{"id":58289,"date":"2025-05-14T10:00:00","date_gmt":"2025-05-14T17:00:00","guid":{"rendered":"https:\/\/foodrevolution.org\/?p=58289"},"modified":"2026-09-14T06:01:21","modified_gmt":"2026-09-14T13:01:21","slug":"how-to-cook-tofu","status":"publish","type":"post","link":"https:\/\/foodrevolution.org\/blog\/how-to-cook-tofu\/","title":{"rendered":"How to Cook Tofu: Simple Techniques and Recipes to Get You Started"},"content":{"rendered":"

If someone gave you a lump of oil emulsifier made of alkalinized fatty acids, would you rub it all over your skin? If you\u2019ve ever used soap, the answer is yes.<\/p>\n

What about if someone served you a dish featuring coagulated soybean curd? That may sound as unappealing and weird as the definition of soap you just read, but it\u2019s just as useful and wonderful.<\/p>\n

I\u2019m talking, of course, about tofu.<\/p>\n

Tofu originated in China<\/a> a couple of thousand years ago<\/strong> (possibly when some lucky chef accidentally spilled sea salt into a batch of soybean soup). Its use eventually spread<\/a> into what is now Japan, South Korea, Thailand, and other neighboring countries.<\/p>\n

Tofu is a hugely important and versatile food. As a meat substitute, tofu is a common ingredient in many vegan, vegetarian, and plant-based dishes, including those originating from or influenced by Asian cuisines. But it\u2019s easy to use it in pretty much any cuisine.<\/p>\n

If you\u2019re not culturally familiar with tofu, turning it into delicious meals may seem daunting. How do you prepare tofu? How do you cook tofu and transform it from a wobbly white block into something more appealing? And what kinds of meals can you use tofu in exactly?<\/p>\n

In this article and corresponding video, we\u2019ll explore these questions and have you cooking with tofu in no time.<\/p>\n

Key Steps To Prep Your Tofu Before Cooking<\/h2>\n
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istock.com\/bong hyunjung<\/figcaption><\/figure>\n

There are just a few simple steps to transform tofu magically into something edible and ready to use. (That would make a great title for an anime movie.)<\/p>\n

1. Drain the Liquid<\/h3>\n

Many tofu blocks come in containers with water to keep them fresh and prevent them from drying out. Unless you\u2019re using silken tofu (which I discussed in the video), you\u2019ll want to drain the water into the sink or your compost.<\/p>\n

2. Press the Tofu<\/h3>\n

Pressing tofu<\/a> removes more excess liquid. This is essential for recipes where you want the tofu to firm up or crisp during cooking. However, it\u2019s unnecessary for silken tofu or if you\u2019re using it as a base for a sauce or dressing. You can skip this step if you put the tofu in soup.<\/p>\n

You can press tofu by hand using paper towels, a tea towel, or cheesecloth and a heavy pan on top, or you can use a tofu press.<\/strong> Tofu presses are available in BPA-free plastic<\/a>, wood<\/a>, and stainless steel<\/a>.<\/p>\n

3. Cut, Slice, or Crumble Your Tofu<\/h3>\n

How you cut your tofu will depend on how you intend to use it. For example, you can cut your block of bean curd into cubes for stir-fries and kabobs, slice it for sandwich fillings, or crumble it for scrambles and breakfast bowls.<\/p>\n

4. Marinate or Season Your Tofu<\/h3>\n

Unseasoned tofu has a very mild taste, which is a nice way of saying it doesn\u2019t taste like much on its own. But that\u2019s a feature, not a bug since it means that tofu can take on pretty much any flavor you add to it.<\/p>\n

Some tofu marinade ingredients you can try are:<\/strong><\/p>\n