Everyone has an opinion on tofu, and here’s mine: I absolutely love it…when it’s prepared the right way. If you’ve never worked with it before, cooking tofu can be daunting. But once you learn a little about it, it couldn’t be easier to prepare tofu well. Below, you’ll find my best tips and tricks for how to cook tofu like a pro, plus my go-to sriracha baked tofu recipe!
What is tofu, anyway?
Tofu is a soy-based food that’s made from curdling soy milk and forming it into a solid block. It’s a good source of plant-based protein that can be used in all sorts of ways. It’s a great addition to vegetarian and vegan diets, but even if you’re a meat eater, I urge you to try it. In my tofu recipes, I don’t use it as a meat substitute, but rather as something unique and delicious in its own right!
How to Cook Tofu
Tofu can get a bad rap as a meat substitute, but it’s actually an incredibly versatile ingredient. When blended, it has a great creamy texture – you can use it in a vegan mousse or pudding, and it’s essential for making a creamy ricotta substitute in my lasagna and vegan stuffed shells. Most often, I bake it to add protein and hearty texture to bowls, noodles, and salads. It’s easy to work with, but there are a few things you should know before you start cooking with it. Here are my best tips for how to cook tofu:
Do I need a tofu press?
The short answer is, it depends! Some brands of tofu, like the organic extra-firm tofu made by Hodo Foods, come already pressed, so they don’t require additional pressing. I often seek out Hodo tofu because the California-based food company uses fresh, high-quality ingredients like organic, non-GMO soybeans grown in North America. In fact, Hodo is the preferred brand of Michelin and James Beard award-winning restaurants like State Bird Provisions and Slanted Door. I love it’s delicious firm texture, and it saves me time in the kitchen. No pressing required! For working with other brands of tofu, I definitely recommend getting a tofu press. These gadgets are simple and affordable, and they’ll give the average extra-firm tofu a great chewy texture. After testing the best tofu presses, my favorite is the Tofuture Tofu Press, which is easy to use and yields perfectly pressed tofu every time. It also captures the excess liquid from the tofu, making cleanup easy. I just pour the extra water into the sink!
My Go-To Baked Tofu Recipe
Baking is my go-to method for how to cook tofu. It yields flavorful, firm cubes that are perfect for adding to a stir fry, salad, or bowl! Here’s how I do it: First, drain and press the tofu. For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you’re short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won’t be as firm this way, but it will still be delicious! Next, cut the tofu into 1-inch cubes and spread them in a single layer on a parchment-lined baking sheet. Toss the cubes with olive oil, tamari or soy sauce, and sriracha. If desired, you could also add cornstarch to make the cubes extra crispy. Finally, bake! Transfer the baking sheet to a 425°F oven and cook until the cubes are browned around the edges. Enjoy!
More Plant-Based Cooking Basics
If you love this recipe, try one of these plant-based cooking components next:
Crispy Roasted Chickpeas Marinated Baked Tempeh How to Cook Lentils Lemon Herb Couscous Herbed Farro Cauliflower Rice Zucchini Noodles Spaghetti Squash Vegan Bacon Jackfruit
