I have been cooking with tofu for over 20 years and never seem to run out of ideas on how to serve it. Because tofu is as versatile as chicken and requires little prepping, it’s very easy to create delicious recipes without having to spend hours in the kitchen. And the flavors always come out spot on, making each tofu dish so satisfying. Here are 30 of my favorite tofu recipes – and proof that there is nothing boring about bean curd!
I always have a few blocks of firm and silken tofu in my pantry because I cook with tofu every week. The main reason why I always reach out for a block of tofu is because of how easy it is to cook with it. It’s mild in flavor which makes it a great vehicle to absorb flavor from sauces and dressings, and I don’t have to worry about under or over cooking it. It’s also a great dairy substitutes for desserts like puddings and cakes, and drinks like shakes and smoothies.
Table of contents
Expert Tips When Cooking With Tofu
Here are a few tricks I’ve learned that will help you elevate your tofu dishes instantly.
- Drain it well. This step is so important! Especially when making crispy tofu or serving silken tofu chilled. Because tofu holds a lot of water, it’s essential to let the excess drain for a while before using it. When taking the tofu block out of the package, transfer it to a plate and leave it there for at least 15 minutes. You will see a puddle of water on the plate to discard of. You can also wrap it in paper towels and leave it on a plate for the same amount of time to maximize drainage. Lastly, you can wrap it paper towel and microwave it for 3 to 5 minutes to dry it even more. However, I don’t recommend that trick for silken tofu as it’s meant to be served delicate.
- The skillet must be very hot. To give the exterior of tofu cubes or cutlets a golden brown color, make sure that the skillet and oil are very hot before adding the tofu. The same rule applies for making crispy tofu that’s been dusted in cornstarch or potato starch.
- Bite size is better. If not bite sized, then they should not be too thick. Unless you are serving chilled silken tofu, most tofu recipes are best when the protein is sliced small enough to be eaten in one bite. That’s because just like chicken or beef, the inside takes a long time to warm up. But unlike chicken or beef, there is no advantage to slow cooking tofu. Tofu is ready to eat so it only needs to be warmed up.
Storage
To help the bean curd last longer than 2 to 3 days, I recommend transferring the tofu to a storage container and filling it with water, until slightly above the tofu. I do this all the time because it keeps the tofu hydrated (tofu is made of 80% water) and gives it a longer shelf life. Close the container with an airtight lid and refrigerate for 5 to 7 days. Make sure to change the water every 24 hours to keep the tofu as fresh as possible, and to prevent bacteria from forming.
Tofu Recipes
Stir Fried Bean Sprouts with Tofu and Garlic Chives
This delicious tofu stir fry comes with bean sprouts and garlic chives, tossed in a sweet, savory, and garlicky sauce. It’s one of those tofu recipes that can be served as a main with a bowl or rice or fried rice, or as a side. And I also love that it only takes 20 minutes to make.
Sweet and Sour Tofu
I’m using medium firm tofu for this sweet and sour tofu recipe so the exterior has a nice crunch while the interior stays pillowy. The sauce is tangy and sweet and there are plenty of colorful bell peppers to get your daily intake of vegetables!
Vegan Mapo Tofu
If you are looking for a spicy umami bomb for dinner, this vegan mapo tofu will hit the spot. While most mapo tofu recipes are made with ground meat, this one uses chopped mushrooms that infuse the dishes with plenty umami, sweet leeks, silken tofu that melts in your mouth, and a fiery, tongue numbing, pungent sauce, this is one of my favorite Chinese dishes of all time. Ready in 1 hour.
Mapo Tofu Curry
Not only is this mapo tofu beautiful to look at, the deep smokey and savory flavors will keep you coming back for more. Find all the traditional flavors of a Japanese mapo tofu, with the addition of curry powder and szechuan peppercorns. Ready in 17 minutes.
Doenjang Jjigae (Korean Spicy Stew)
This is a traditional Korean soybean paste stew served with lots of veggies. The broth is spicy and savory, with deep umami flavors. It’s a very comforting dish that’s also healthy and low in calories. Ready in 25 minutes.
Air Fryer Teriyaki Tofu
Making tasty tofu doesn’t get any easier than this! I marinated extra firm tofu in a sweet and smoky teriyaki sauce for 25 minutes, and tossed in a little cornstarch to give the exterior of each cube, a crispy texture. Wait until you taste it – you won’t believe how tender the inside of these tofu cubes are! Ready in 40 minutes.
