This One Trick Will Change the Way You Think About Tofu
Updated: Jul. 08, 2022Want to try tofu but not sure how to start? This simple technique will make sure you're never faced with soggy tofu again.
Let’s face it: Tofu can be incredibly bland. The good thing is that the protein can take on whatever flavors you want to incorporate into your favorite tofu recipe—you just need to prepare it before getting started. Follow these simple tricks and you’ll never be left with water-logged, bland tofu again.
Get rid of the water
The biggest tip for getting better tofu: Get rid of as much moisture as possible! Since it is packed in water, the first thing you need to do is drain it as much as possible. Once removed from the container, wrap it in paper towels (about three or four sheets should work). For best results, follow our Test Kitchen’s expert tips for how to prepare tofu.
Add weight
Once you have it wrapped in paper towel, place it on a plate. Find something heavy, such as a can of beans or tomatoes or even a heavy sauce pan. Place a second plate on top of the tofu and put your heavy item on top. This will help press even more moisture out of the tofu.
Wait
Place the weighted tofu in your refrigerator for at least 30 minutes. When you’re ready to cook, unwrap the paper towels from the tofu (the paper towels will be wet) and toss them in the trash.
Get ready to cook
Now it’s time to get your tofu ready for cooking. Try dicing your tofu for this stir-fry. Or cut it into strips. When you’re ready, add oil to a hot pan and sear the tofu on all sides. Add your sauce or spices—now that the tofu has much of its moisture removed, it will take on more flavor.
Once your tofu is cut, you can also marinate it to add flavor. Try a marinade in this recipe for Thai tofu lettuce wraps.
Want it extra crispy?
If you’re looking for an extra crispy crust on your tofu, try tossing it in a little cornstarch before cooking. You don’t need too much, just enough to coat the tofu pieces. Discard any extra. When the tofu is coated, toss it in a hot pan with a little oil, like we do here. This trick is very similar to velveting chicken, the restaurant-style tip for amazing stir-frys.
In the end, getting perfect tofu just takes a bit of prep. After that, it’s smooth sailing for your next veggie-based dish.
Tofu Stir-Fry with Brussels Sprouts
I love cooking with Brussels sprouts. This tofu stir-fry recipe is the perfect quick and healthy weeknight meal. Make a scrumptious hoagie by stuffing toasted rolls with this tasty mixture. And if you're wondering—what is tofu? Find out with our handy guide. —Joseph Sciascia, San Mateo, California
Buffalo Tofu Wrap
My family loves the tofu filling in this wrap! For parties, we often serve it as a dip with tortilla chips or pita bread. My husband requests this often, and it's super easy to double the recipe if needed. —Deanna Wolfe, Muskegon, Michigan
Vegetable Potpie
We raised our daughters as vegetarians. I wanted to give them more options than just pizza and pasta, so when they were around 11 years old, I made this vegetable potpie recipe. It's still a hit. By the way, these are the biggest mistakes you can make when cooking tofu. —Mark Sirota, New York, New York
Tofu Salad
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! —Taste of Home Test Kitchen
Vegan Cream of Mushroom Soup
I love mushrooms and am learning how to make heartier dishes out of my old favorites. This delicious vegan cream of mushroom soup is low in fat and high in nutrition, and it meets my dietary restrictions. Tofu, used in place of cream, provides a silky texture, but keeps the soup vegan and dairy free. —Maria Davis, Flower Mound, Texas
Asian Tofu
This tasty Asian tofu was the first plant-based meat dish my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. You can make this recipe in an air fryer, too. —Emily Steers, Los Angeles, California
Asparagus Tofu Stir-Fry
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. Check out our guide if you’re new to tofu. —Phyllis Smith, Chimacum, Washington
Better than Egg Salad
Tofu takes the taste and texture of egg salad in this quick-fixing sandwich. —Lisa Renshaw, Kansas City, Missouri
Butternut Harvest Pies
This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We make the pies with squash from our garden. Feel free to add even more of your favorite spices...you'll be glad the recipe makes two! —Juliana Thetford, Ellwood City, Pennsylvania
Vegetable Pad Thai
Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
Makeover Meatless Lasagna
If you have never tried tofu before, go for it with this recipe. The tofu blends in with all the other ingredients, adding protein without the fat and calories of ground beef. —Mary Lou Moeller, Wooster, Ohio
Crispy Tofu with Black Pepper Sauce
Sometimes tofu can be boring and tasteless, but not in this recipe! Here, the crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado
Southwest Vegetarian Lentil Soup
Even self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. —Laurie Stout-Letz, Bountiful, Utah
Tofu Chow Mein
This easy recipe is great for "tofu beginners." For best results, cut the tofu block in half and wrap well in a terrycloth kitchen towel. Let it sit in the fridge for at least an hour so the towel absorbs excess water. Serve this with Chinese soup and egg rolls for a complete meal. — Autumn SinClaire, Gold Beach, Oregon
Veggie Thai Curry Soup
My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California
Cauliflower & Tofu Curry
Cauliflower, garbanzo beans and tofu are each subtle on their own, but together they make an awesome base for curry. We have this recipe weekly because one of us is always craving it. —Patrick McGilvray, Cincinnati, Ohio
Asian Tofu Noodle Soup
Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. —Diana Rios, Lytle, Texas
Moist Banana Nut Bread
I made up this recipe when I was vegetarian and didn’t eat eggs. It’s packed with fiber, omega-3s and soy protein, but tastes delicious! Silken tofu is a wonderful egg substitute. —Brittany Carrington, Tehachapi, California
