Tantalising Tofu
If you’ve often thought that tofu isn’t your thing, don’t worry, I’ve heard this before too many times. But I’m convinced most tofu-haters dislike it because they’ve never had it cooked well. As the world grows increasingly more aware of how much carbon is involved in animal farming, more and more individuals are opting for more plant-based options, and tofu is regularly high on that list.
The great thing about tofu is that it’s a pretty cheap ingredient to try your hand at plant-based proteins. Sure, the texture and concept may seem unusual, being made from soybeans and water, but the production process is actually relatively similar to how cheese is made. And since it’s so neutral in its own flavour, it acts as the perfect vehicle for carrying flavour.
Without further ado, allow me to introduce a few of my favourite easy tofu recipes to change your mind, or to fuel your love for this soy bean product.
The Four Types of Tofu You Need to Know
Not all tofu is the same, and using the wrong type is the most common reason people end up disappointed. Here's the breakdown:
- Silken tofu: Custard-soft, high moisture, falls apart if you handle it roughly. Use it blended into sauces, dressings, smoothies, or eaten cold with soy and ginger. Not for frying.
- Soft tofu: Slightly more structure than silken but still delicate. Good for soups (sundubu jjigae is made with this), or gently braised dishes.
- Firm tofu: The everyday workhorse. Holds its shape when sliced, absorbs marinades well, and pan-fries beautifully once pressed. This is what most recipes mean when they just say "tofu".
- Extra-firm tofu: Less moisture than firm, denser bite. Best for stir-fries, grilling, air frying, or anywhere you want a meatier texture. Press it anyway — there's still water to remove.
The One Step Most People Skip: Pressing
Tofu is packed in water. That water is the enemy of crispy tofu. If you try to fry tofu straight from the packet, you get pale, soggy results. The fix is simple: press it first.
Wrap the block in a clean tea towel or several layers of kitchen paper. Put a heavy pan or a few books on top. Leave it for at least 20 minutes — 45 minutes is better. The amount of liquid that comes out will surprise you.
No time? Cut the tofu into slices and pat each piece firmly with kitchen paper. It's not as thorough as pressing, but it helps.
Alternatively: freeze the tofu, then defrost it. Freezing changes the texture entirely — it becomes chewier and more porous, absorbing marinades faster than unpressed tofu ever would. This is a brilliant trick for stir-fries.
How to Actually Get It Crispy
Two rules: dry tofu, hot pan.
Press your tofu, cut into cubes, and make sure the surface is as dry as possible before it hits the oil. Heat your pan properly — medium-high, not medium. Add neutral oil (vegetable or sunflower, not olive). Place the tofu in and don't touch it for 3–4 minutes. Resist. The crust forms when you leave it alone.
Once golden on one side, turn and repeat on each face. Season after frying, not before — salt draws out more moisture.
For extra crunch: toss the pressed cubes in a little cornflour before frying. The coating crisps up even faster and stays crispy longer.
How to Make Tofu Taste of Something
Tofu is flavour-neutral, which is a feature not a flaw — it takes on whatever you give it. The key is marinating or coating it before or after cooking.
A simple all-purpose marinade: soy sauce + sesame oil + rice vinegar + garlic + a little honey. Leave pressed tofu in this for at least 30 minutes, or overnight in the fridge. Then fry, bake, or air fry.
Already cooked? Toss it straight in sauce in the pan off the heat, let it absorb for a minute, then serve. Gochujang glaze, teriyaki, peanut sauce — all work brilliantly.
Five Ways to Use Tofu This Week
- Crumble firm tofu into a hot pan with soy, turmeric, and garlic for a fast scrambled egg substitute
- Cube, press, coat in cornflour, air fry at 200°C for 15 minutes — serve over rice with any sauce
- Blend silken tofu with miso, lemon, and a little sesame oil for a creamy dressing that takes 2 minutes
- Slice firm tofu, marinate overnight in soy and ginger, then grill or griddle — serve alongside rice and pickles
- Add soft tofu to any miso soup or broth in the last minute of cooking — don't boil it, just let it warm through
Recipe Inspiration For You...
Crispy Korean Drug Tofu (Mayak Tofu)
Easy Crispy Salt & Pepper Airfryer Tofu
Spicy Garlic Aubergine (Eggplant) & Tofu Stew
Vegan Dan Dan Noodles (担担面)
Sticky Cashew Tofu
Teriyaki Tofu With Nori Seaweed
Crispy Soy & Garlic Tofu Bites
Frequently Asked Questions
Do I have to press tofu before cooking?
For frying and stir-frying, yes — always. Pressing removes moisture and is what allows tofu to crisp up rather than steam in the pan. For soups, braises, or blending, you can skip it. Silken tofu should never be pressed.
What's the difference between firm and extra-firm tofu?
Extra-firm has less moisture and a denser, chewier texture. It holds up better in high-heat cooking like stir-fries and grilling. Firm tofu is slightly softer and more delicate — still great for frying, but better for dishes where you want it to absorb sauce. Both need pressing before frying.
Can I freeze tofu?
Yes, and it's actually a great technique. Freezing then defrosting changes the texture completely — it becomes chewier, spongier, and much more porous, which means it soaks up marinades faster. Freeze it in the original packaging, defrost in the fridge, then press and use as normal. The texture is noticeably meatier.
Why does my tofu always fall apart when I fry it?
Usually one of three things: the tofu wasn't pressed enough and is still too wet; the pan wasn't hot enough before the tofu went in; or you moved it too soon. Tofu needs time to form a crust before it releases from the pan naturally. Leave it undisturbed for 3–4 minutes per side on a properly preheated pan.
Where can I buy good tofu in the UK?
Any Chinese, Japanese, or Korean supermarket will have a good range including silken and extra-firm varieties. Most major supermarkets now stock firm tofu (look for Cauldron or Tofoo in the chilled section). For silken tofu, Asian supermarkets are more reliable — the supermarket own-brand silken isn't always great.
Have You Eaten?
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