How to cook tofu that’s full of flavour

It’s the alternative to meat that people either love or hate. On the positive side, tofu suits many cuisines and dishes. But it can be tasteless if not seasoned or marinated. So, how can you easily make it full of flavour?

By Elly Curshen

Tofu has a rich history, originating in China over 2,000 years ago. It has been a mainstay in Asian cuisines for centuries, well before its popularity surged in the UK and other parts of the world.

In recent years, tofu has become a supermarket staple. Look online and you’ll find a constant flow of new and exciting ways to cook with this versatile ingredient. The rise in plant-based eating has led to more people trying tofu and sharing their ideas. Inspiration is everywhere, but it’s important to understand the basics, so let’s start at the beginning.

Understanding the various types and their individual characteristics is key to making successful and delicious tofu dishes that are packed with flavour.

Let’s get one thing clear; if a recipe simply states ‘tofu’ in the ingredients, take that as a big red flag. There are different types and you need the right type for the recipe to turn out as intended. Use the wrong type and it’ll lead to disaster, putting you off all over again.

If someone says they don’t like tofu, I guarantee it’s because they had it once – cooked a way they didn’t enjoy – and it put them off for good. If that sounds familiar, I urge you to give it another chance.

As a long-time tofu enthusiast, I’ve experimented with countless recipes and techniques to get the most out of it and I’m confident I can make you love it. I have been eating and cooking tofu (very) regularly for over 20 years and have found many, many ways to make it delicious.

Don’t think of tofu as just a ‘meat substitute’; it’s a canvas for flavour that can be transformed into a variety of delicious dishes. It's incredibly versatile, as well as nutritious – it is a great source of protein and is also rich in minerals and vitamins, including calcium, magnesium, iron and vitamin A.

So, what actually is tofu? It’s fermented bean curd and the way I usually explain it is that tofu is to soybean milk what cheese is to dairy milk. The soybeans are soaked overnight in water then ground to make soy milk. A natural coagulant made from calcium or magnesium salts is added and in only a couple of minutes it will start to separate into soy ‘curds’ and ‘whey’. Just like cheese, the curds will then be pressed into shape. Depending on exactly how it is made and subsequently processed (including pasteurising and packaging), the tofu will either be categorised as ‘silken’ or ‘firm’. If it is ‘firm’, it might be pressed further (to form ‘extra firm’) and/or smoked.

Silken vs. Firm Tofu

Remembering tofu comes in these two main types: silken and firm and ensuring you buy the right type for the intended use is important. Each has unique textures and uses, making them suitable for different kinds of dishes.

Both types of tofu lack a strong flavour on their own, but they readily take on the taste of whatever seasonings or marinades you use.

Silken Tofu: As the name suggests, this tofu has a smooth, creamy texture, like a lightly-set custard. It’s delicate and often used in soups, smoothies, desserts, and dressings. Due to its high-water content, it doesn’t hold its shape well when cooked, making it perfect for blending and pureeing. You’ll usually find it in a small long-life carton, on a shelf (not refrigerated).

Inventive plant-based cooks have been using firm silken tofu, along with kala namak (aka Indian black salt or Himalayan black salt) to make a plant-based alternative to scrambled eggs for years. Kala namak brings that distinctive umami-rich, egg-like flavour, and nutritional yeast can add a cheesiness too.

Look to Japan for lots more ways to use silken tofu in savoury dishes. A popular simple option is diced and added to a bowl of miso soup.

Silken tofu is great for making creamy dressings, as well as desserts.

Firm Tofu: This is the type I use most often. Firm tofu has a denser texture and will hold its shape during cooking. It absorbs marinades and sauces well, making it a great choice for dishes where a more substantial, chewy texture is desired. You’ll find smoked and unsmoked versions. If you’re new to tofu, I would recommend the smoked version as it has far more flavour to start off with.

It is worth noting that a tofu marked as ‘Extra Firm Smoked’ will be extra delicious and often also a bit more expensive (as those extra steps take time for the producer).

Tips and Techniques for Flavourful Tofu

Before you even start marinating or cooking firm tofu, there are a couple of options to get the best out of it.

Many widely available brands of tofu these days will state ‘no need to press’ on the packaging. If so, just drain the liquid off, pat well dry and carry on. If not, you need to get as much moisture out of it as you can and you can do this a few different ways. Either wrap it in a clean dry tea towel and squeeze carefully but firmly, unwrapping and rewrapping (with a dry section) until the block feels dry.

Alternatively, you can also wrap in a clean cloth and place under a heavy board for at least half an hour, allowing the moisture to drain out.

The final option is to freeze the whole block (take it out of the cardboard box but leave it in the plastic package it comes in). Freezing causes the water molecules inside the block to expand, creating a more airy, chewier texture that absorbs flavour better too.

Let the frozen block defrost in the fridge (on a plate). Once the tofu is thawed, drain and press out the extra moisture (as above) before cooking. This all takes time, yes, but if we are trying to maximise flavour, it’s worth it!

Slice, dice, grate or crumble…

Depending on the final dish and what form you want your tofu pieces to take, you can transform the block in several ways; dice or slice (thinly if you want to make something crispy and ‘bacon-like’, thickly if you want more of a ‘steak’ vibe). You could also grate or crumble it.

Marinating

Once you have pressed (if necessary), frozen (if desired), dried (essential) and cut up your tofu, it’s time to marinate it. Although not essential, marinating is one of the best ways to infuse tofu with flavour. Since tofu acts like a sponge, it will soak up whatever delicious marinades you use.

A common and delicious combination is soy sauce, garlic, ginger, rice wine vinegar, sesame oil, and a touch of sweetness added with either maple syrup or honey. Acidic elements like rice vinegar can help tenderise the tofu, making it even more flavourful.

How long you marinate the tofu for varies, depending on the ingredients used, how you are going to cook it, and how long you have. Aim for between 30 mins and 4 hours. Less and it’s not really worth it, longer and the tofu may start to break down.

If you are lacking in time, don’t fear, slice your tofu thinly (or even grate it) and cook in a strongly flavoured sauce, and you’ll still get a great result. My version for ‘tofu bacon’ doesn’t need any marinating time at all.

Cooking

You can cook tofu using many methods, depending on your desired result…

Fry

Tofu will crisp up if you fry it, and even more so if you dust it with cornflour first.

After pressing (if necessary) and marinating, slice or dice the tofu, toss in cornflour and fry it in (shallow) hot oil until golden brown on all sides. This method gives tofu a delightful crunch while keeping the inside tender. This chilli-fried tofu with egg-fried rice is a great example.

Deep frying is also an option, especially for dishes such as black bean tofu ‘mein’.

Air fry

I’ve never served a crispy tofu nugget to anyone that didn’t enjoy it. This air fryer crispy tofu recipe is quick and easy. Just marinate, dust with cornflour, and air fry at 200C for 12-15 minutes. Add a sweet and spicy dip on the side and serve the nuggets on skewers, for a fun, party food.

Bake

If you’re turning the oven on for a few things, baking a tray of tofu is a hands-off method that allows you to cook other components of your meal simultaneously.

After pressing (if necessary), slicing and marinating, place tofu on a baking tray lined with parchment paper or a reusable silicone liner. Bake at 200C for 25-30 minutes, flipping halfway through. Baking concentrates the flavours and gives tofu a firm, chewy texture.

If after reading all this, tofu sounds like a lot of effort, remember that ready to use options are now widely available – although I would argue that the flexibility of doing it yourself makes it all worth it!

Originally published July 2024