Crispy Tofu
Crispy salt and pepper tofu cubes make a great substitute for chicken when you feel like going meat-free. Dusted in cornstarch and sliced into bite size cubes, I like to pair them with a sweet and tangy dipping sauce such as this tonkatsu sauce. Or, they are the perfect pairing for a meatless Japanese curry. Ready in 17 minutes.
Mexican Style Tofu Scramble
This tofu scramble tastes so close to real scrambled eggs that your family won’t be able to tell the difference! The tofu is broken down into crumbles and I seasoned it with a mixture of ground cumin, ground turmeric, salsa, and sriracha sauce. Finally, I topped the scramble with chopped avocado, cilantro, and finished with a squeeze of lime juice. So good! Ready in 25 minutes.
Southwestern Style Baked Tofu Steak
Seasoned with cumin, chili powder, paprika, garlic powder, coriander powder and oregano, this southwestern style baked tofu can be served with quinoa, black beans, and corn, for a complete meal. And don’t forget the creamy lime dressing for a refreshing taste! Ready in 70 minutes (passive time included).
Creamy Vegan Carbonara
I couldn’t believe how tasty this pasta dish was the first time I made it! It tastes so indulgent you will think you are digging into a bowl of creamy cheesy pasta! Nutritional yeast is used instead of cheese and the smoky mushrooms will remind you of crispy bacon. and I topped it with lots of fresh parsley to give it even more depth of flavor. Ready in 30 minutes.
Tofu Dengaku
The most popular type of dengaky is made with eggplant (nasu dengaku). But it’s also really good when it’s made with tofu! The tofu is broiled and glazed with miso paste, mirin, sugar and sake, and served with chopped scallions. It’s salty, savory, a little sweet, nd packed with umami. Ready in 25 minutes.
Hiyayakko (Chilled Tofu)
Hiyayakko is a traditional Japanese tofu dish made of silken tofu topped with various ingredients such as scallions and nori. What I love most about this dish is that it’s served chilled and every bite feels so cleansing. I like to serve it with miso ramen or a couple of inari sushi on the side.
Tofu Chow Fun with Watercress
This is a quick Chinese stir fry made with wide rice noodles, and topped with watercress, scallions, and firm tofu marinated in a mixture of soy sauce, chinkiang vinegar and shaoxing wine. The result is a savory and nutty dish you won’t be able to stop eating. Ready in 40 minutes.
Tofu and Vegetable Poke Bowl
This poke bowl is so colorful and refreshing! I’ve marinated the tofu cubes in a soy and sesame sauce and served them over a bed of rice with fresh vegetables. It’s the perfect summer meal! Ready in 35 minutes.
Creamy Tofu Ginger Dressing
This dairy-free, tangy and gingery tofu dressing is made using silken tofu, tahini, olive oil, rice vinegar, sugar and salt. It pairs well with any salad of your choice, with a cold noodle dish, or makes a delicious dipping sauce. Ready in 5 minutes.
Green Goddess Smoothie
I’ve been making this green goddess smoothie for years now! I love that it’s very tangy and fruity – it’s so satisfying. The mixture of silken tofu, spinach, mango, kiwi, banana, turmeric, and almond milk make it an invigorating drink that will keep you energized all morning! Ready in 5 minutes.
Tofu Chocolate Brownies
I know I’ve saved myself many calories whenever I make these tofu brownies. That’s because no oil is used and instead, the addition of silken tofu gives these brownies a moist and light texture. I personally think they taste even better than your traditional brownie recipe! Ready in 40 minutes.
Crispy Honey Sriracha Tofu
When I made this tofu dish, I didn’t know that it would become one of the most loved Pickled Plum recipes of all time. Tossed in a sweet and spicy honey sriracha sauce, and topped with sesame seeds, each delectable tofu cube is a crispy on the outside and silky soft on the inside. Ready in 15 minutes.
Honey Ginger Tofu Stir Fry
This is an easy tofu stir fry that only take 17 minutes to make from start to finish. I mixed honey, soy sauce, sriracha, vinegar, sesame oil, and ginger to give the stir fry a sweet, tangy, and slightly spicy taste. The firm tofu cubes are stir fried with red bell pepper and green beans and served over a bed of rice.
General Tso Tofu
I’m a big fan of General Tso chicken and an even bigger fan of this tofu version! For this recipe the tofu cubes are dusted with cornstarch and pan fried until perfectly crispy. The sauce is sweet but on the tangier side. And I finished the dish with freshly chopped scallions. Ready in 20 minutes.
