Does your tofu always turn out soggy? Does it sometimes fall apart as it cooks? Learn how to cook tofu that turns out stellar every time.
How to Cook Tofu 6 Different Ways
Updated on Nov. 09, 2023
If you’ve ever had a crispy piece of pan-fried tofu or a smooth and creamy tofu puree, you know how amazing it can be. Unfortunately, too many of us have had tofu that turned into a forkful of soggy mush. That type of experience might turn you off from tofu for life, but it doesn’t have to be that way! This plant-based protein has the ability to soak up other flavors, and (when cooked correctly) can result in caramelization that rivals any piece of meat.
As a bonus, it’s easy to learn how to cook tofu if you know a few basics. Once you get started, you’ll realize that tofu can be cooked in so many different ways, and it always turns out delicious.
Types of Tofu
If your tofu recipes aren’t turning out exactly as you’d imagined, it’s possible you chose the wrong type of tofu—just one of the mistakes people make when cooking tofu. Tofu is extremely versatile: It can be enjoyed raw, pan-fried, baked, stir-fried, grilled, deep-fried, broiled, simmered in soup and more. But each type of tofu has an ideal cooking method. The different types of tofu reflect how much water is pressed out, affecting the texture and the tofu’s ability to soak up other flavors. So it’s important to know which one you need before you add tofu to your plant-based grocery list!
Silken or Soft Tofu
If you want tofu to maintain its blocky shape, stay away from silken tofu. But, if you’re planning to use tofu in recipes that result in creamy consistency (like blended smoothies, dips or tofu-based salad dressings), silken is the way to go. This type of tofu is unpressed, so it contains a ton of water. That also allows it to soak up other flavors exceptionally well, like a sponge, so it will take on the taste of the ingredients it’s cooked with.
Firm or Extra Firm Tofu
As the name indicates, firm and extra firm tofu have a firm texture with a spongy consistency. Most of the water has been pressed out, making it possible to cut solid shapes out of the block. Firm tofu is a little softer in consistency, and it will fall apart a little bit as it cooks, making it perfect for scrambles or stir-fry dishes. Extra firm tofu contains even less water, so it’s ideal for creating crispy edges when pan-frying, grilling and baking.
Tips for Cooking Tofu
Remove excess water
The best way to avoid soggy tofu is to remove as much excess water as possible. This is also one of the keys to cooking tofu without it falling apart! Tofu has been pressed to remove water before it’s packaged, but it’s also packed in water to keep it fresh. It’s important to drain this water and, at the very least, pat the block dry before proceeding. For best results, follow our all-important first step (more on that below) and press out additional water before proceeding.
Cut into small slices or cubes
The way you cut tofu will affect how it cooks. Larger chunks take longer to cook, so we recommend cutting tofu into 1/4- to 1/2-inch slices or cubes for most cooking methods. This allows the exterior to crisp up while the interior warms all the way through.
Add flavor with a marinade
Tofu takes really well to marinades because it soaks up other flavors like a sponge. That said, we spend a lot of time pressing water out of tofu before cooking it, so we don’t want to replace that water with extra liquid. When we’re aiming for the crispiest tofu (especially when pan-frying or baking), we often skip the liquid marinade and use a spice rub instead.
If crispy edges aren’t important, go ahead and whip up a flavorful marinade. Just be sure to skip the oil! Oil and water don’t mix, and a coating of oil will lock moisture inside the tofu, which can give it an overly custard-like texture. When you’ve prepared your oil-free marinade, place the pressed, cut pieces of tofu in the liquid for about 15 minutes.
After removing tofu from the marinade, pat it as dry as possible with a clean towel and let it sit at room temperature for 15 minutes to further dry out before cooking. You can also dust marinated tofu with cornstarch to help it crisp up on the outside.
Don’t move the tofu around
Finally, when you’re cooking tofu, try not to move it around too much. Even extra-firm, pressed tofu is pretty delicate, so you definitely don’t want to vigorously stir a pan containing tofu. Instead, gently shake the pan and use a spatula to flip the pieces over when it’s time.
You can eat raw tofu, too
Of course, you don’t have to cook tofu. It’s safe to eat raw tofu! The most popular forms of raw tofu are soft and silken tofu, which are usually blended or whisked into salad dressings. It’s still a good idea to press raw tofu before consuming it because the excess water can make it messy and dilute the other flavors.
How to Press Tofu
Before you do anything else, it’s important to drain and press the tofu. Pressing tofu removes as much excess moisture as possible, yielding a better final texture. It also allows the tofu to soak up more marinade, making it that much more flavorful.
