I do WHAT with this white block?
There are many things you can do with tofu. Most people use it as a meat substitute but did you know you can also use it to make healthier sauces, soups, dips, smoothies, desserts & more?
Tofu has very little flavor and will take on the ingredients of your recipe which is why tofu is so versatile – and it’s good for you too! Tofu also acts as a binder so it is perfect for substituting eggs and dairy. To learn how to substitute dairy or eggs check out our tofu conversion chart.
Tofu is simple to use so let’s get started!
Drain
- Drain the water from the package. Feel free to water your plants with it!
Pressing
This technique adds firmness and can be used with Extra-Firm, Firm and Soft tofu
- Place the tofu between two paper towels and place on a plate
- Press the tofu by using a couple of cans, a book, or a pan for about 10-20 minutes
- Then create!
- For easy pressing use the TofuXpress, an amazing new kitchen gadget which is Nasoya approved!
Baked Tofu
Firm or Extra-Firm
- Cut it into pieces about 1/2-inch thick
- Place them in a single layer on a baking pan sprayed with non-stick cooking oil
- Baked at 400° degrees for about 30 minutes or until golden brown, flipping occasionally.
- Eat it hot or cool it down and enjoy in a salad or sandwich
BBQ
Firm or Extra-Firm
- Press the tofu
- Cut into cubes about ½ inch think
- Marinate for about 30 minutes
- Place the pieces onto bamboo skewers
- Cook over a grill for about 5-6 minutes per side, basting half way with extra marinade
Braised Tofu
Firm or Extra-Firm
- Slice into 3 long slabs
- Heat a large, coated skillet with 2 teaspoons of sesame oil until hot
- On medium heat, fry the tofu for about 5 minutes on each side or until slightly brown
- Set aside and cook veggies and sauce
- Add the tofu back in and cook uncovered for about 30 minutes, basting every 10 minutes until the tofu is golden brown
- Serve over rice or noodles
Broiled
Firm or Extra-Firm
- Cut into pieces about 1/2-inch thick
- If marinating, soak the tofu on each side for 15 minutes
- Cover a baking sheet with foil
- Lightly coat the foil with vegetable oil
- Place the tofu on the foil
- Broil for about 5 minutes or until the tops are slightly browned or crust has formed.
Crispy Tofu...the 'no fat' way!
Firm or Extra-Firm
- The key is to use a non-stick skillet and let the tofu sizzle until crispy
- You can also coat the tofu with panko bread crumbs and bake in a 350° oven for 20-30 minutes or until golden brown
Desserts
Firm, Soft, Silken
- Make creamy cheesecake, moist cake, rich pies, and more with tofu
- Replace dairy and eggs for tofu
- 1 egg equals ½ cup silken tofu
- To replace milk, blend silken tofu with water until it has the consistency of milk
Dips
Soft or Silken
- Treat tofu the same as you would when making a dip
- You can substitute milk, cream, yogurt, and sour cream for tofu. Mix the tofu with water until you achieve the consistency of the dairy you are replacing it with.
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Healthy Snack |
Freeze
Firm or Extra-Firm
Freezing tofu changes its consistency, making it more firm and dense. After it thaws it is almost like ground beef, perfect for soups, chilies, and sauces.
- Be sure to drain the tofu before putting it in the freezer
- Either pre-cut the tofu or wrap the tofu in plastic or a storage bag
- Freeze overnight or until you are ready to use it
- Thaw in the refrigerator
- When soft, press remaining water
- Create!
Fry
Firm or Extra-Firm
- Cut tofu into any shape you like, about 1/8 thick per slice
- Heat frying pan with 4 cups oil over high
- Fry tofu pieces in batches in very hot oil until puffed up and golden brown, about 7-10 minutes for each batch.
- Place deep fried tofu on paper towels to drain. Keep warm
- Sprinkle with chopped green onions and cilantro
- Serve with your favorite dipping sauce
Marinate
Firm or Extra-Firm
- Cut it into 1/2-inch thick cubes
- Pour the marinade over the tofu and place in a covered container in the refrigerator
- For thin marinades soak for 10 minutes
- For thicker marinades soak for several hours or overnight
- Frozen and thawed tofu actually absorbs marinades faster than unfrozen tofu
Scrambled
Firm or Extra Firm
- In a skillet, sauté veggies for 2 minutes on medium heat
- Crumble the tofu with clean hands or a fork
- Add the tofu to the skillet and stir in turmeric, soy sauce and scallions
- Cook for about 3 minutes and add salt and pepper to taste
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Scrambled Tofu |
Smoothies
Silken
- Instead of using milk or yogurt add silken tofu instead
Stir Fry
Extra-Firm, Firm, Cubed
- Cut it into 1/2-inch thick cubes
- Heat 1 tbsp of sesame oil in a large pan over medium-high heat
- Reduce the heat to medium and cook the tofu, stirring often until lightly browned
- Remove the tofu and set aside
- Add vegetables and cook until tender
- Toss the tofu back in and stir for about 2 minutes
- Serve with noodles or over rice
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Stir Fry |
Soup
Extra-Firm, Firm, Cubed, Soft, Silken
- Use extra-firm, firm, or cubed in soups like miso or veggie
- For cream based soups like chowders use soft or silken
