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Tofu recipes

Tofu is one of the most useful ingredients in a fast kitchen: it is already cooked, absorbs flavor well and turns crisp in a hot pan. This page covers crispy tofu bowls, stir-fries, curries, scrambles, noodle dishes and soups. Every recipe takes 20 minutes or less, and many are vegan or easy to make vegan.

5 recipes, most popular first.

15 min

Vegan tofu scramble with peppers and spinach

AmericanVeganVegetarianDairy-freeGluten-free
20 min

Sesame tofu rice bowls

AsianVeganVegetarianDairy-free
17 min

Mapo tofu

ChineseDairy-free
19 min

Teriyaki tofu rice bowls

JapaneseVegetarianVeganDairy-free
19 min

Lemongrass tofu noodle bowls

VietnameseVeganVegetarianDairy-free

Choosing the right type matters. Extra-firm or firm tofu suits frying and stir-fries, while silken tofu is best in soups, sauces and desserts. The tips explain quick pressing methods, ways to get a crunchy outside without deep frying, and how to season tofu so it tastes great rather than bland.

Common questions

Is tofu healthy?

Tofu is a good source of plant protein and is low in saturated fat. Many brands made with calcium sulfate are also a good source of calcium, and it provides iron and other minerals. Like any food, it fits into a balanced diet. Soy is a common allergen, so check before serving it to guests.

Do I need to press tofu?

For crispy results, it helps. Pressing removes water so tofu browns better. For a quick press, wrap the block in a clean towel and set a heavy pan on top for 10 minutes, or just slice it and blot firmly with paper towels. Extra-firm and super-firm tofu need little or no pressing.

How do I make tofu crispy?

Press or blot the tofu dry, cut it into cubes or slabs, and toss with a light coating of cornstarch and salt. Fry in a hot nonstick or cast-iron pan with enough oil to cover the bottom, turning only once each side is golden. Add sauce at the very end so the crust stays crisp.

Can you eat tofu raw?

Yes, tofu is precooked during production, so it can be eaten straight from the package. Silken tofu is often served cold with soy sauce and scallions, and firm tofu can be cubed into salads. Keep opened tofu covered in fresh water in the fridge, changing it daily, and use it within three to five days.