How to Cook Tofu (A Beginner's Guide)

If you're new to tofu, this guide covers everything you need to know to choose, prepare, season, and cook it with confidence.

We'll cover what tofu tastes like, whether you need to press it, how to season it, the best ways to cook it, and my tips for getting crispy, flavorful tofu every time.

What Is Tofu?

Tofu is made from soybeans by coagulating soy milk and pressing the curds into blocks. Depending on how much water is removed, tofu can range from soft and delicate to extra-firm and dense.

The type of tofu you choose makes a big difference in the final texture and how you can use it, which is why choosing the right variety for your recipe is important.

What Does Tofu Taste Like?

Plain tofu has a very mild, neutral flavor. Its texture and flavor vary depending on the type of tofu, but on its own, it isn't strongly flavored.

That's exactly what makes tofu so versatile.

Its mild flavor pairs well with marinades, sauces, spices, and seasonings, so it can work in everything from stir-fries and curries to sandwiches and bowls.

Types of Tofu and When to Use Them

Some varieties are best for blending into creamy sauces and desserts, while firmer varieties hold up better to baking, pan-frying, and air frying.

Silken tofu: Very soft and smooth with a high water content. It's best for recipes where you want a creamy texture, such as sauces, dressings, dips, smoothies, and desserts. It isn't interchangeable with the blocks of tofu typically used for frying or baking.

Soft and medium tofu: These varieties are more delicate than firm tofu and contain more water. They're best for dishes where you want a softer texture rather than crispy, chewy pieces.

Firm tofu: Holds its shape better but still has a relatively soft texture. It can work well in stir-fries, scrambles, soups, and other dishes where you don't need the tofu to become especially crispy.

Extra-firm tofu: This is the type I use most often for baking, air frying, pan-frying, and marinating. It holds its shape well while still maintaining some tenderness in the center. Pressing it before cooking can help remove excess moisture and create a firmer texture.

Super-firm tofu: The densest option and typically contains very little excess water, so it doesn't need to be pressed. It's great when you want a firm, chewy texture or need tofu that will hold its shape particularly well. Because it's already so dense, I prefer extra-firm tofu for some recipes where I want the center to stay a little softer.

Does Tofu Need to Be Pressed?

Not all tofu needs to be pressed. Whether you should press it depends on the type of tofu you're using and the texture you want.

Extra-firm tofu: I usually press extra-firm tofu for about 15-20 minutes when baking, pan-frying, or air frying. Removing some of the excess water helps it develop a firmer texture and brown more easily.

Super-firm tofu: Usually doesn't need to be pressed because most of the excess water has already been removed. Simply drain and pat it dry before using.

Firm tofu: Can be pressed when you want a firmer texture, although it will remain softer and more delicate than extra-firm tofu.

Soft and silken tofu: Don't press these varieties. Their delicate texture isn't designed to withstand pressing.

A tofu press makes it easy to remove excess water evenly. Place the block in the press and let it sit for about 15-20 minutes before cooking.

You don't need a tofu press, though. Wrap the tofu in a clean kitchen towel or paper towels, place it on a plate, and set a heavy pan or a few cookbooks on top.

How to Make Tofu Taste Good

Because tofu has such a mild flavor, seasoning and cooking technique make a big difference.

The key is to add plenty of flavor while also creating a texture that works for the dish you're making.

Season it well. Don't be afraid to use plenty of spices and seasonings. Garlic powder, onion powder, smoked paprika, black pepper, and other spice blends are easy ways to add flavor before cooking.

Marinate it. Tofu works well with flavorful marinades made with ingredients like soy sauce or tamari, vinegar or citrus juice, and seasonings. Give it time to marinate so the flavors can develop before cooking.

Use a flavorful sauce. You don't have to get all the flavor into the tofu before cooking it. I often cook tofu until golden or crispy first and then toss it with a sauce, like my orange teriyaki sauce, this sticky and sweet 5-minute stir fry sauce, or a drizzle of vegan peanut sauce.

Focus on texture. Browning, baking, air frying, or pan-frying can completely change tofu's texture and make it much more satisfying than eating it straight from the package.

Choose the right shape. Cubes aren't your only option! Slice tofu into slabs, tear it into irregular pieces, crumble it, shred it, or thinly slice it depending on how you're using it.

How to Cook and Use Tofu

There are several ways to cook tofu, and the best method depends on the texture you're looking for and how you plan to use it.

Method:	Temperature & Time:
Air Fryer	400° for 12-15 minutes
Bake	400° for 30-35 minutes
Pan-Fry	Medium-High Heat 10-15 minutes

Cooking times will vary depending on the size and thickness of your tofu pieces and the texture you're looking for.

Bake It. Baking is one of my favorite hands-off methods for cooking tofu. It works especially well when you want golden, chewy edges without standing over the stove.

Extra-firm tofu works well for baking because it holds its shape while still developing a crisp exterior. For the full method, see my crispy baked tofu recipe.

Air Fry It. Air frying is a quick way to get golden, crispy tofu with very little oil. The circulating hot air helps brown the outside while keeping the cooking time relatively short.

For exact temperatures, timing, and my method without cornstarch, see my air fryer tofu without cornstarch recipe.

Pan-Fry It. Pan-frying gives you the most control over browning and is especially useful when you want tofu with golden, crisp edges quickly.

Use a little oil and give the tofu enough space in the pan. Let each side develop a golden crust before turning it rather than constantly moving the pieces around.

Crumble It. Tofu doesn't have to be cooked in cubes. Crumbling extra-firm or super-firm tofu creates a ground-meat-like texture that works well in tacos, burrito bowls, pasta sauces, and other dishes.

For an example of this technique, see my tofu ground beef recipe.

Thinly Slice or Shave It. Thinly slicing or shaving tofu creates more surface area and gives it a completely different texture than cubes or slabs. The thin pieces develop browned, slightly crisp edges while becoming chewy as they cook.

I especially like this method for wraps, bowls, and sandwiches. You can see how I use thinly shaved tofu in my tofu shawarma recipe.

Shred It. Shredding tofu creates lots of thin edges that can become browned and chewy as they cook. I like this method for wraps, tacos, sandwiches, and bowls.

Blend It. Tofu can also be blended instead of fried, baked, or air fried. Depending on the type of tofu and what you blend it with, it can create a creamy base for sauces, dips, fillings, and other recipes.

For an example, my tofu ricotta uses blended tofu to create a creamy dairy-free ricotta for pasta and other dishes.

How to Make Tofu Crispy

Getting tofu crispy comes down to removing excess moisture, creating plenty of surface area, and giving it enough heat and space to brown instead of steam.

Start with extra-firm tofu. Extra-firm tofu is my go-to when I want crispy tofu because it holds its shape while still maintaining some tenderness in the center. Super-firm tofu works too and typically doesn't need to be pressed.

Remove excess moisture. Press extra-firm tofu when needed and pat the surface dry before seasoning. A drier surface will brown more easily.

Try tearing instead of cutting. Tearing tofu into irregular pieces creates more edges and surface area that can become golden and crispy.

Use a light coating. Cornstarch can create a thin, crispy exterior, while a small amount of oil helps with browning.

Give it some space. Arrange tofu in a single layer with room between the pieces. If they're crowded together, they'll trap steam instead of developing browned edges.

Let it cook. Don't constantly move or flip the tofu. Give the surface time to develop a golden crust before turning it, especially when pan-frying.