Treat it right, and tofu will provide an unending stream of breakfast, lunch, dinner, dessert, snack, and condiment options. Treat it wrong, and you've got one soggy, flavorless bit of soy protein on your hands. Unlock the secrets to dynamite crispy, golden-brown perfection, and you'll never underestimate tofu again. Know, use, and love all of these tofu tips. Be the best you can be.
Not All Tofu Is Created Equal
This the understatement of the year. From creamy, pourable silken tofu to the brick-like extra-firm variety, there are a lot of options available. While some types can be substituted (firm and extra-firm are largely interchangeable), you'll never have a successful stir-fry with silken tofu. Here's a rundown of the most commonly-available types, and how to use them.
Soft Block Tofu: Versatile enough to be used in both puréed applications and savory dishes, this variety of tofu is equally at home in a puréed dessert (like pudding) as it is lightly battered and deep-fried.
Medium Block Tofu: Firmer than soft block, but delicate enough to crumble with excess handling, medium tofu can be baked to ensure it doesn't fall apart.
Firm/Extra-Firm Block Tofu: If you have a stir-fry in your future, you should get to know firm and extra-firm tofu varieties. They keep their shape under pressure.
Soft Silken Tofu: This creamy tofu has a pudding-like consistency, and is ideal for blending into salad dressings, desserts, and even puréed soups. It provides dairy-free way to add creaminess to most recipes.
Firm Silken Tofu: Made from denser soy, this has a creamy consistency but holds its shape better than soft silken tofu. It's ideal in Mapo Tofu and chunkier soups—and great when scrambled up like eggs. We like to add pork for a satisfying anytime-meal.
Yuba: These soy "noodles" come from the skins of freshly-made tofu, and are a fantastic substitute for rice noodles in a stir-fry.
Draining Is Good—Pressing Is Better
Block tofu is packed in water to help preserve and keep it fresh. That means as much excess liquid should be removed as possible before cooking the tofu. Whether you're baking, roasting, or frying (especially frying!) it, the results will be better-tasting and crispier-crunchier if you drain it first. To avoid soggy tofu-syndrome, sandwich it between multiple layers of paper towel-lined plates and weigh it from the top. Your tofu sandwich should be constructed as such: plate, paper towels, tofu, paper towels, second plate, heavy can or cast-iron pan. It won't hurt to go through two rounds of pressing and draining, if you've got the time.
Create and Use the Perfect Marinade
One of the most common complaints about tofu is its bland flavor. We happen to think that's what makes it so awesome. To infuse it with flavor from the inside-out, embrace acidic, bold marinades. The tofu will take on flavor faster than meat-based protein, meaning that a quick 10-minute spin in a garlicky-gingery marinade can pack a punch.
Embrace Cornstarch, Your Secret Weapon
Sure, you could coat your tofu with a traditional 3-step breading process. But that's labor-intensive and also stops flavor from permeating the tofu. (If you're going to bread, be sure to marinate it first). We like to bypass the breading in favor of a double dip in a bowl of cornstarch. The drying qualities of cornstarch help suck up excess moisture, and get the tofu's exterior deeply golden brown and crispy. Win-win.
Use the Right Pan for the Job
Got a nonstick pan? This is the time to use it. Don't have a nonstick? We recommend seriously considering investing in one. Tofu has a tendency to latch onto pans, and a nonstick will set you up for success.
High Heat and Fat Are Your Friends
Don't be afraid of the flame. When sautéing, high heat and plenty of fat will not only keep your tofu from sticking to the pan, they contribute to that toasty, crispy-chewy layer on the outside of your tofu. Meanwhile, the interior stays tender and creamy. Preheat your pan before adding the fat (the test kitchen likes vegetable and olive oils) and tofu, and don't crowd the pan. Adding too much tofu at once will cause the surface temperature of the pan to drop, meaning soggy, not crunchy tofu.
Don't Limit Yourself to Asian Flavors
Just because tofu is a traditionally Asian ingredient doesn't mean it always has to be cooked with soy sauce and rice vinegar. (Though we do love it that way.) Consider it just like any other protein. Tofu can be a great stand-in for chicken, beef, pork, lamb. And, because it takes on the flavors it's cooked with, tofu provides a blank canvas for whatever great combinations you're dreaming up. Not sure where to start? This Huevos Rancheros-inspired scramble is great, as is this tofu-based Peppercorn Ranch Dressing.