How to Cook with Tofu

Pressing Traditional Tofu

Set the block of tofu on a plate lined with paper towels. Line a plate with 3-4 layers of paper towel. Remove the full block of tofu from its packaging and shake off any liquid left from the packaging. Put the tofu in the center of the plate so it lies flat. You don’t need to press silken tofu before using it in recipes.

Put a flat plate on top of the tofu block. Set another plate right-side up on top of the tofu block. Make sure the plate sits flat on top of the block, or else the tofu may crumble or break apart. You may put an additional layer of paper towels between the second plate and the tofu if you want to make clean-up easier.

Place 2 lb (0.91 kg) of weight on the plate for at least 1 hour. Use cans from around your kitchen or even a thick cookbook. Balance the weight on top of the plate, keeping the top of the tofu flat and level. Leave the weight in place for at least 1 hour so the excess liquid from the packaging drains out of the tofu block. If you’re using a soft or medium tofu, keep the weight on top for about 2-3 hours.Tip: After you press your tofu, you can use it immediately or store it in a resealable plastic bag in your fridge for up to 3 days.

Using Silken Tofu

Blend the tofu into a dip or dressing to add creaminess to the dish. Look for recipes where you can use tofu as the base for your dip or dressing. Put 1 pound (450 g) of tofu in your blender or food processor and blend it until it has a smooth consistency. Add herbs and spices to the tofu base and blend them until they’re completely mixed. Good dips or dressings to make with tofu include ranch dressing, mayonnaise, and spinach artichoke dip. Use silken tofu as a substitute for sour cream whenever you need to make dips or dressings if you want them to be vegan.

Include tofu in your smoothies or shakes for additional protein. Put 3 oz (85 g) of silken tofu into your blender. Add 2 cups (300 g) of your favorite frozen fruits or vegetables, such as strawberries, bananas, spinach, or kale. Pour in 1 c (240 ml) of milk or almond milk and blend the mixture until it’s smooth. To make your smoothie creamier, add half of an avocado before you blend it.

Make a tofu scramble for a high-protein breakfast. Saute an onion and 1 clove of minced garlic over medium heat on your stove. Crumble 10 ounces (280 g) of medium-firm silken tofu into your pan and mix it with the onions and garlic. Cook the tofu for 1-2 minutes and season the scramble with salt and pepper. Add vegetables, such as green peppers or tomatoes, to give your scramble freshness.

Add silken tofu to a mousse as an alternative to dairy. Chop 3 ⁄2 ounces (99 g) of dark chocolate into large chunks. Melt the chocolate in your microwave in 30-second increments until it’s smooth. Blend the melted chocolate, 12 ounces (340 g) of silken tofu, and 2 tablespoons (30 ml) of maple syrup in a food processor until it’s smooth. Split the mousse between 3 ramekins or bowls and refrigerate them for 30 minutes. Garnish the chocolate mousse with chocolate shavings or fresh raspberries for extra flavor.

Substitute silken tofu for eggs when you’re baking. If you plan on baking bread, cakes, or brownies, puree ¼ cup (65 g) of soft silken tofu for every 1 egg the recipe calls for. Put the tofu into your baking mix when the recipe tells you to add eggs. Don’t use firm tofu since it will not blend as smoothly.Warning: Tofu can make baked goods dense, so don’t use it in desserts that need to be light and fluffy.

Cooking with Traditional Tofu

Replace meat with firm tofu to make a vegetarian meal. Firm tofu is high in protein and has a similar texture to chicken. Cut a portion of firm tofu from the block and cook it until it’s golden brown. Add the tofu to a sandwich, pasta, or vegetable dish. Tofu can be fried, baked, or grilled like meat. Choosing the Right Firmness Firm tofu absorbs a lot of flavor and works best when it's stir-fried or pan-fried. Extra-firm tofu holds its shape better, and can be fried, baked, or grilled. Super-firm tofu is filled with the most protein, but it will make it harder to infuse flavor. Grilling or baking works best for super-firm tofu.

Add the tofu into a stir-fry for a classic Asian dish. Mix 3 cups (450 g) of your favorite vegetables, like broccoli, peas, or carrots, in a saucepan over medium heat. Add 14 ounces (400 g) of firm tofu cut into ⁄4–⁄2 in (0.64–1.27 cm) cubes to the pan and cook them until they’re golden brown. Add soy sauce and spices to adjust the flavor of your stir fry before serving it over rice, noodles, or bok choy. Change the ingredients you use in your stir fry to try different flavor combinations. For example, you may add onions and garlic or use fresh proteins like shrimp.

Cut cubes of soft or medium tofu to put into miso soup. Cut 4 oz (110 g) of tofu into ⁄4 in (0.64 cm) cubes before adding it to the dashi, or broth. Let the tofu simmer in the soup over medium-low heat for 1-2 minutes so the broth’s flavor can soak into the cubes. Look for ingredients to make miso soup in the international aisle of your local supermarket.

Crumble cooked tofu to make a feta cheese substitute. Cut the tofu with a knife or break it apart with your hands into small pieces. Mix your pieces of tofu with ⁄4 cup (59 ml) of lemon juice, 1 tbsp (5.4 g) of oregano, and a pinch salt to add more flavor, and let it marinate for 2 hours in the fridge. Take the crumbles out and sprinkle them on salads in place of feta cheese. Don’t marinate the tofu if you just want a natural, creamy flavor.