To cook tofu well, match the type to the job: press firm or extra-firm tofu and fry, bake or stir-fry it until golden; simmer soft or medium tofu gently in sauces and soups; and serve silken tofu cold or steamed. For crispy tofu, press it for 15 minutes, toss it in cornflour and fry it in a hot pan without moving it until a crust forms.
Tofu has a reputation for being bland and spongy, but that is usually because the wrong block was cooked the wrong way. An Asian supermarket sells far more than the two packs in the chilled aisle of a high-street supermarket: fresh tofu in water, silken tofu in cartons, fried tofu puffs, pressed dried tofu, tofu skin and fermented tofu. Here is what each one is for, how to press and crisp it, how long it keeps and whether you can freeze it, plus a crispy tofu in sticky soy-garlic sauce that takes about 35 minutes.
Firm vs silken vs medium tofu: which should you buy?
All tofu is made the same basic way: soya milk is set with a coagulant (usually nigari, calcium sulphate or both), then the curds are pressed. The more whey that is pressed out, the firmer the block. Silken tofu is not pressed at all; it is set directly in its carton, which is why it is smooth as custard.
| Type | Texture | How to cook it | Best for |
|---|---|---|---|
| Silken (soft or firm silken) | Custard-smooth, wobbly | Serve cold, steam, or blend; do not stir-fry | Cold tofu with soy and spring onion, miso soup, smoothies, vegan desserts |
| Soft or medium (嫩豆腐) | Tender, holds a cube | Simmer gently in sauce or broth | Mapo tofu, Korean soondubu-style stews, hot pot |
| Firm (老豆腐) | Dense but moist | Press, then fry, braise, bake or stir-fry | Stir-fries, curries, braised tofu |
| Extra-firm | Very dense, dry | Press briefly, then fry, bake, air-fry or grill | Crispy tofu, skewers, tofu "nuggets" |
| Tofu puffs (豆腐泡) | Airy, spongy, fried skin | Simmer to soak up sauce | Laksa, hot pot, braises, curries |
| Dried or pressed tofu (豆腐干) | Firm, chewy, often spiced | Slice and stir-fry or toss cold | Stir-fries with celery or peppers, cold salads |
| Tofu skin / yuba (腐竹, 腐皮) | Thin sheets or sticks, chewy | Soak dried sticks, then braise; wrap fresh sheets | Braises, hot pot, vegetarian rolls |
| Fermented tofu (腐乳) | Soft, creamy, very salty | Mash into sauces in small amounts | Stir-fried greens, marinades, congee |
| Egg tofu (玉子豆腐) | Silky, yellow | Slice and pan-fry gently or steam | Braised with mushrooms; contains egg, so not vegan |
- For your first block, buy firm tofu. It is the most forgiving: you can stir-fry it, fry it crisp, crumble it or braise it.
- Chinese labels usually split tofu into soft (嫩) and firm (老). Japanese packs use kinugoshi (silken) and momen (cotton, the firmer style).
- Fresh tofu sold loose or in water-filled tubs at Chinese grocers is softer and more beany than shrink-wrapped supermarket blocks, and it is excellent simply simmered.
How to press tofu
Pressing pushes out water so the tofu fries crisp instead of steaming, and so it soaks up sauce. Only firm and extra-firm tofu need pressing; soft and silken tofu would fall apart.
- Drain the block and wrap it in a clean tea towel or several sheets of kitchen paper.
- Put it on a plate, then put a chopping board on top and weigh it down with a couple of tins or a heavy pan. Aim for firm, even pressure rather than enough to crack it.
- Leave it for 15–20 minutes for firm tofu, or 10 minutes for extra-firm. It is ready when it is noticeably thinner and the towel is damp right through.
- Pat it dry and cut it. For crispy tofu, 2–3cm cubes or 1cm slabs give the best ratio of crust to centre.
How to make tofu crispy
Crispy tofu comes down to three things: dry tofu, a light starch coating and enough heat. Toss pressed cubes in 2–3 tablespoons of cornflour (or potato starch, which gives a slightly glassier crust) with a pinch of salt, shaking off the excess. Fry in a non-stick or well-seasoned pan with about 4 tablespoons of oil over a medium-high heat, in one layer with space between the pieces.
- Pan-frying: leave the cubes alone for 2–3 minutes per side until deep golden; if they stick, they are not ready to turn. 400g takes about 10–12 minutes in total.
- Oven: toss cornflour-coated cubes with 1 tbsp oil and bake on a lined tray at 220°C (200°C fan) for 25–30 minutes, turning halfway.
- Air fryer: 200°C for 12–15 minutes, shaking the basket twice. Spray or toss with a little oil first or the cornflour stays powdery.
- Sauce last: add a glossy sauce in the final minute and toss, then serve straight away. Crispy tofu softens within about 10 minutes of being sauced.
For stir-fries, fry the tofu first, lift it out, cook the vegetables, then return the tofu with the sauce. Our stir-fry guide covers the heat and timing for the rest of the wok (affiliate link, opens in a new tab).
How to cook silken and soft tofu
Silken tofu is for gentle cooking or no cooking. Slide it out of its carton by cutting around the edges and turning it upside down on a plate, then pour over light soy sauce, a little sesame oil, chilli oil and sliced spring onion. To steam it, set the plate in a steamer for 6–8 minutes and finish with soy and hot oil poured over ginger and spring onion.
Soft and medium tofu go into simmering liquid. Cut them in the palm of your hand or straight on to the board, slide them into the pan and nudge the pan rather than stirring, so the cubes stay whole. Briefly simmering the cubes in salted water first helps them hold together in mapo tofu and stews.
