When I shared my Peanut Sauce Baked Tofu recipe, many readers said their homemade tofu didn’t turn out as expected. Don’t worry — with a few simple techniques you can make tofu that’s flavorful and satisfying.
Below are my key tofu-making suggestions and tips based on what consistently works in my kitchen.
Press it to remove excess water
Raw, unpressed tofu is often mushy and bland. The first essential step is to press tofu to remove as much water as possible — this improves texture and allows sauces and marinades to penetrate better.
A tofu press is a useful tool and keeps the released liquid contained, avoiding endless paper towel use. If you don’t have a press, press a block between two heavy pans or pots with weight on top. Expect to go through a fair amount of paper towels if you use that method.
Choose the right firmness
For most savory dishes where tofu is the star, buy firm or extra-firm tofu. Soft and medium tofus have more water and are better suited for blending into puddings, smoothies, or for scrambles. Extra-firm tofu holds its shape best for frying, baking, and pan-searing.
Marinate well
After pressing, properly flavor your tofu. Tofu is naturally mild, so use a bold, potent marinade — some flavor will be lost in cooking, so it’s okay to start stronger than you think you need. Marinating gives the tofu a deeper, more interesting taste.
Cut uniformly
Slice tofu into uniform pieces so everything cooks evenly. I prefer thin strips because they cook quickly and don’t stay mushy. You can use cubes, logs, or triangles — whatever you like — but consistent size is the most important point.
Freeze for a chewier, bread-like texture
To change the internal texture, drain your tofu, freeze it in its container, thaw, press again, then cook. This method produces a sponge-like, breadier texture that soaks up marinades differently. See my Pumpkin Honey “Bread” Tofu recipe for a demonstration of the freezing technique.
It’s more like pumpkin “bread” than typical tofu — sponge-like and soft.
Baking and broiling tips
If you bake marinated tofu, I recommend a hot oven: around 400–450°F for approximately 25 minutes, flipping once partway through. Higher temperatures (425–450°F) give a better outer sear and more pleasing crispness than long, low-temperature bakes.
When broiling, watch closely. Typical timing is about 8–10 minutes on the first side and 3–6 minutes on the second, but broilers vary — never leave tofu unattended while broiling, since it can char in a minute.
Pan-frying and searing
For stovetop frying or searing, use a flavorful oil such as sesame or peanut oil. Start with pressed and sliced tofu, but do not marinate it beforehand for pan-searing. Sear all sides first to create a firm crust, then add your sauce or marinade at the end. Adding sauce too early can make stovetop tofu soggy and prevent a proper sear.
Storage and leftovers
Cooked tofu keeps in the refrigerator for several days; I consider 2–3 days a safe guideline, though I’ve eaten tofu leftovers after five days without issue. When you’ve gone to the trouble of pressing, marinating and baking tofu, consider making two blocks so you have planned leftovers.
Practical tips
- Use parchment paper-lined baking sheets for easy cleanup.
- Slice into thin strips for quicker, less fussy cooking.
- If you prefer a firmer, chewier texture, try the drain–freeze–thaw method before pressing and cooking.
After all this tofu talk, if you want something sweet, I recently shared a recipe for No-Bake Toffee & Chocolate Chip Cookie Dough Bites that’s always a hit.
No Bake Toffee & Chocolate Chip Cookie Dough Bites
Questions for readers
1. Do you like tofu? What’s your favorite way to prepare it?
2. Do you have any tofu tips to share? I love learning new tricks — my advice comes from personal experience and is meant to be helpful, not definitive.
3. Would you like more practical kitchen tip posts? Some ideas I’ve posted before include how to clean and core a whole pineapple in 90 seconds, how to wash and chop a head of lettuce quickly, and tips to save money on your grocery budget.