Some people swear by freezing tofu first. It’s true that this does help remove some of the excess water, and it also gives the tofu a chewier texture.
If you’re running short on time, you can skip the pressing step with firm and extra-firm tofu. Simply pat the tofu dry and coat it with enough cornstarch so it’s coated but not dusty. This hack works in a pinch, but it won’t create an extra crispy exterior, and the tofu’s texture won’t be as firm.
Method 1: Weighted pressing at room temperature
Cut the tofu into slices or cubes. Line a rimmed baking sheet with a clean kitchen towel and arrange the tofu pieces in a single layer. Cover the tofu with another clean towel and place a second baking sheet on top. Weigh the top sheet down with a heavy skillet or a stack of books. Let stand for 30 minutes before marinating or cooking.
Method 2: Extended pressing in the refrigerator
Cut the tofu into two pieces. Line a plate with a clean kitchen towel and arrange the pieces in a single layer. Cover the pieces with another clean towel and place a second plate on top. Weigh the plate down with a few cans from the pantry, and place the plates in the refrigerator overnight.
Method 3: Use a tofu press
You can remove the extra water from a whole block of tofu with a tofu press. Put the press in the fridge for at least 20 minutes, but as long as overnight. Then remove the pressed tofu and drain the excess liquid into the sink.
6 Ways to Prepare Tofu
How to cook tofu on the stove
Pan-frying this plant-based meat in a hot skillet is one of our favorite ways to enjoy this plant-based protein. We like cutting the tofu into 1/4- or 1/2-inch slices that resemble “steaks.” They’ll become delightfully crisp on the outside and soft and custardy on the inside. Serve pan-fried tofu like you would a seared steak (over grains, salad or vegetables), or use it to make any number of filling sandwiches.
It’s important to start with an oil with a high smoke point, like avocado oil or canola oil. You’ll also want to be sure the tofu is as dry as possible; otherwise, it can splatter hot oil all over the cooktop. Heat the oil in a large skillet over medium-high heat. Add the tofu slices in a single layer, leaving plenty of space between the pieces. (If the pan is overcrowded, the tofu will steam and never become crispy.) If you need to fry in multiple batches, you can hold the cooked tofu in a 200°F oven while you fry the remaining pieces.
After about 5 minutes, or when the tofu achieves a golden brown color, use a spatula to carefully flip the tofu and continue cooking it on the second side for another 5 minutes.
You can practice this method by making Curried Tofu with Rice.
How to cook tofu in the oven
For a more hands-off approach to creating crispy tofu, we recommend baking in the oven. Our preferred cut here is 1/2- to 3/4-inch cubes. The thinner the cube, the crisper the tofu, and the quicker they’ll cook. They’re fantastic as a snack, and they make a wonderful addition to salads and wraps.
Preheat the oven to 400° and line a baking sheet with parchment paper. Pat the tofu as dry as possible and toss with your favorite spices. Feel free to add a little cornstarch to the mix to promote crispy edges. Spread the tofu onto the prepared baking sheet in an even layer and bake for 10 to 15 minutes. Gently flip the tofu pieces to promote even cooking and cook for an additional 10 to 15 minutes, until golden brown and crispy.
How to stir-fry tofu
Tofu makes an excellent addition to vegetarian stir-fry dishes. It’s a complete protein, containing all the essential amino acids our bodies need, and it melts into the other flavors of the stir-fry. We like using firm tofu here because of its crumbly texture, but extra-firm works well, too. If you want a scrambled texture, use soft or medium-firm tofu. It’s best to cut the tofu into small cubes (about 1/4-inch pieces) to help them cook more quickly.
In a large skillet, heat an oil with a high smoke point over medium-high heat. Add the tofu and cook for 7 to 9 minutes, shaking the pan to keep it from sticking, until the tofu is golden brown and crisp. Remove the tofu and add the remaining stir-fry ingredients. When the stir-fry is complete, add the tofu back to the pan to warm it through.
Test this method with our Asparagus Tofu Stir-Fry recipe.
How to air-fry tofu
Your air fryer is a fantastic way to cook tofu quickly. It works the same way as the oven, but the convection air circulates more heat around the tofu to make it extra dry and crispy. Cutting the tofu into cubes is generally the best fit for most air fryers, but you can use large slices and cook in batches if you prefer.
To make air-fryer tofu, preheat the air fryer to 400. Slice and season the tofu as desired. Place the tofu on the air fryer rack and cook for 6 to 8 minutes, shaking the basket occasionally to promote even cooking, until the tofu is lightly browned and crisp.