Tofu puffs, dried tofu and tofu skin
Tofu puffs
These golden cubes are deep-fried tofu with a hollow, spongy centre. They need no preparation: drop them into laksa, curry, hot pot or a braise for the last 5 minutes and they absorb the liquid like a sponge. Squeeze one gently to check; it should be springy. Buy them chilled or frozen.
Dried or pressed tofu
Dou fu gan is tofu pressed until firm and chewy, sold plain, smoked or braised in five-spice and soy. Slice it into strips and stir-fry with celery, peppers or Chinese chives, or toss it cold with sesame oil and chilli. It needs no pressing and does not break up.
Tofu skin (yuba)
Tofu skin is the film that forms on heated soya milk. Dried tofu sticks (fu zhu) need soaking in cold water for at least 4 hours, or overnight, until pliable all the way through; then they go into braises, hot pot and stir-fries, where they turn pleasantly chewy. Dried or frozen sheets are softened briefly in warm water and used to wrap fillings. Knots of tofu skin are a hot pot favourite.
Can you freeze tofu?
Yes, firm and extra-firm tofu freeze well, but the texture changes. Ice crystals open up the curd, so thawed tofu is chewier, more porous and soaks up marinade much better; many cooks freeze tofu on purpose for this reason. Drain the block, cut it into cubes or slabs if you like, and freeze in a freezer bag or tub. Defrost it in the fridge overnight, then squeeze out the water, which comes away easily. Silken and soft tofu turn grainy and crumbly in the freezer, so are best kept fresh.
How long does opened tofu last?
Follow the pack: most chilled tofu says to keep it in the fridge once opened and eat it within two to three days. Store leftovers in a covered container, submerged in fresh cold water, and change the water daily. Tofu that smells sour, feels slimy or has turned yellowish should go in the bin. Unopened, shelf-stable silken tofu in an aseptic carton keeps in the cupboard until its date, but treat it like fresh tofu once opened. For fresh greens to cook with it, our guide to storing Asian herbs and vegetables explains how to keep pak choi, Chinese chives and beansprouts at their best.
Recipe: crispy tofu in sticky soy-garlic sauce
This is the recipe that converts tofu sceptics: cornflour-crusted firm tofu fried until golden, then tossed in a glossy garlic, soy and maple sauce. It is vegan as written; use honey instead of maple syrup if that is not a concern. Serve it with plain rice and a green vegetable.
Recipe
Crispy tofu in sticky soy-garlic sauce
Pressed firm tofu tossed in cornflour, pan-fried until crisp and coated in a sticky soy, garlic and maple glaze. A quick weeknight main that is vegan as written.
- Serves
- 2 people
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
Ingredients
- 400g block firm or extra-firm tofu
- 3 tbsp cornflour
- ¼ tsp fine salt
- 4 tbsp vegetable or groundnut oil
- 3 garlic cloves, finely chopped
- 1 tsp finely grated fresh ginger
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1½ tbsp maple syrup or soft light brown sugar
- 1 tbsp rice vinegar
- 4 tbsp water mixed with 1 tsp cornflour
- 2 spring onions, thinly sliced
- 1 tsp toasted sesame seeds
Method
- 1Drain the tofu, wrap it in a clean tea towel and press it under a heavy board or pan for 15 minutes. Pat dry and cut into 2–3cm cubes.
- 2Mix the light soy, dark soy, maple syrup, rice vinegar and the cornflour-water mixture in a small bowl.
- 3Toss the tofu with the 3 tbsp cornflour and the salt until every side is coated, then shake off the excess.
- 4Heat the oil in a large non-stick frying pan over a medium-high heat. Add the tofu in one layer and fry for 2–3 minutes per side, turning with tongs, until deep golden and crisp all over, about 10 minutes in total. Lift on to a plate lined with kitchen paper.
- 5Pour off all but 1 tsp of oil. Lower the heat to medium, add the garlic and ginger and stir for 30 seconds until fragrant but not browned.
- 6Stir the sauce, pour it in and let it bubble for 30–60 seconds until thick and glossy. Return the tofu and toss for 30 seconds until coated. Scatter with spring onions and sesame seeds and serve at once.
What you'll need
One gadget makes crispy tofu far easier.
- Tofu pressSqueezes out water evenly so firm tofu fries crisp instead of steaming.See options on Amazon (affiliate link, opens in a new tab)
- Potato starchA light, crisp coating for fried tofu; cornflour works too.See options on Amazon (affiliate link, opens in a new tab)
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Where to buy tofu in the UK
Most supermarkets sell firm and silken tofu, but a Chinese grocer stocks fresh tofu in water, soft and firm blocks, tofu puffs, dried tofu, tofu skin sticks and sheets, and fermented tofu, often for less. Our directory lists 259 stores stocking Chinese groceries, with the most in London, Edinburgh and Birmingham. For Japanese silken and momen tofu, fried aburaage and yuba, look at Japanese grocers, best represented in London, Glasgow and Edinburgh; Korean shops sell soft tofu for stews.
Wai Yee Hong Chinese Supermarket in Bristol lists locally made fresh tofu among its fresh produce, and San Oriental in Bicester also sells fresh tofu.
In London, Tian Tian Market lists tofu and seitan alongside its fresh vegetables, and in Edinburgh 朗御langyu keeps tofu, beansprouts and mushrooms.
Chinese groceries by city
Cooking without meat? Our guide to vegan Asian pantry staples covers tempeh, seitan, mushroom sauces and the labels worth checking.