Tofu gets called bland by people who have eaten a cold, unseasoned cube straight from the packet and expected it to taste like roast chicken. Its mildness is actually useful: tofu can carry a sauce brilliantly, and different types give you textures ranging from crisp golden edges to silky soft spoonfuls.
Cooking it well begins with choosing the right variety. Firm tofu can be sliced, pressed and fried; silken tofu can fall apart if you treat it the same way. Don't buy a block without considering the dish you intend to make.
Know the main tofu varieties
Silken tofu is very soft and useful in soups, chilled preparations, desserts and smooth sauces. Firm and extra-firm tofu are easier to cut into cubes and fry.
Some supermarkets sell smoked, marinated or pre-baked tofu that already contains flavour and has a different texture. Check the packet for whether it is ready to eat or requires cooking.
The name 'firm' isn't standardised perfectly between brands, so compare the texture and preparation instructions rather than relying on the category alone.
Check storage and package directions
Tofu is a perishable soy product. Keep it refrigerated or shelf-stable according to the label, and follow its use-by date and any after-opening instructions.
Some products can be eaten without cooking if labelled appropriately, while others require heating. Don't assume the preparation rules are identical across brands.
If anyone eating has a soy allergy, tofu is unsuitable. Cooking it does not remove soy allergens.
Press firm tofu when it helps
Firm tofu often comes packed in water. Drain the block and wrap it in a clean towel or absorbent paper, then apply gentle even pressure with a suitable weight.
Pressing for fifteen to thirty minutes can help remove surface moisture and improve browning in some recipes. Extra-firm varieties may need less pressing, while silken tofu should generally not be pressed like a firm block.
Don't balance a heavy cast-iron pan precariously where it can slide off. A proper tofu press or stable flat plate is safer.
Cut pieces to suit the recipe
Cubes are convenient for stir-fries and curries, strips work well in wraps and larger slabs can be pan-fried as a centrepiece.
Keep pieces similar in size if you want even browning. Tiny cubes mixed with thick slabs will not finish together.
Silken tofu needs a gentle hand. Cut with a smooth knife and lift with a wide spoon if it is going into soup.
Dry the outside before frying
Moisture on the tofu surface can cause splattering and prevent browning. Pat the cut faces gently with clean paper or a suitable cloth.
A dry surface doesn't mean the interior must be completely dehydrated. You want a contrast between a pleasantly browned outside and a tender middle.
If using a marinade, drain excess liquid before adding the tofu to a hot pan. Save a suitable clean portion of sauce to add later.
Pan-fry for golden edges
Heat a little oil in a non-stick or well-prepared frying pan over medium to medium-high heat. Add firm tofu in one layer and let the pieces develop colour before turning.
Constantly moving the cubes can stop a crust forming or make them crumble. Give each side time to brown, then turn gently with a spatula.
Adjust the heat if oil begins smoking or the tofu darkens too quickly. Golden edges taste better than an exterior burned while the centre remains cold.
Try a light starch coating
Some recipes toss dried firm tofu with a small amount of cornflour before frying. This can create a thin crisp exterior that holds sauce well.
Use a light coating and shake off excess powder. A thick layer may remain chalky or form clumps.
Cornflour is not necessary for every dish. If the tofu is going into a broth or soft curry, a crispy coating may add little.
Bake tofu on a tray
For oven cooking, toss suitable firm tofu pieces with a little oil and seasoning. Spread them on a lined tray with space around each piece.
A moderately hot oven can develop browned edges without constant turning. Cooking time depends on cube size, moisture and oven performance.
Turn once if needed and stop when the exterior and internal texture suit the recipe. Extremely long baking can leave small cubes chewy and dry.
Cook tofu in an air fryer
Extra-firm tofu works well in many air fryers because hot air moves around the pieces. Coat lightly with oil and seasoning and avoid overcrowding the basket.
Follow the appliance's heat and loading guidance. Check periodically because different air fryer sizes produce different results.
Some sauces containing substantial sugar are better added near the end or after cooking, since they may burn before the tofu is crisp.
Marinades need realistic expectations
Tofu absorbs flavours to some extent, but a quick ten-minute dip won't necessarily flavour the centre of a very thick slab.
Cut pieces smaller for stronger coating, or use a well-seasoned sauce after browning. Soy sauce, citrus, ginger and garlic can all add interest.
Keep uncooked marinade that touched raw meat separate from tofu and finished food. Do not reuse contaminated liquid without following appropriate food-safety steps.
Add sauce at the right time
A crispy tofu cube becomes soft when submerged in sauce. That may be exactly what you want for a sticky glaze or curry.
For maximum contrast, fry or bake the tofu first and toss it briefly in a thick sauce immediately before serving.
If the dish is a soup, crispness may be irrelevant. Add suitable tofu gently and heat according to the product and recipe directions.
Silken tofu in soup and sauces
Silken tofu is useful where a creamy or delicate texture is desired. It can be sliced into soft cubes for miso soup or blended into certain dressings.
Don't try to brown it like a dense extra-firm block without a recipe designed for that texture. It can collapse into the pan.
Use clean utensils and handle chilled or shelf-stable tofu according to the pack. A cold silken dessert may have different product requirements from a cooked soup.
Troubleshoot rubbery tofu
Rubbery or tough tofu can result from an unsuitable variety, prolonged cooking or excessive drying for the dish.
Try shorter cooking, larger pieces or a softer tofu if you want tenderness. More pressure and longer heat are not universal improvements.
If tofu sticks badly to the pan, wait until a crust forms before turning and ensure the cookware and oil are appropriate.
Give tofu a role in the meal
A good tofu dish balances texture and seasoning. Crispy cubes with rice and vegetables, soft pieces in a soup or smoked tofu in a sandwich all make sense for different occasions.
Tofu doesn't have to imitate meat to be satisfying. Treat it as an ingredient with its own cooking qualities.
A reliable first recipe
Press a block of firm tofu briefly if needed, pat dry, cube, season and pan-fry in a spacious pan until golden. Toss in a prepared savoury sauce and serve promptly.
Once you're comfortable with firm tofu, experiment with silken and pre-marinated varieties. You'll find that 'how to cook tofu' has several good answers, not one universal trick.