How to cook tofu in soup
In general, we like using firm or extra-firm tofu for soup. It holds its texture better without falling apart. That said, if you’re making a pureed soup, don’t be afraid to use soft or medium-firm tofu. To prevent the tofu from crumbling as it cooks, we recommend cutting it into 1/2-inch cubes and adding them at the end of the cooking time. Be sure not to boil the soup containing tofu, as it will cause the pieces to fall apart.
Follow your soup’s recipe instructions through the point where you simmer the broth. When the flavors have come together to the point where you’re happy with them, add the tofu and simmer for about 5 minutes, until the tofu is warmed through.
Give it a try with this Asian Tofu Noodle soup.
How to grill tofu
Grilled tofu is an absolute treat! The char from the grill combined with the smoke from the charcoal turns tofu into a meaty main, and it’s a fantastic addition to BLT-style sandwiches. That said, it can be a little tricky to pull off, as tofu loves to stick to grill grates. Be sure to start with a hot grill and clean, oiled grill grates for best results. We also recommend using well-pressed, extra-firm tofu that’s cut into larger slices—1/2- or 1-inch slices work best.
Prepare a gas or charcoal grill for medium-high heat. Place the tofu pieces on the grill and close the cover. Cook for 5 to 8 minutes until the tofu has grill marks. Flip and cook, covered, for an additional 3 to 5 minutes until both sides are browned. Feel free to brush the tofu with your favorite barbecue sauce or marinade while it cooks, too.
Even More Delicious Tofu Recipes
Miso SoupCurl up with a steamy bowl of miso soup, a comforting Meatless Monday meal when you need something delicious and lightning fast. You'll love the flavorful broth made with dashi powder, gingerroot and miso for its bold pop of savory goodness. —Taste of Home Test Kitchen
A quick, cozy classic that showcases tofu at its most comforting, this miso soup utilizes silken tofu simmering in a savory miso-ginger broth, soaking up rich umami flavor. Ready in just 20 minutes, it's a warm, nourishing dish perfect for beginners and longtime tofu fans alike.
Crispy Baked TofuYou'll never need another crispy baked tofu recipe! My version is nice and crisp on the outside while remaining super soft on the inside. —Ralph Jones, San Diego, California
This crispy baked tofu is a game-changer for anyone looking to add a satisfying crunch to their plant-based meals. Start by pressing firm tofu to remove excess moisture, then bake it at 400°F for 25 to 30 minutes—no frying required, just a straightforward baking process that delivers a delicious golden crispy exterior every time.
Tofu ScrambleI have lots of vegan friends, and this flavorful breakfast saute is a perfect dish for them. The recipe is made with tofu and veggies seasoned with a secret ingredient, and the spice blend will keep people guessing. —Suzanne Podhaizer, St. Johnsbury, Vermont
This tofu scramble—fluffy, flavorful and packed with protein—is a hearty, plant-based spin on a breakfast favorite. Seasoned with turmeric and black salt for that classic eggy taste, it's a quick customizable vegan breakfast dish that highlights tofu's knack for soaking up bold, savory flavor.
Tofu and Veggie Buddha Bowl With Miso DressingThis is a healthy, colorful, one-bowl meal for those looking to mix things up in the kitchen. It's loaded with cabbage, mushrooms, radishes and carrots. Serve either warm or at room temperature. —Andrea Potischman, Menlo Park, California
This colorful Buddha bowl is as nourishing as it is beautiful, filled with crisp veggies like cabbage, mushrooms, radishes and carrots layered over hearty grains and topped with golden, crispy tofu. The star of the show? A creamy miso dressing that brings rich, savory-tangy depth to every bite.
Tofu Chicken NuggetsThese tofu chicken nuggets can be made ahead to use throughout the week. To mimic the taste (and texture!) of chicken, we also use a plant-based product called seitan. —Rashanda Cobbins, Milwaukee, Wisconsin
This playful plant-based take on a beloved classic packs all the crispy, golden goodness without the meat. Made with a flavorful blend of tofu, vital wheat gluten and cozy spices, the nuggets are steamed and pan-fried to perfection—crunchy on the outside, yet tender and oh, so satisfying on the inside. Perfect for dipping, sharing or snacking straight from the pan, they're a feel-good favorite for vegans and veggie-lovers alike.
Tofu LasagnaNo one will guess tofu is buried in the layers of this delicious lasagna! The slimmed-down classic comes from Christine Laba of Arlington, Virginia.
