Tofu often sparks mixed reactions, but let me tell you a secret: when prepared correctly, tofu is absolutely delicious! If you’re new to cooking with tofu, it might seem a bit mysterious. But trust me, with a little know-how, mastering tofu is simpler than you think. This guide is packed with my top tips and tricks for cooking tofu like a seasoned pro, along with my favorite easy baked tofu recipe to get you started!
What Exactly is Tofu?
Tofu is a plant-based protein powerhouse derived from soybeans. It’s made by curdling soy milk and pressing the curds into solid blocks, much like making cheese from dairy milk. Tofu is a staple in vegetarian and vegan cuisines due to its versatility and nutritional benefits. But even if you enjoy meat, I encourage you to explore tofu! I don’t see tofu as just a meat substitute; it’s a fantastic ingredient in its own right, offering unique flavors and textures to your dishes.
Mastering the Art of Cooking Tofu
Tofu’s reputation as a bland meat alternative is far from the truth. It’s actually incredibly versatile in the kitchen. Its texture ranges from silky smooth to firm and chewy, making it suitable for diverse culinary applications. When blended, silken tofu creates a wonderfully creamy base for vegan desserts like mousse and pudding. It’s also the secret ingredient for a luscious vegan ricotta in dishes like lasagna and stuffed shells. However, my favorite way to prepare tofu is baking it. Baked tofu adds satisfying protein and a hearty bite to grain bowls, noodle dishes, and vibrant salads.
Getting started with tofu is straightforward, but understanding a few key steps can make all the difference. Here are my essential tips for How To Cook Tofu to perfection:
Tofu Press: Necessity or Optional?
The question of whether you need a tofu press often comes up, and the answer is nuanced. Some premium tofu brands, like Hodo Foods organic extra-firm tofu, are pre-pressed. Hodo tofu is a favorite of mine because they prioritize fresh, high-quality, organic, and non-GMO soybeans sourced from North America. This California-based company’s commitment to quality ingredients has made it a preferred choice for Michelin-starred and James Beard award-winning restaurants like State Bird Provisions and Slanted Door. I love Hodo tofu for its reliably firm texture, which saves valuable prep time – no pressing needed!
However, for most other brands of tofu, especially standard extra-firm varieties, investing in a tofu press is highly recommended. These simple, affordable devices significantly improve tofu’s texture, making it chewier and less water-logged.
After extensive testing of the best tofu presses, I’ve concluded that the Tofuture Tofu Press is the winner. It’s user-friendly and consistently delivers perfectly pressed tofu. A bonus is its integrated container, which neatly collects the expelled water, simplifying cleanup. Just pour the excess water away, and you’re done!
The Tofuture Tofu Press is available on Amazon for $25.95. Want to explore other options? Take a look at my comprehensive guide to the best tofu presses to find the perfect one for your needs.
My Signature Baked Tofu Recipe
Baking is my go-to method for cooking tofu because it results in incredibly flavorful, firm tofu cubes. They are fantastic in stir-fries, salads, or nourishing bowls! Here’s my foolproof method:
Step 1: Press and Drain Your Tofu. For optimal texture, press your tofu using a tofu press or a DIY method with a cast-iron skillet for 20-30 minutes. If you’re pressed for time, simply drain the tofu and gently squeeze out excess water using a clean kitchen towel or paper towels over the sink. While this quicker method won’t yield tofu as firm as pressing, it’s still a delicious option!
Step 2: Cube and Season. Cut the pressed tofu into 1-inch cubes and arrange them in a single layer on a baking sheet lined with parchment paper. Toss the tofu cubes with olive oil, tamari or soy sauce, and sriracha for a spicy kick. For extra crispy tofu, lightly sprinkle with cornstarch and toss to coat before baking.
Step 3: Bake to Perfection. Transfer the baking sheet to a preheated oven at 425°F (220°C) and bake for 20-25 minutes, or until the tofu cubes are golden brown and crispy around the edges. Remove from the oven and enjoy your perfectly baked tofu!
Explore More Plant-Based Cooking Basics
If you enjoyed learning how to cook tofu, expand your plant-based culinary skills with these other essential guides:
How to Cook Tofu Recipe
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4.98 from 210 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves: 5
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Equipment
- Baking Sheet
- Parchment Paper
- Tofu Press (Optional)
Ingredients
- 1 block (14-16 ounces) extra-firm tofu, drained
- 2 tablespoons olive oil
- 2 tablespoons tamari or soy sauce
- 1-2 teaspoons sriracha, or more to taste
- 1 tablespoon cornstarch (optional, for extra crispiness)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- If using, press the tofu for 20-30 minutes to remove excess water. Cut the tofu into 1-inch cubes.
- In a bowl, toss the cubed tofu with olive oil, tamari, and sriracha. For crispier tofu, sprinkle with cornstarch and gently toss to evenly coat.
- Spread the seasoned tofu cubes in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even baking.
- Bake for 20-25 minutes, or until the tofu is nicely browned and crispy around the edges, flipping halfway through for even cooking if desired.
- Remove from the oven and serve warm. Enjoy in your favorite bowls, salads, stir-fries, or as a protein-packed snack!
