Try Something New with Tofu

Even extra-firm tofu has a relatively soft texture. So focus on building a crust for a contrast of textures! To achieve a crispy coating, dredge tofu pieces in cornstarch before frying or sauteing in hot oil. For even more texture, combine the cornstarch with some cornmeal; you'll get a sturdier coating with a bit of crunch. This works great for tofu styles from medium to extra-firm because they can be moved around in the skillet while still holding their shape.

Don't forget to season the tofu first, though. Salt is a start, but you can add other seasonings for added flavor. See how to do it in our recipe lesson for Brown Sushi Rice Bowl with Crispy Tofu and Vegetables. Once you have the technique down, you'll want to make these crispy "fingers" all the time and serve with your favorite dipping sauce.

Tofu has a mild flavor on its own, but instead of seeing that as a challenge, look at it as an opportunity to create new flavors with your favorite spices or spice blends. After draining and patting the tofu dry, toss it with your spices and saute it in hot oil. The oil will bloom the spices (and enhance their flavor) while the tofu develops a crust for more texture. See how it works in our Seared Tofu with Panch Phoron, Green Beans and Pickled Shallots recipe lesson. Or put the spiced tofu pieces in your air fryer basket, spritz with oil spray, and let the air fryer do its thing. You'll have flavorful tofu with contrasting textures in minutes. These methods work with most types of tofu except for silken.

Tofu is riddled with air pockets, which means that it can act like a sponge to pick up flavor. Find a marinade you like and let it work its magic, but be sure to drain the tofu first to make it extra absorbent. And no one says you have to cook tofu: it’s delicious marinated and chilled. You can slice it and let it rest in a marinade to absorb flavor; then dress it with herbs, nuts, and spices. Our Chilled Marinated Tofu recipe lesson is a great way to practice this.

And don't sleep on braised tofu. Cooking tofu in a thick, potent sauce can transform it into a complex, savory dish. As the sauce cooks, it reduces and soaks into the tofu, so the flavors intensify. Use a jarred simmering sauce like a tikka masala, curry, or enchilada sauce for the ultimate weeknight comfort dish, or try our Sweet and Tangy Simmering Sauce from the Essential Sauces for Everyday class.

Tearing instead of slicing tofu can create interesting nooks and crannies that can crisp while sauteing or provide pockets for sauces and marinades. You can also crumble different types of tofu to resemble the pebbly texture of ground meat to make meatless versions of lasagna, tacos, or even larb. But in a breakfast scramble like our Tofu Scramble with Bell Pepper, Shallots, and Herbs, soft tofu is the way to go. Check out the recipe lesson to see how Its tender texture allows it to break apart easily to closely mimic fluffy scrambled eggs.

The ultra smooth texture of silken tofu is so soft and tender that it makes a great substitute for dairy milk, yogurt, or sour cream in custards, puddings, and smoothies. Check out the magenta-hued Passionate Dragon Smoothie recipe in this class. It’s great as a base for a savory dip to serve with crudités or crackers as well.