Ways to Prepare Tofu

For Baked Tofu

  • Use 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

For BBQ Tofu

  • Use 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

For Braised Tofu

  • Use 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

For Broiled Tofu

  • Use 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

For Crispy Tofu

  • Use 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

For Desserts

  • Use 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

For Dips

  • Use 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 a similar consistency to the dairy that you are replacing

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


  • Use Silken tofu
  • 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

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