5 Easy Ways to Cook Tofu (Even If You're Brand New!)
Tofu Made Easy
Tofu is a blank canvas that loves flavour. With a few simple prep steps, beginners can nail crisp edges, tender centres, or silky scrambles on day one.
Before we cook, let’s lock in these prep habits that make everything easier.
Quick Prep Fundamentals (Do These First)
Press 30–60 minutes (optimal): Wrap firm/extra-firm tofu and weight it for 30–60 minutes. Longer pressing = less surface moisture = better browning and crunch.
Cornstarch = crispy insurance: Lightly coat pressed cubes/slices in cornstarch (or potato/arrowroot starch) before dry-heat methods. It wicks moisture and creates a thin, shatter-crisp shell.
Season smart & marinate: After pressing, there’s “room” for flavour. For a big impact, marinate 30 minutes (or overnight) before cooking. Pat dry before starching.
1) Air Fryer: The Easiest Guaranteed Crisp
Best for: Firm or extra-firm tofu
Texture outcome: Crispy outside, creamy-tender inside — with almost no effort.
How:
Press 30–60 mins, then cut into 2–3 cm cubes.
Toss with 1–2 tsp oil + 1–2 tbsp cornstarch + seasonings (salt, pepper, garlic powder).
Air fry at 200°C for 10–14 minutes, shaking halfway; cook to a deep golden.
Pro Tip: For sticky sauces (teriyaki, gochujang), air-fry plain first, then toss in warm sauce to keep the crisp.
2) Pan-Frying: Bistro-Style Crisp, Creamy Centre
Best for: Firm or extra-firm tofu
Texture outcome: A crisp crust with a softer, creamier interior than baking.
How:
Press, cut, season, and lightly starch.
Heat a non-stick or cast-iron pan over medium-high heat with a thin film of oil.
Place pieces without crowding; cook 3–5 minutes per side. Flip only when the crust releases easily.
Pro Tip: Don’t chase pieces around the pan. Patience = crust.
3) Baking: Chewy, Drier, High-Volume Meal Prep
Best for: Firm or extra-firm tofu
Texture outcome: Drier, firmer, chewier interior (great for bowls, salads, meal prep).
How:
Press, cut, season, and starch.
Spread on a lined tray; drizzle or spray lightly with oil.
Bake at 190°C for 25–30 minutes, flipping halfway. Rest 3–5 minutes to set the crust.
Pro Tip: Prefer extra chew? Go 200°C for 25–28 minutes.
4) Stir-Frying: Fast, Saucy, Weeknight Hero
Best for: Firm or extra-firm tofu
Texture outcome: Lightly crisp tofu that stands up to veggies and sauce.
How:
Pre-crisp tofu first (air-fry, bake, or pan-fry). Remove and set aside.
Stir-fry veggies (broccoli, capsicum, carrot) over high heat.
Return tofu; add a quick sauce (soy + garlic + sesame oil + a splash of rice vinegar). Toss 30–60 seconds and serve.
Pro Tip: Cooking tofu and veg separately prevents a steamy pan and soggy tofu.
5) Scrambling: Savoury Breakfast, Any Time
Best for:
Extra-firm/super-firm for drier “egg-like” curds.
Firm silken for a softer, creamier scramble.
How:
Crumble tofu into a hot, lightly oiled pan.
Season with turmeric (colour), salt, pepper, garlic/onion powder, and nutritional yeast.
Cook 5–7 minutes to your preferred wet/dry point.
Pro Tip: Finish with a pinch of kala namak (black salt) for that authentic “eggy” aroma and taste.
Bonus: Blending for Creamy Sauces & Smoothies
Best for: Silken tofu (no pressing).
Blend with miso + lemon + garlic for a 2-minute creamy dressing, or with fruit + plant milk for a protein-rich smoothie.
Texture Decoder (Choose Your Method)
Creamy-inside crisp: Air Fryer or Pan-Fry
Chewy/drier bite: Bake
Saucy & mixed veg: Stir-Fry (pre-crisp first)
Soft or eggy: Scramble (choose tofu type for dry vs creamy)
Next Step for Superfans: Freeze–Thaw Magic
Freeze a block of extra-firm tofu overnight, thaw, then press. The ice crystals create tiny holes, making tofu meatier, chewier, and super-absorbent — perfect for marinades and braises.
Why Tofu Belongs in Every Kitchen
Complete protein: All nine essential amino acids.
Mineral-smart: Reliable calcium only if set with calcium sulphate (gypsum); otherwise, emphasise iron/magnesium.
Planet-friendly: Far less land and water than beef or chicken.
Budget-wise: A block feeds 2–3 for under $5.
Start Small, Cook Kind
Pick one method today — air fry or bake for easy wins — and you’ll taste the difference pressing and starching make. Each tofu meal is a small step toward a kinder, more sustainable world. 🌱
