Tips for Tastier Tofu

Tofu has never had the best reputation. It’s probably one of the most hated foods, with critics hitting out on its unusual texture and lack of taste…

I agreed with this way of thinking for far too long. Then I tried correctly prepared tofu for the first time in a Japanese restaurant, and I absolutely loved it! But when it came to cooking it myself, I ended up creating the tasteless mush that is tofu infamously associated with. After incessantly scouring the internet and much trial and error, I realised I was doing it all wrong. And if you don’t think you like tofu, you might be, too. Here are a few ways to upgrade the quality of your tofu recipes, ensuring that it maintains its structural integrity and tastes great!  

Know your tofu

Tofu comes in varieties and it’s vital to know the different between each one. The main difference is usually the water content, and this determines the texture of the tofu. The more water, the softer it will be.  

  • Silken tofu is unpressed and has high water content. It can be soft, firm or extra firm depending on how much soy protein it contains. This type of tofu is silky and creamy and therefore works best in blended foods, such as dips, dressings, smoothies and soups. You could also use it as a vegan-friendly substitute for heavy cream in recipes. 
  • Regular tofu has a spongier texture than silken, but is still soft. It soaks up flavours like a sponge, so is best used in stews and soups. Its relatively high water content means that it is best to opt for a firmer variant when it comes to frying tofu.  
  • Firm and extra-firm tofu are the most commonly availably types you will find. They have less water content, providing a denser texture. They are super versatile and can be fried (any way you want) and baked. 
  • Pre-seasoned tofu says it all in the name. it’s tofu that is already seasoned with spices or comes prepared in a sauce. This might be easier to cook with if you’re a tofu novice! 

Press your tofu

Tofu will come packaged in water. As you can imagine, sodden tofu isn’t going to crisp up when you cook it, or hold in much seasoning. Slice up your tofu and layer it with paper towels to absorb the moisture. Then place a heavy object on top of it (a sturdy pan/book normally does the job). Leave it for a few hours- the longer you leave it the more water will be drained, providing a denser texture. A tofu press is also incredibly useful for this process, and you can find them for relatively cheap online.  

Crisp up your tofu

Using cornflour is the best way to crisp up your tofu, which is in turn the best way to make it taste good! Cube it up and coat it with the cornflour, then fry each side until you have the perfect crispy tofu. Make sure the pan is very  hot, and opt for sesame oil over olive oil, because it can withstand the heat better and will give you extra flavour. This technique will provide you with that restaurant quality that you’ve been craving. 

Marinade your tofu

Just like with meat, tofu tastes better when you marinade it, allowing it to soak up all the flavours and spices. It’s especially important to make sure tofu is seasoned correctly because it doesn’t have much of a natural flavour. But this also means you have the perfect canvas to explore with whatever flavours you want! Skip out on the oil based marinades, though, since the tofu will still have water in no-matter how much you’ve pressed it, and water and oil are not the most dynamic duo.  

Freeze your tofu

I saw this first on TikTok and, like with everything I see on the app, I was sceptical at first. But somehow TikTok always comes through, and freezing tofu works a treat! It’s a handy shortcut and will minimize the amount of water in the block. Simply drain the tofu and slice it, then put it in an airtight container. It’ll last in the freezer for up to three months. When you’re ready, thaw it in the fridge, and make sure to get rid of any excess water. Then cook it up however you like! Freezing provides a spongier and denser texture, and the tofu will absorb all the flavours you add.  

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