Spicy Honey Sesame Tofu
If you think tofu is bland, wait until you try this recipe! These crispy tofu cubes are cooked in a sweet, spicy, and nutty sauce made with a mix of honey, chili paste, soy sauce, and sesame oil. Serve with rice or on a bed of greens. Ready in 15 minutes.
Soondubu Jjigae (Korean Tofu and Seafood Stew)
Soondubu jjigae is a traditional Korean dish made with mixed seafood, silken tofu, and served in a spicy and pungent soup. The dish is cooked in a claypot until it’s bubbling and piping hot. It’s the ultimate spicy stew to warm the body and soul. Ready in 37 minutes.
Vegetarian Tofu Bibimbap
Here’s another classic Korean dish to fall in love with! Bibimbap is a rice bowl topped with various seasoned toppings such as boiled spina, pan fried carrots, bean sprouts, and for this particular bibimbap, crispy tofu cubes. It’s served with a spicy bibimbap sauce and a fried egg, for a filling and satisfying meal. Ready in 35 minutes.
Mu Shu Tofu with Vegetables
This Mu Shu Tofu Recipe has all the smoky, sweet and savory flavor you’d expect from you favorite delivery spot. The dish is loaded with crunchy veggies and smoky tofu, wrapped in a hoisin sauce loaded Mandarin pancake. They are the Asian version of tofu tacos! Ready in 20 minutes.
Kimchi Tofu Mandu
Here is a delicious meat-free dumpling recipe that uses chopped kimchi and tofu as a filling. The dumplings are so flavorful on their own they can be eaten without a dipping sauce. But if you want extra flavor, serve them with this easy dumpling sauce.
Tofu Edamame Patties
These tofu patties can be eaten as a side dish or be used in sandwiches and wraps. The patties are pan fried until the exterior has a nice crunch (the mixture of egg, breadcrumbs and firm tofu ensures that the patties hold their shape), while the interior stays moist and tender, just like chicken. I love serving these with my homemade tonkatsu sauce. Ready in 20 minutes.
Tofu and Tomato Salad
Simple, easy, healthy. This tofu and tomato salad may be light and low in calories but still packs a punch in the flavor department. The combination of chopped mint, vinegar, soy sauce, and sesame oil gives the dish a tangy and nutty taste that’s unbelievably refreshing! Ready in 10 minutes.
Agedashi Tofu
Agedashi tofu is one of my favorite tofu dishes of all time. Tofu cubes are dusted with potato starch and deep fried until the exterior is super crispy. The tofu is then served in a warm broth made with dashi, soy sauce and mirin, and topped with chopped scallion and bonito flakes. So good and ready in just 25 minutes.
London Broil Tofu
These tofu cubes make the perfect topping for salads. With the tangy and sweet taste of the marinade, the cubes pair beautifully with a simple green salad, or something more filling like a rice or quinoa bowl. Ready in 45 minutes.
Frequently Asked Questions
Yes you can freeze with both medium firm and extra firm tofu (silken tofu is not recommended as it will fall apart). In fact, freezing tofu will change its texture and give it a meatier texture. Interesting, isn’t it? To freeze it, simply drain the tofu, wrap it in plastic wrap or foil, and store it in an airtight storage container. Make sure to thaw the tofu before using (leave it in the fridge overnight).
Yes there are. People suffering from soy allergies or sensitivities should not eat tofu since it’s made from soybeans.
Yes, tofu is good for you because it’s very high in protein and minerals like calcium and manganese, and is low in calories. But it’s important to look at the label and only purchase tofu that have not been genetically modified since this can cause allergic reactions and other health issues. Personally, I only buy it from American or Japanese tofu companies because I know they do not contain any GMO.
I really like your recipes for tofu and I want to try more. Do you have a recipe book?
Hi Ruth! I have a digital cookbook and am currently working on a new one that will be available both in digital and paper format 🙂
Tofu is one of my favorite foods. Most of the time, I do like it fried then dipped into a soy-vinegar sauce, just as simple as that. This recipe can be eaten with or without rice. Anyway, I would like to try more of your shared recipes!
Where is the best place to buy good quality tufo? Non-GMO
Hi Leona, you can buy non GMO tofu easily these days, at your local grocery store or health food store. Look for Japanese brands (avoid Chinese) such as House Foods and Nasoya.
my favorite agedashi tofu. I can eat it everyday!!