Need a winter-cozy vegan dinner? Look no further than this comforting meatless twist on a beloved classic. It layers tender lasagna noodles with a savory blend of tofu, spinach and mushrooms, all nestled in a rich tomato sauce and topped with melty cheese. The tofu mimics ricotta beautifully, soaking up the herbs and spices for a hearty, flavor-packed bite.
Thai Curry SoupMy go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
This veggie Thai curry soup is a cozy, flavor-forward dish that captures the essence of Thai ingredients in every spoonful. Silken tofu gently simmers in a luscious coconut milk broth infused with red curry paste, mingling with colorful vegetables for a balanced bite of spice, sweetness and savory depth. The recipe is quick to whip up and bursting with bold, feel-good flavor—ideal for busy weeknights or when you want to serve something a little special.
Better than Egg SaladTofu takes on the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.
One of my favorite summer sandwich recipes is truly better than egg salad. This clever plant-based take on a lunchtime classic swaps in tofu for eggs without sacrificing that traditional creamy, comforting flavor. Seasoned just right, the tofu mimics the texture and taste of traditional egg salad, making it perfect for sandwiches, wraps or spooning straight from the bowl. It's quick to whip up, protein-packed and sure to win over both seasoned vegans and curious newcomers alike.
Vegetarian Pad ThaiThis is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia
Featuring tender rice noodles, crisp vegetables and tofu that soaks up the rich, tangy sauce, this recipe is a delightful balance of sweet, sour and savory notes. Quick to prepare and perfect for weeknight dinners, this recipe showcases tofu's versatility, making it a satisfying option for both longtime vegans and those new to plant-based eating.
Tofu Stir-Fry with Brussels SproutsI love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. You can also make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. —Joseph Sciascia, San Mateo, California
This tofu stir-fry with Brussels sprouts brings big flavor and plant-based flair to the table with tofu that's lightly crisped to golden perfection and paired with toasted, slivered almonds for a playful spin on texture. Whether you're a seasoned vegan or just tofu-curious, this dish is perfect for saucy dipping and weeknight dinners with a twist.
Vegan Stuffed ShellsLow-fat and dairy-free, these jumbo pasta shells are stuffed with vegetables like mushrooms, spinach and onions and packed with protein-rich tofu. It's a great-tasting dish that everyone will enjoy. —Kimberly Hammond, Kingwood, Texas
Crumpling the tofu as a creamy ricotta substitute captures the essence of traditional stuffed shells without the dairy. Quick to prepare and perfect for weeknight dinners, this dish showcases tofu's versatility in the vegan cheese game.
Buffalo Tofu WrapMy family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. —Deanna Wolfe, Muskegon, Michigan
Perfect for a flavor-forward lunch, this Buffalo tofu wrap packs a fiery punch. Tender tofu cubes are tossed in a zesty Buffalo sauce, showcasing tofu's chameleon-like charm. The spicy tofu cubes are tucked into a soft whole wheat tortilla with crisp lettuce, shredded carrots and a smear of vegan mayo for extra creaminess. Pair this dish with a side of vegan potato salad and you've got the ultimate summer picnic!
Kimchi Stew (Kimchi Jjigae)Kimchi soup is a staple recipe in any Korean food lover's kitchen. Made with aged kimchi, the fermented cabbage provides a strong, deep flavor and is an excellent source of probiotics. —Lauren Habermehl, Pewaukee, Wisconsin
This bold and cozy stew brings all the warmth of Korean home cooking right to your dinner table. Hearty cubes of tofu soak up a fiery, flavor-packed broth made with tangy aged kimchi, gochujang and savory pork belly—making each bite a perfect balance of spice and comfort. Ready in just 30 minutes, this one-pot wonder is a must-try for anyone craving big flavor.
Tofu MeatballsThese tofu meatballs are a game changer for the meatless appetizer world, especially when served with a side of ranch. Each bite has a burst of flavor from seasonings like oregano, basil, garlic and onion powder. —Sue Draheim, Waterford, Wisconsin
These tofu meatballs put a tasty plant-based spin on a classic comfort food. Made by combining crumbled tofu with bread crumbs, Parmesan, eggs, and a blend of herbs and spices, they achieve a crispy golden exterior and a tender, savory interior. These are perfect in a sandwich, with a vegan pasta dish or solo!
Crispy Tofu with Black Pepper SauceSometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado
I enjoy how the black pepper sauce delivers bold, zesty flavors paired with crispy tofu, providing a satisfying crunch in every bite. Tossed with snap peas and green onions in a savory-sweet glaze, this is a quick one-pan dinner that highlights tofu's flavor-absorbing magic.
