8 Easy Tofu Recipes

You're about to discover eight tofu recipes that'll transform the way you cook this versatile protein. From crispy pan-fried creations to silky chocolate desserts, these dishes prove that tofu isn't just a meat substitute—it's a culinary star in its own right. Whether you're a seasoned chef or new to plant-based cooking, each recipe is designed with simple ingredients and clear techniques that'll help you master tofu preparation. The first recipe alone might change your mind about what tofu can become.

Crispy Pan-Fried Tofu With Soy Glaze

Crispy pan-fried tofu is a versatile dish that can be served as a main course or added to stir-fries, salads, and noodle dishes. The key to achieving the perfect texture lies in properly pressing the tofu to remove excess moisture before cooking, allowing it to develop a golden-brown crust while maintaining a tender interior.

The soy glaze adds a rich, savory flavor that perfectly complements the crispy exterior of the tofu. This dish combines simple ingredients to create a satisfying meal that can be prepared in under 30 minutes, making it ideal for busy weeknight dinners or meal prep.

Ingredients:

• 1 block (14 oz) firm or extra-firm tofu
• 3 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• Sesame seeds for garnish
• Green onions, chopped (optional)

Press the tofu between paper towels and place a heavy object on top for 15-30 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes and coat them evenly with cornstarch.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer, ensuring they don't touch each other, and cook for 3-4 minutes on each side until golden brown and crispy.

While the tofu cooks, prepare the glaze by combining soy sauce, mirin, rice vinegar, brown sugar, garlic, and ginger in a small bowl. Once the tofu is crispy, reduce heat to medium-low and pour the glaze over the tofu. Gently toss to coat and cook for an additional 2-3 minutes until the sauce thickens and coats the tofu pieces. Garnish with sesame seeds and chopped green onions before serving.

For best results, use a well-seasoned non-stick pan or cast-iron skillet to prevent the tofu from sticking. The cornstarch coating is crucial for achieving crispiness, so make sure each piece is evenly coated. If cooking for meal prep, store the glaze separately and reheat the tofu in a pan or air fryer to maintain its crispy texture.

Silken Tofu Chocolate Mousse

Silken tofu chocolate mousse is a delightful dairy-free dessert that combines the smooth texture of silken tofu with rich chocolate flavors. This healthier alternative to traditional chocolate mousse delivers the same luxurious experience while being lower in calories and higher in protein.

This recipe takes only minutes to prepare and requires minimal cooking skills, making it perfect for both novice cooks and experienced chefs. The key to success lies in using high-quality silken tofu and good chocolate, as these two main ingredients significantly impact the final taste and texture.

• 14 oz silken tofu, drained
• 8 oz dark chocolate (70% cocoa)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp cocoa powder
• Fresh berries for garnish (optional)

Begin by melting the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth. While the chocolate is cooling slightly, drain the silken tofu and pat it dry with paper towels to remove excess moisture. Place the tofu in a food processor or high-powered blender.

Add the melted chocolate, maple syrup, vanilla extract, salt, and cocoa powder to the tofu. Blend until completely smooth, stopping occasionally to scrape down the sides of the bowl. The mixture should be uniform in color with no white streaks. Transfer the mousse to individual serving dishes or a large bowl and refrigerate for at least 2 hours or overnight until firmly set.

For best results, let the mousse come to room temperature for 10-15 minutes before serving. The texture becomes creamier and the chocolate flavor more pronounced. Store any leftovers in an airtight container in the refrigerator for up to 5 days. If the mousse seems too firm, simply let it sit at room temperature longer before serving.

Mapo Tofu

Mapo Tofu is a beloved Sichuan dish that combines the silky texture of soft tofu with the bold flavors of spicy bean paste, ground pork, and numbing Sichuan peppercorns. This iconic Chinese dish delivers a perfect balance of heat, umami, and tenderness that has made it a staple in Chinese restaurants worldwide.

Originally created in Chengdu, Sichuan Province, the dish's name translates to "Pockmarked Grandmother's Tofu," named after the restaurant owner who first popularized it. The combination of doubanjiang (spicy bean paste) and douchi (fermented black beans) creates the dish's signature deep red color and complex flavor profile.

Ingredients:

• 1 block soft tofu (400g), cut into cubes
• 200g ground pork
• 2 tablespoons doubanjiang (spicy bean paste)
• 1 tablespoon douchi (fermented black beans)
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, chopped
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons soy sauce
• 1 cup chicken stock
• 2 tablespoons cornstarch mixed with water
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil

Heat vegetable oil in a wok over medium-high heat. Add ground pork and cook until browned, breaking it into small pieces. Add minced garlic, ginger, and half of the Sichuan peppercorns, stirring until fragrant. Stir in doubanjiang and douchi, cooking for another minute to release their flavors.

