How to Make Tofu Taste Good (Even If You Think You Hate It)

Tofu tastes good when you treat it like a sponge that needs to be emptied and then filled. Buy the right type for the dish, press out the water, season it boldly, and cook it hot enough to brown. For crispy tofu, toss pressed cubes in cornstarch and roast, pan-fry or air-fry them. If you want a chewier, meatier texture, freeze the block first. Most bad tofu experiences come from skipping one of those steps.

Why tofu has a bad reputation

Tofu on its own is mild, a little beany, and full of water. Cooked straight from the package and cut into soft cubes, it is pale, wet and bland, and that is the version many people remember. The problem is not the ingredient. It is that tofu needs a few minutes of prep to become something you actually want to eat. Once you know the method, it becomes one of the most useful and cheapest proteins in your kitchen.

Pick the right type

Tofu comes in a range of textures, and using the wrong one is the fastest way to a disappointing dinner.

• Silken tofu is soft and custardy. Use it blended into sauces, smoothies, creamy dressings and desserts, or served cold with soy sauce and scallions. It does not hold its shape in a pan.
• Soft and medium tofu work in soups like miso soup and in dishes like mapo tofu, where tofu sits in a sauce.
• Firm tofu holds together for scrambles and gentle stir-fries.
• Extra-firm and super-firm tofu are what you want for anything crispy, grilled or meat-like. Super-firm (often vacuum-packed with little water) can skip pressing entirely.

If you are new to tofu and want it to replace meat, start with extra-firm.

Press it

Pressing removes water so the tofu can brown and absorb flavor. Wet tofu steams instead of searing, and marinades just slide off.

You do not need a tofu press, though they are handy if you cook it often. Wrap the block in a clean kitchen towel or a few paper towels, put it on a plate, and set something heavy on top: a cast-iron pan, a couple of cans, a cutting board with books on it. Leave it for 15 to 30 minutes. You will be surprised how much water comes out.

If you are short on time, slice the tofu into slabs first, then press. Thinner pieces release water faster.

Marinate or season it properly

Because tofu is mild, it needs more seasoning than you think. Salt matters most. A splash of soy sauce or tamari is the easiest way to get both salt and savory depth into it.

You can marinate pressed tofu for 30 minutes to overnight in a mixture of soy sauce, a little oil, garlic and something acidic or sweet. Or skip the marinade and toss the cooked tofu in a bold sauce at the end, which many cooks prefer for crispy tofu because the coating stays crunchy.

A useful rule: season the tofu itself, not just the dish around it. Salt or soy on the tofu before cooking makes a large difference to how the finished dish tastes.

The cornstarch trick for crispy tofu

For tofu with a crisp, golden outside, cornstarch is the key.

1. Press extra-firm tofu and cut it into cubes or tear it into rough bite-size pieces (torn edges get crispier).
2. Toss with a tablespoon of soy sauce and a tablespoon of oil.
3. Add one to two tablespoons of cornstarch and toss again until every piece is lightly coated.
4. Cook in a hot pan with a thin layer of oil, turning occasionally, or roast on a sheet pan at around 400 to 425°F until golden, usually 25 to 35 minutes, flipping halfway.

Arrowroot or potato starch work the same way. Add any sticky sauce right at the end so the coating stays crisp.

Air fryer tofu

The air fryer is the easiest route to crispy tofu with very little oil. Prepare the tofu as above with soy sauce, a little oil and cornstarch, then cook at about 400°F for 12 to 18 minutes, shaking the basket a couple of times. Keep the pieces in a single layer so they crisp instead of steam. Cooking times vary by machine, so check it at the 10-minute mark the first time.

Freeze it for a meatier texture

This is the trick that changes minds. Put the whole block of tofu, still in its package, in the freezer overnight. Then thaw it in the fridge or in a bowl of warm water. As the water inside freezes, it forms ice crystals that push the tofu apart, leaving a spongier, layered structure. After thawing, the tofu releases water far more easily when you squeeze it, and the texture becomes chewier and more like chicken.

Frozen-then-thawed tofu also soaks up marinades much better. Tear it into chunks for "chicken" nuggets, crumble it for a taco filling, or slice it for sandwiches. Many people keep a few blocks in the freezer at all times for this reason.

Five simple flavor directions

Once you have the technique down, the flavor is just a choice of sauce. Here are five that cover most cravings:

• Garlic soy: soy sauce, garlic, a little maple syrup or brown sugar, rice vinegar and sesame oil. Toss crispy tofu in it with scallions and serve with rice.
• Buffalo: hot sauce mixed with melted vegan butter or oil. Toss crispy tofu bites and serve with celery and a vegan ranch. This one hits the wing craving surprisingly well.
• Barbecue: your favorite bottled barbecue sauce, brushed on baked or grilled tofu slabs. Add smoked paprika to the cornstarch for extra smoke.
• Taco crumble: crumble frozen-then-thawed tofu and brown it in a pan with chili powder, cumin, smoked paprika, garlic powder, salt and a squeeze of lime. Use it anywhere you would use seasoned ground beef.
• Breakfast scramble: crumble firm tofu into a pan with oil, turmeric for color, salt, pepper, nutritional yeast and a pinch of kala namak (black salt) for an eggy flavor.

Common mistakes to avoid

Not pressing it is the biggest one. Close behind are under-seasoning, crowding the pan so the tofu steams, and turning it too early before a crust forms. Let it sit in a hot pan undisturbed for a few minutes before flipping. Patience is what gets you the golden color.

Tofu as part of a bigger plan

Tofu is cheap, high in protein and endlessly flexible, which makes it one of the best foundations when you are cutting down on meat. It earns its place in the moments that used to be the hardest, such as a weeknight dinner when you are tired and want something that feels substantial. Having a block pressed and ready in the fridge, or a frozen block waiting, makes it easy to put together a satisfying meal in 20 minutes.

Those tired weeknight moments are also when cravings tend to hit hardest. A craving for a specific meat dish usually passes within 10 to 20 minutes. The Spared app is built for exactly that stretch: you open it instead of the fridge, ride out the craving, and it counts each one you get through along with your days and the animals spared. By the time the craving fades, the crispy tofu is ready.

For a broader look at plant protein, see our guide to protein without meat, and for more swaps by dish, check out the best meat substitutes.

Common questions

Do you have to press tofu?

For crispy, browned or marinated tofu, yes, pressing makes a large difference. You can skip it for silken tofu, for soups, and for super-firm vacuum-packed tofu that has very little water to begin with.

How do you make tofu crispy without frying it?

Toss pressed extra-firm tofu with a little soy sauce, oil and cornstarch, then bake it at around 400 to 425°F or cook it in an air fryer at about 400°F. Spread the pieces out in a single layer and flip or shake them partway through.

Why does freezing tofu change the texture?

The water inside the tofu expands as it freezes and forms ice crystals that create small pockets in the block. When it thaws, the water drains out easily, leaving a firmer, chewier, more porous texture that absorbs marinades well.

How long should you marinate tofu?

Thirty minutes is enough to add flavor to pressed tofu, and a few hours or overnight goes further, especially with frozen-then-thawed tofu. If you want a crispy coating, many cooks skip the long marinade and toss the cooked tofu in sauce at the end instead.