometer. A good temperature to aim for is 140°F.
5. Carefully remove the plate from the steamer and drain the excess pools of water.
6. I like to top with seasonings like soy sauce, green onions, and chili oil.
Pan-fried tofu slices
Pan-frying tofu is a quick and versatile way of cooking tofu. You can pan-fry any type of tofu, but cooking firm or extra firm tofu on a pan is easier because they don’t fall apart. Note that I only pan-fry tofu on a stainless steel pan because I try not to use nonstick pans and find that stainless steel pans will give me good browning. If you use a different type of pan, your timing and heating might be different than my recipes.
To pan-fry tofu slices, I like to use a dry seasoning on the tofu before a light cornstarch coating to give it a flavorful and crispy texture. My seasoning is a mix of garlic, onion, ginger, five spice, kosher salt, and black pepper. The only difference when using soft tofu is you don’t need to press it before slicing.
1. Press firm or extra firm tofu to remove excess water for 15 minutes. For soft tofu, skip pressing. Pat dry again with a paper towel.
2. Cut tofu into even ½-inch rectangular slices.
3. Mix seasoning in a small bowl.
4. Sprinkle seasoning all over the tofu pieces.
5. Coat each piece with cornstarch for extra crisp.
6. Preheat the pan to medium-high heat and add one tablespoon of neutral oil.
7. Add the slices carefully, leaving at least half an inch of space between each tofu piece.
8. Do not touch the pieces until they are easily released from the pan. Cook on each side for about 3 minutes and turn. Cook for another 3 minutes or until the tofu is crispy and golden.
Pan-fried crumbled tofu
You can also shred and cook firm or extra firm tofu to imitate ground meat. This works best with extra firm tofu because it holds its structure better and soaks up the seasoning. After pressing the tofu, shred it with your hands or a boxed grater. I like to pan-fry the shredded tofu first and then add a homemade liquid seasoning. My seasoning combines low-sodium soy sauce, rice vinegar, roasted sesame oil, and agave.
1. Press firm or extra firm tofu for 15 minutes. Pat dry the excess water with a paper towel.
2. Use a box grater or your hands to shred the tofu into small pieces.
3. Preheat the pan to medium-high and add one tablespoon of neutral oil.
4. Add the crumbled tofu and use a spatula to mix the tofu around occasionally. Cook for about five minutes or until you see the tofu turn golden.
5. Add the liquid seasoning and mix. Cook for another three minutes, stirring occasionally.
6. Taste test and add salt and black pepper to your preference.
More tofu recipes
For more tofu recipe ideas, check out these tasty meals:
- Agedashi Tofu Recipe
- Vietnamese Pork-Stuffed Fried Tofu In Tomato Sauce
- Inari Sushi Recipe (Inarizushi: Tofu Skin & Rice)
- Taho Recipe (Filipino Silken Tofu w/ Sago Pearls & Syrup)
- Bún Riêu Recipe (Vietnamese Crab, Pork & Tomato Noodle Soup)
- Miso Soup Recipe (Super Easy!)
- Vietnamese Fried Tofu w/ Tomato Sauce (Đậu Sốt Cà Chua)
How to Cook Tofu
Ingredients
pan-fried firm tofu slices
- 1 pack of firm tofu
- ½ tsp garlic
- ½ tsp onion
- ¼ tsp ginger
- ⅛ tsp five-spice
- ¾ tsp kosher salt Diamond Crystal brand preferred
- ¼ tsp black pepper
- ¼ c cornstarch as needed
- neutral oil as needed
pan-fried firm tofu crumble
- 1 pack super firm tofu
- neutral oil as needed
- 2 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp agave
- ½ tsp roasted sesame oil
pan-fried soft tofu
- 1 pack soft tofu
- ½ tsp kosher salt Diamond Crystal brand preferred
- cornstarch as needed
- neutral oil
Equipment Used
- tofu press, or two cutting boards, paper towels, and heavy cans
- cutting board and knife
- measuring cups and spoons
- paper towels
- fish turner or spatula
- mixing bowls
- saute pan
Instructions
pan-fried firm tofu slices
- Press 1 pack of firm tofu to remove excess water for 15 minutes. Pat dry again with a paper towel.
- Cut tofu block in half so you end up with rectangles. Then, cut into even ½-inch thick square slices.
- In a bowl, mix together ½ tsp garlic, ½ tsp onion, ¼ tsp ginger, ⅛ tsp five-spice, ¾ tsp kosher salt, and ¼ tsp black pepper.
- Generously coat the seasoning on each tofu piece. Set aside.
- Preheat the pan to medium-high heat and add two tablespoons of neutral oil.
- Lightly coat the bottom and top sides of the tofu pieces with ¼ c cornstarch right before pan-frying. Dust off any excess cornstarch.
- Add the slices carefully, leaving at least half an inch of space between each tofu piece.
- DO NOT move the pieces until they are easily released from the pan. Cook on each side for about 3-5 minutes and use a fish turner or spatula to check the underside if it’s golden brown. Carefully flip the tofu pieces.
- Cook for another 3-5 minutes or until the tofu is crispy and golden. Repeat if you need to do another batch and add more oil if necessary.
- Transfer the pieces of tofu to a plate and serve.
pan-fried firm tofu crumble
- Press 1 pack super firm tofu for 15 minutes. Pat dry the excess water with a paper towel.
- Use a boxed grater or your hands to shred the tofu into small pieces.
- Preheat the pan to medium-high and add two tablespoons of neutral oil.
- Add the crumbled tofu and cook for about 3-5 minutes–this is to remove the excess water in the tofu. Use a spatula to mix the tofu around occasionally. You’ll find that some tofu may get stuck at the bottom of the pan, so just scrape it off. Add more oil as necessary.
- Combine the seasoning: 2 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp agave, and ½ tsp roasted sesame oil.
- Add the liquid seasoning and mix. The seasoning will help you deglaze the bottom of the pan and grab the extra crispy bits of tofu.
- Cook for another three minutes, stirring occasionally.
- Taste test and add salt and black pepper to your preference. Serve.
pan-fried soft tofu slices
- Cut the 1 pack soft tofu block in half so that you end up with two rectangular pieces.
- Slice each rectangular piece into even ½-inch thick rectangular pieces. Pat dry each piece gently with a paper towel.
- Generously sprinkle ½ tsp kosher salt on all sides of the tofu.
- Preheat the pan over medium-high heat and add two tablespoons of neutral oil.
- Lightly coat each tofu piece with cornstarch and lower onto the pan. Repeat with all the tofu. Leave half an inch of space between each tofu piece.
- After 2-3 minutes, use a fish turner to check the bottom of each tofu piece. It should easily release from the pan and be golden brown. Turn the tofu over and cook for another 2-3 minutes. Add more oil if necessary. Repeat with more batches if necessary.
- Transfer to a plate when golden and serve.
Notes
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