How to Cook Tofu
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5
How to Cook Tofu
Description
How to Cook Tofu begins with pressing extra-firm tofu thoroughly to expel as much moisture as possible, which is crucial for creating a crispy texture when cooked. The tofu is then cut into one-inch cubes and coated evenly with a mixture of neutral oil, soy sauce, cornstarch, kosher salt, and black pepper. Baking the tofu in a preheated oven at 400 degrees Fahrenheit produces a firm, slightly crispy surface without flipping, though flipping can enhance crispness further.
The flavor base includes soy sauce for umami and seasoning with salt and pepper for balance. Variations in the marinade can customize the tofu for different cuisines, such as adding lemon juice and spices for Indian dishes or tossing with a sweet-spicy honey-sriracha sauce after cooking. The resulting tofu works well as a side dish or protein component when served alongside dishes like steamed jasmine rice.
Remaining moisture removal during preparation and even coating with starch are key to achieving a crunchy exterior while maintaining a tender interior. This preparation method provides a straightforward way to enhance the texture and flavor of tofu without deep frying.
Ingredients
- 14 oz tofu extra firm
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 tablespoon soy sauce or tamari
- 1 tablespoon cornstarch or arrowroot powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper freshly ground
Instructions
Prepping Tofu
- Wrap the block of Tofu with paper towels and gently press from all the sides to squeeze out excess water. Cut the tofu into 4 to 5 slices and then repeat step which will help remove the moisture. Cut each slice into 1 inch cubes. Gently press the cubed tofu with paper towels to remove any remaining moisture.
- Place the tofu into a mixing bowl and toss in oil and soy sauce. Then sprinkle half of the cornstarch and gently toss or mix with a silicone spatula. Sprinkle remaining corn starch, salt & pepper over and gently stir in evenly coating the tofu with the cornstarch. See notes, if prepping tofu to be used in Indian dishes.
Cooking Methods:
- #1 Bake: Preheat the oven at 400 degrees F and line a baking tray with parchment paper. Place the tofu on a parchment paper lined baking sheet. Bake for 15 to 20 mins. Note: I always bake them for 15 to 20 mins without flipping them. But, for extra crispy, flip them after the first 15 to 20 mins and then bake for additional 15 mins.
Method 2: Air Fry
- #2 Air Fry: Spray the air fryer basket with oil or line with perforated parchment paper. Line the marinated tofu and air fry at 380 degrees for 15 to 20 mins. I do not flip them half way through but you may if you like
Method 3: Pan Fry
- #3 Pan Fry: Heat 1 tablespoon of oil in a non stick panLine the tofu in a single layer and cook on medium heat undisturbed for 5 mins. Then, carefully turn over with a flat silicone spatula and cook the other side for 5 mins. Note: It is important to not stir it so the tofu browns well and also does not break apart.
Notes
- Remove excess water thoroughly by pressing tofu multiple times with paper towels for best crispness.
- For Indian-style tofu, skip soy sauce and use lemon juice, ginger-garlic paste, and spices like turmeric and garam masala in the marinade.
- Try a sweet and spicy finish by tossing baked tofu with a mixture of honey, sriracha, and minced garlic, then sprinkle with toasted sesame seeds.
- Serve the tofu as a side or over steamed rice to complete the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 464mg | 19% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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