How to cook tofu: different methods for perfectly crispy tofu

Tofu is a versatile ingredient that is high in protein, low fat, and a good source of iron and calcium. With only 73 Kcal per 100g and low in saturated fat, it is a healthy choice. As it is meat-free, it is ideal for people on a vegetarian diet.
 
Tofu is made of soy milk and shaped into blocks. It has a pale white colour and soft texture. Tofu can be cooked in many ways so that it becomes crispy. There are many recipes showing how to cook tofu, with several just a click away. 

What are the different types of tofu?

There are different types of tofu, and to make the best meal, you need to know which one suits your dish the best. We know silken tofu is great in desserts and puddings, whereas extra-firm tofu is good for stir-frys. Learn more:

• Silken tofu

Similar to block tofu, silken tofu is made through a similar process, but soy milk is coagulated instead of milk curdling. Every cake maintains its moisture while cooling because it is also not pressed. The silken tofu, whether soft, firm, or extra firm, looks smooth and "silky" because curds never form in it. Silken tofu, which is more delicate than block tofu, must be handled carefully to avoid breaking.

Firm block tofu should never be confused with firm silken tofu or used in place of it. Additionally, it must not be confused with soft silken tofu because firm silken is made from denser soy milk, which requires less water to be added during the milk production process. Firm silken tofu is more robust and can withstand handling better. It is perfect for recipes where the silken tofu will be cut into pieces and/or suspended in sauces while keeping its shape. 

Prepping: Do not press or freeze; serve raw and at room temperature. 
Best Uses: fermented, lightly fried, battered, and boiled

• Soft Tofu

Of all the block tofus, soft tofu is pressed for the shortest amount of time, allowing the curds to meld into the remaining whey. When broken apart, as it frequently does with light handling, this smooth block still has texture. It tastes mildly milky and has a delicate body akin to Jell-O.

Soft tofu functions just as well in savory dishes as it does in sweet ones due to its resemblance to soft desserts. Soft tofu shouldn't be shallow-fried because of its high water content because the sputtering and spit-back can be harmful. However, coating the cubes completely in batter and deep-frying them results in deliciously tender nuggets of soy bliss. 

Prepping: It is not advisable to press soft tofu because you risk squashing it. It is best served raw and drained or blotted.
Best Use: Raw, puréed, boiled, or deep-fried.

• Firm tofu

For the tofu family, this is a solid performer. If you're not sure which type to buy, the majority of savoury recipes can be made with a firm block of tofu. A firm block has curds that are visible and tightly packed; it should feel firm and have little give.

During cooking, its firm body develops a slightly rubbery texture, making each block manageable with (relatively) little trepidation. Tofu that is firm holds up well to frying and stuffing. 

Prepping: Pressed, drained, salt-soaked, or frozen. 
Best Use: Baked, boiled, stir-fried, deep-fried, and glazed. It's that versatile!

• Extra firm tofu

Of all the block tofus, this one is the most compact. The curds are compact, and this particular block is noticeably smaller than the others. Extra firm tofu is best suited for heartier dishes because it has the most chew to it. It is the perfect dairy-free alternative to paneer in Indian dishes, and it is the tofu we use to make crispy tofu delectable. 

Prepping: Pressed, drained, salt-soaked, or frozen are the prep methods. 
Best Use: Baked, boiled, stir-fried, deep-fried, and glazed.

Now let’s cook tofu.

How to cook tofu

Tofu is like a sponge. It will absorb any and all flavours it comes into contact with, but to get it into this state you must press it. Press it? Yes. This is a key step in how to cook tofu. But first of all:

• Choose the right tofu

What are you making? Firmer tofu is best for curries and frying whereas softer tofu is good for blending into soups and desserts. Check each tofu type above to make sure you choose the right one for what you want to cook.

• Press the tofu

Remember, not all tofu should be pressed, e.g., soft tofu. For tofu that needs pressing, remove most of the liquid by pressing the tofu on a paper towel.

• Marinate the tofu

Add your seasonings and spices so that it becomes a tasty and flavourful morsel.

Once your tofu is ready to cook, are you wondering how long to cook tofu? Put your tofu for 25-30 minutes on an oven tray at 200 °C and tada! Crispy tofu. To find out how to cook tofu low-calorie style, then try this delicious homemade vegan poke bowl. For a nutritious drink to go with it, try this refreshing orange and carrot juice. 

How to cook tofu in a pan

Do you know how to fry tofu? Let me explain. After preparing your tofu, add some oil to the pan until hot. Then, cook your tofu for 4-6 minutes till it becomes golden and crispy. You could try this traditional Japanese dish Susiyaki recipe as this is a good tofu recipe for how to cook tofu in a pan. 

Pan-fried tofu tastes great. But what about how to cook tofu in a stir-fry? Instead of a pan, use a wok to heat the oil. Add your tofu and let it fry till golden. Then add garlic, soy sauce, and vegetables until cooked.

How to cook tofu for curry? This is easy! Use extra-firm tofu and this vegetarian curry recipe with tofu.

How to cook silken tofu

Silken tofu is best for soups due to its soft texture. To master how to cook tofu in soup, follow this great recipe for a spicy easy laksa noodle soup.

It is easy to learn how to cook tofu in soup. As tofu is precooked, you can simply chop it up and add it to the broth for a short time and it's done. Soft tofu is best for soups. To know how to cook soft tofu, you can either cook it in the microwave, where it will get a chewy texture or eat it raw. You can serve the tofu with coconut rice.

How to cook tofu in microwave

Tofu is frequently cooked in the oven or in a pan, but the microwave version is straightforward and produces tofu that is incredibly chewy (almost like chicken) and tastes best in stir-fries and curries. It would be best to cut the tofu lengthwise into tiny, thick strips (around 1-2 inches). In a bowl that can be heated in the microwave, arrange tofu strips in layers.

Add vegan oil spray and vegan chicken broth powder, or season with salt, pepper, or soy sauce and sriracha. Tofu should be thoroughly coated, so carefully stir each piece. Re-layer the tofu in the bowl. Cook tofu in the microwave for 5 to 6 minutes, or until it appears chewy and dehydrated. For even cooking, turn the tofu strips upside down after three minutes. 

The tofu strips tend to stick to one another as they cook in the microwave. Here, a non-stick oil spray is beneficial. Additionally, the tofu strips arranged around the bowl's edge cook more quickly than those in the centre.

To prevent extremely chewy or hard tofu, make sure to check on the tofu frequently and remove the cooked strips. Don't worry if your tofu strips get hard from overcooking. They will deliciously soak up the sauce and swell up without losing their pleasant bite when added to broth or curries.

Recipes from tofu?

Here are some great recipes that will make an excellent tofu meal:

• The best tofu scramble
• Vegan pumpkin tofu ricotta stuffed shells
• BBQ Tofu
• Saucy tofu noodles with cucumbers and chili crisp
• Flatbread with cauliflower and tofu