Don’t Be Afraid to Cook Tofu

I’ve lost count of how many times someone has told me,

“I tried tofu once and it was awful.”

My first question is always the same.

“How was it cooked?”

Nine times out of ten, the answer explains everything.

Because if your first experience was a pale, watery cube straight from the package, I’d probably think tofu was awful too.

After eating plant-based for decades, I’ve cooked tofu hundreds, if not thousands, of times. I’ve experimented with nearly every trick, gadget, and technique. Here’s what I’ve learned:

It doesn’t have to be complicated.

The secret to delicious tofu comes down to three things:

Removing some of the moisture
Using a flavorful marinade
Cooking it long enough to develop a crispy, golden exterior

That last step is the one most people miss.

The crispy outside is what transforms tofu from something people tolerate into something they actually crave.

Why Tofu Gets a Bad Reputation

Tofu isn’t meant to be eaten straight from the package.

It’s soft.

It’s watery.

It’s nearly flavorless.

Think about plain pasta or rice. Neither tastes particularly exciting until you season it.

Tofu works exactly the same way.

It’s like a blank canvas that absorbs whatever flavors you give it.

Do You Really Need a Tofu Press?

If you’ve spent any time online, you’ve probably seen elaborate tutorials showing tofu presses and lengthy pressing techniques.

Some people even press tofu for an hour before cooking.

Personally?

I don’t think it’s necessary.

Yes, removing moisture helps the tofu brown, but you absolutely don’t need another kitchen gadget to make great tofu.

Three Easy Ways to Remove the Moisture

1. Wrap It in a Towel

After removing the tofu from the package, wrap it in paper towels or a clean kitchen towel while you prepare the rest of dinner.

By the time you’re ready to cook, much of the excess moisture will have naturally been absorbed.

2. Press It Yourself

Place the tofu on a cutting board and gently press it using another flexible cutting board or your hands.

The key word is gently.

Tofu is delicate and will break apart if you’re too aggressive.

3. Let the Pan Do the Work

This is honestly the method I use most often.

If I’m pan-frying tofu, I’ll simply press down on it with my spatula while it cooks.

The liquid releases into the pan and quickly evaporates as the tofu begins to brown.

It’s simple, effective, and doesn’t require any extra steps.

Three Mistakes Almost Everyone Makes

Buying the Wrong Tofu

For almost every recipe, choose extra-firm tofu.

Silken tofu has its place, but it’s meant for smoothies, sauces, desserts, and creamy recipes.

Skipping the Marinade

Tofu needs flavor.

Fortunately, it’ll absorb almost anything.

Not Cooking It Long Enough

This may be the biggest mistake of all.

People pull tofu from the oven just as it’s starting to get good.

The crispy coating and golden edges are what make tofu delicious.

Don’t rush this step.

Perfect tofu isn’t about expensive gadgets. It’s about creating flavor and texture.

My Go-To Oven Method

This is probably the recipe I make more than any other.

Marinade

Mix together:

1 tablespoon melted coconut oil
2 tablespoons Bragg’s Liquid Aminos
2 tablespoons cornstarch
A dash of smoked paprika
A dash of garlic powder
A dash of onion powder

Whisk everything together until it forms a smooth, wet sauce.

Coat the tofu evenly before baking.

Bake at 400° for 30 to 35 minutes, flipping halfway through.

The cornstarch creates an incredible crispy coating while the Bragg’s Liquid Aminos give the tofu a rich, savory flavor.

My Go-To Skillet Method

For stir-fries, rice bowls, and quick weeknight dinners, this is hard to beat.

Mix together:

3 parts Bragg’s Liquid Aminos
1 part rice vinegar
A splash of sesame oil

Coat the tofu, then spray it lightly with avocado oil before cooking.

That light coating of oil helps develop one of the most important parts of great tofu:

A beautifully browned, slightly crunchy exterior.

Cook over medium-high heat until golden on every side, about 4 to 5 minutes per side.

Flavor gets people to try tofu. Texture is what makes them come back for more.

My Favorite Flavor Combinations

One of the reasons I never get tired of tofu is because it works with almost every cuisine.

Some favorites include:

Tacos

Taco seasoning, lime juice, garlic, and cilantro.

Asian-Inspired Bowls

Soy sauce or Bragg’s Liquid Aminos, ginger, garlic, sesame oil, and rice vinegar.

Italian

Garlic, Italian herbs, lemon, and balsamic vinegar.

Barbecue

Your favorite barbecue sauce finished under the broiler.

Don’t Overthink It

I’ve seen recipes that freeze tofu.

Thaw tofu.

Press it for an hour.

Coat it in three different ingredients.

Season it twice.

Bake it.

Then fry it.

If that’s your thing, wonderful.

But after cooking tofu for decades, I’ve found that simple works just fine.

A little moisture removed.

A flavorful marinade.

A hot oven, skillet, or air fryer.

Dinner doesn’t have to be complicated.

You Don’t Have to Be Vegan

One thing I’d also like to point out is this:

You don’t have to give up meat to enjoy tofu.

I don’t think of tofu as a replacement.

I think of it as another delicious protein to add to your cooking toolbox.

Whether you’re fully plant-based or simply trying to eat a few more plant-forward meals each week, tofu deserves a place on the menu.

A Few Final Thoughts

If you’ve written tofu off after one disappointing experience, I’d encourage you to give it another chance.

Buy one block this week.

Choose a favorite sauce that’s already in your refrigerator.

Cook it until the edges become deeply golden and slightly crisp.

Then add it to a meal you already love.

You don’t have to become vegan to enjoy tofu.

You simply have to cook it well once.

The Well-Spent Take

One of the reasons I’ve happily eaten tofu for decades isn’t because it reminds me of something else. It’s because I’ve learned to appreciate it for what it is. When it’s cooked well, tofu isn’t bland or boring. It’s crisp on the outside, tender in the middle, and full of whatever flavors you choose to give it.

Like so many things in life, sometimes the difference between “I don’t like it” and “I love it” isn’t the ingredient itself. It’s simply knowing how to bring out its best.

A well-spent life isn’t about following food trends or buying every new kitchen gadget. It’s about finding simple techniques that make everyday meals delicious enough that you’ll want to make them again and again.

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