The Best Tofu Recipe (2024)

FAQs

What is the tastiest way to make tofu? ›

Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).

Most seafood seasonings include celery seed, paprika, mustard powder, salt, and black pepper. Add lime juice to the tofu marinade to bring forward more of that classic seafood flavor. 5. Soy sauce: Marinating tofu in soy sauce helps the tofu absorb flavor quickly.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Contains antinutrients

Like most plant foods, tofu contains several antinutrients. These compounds are naturally found in plant foods and lower your body's ability to absorb nutrients from food ( 6 ).

BAD COMBO #3: Nuts and Tofu

Phytates — found in nuts, seeds and whole grains — can block the absorption of iron, something plant-based folks need to give extra consideration to when planning their meals. For instance, tofu and other soy products are an easy and protein-packed way for veg-heads to get their iron.

- It is said that tofu cannot be eaten together with spinach at the same time. As tofu and spinach contain calcium and oxalic acid respectively, the combination of the two will form kidney stones. But in fact, only prolonged and volumionous consumption of tofu and spinach at the same time will pose this risk.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

Why is my tofu so tasteless? ›

Tofu is naturally very bland. However, it is like a sponge when you introduce it to stronger flavours. It can also taste soggy, but if you fry or bake it, it can become crisper or dryer, with with a much more appealing texture. I use this method for cooking tofu in so many recipes.

Don't be afraid to spray (or drizzle) a lot of oil on the tofu cubes. They need to be well-coated in order to get a nice crispy exterior! Don't overcrowd the pan. Make sure each cube has enough space around it so they can all crisp up evenly.

Rice or Noodles.

We usually serve our tofu stir fry with brown rice (I cook it in the Instant Pot right along with the rest of the meal), but if you prefer tofu stir fry noodles, these are a tasty option, and they cook more quickly too!

How long does tofu last in the fridge? If it's unopened, you should just go by the use by date on the pack, which will give you the best idea of the shelf life. If it's opened, refrigerated tofu is generally good for 3 to 5 days, as long as you've stored it properly.

A: Marinating tofu in a rich umami marinade and then searing on high heat will make it taste like meat. The longer you can marinate it for, the more meaty it will taste.

In Asian cuisine, they are frequently found in stews or soups. Although less prone to drying out and rubberiness, soft tofu should also be cooked over low heat and never boiled, because that will induce bubble formation in the tofu and affect the intended silky texture.

Heat, however, helps the flavours to permeate. Boiling tofu to obtain a more reliably solid texture and to impart flavour is not a new method, but it's not commonly used in Western styles of cooking. This method of seasoning tofu is suitable for varying levels of firmness, but not for silken or soft tofu.

While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.