5 Steps for Making Tofu Actually Taste Good (2024)

FAQs

How to make tofu taste really good? ›

Coat it in a lot of dry seasonings.

You can also use your favourite potent seasoning mix and coat your tofu in it. Pre-season it, then let it soak in a sauce to soak up flavours. My Slow Cooker Tofu Butter Chicken wasn't even pre-seasoned, but it was well pressed, and so it truly soaked up the flavours of that sauce.

Try soaking the tofu in a mixture of soy sauce, vegetable oil, sesame oil and orange juice for at least half an hour. If you prefer a spicier option, the New York Times recommended rice vinegar, soy sauce, brown sugar, mirin, sesame oil, garlic, ginger and either a chili paste or cayenne pepper.

Marinate the tofu.

Seal the bag and leave it in the fridge for at least 30 minutes or up to 4 hours. Tip: Gently massage the tofu in the bag at least once to ensure each tofu cube is well coated and has a chance to soak up those amazing flavors.

Tofu is naturally very bland. However, it is like a sponge when you introduce it to stronger flavours. It can also taste soggy, but if you fry or bake it, it can become crisper or dryer, with with a much more appealing texture.

Nigari is a chloride-based salt, usually in the form of magnesium chloride or calcium chloride. Nigari is produced from sea-water and comes in the form of liquid nigari, coarse granules, or fine crystals. Nigari tofu has a very slightly bitter taste compared to using other coagulants to make tofu.

Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

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How do you get the best tofu texture? ›

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Store-bought tofu comes packed in water to preserve freshness, which means the tofu itself ends up absorbing the water, becoming soft and delicate in the process. But tofu that's full of water is less likely to absorb spices and flavors.

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

You should aim to marinate tofu for at least 2 hours in the fridge. To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up.

The best way to start is with scrambled tofu, imo. Add some cheese, salsa. The texture is just like eggs. Stick it in a breakfast burrito and you won't even notice.

Heat, however, helps the flavours to permeate. Boiling tofu to obtain a more reliably solid texture and to impart flavour is not a new method, but it's not commonly used in Western styles of cooking. This method of seasoning tofu is suitable for varying levels of firmness, but not for silken or soft tofu.

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.