Pour in chicken stock and bring to a simmer. Gently add tofu cubes and let them cook for 3-4 minutes, avoiding excessive stirring to prevent breaking. Add soy sauce and the cornstarch slurry, stirring gently until the sauce thickens. Finally, drizzle with sesame oil and garnish with remaining Sichuan peppercorns and chopped green onions.

When preparing Mapo Tofu, handle the tofu with care as it can break easily. The key to authentic flavor lies in using genuine Sichuan ingredients, particularly the doubanjiang and Sichuan peppercorns. If the dish is too spicy, reduce the amount of doubanjiang rather than omitting it entirely, as it's crucial for the authentic taste.

Grilled Teriyaki Tofu Skewers

Grilled teriyaki tofu skewers offer a delicious plant-based alternative to traditional meat kebabs. The firm tofu cubes are marinated in a sweet and savory teriyaki sauce, then threaded onto skewers with colorful vegetables before being grilled to perfection.

This dish combines the smoky flavors of grilling with the umami-rich teriyaki sauce, while the tofu absorbs all the wonderful marinades and takes on a slightly crispy exterior. The vegetables add both nutrition and visual appeal, making this an excellent choice for summer barbecues or year-round grilling.

• 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
• 1 cup teriyaki sauce
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 medium onion, cut into chunks
• 8 mushrooms, whole
• 8-10 wooden skewers
• 2 tablespoons vegetable oil
• 1 tablespoon sesame seeds
• 2 green onions, chopped

Press the tofu for at least 30 minutes to remove excess moisture, then cut into 1-inch cubes. Marinate the tofu in teriyaki sauce for 2-4 hours or overnight in the refrigerator. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Thread the marinated tofu cubes onto the skewers, alternating with bell peppers, onions, and mushrooms. Brush the assembled skewers with vegetable oil. Preheat the grill to medium-high heat (around 375°F) and grill the skewers for 4-5 minutes per side, or until the tofu is lightly charred and the vegetables are tender-crisp. Brush with additional teriyaki sauce during grilling.

For best results, ensure the tofu is well-pressed and properly marinated, as this will improve both texture and flavor. Avoid moving the skewers too frequently while grilling to achieve nice grill marks. If you don't have access to an outdoor grill, these can be prepared on a grill pan or under the broiler, adjusting cooking time as needed.

Tofu Scramble Breakfast Tacos

Tofu scramble breakfast tacos offer a protein-rich, plant-based alternative to traditional egg-based breakfast tacos. This versatile dish combines crumbled firm tofu with Mexican-inspired seasonings and colorful vegetables, all wrapped in warm tortillas for a satisfying morning meal.

The key to achieving the perfect tofu scramble lies in pressing the tofu to remove excess moisture and using the right combination of spices to create an egg-like flavor and appearance. Turmeric provides the characteristic yellow color, while nutritional yeast adds a savory depth that makes this dish particularly satisfying.

• 1 block firm tofu (14 oz), pressed and crumbled
• 8 small corn or flour tortillas
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 tablespoon nutritional yeast
• 1/2 teaspoon black salt (kala namak)
• Salt and pepper to taste
• Optional toppings: avocado, salsa, fresh cilantro, lime wedges

Press the tofu for 15-20 minutes by wrapping it in paper towels and placing a heavy object on top. Meanwhile, heat olive oil in a large skillet over medium heat and sauté the diced onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook for another minute. Crumble the pressed tofu into the skillet and add turmeric, cumin, nutritional yeast, and black salt. Cook for 8-10 minutes, stirring occasionally, until the tofu is heated through and slightly browned. Warm the tortillas in a separate pan or microwave.

While the tofu mixture is cooking, prepare your toppings and warm the tortillas. Assemble the tacos by filling each tortilla with the tofu scramble and adding your chosen toppings. Serve immediately while everything is still warm.

For best results, use black salt (kala namak) which adds an eggy, sulfurous flavor to the scramble. The tofu can be pressed the night before and stored in the refrigerator to save time in the morning. If the scramble becomes too dry during cooking, add a splash of plant-based milk or water to maintain moisture. Leftover scramble can be stored in an airtight container for up to 3 days and reheated as needed.