Tofu SaladTo make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! —Taste of Home Test Kitchen
A protein-powered dish, this fresh salad combines crunchy romaine, creamy avocado, sweet cherry tomatoes and marinated tofu, all coated in tangy and nutty dressing. It's a delightful, customizable meal that's perfect for warm days or meal prep!
Vegan Cream of Mushroom SoupI love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas
Blending silken tofu into a flavorful broth infused with earthy mushrooms, carrots, celery and aromatic herbs creates a creamy base that's both satisfying and nourishing. It's a heartwarming dish that's perfect for chilly evenings or as a comforting start to any meal.
Air-Fryer Tofu SteaksThis Asian-inspired air-fryer tofu recipe was the first meatless meal my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. —Emily Steers, Los Angeles, California
Ready in just 30 minutes, this recipe offers a delightful plant-based twist on a classic favorite, delivering crispy, golden tofu steaks with minimal oil. The tofu is seasoned and air-fried to perfection, providing a satisfying crunch and savory flavor in every bite.
Asparagus Tofu Stir-FryWith its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
Easily one of my go-to recipes for tofu newbies, this stir-fry is a bright springtime celebration of crisp asparagus, tender tofu and a savory ginger sauce. The tofu gets pan-fried to a golden crisp, soaking up all those rich, flavorful notes, while the asparagus provides a refreshing crunch.
Vegetable PotpieWe raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. —Mark Sirota, New York, New York
A delightful twist on a familiar comfort dish, this vegetable potpie recipe is packed with hearty vegetables, all enveloped in a creamy, savory condensed cream of potato soup. Topped with a flaky golden crust, it's a satisfying meal that warms you from the inside out.
Tofu Chow MeinThis is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon
Tofu chow mein is a weeknight wonder that brings takeout-style flavor straight to your kitchen. Golden, pan-seared extra-firm tofu mingles with crisp veggies and whole wheat angel hair pasta, all tossed in a savory sesame-soy sauce.
Cauliflower & Tofu CurryCauliflower, garbanzo beans and tofu are each subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio
This one-pot curry wonder is a cozy weeknight hero, dishing up all the warm, comforting flavors of your favorite takeout spot right at home in just 30 minutes! Tender chickpeas, golden tofu and cauliflower soak up a luscious coconut-tomato sauce bursting with bold spices. Spoon it over rice, and you've got a hearty, flavor-forward meal the whole table will love!
Asian Tofu Noodle SoupGinger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. —Diana Rios, Lytle, Texas
Brimming with slurpable noodles, colorful veggies and tender tofu soaking up every drop of the gingery broth kissed with sherry, this is a quick feel-good noodle soup that satisfies on a chilly night or busy weeknight. Topped with crunchy peanuts for that perfect finishing touch, it's a tasty testament to tofu's flavor-loving superpower.
Vegan Banana BreadI made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. It's one of the best ways to make banana bread. —Brittany Carrington, Tehachapi, California
This moist banana nut bread is my favorite tried-and-true crowd-pleaser vegan dessert for potlucks and gatherings—it never fails to impress. This recipe transforms ripe bananas into a tender, nutty loaf with a golden crust and irresistibly soft center. Whether warm from the oven or lightly toasted with butter, it's a sweet, simple treat that always hits the spot.
Tofu Recipes FAQ
What is the best way to eat tofu?
I find that the most satisfying way to enjoy tofu is when it's cleverly tucked into dishes that highlight its versatility. For example, take vegan ricotta: Firm tofu makes the perfect stand-in, effortlessly mimicking the creamy texture of traditional cheese while soaking up all the savory seasonings. Silken tofu also shines in desserts, blending seamlessly into chocolate mousse, panna cottas and cheesecakes. Once baked or chilled, it disappears into the background, leaving behind a velvety, rich taste with no trace of tofu in sight.
What tofu recipes are best for beginners?
This versatile plant-based protein is beginner-friendly and adapts beautifully to a variety of meatless recipes. Here are some of my favorite delicious tofu recipes for beginners:
- Miso soup: Silken tofu is the star of this cozy and comforting soup with miso paste, scallions and seaweed.
- Tofu scramble: Using firm tofu, press out the water. Then, crumble the tofu in a skillet with olive oil, nutritional yeast, garlic powder, turmeric and kala namak. It's a fast, eggless breakfast staple.
- Tofu stir-fry: Simple yet satisfying, I love to sauté tofu in a vegan teriyaki sauce, combined with a mix of colorful veggies served with noodles or over rice.