Thai Red Curry With Tofu

Thai red curry with tofu is a vibrant, flavorful dish that combines the richness of coconut milk with the bold spices of Thai curry paste. The silky tofu cubes act as perfect vessels to soak up the aromatic sauce, while vegetables add color, texture, and nutritional value to this satisfying meal.

This vegetarian-friendly curry comes together in under 30 minutes, making it an excellent choice for busy weeknight dinners. The key to success lies in using firm tofu and allowing it to properly drain before cooking, ensuring it maintains its structure while absorbing the curry's flavors.

Ingredients:

• 14 oz firm tofu, drained and cubed
• 2 cans (14 oz each) coconut milk
• 3-4 tablespoons Thai red curry paste
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cups mixed vegetables (bamboo shoots, carrots, broccoli)
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 kaffir lime leaves (optional)
• Fresh basil leaves
• Salt to taste
• Cooked jasmine rice for serving

Press the tofu between paper towels for 15-20 minutes to remove excess moisture. Meanwhile, heat oil in a large pan over medium heat. Add the curry paste and fry for 1-2 minutes until fragrant. Pour in the coconut milk and stir until well combined. Add the tofu cubes, vegetables, soy sauce, and brown sugar. Simmer for 15-20 minutes until the vegetables are tender and the sauce has slightly thickened.

For maximum flavor development, avoid stirring the curry too frequently as this can break up the tofu. Gently swirl the pan occasionally to ensure even cooking. Once the curry is ready, add the fresh basil leaves and adjust seasoning with salt if needed. Serve hot over jasmine rice.

When preparing this dish, maintaining the right consistency of the sauce is crucial. If it becomes too thick, add a splash of water or coconut milk. Conversely, if it's too thin, simmer for a few extra minutes. Store leftover curry in an airtight container in the refrigerator for up to 3 days, though the tofu may become slightly softer upon reheating.

Baked Sesame-Crusted Tofu

Baked sesame-crusted tofu is a delicious plant-based dish that combines the nutty flavor of sesame seeds with the mild, versatile nature of tofu. When baked properly, the exterior becomes golden and crispy while maintaining a tender interior, creating a satisfying texture contrast that appeals to both tofu lovers and skeptics alike.

This recipe transforms ordinary tofu into an elegant main course that pairs well with rice, noodles, or vegetables. The sesame coating not only adds flavor but also creates a protective layer that helps the tofu maintain its shape and develop a beautiful crust during the baking process.

Ingredients:

• 1 block (14 oz) firm tofu
• 1/2 cup white sesame seeds
• 1/4 cup black sesame seeds
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt

Press the tofu for at least 30 minutes to remove excess moisture, then cut it into 1/2-inch thick slices. Mix soy sauce, sesame oil, and rice vinegar in a shallow dish. In a separate dish, combine both types of sesame seeds with garlic powder, black pepper, and salt. Dip each tofu slice in the liquid mixture, then coat thoroughly with the sesame seed mixture, pressing gently to ensure the seeds adhere.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the coated tofu slices on the prepared baking sheet, ensuring they don't touch each other. Bake for 15 minutes, then carefully flip each piece and continue baking for another 10-15 minutes until the coating is golden brown and crispy.

For best results, use extra-firm tofu and ensure it's thoroughly pressed before cooking. The tofu can be pressed overnight in the refrigerator for optimal moisture removal. If the sesame seeds begin to brown too quickly during baking, lower the oven temperature to 375°F (190°C). Leftover tofu can be stored in an airtight container in the refrigerator for up to 3 days, though the coating may lose some crispiness upon storage.

Tofu and Vegetable Stir-Fry

Tofu and vegetable stir-fry is a versatile and nutritious dish that combines protein-rich tofu with colorful vegetables in a savory sauce. This quick-cooking meal works perfectly for busy weeknights when you need a healthy dinner option that comes together in under 30 minutes.

The key to a successful tofu stir-fry lies in proper preparation of the tofu and having all ingredients ready before cooking begins. Pressing the tofu removes excess moisture, allowing it to better absorb flavors and achieve a crispy exterior when cooked.

• 1 block (14 oz) firm tofu
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 cups broccoli florets
• 1 cup snap peas
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1/2 cup vegetable broth
• 1 teaspoon sesame oil
• Salt and pepper to taste

Press the tofu between paper towels for 15-30 minutes, then cut into 1-inch cubes. Heat oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.

In the same pan, stir-fry garlic and ginger for 30 seconds, then add vegetables in order of cooking time – carrots first, followed by bell peppers, broccoli, and snap peas.

Mix vegetable broth, soy sauce, and cornstarch in a small bowl. When vegetables are crisp-tender, add the sauce mixture and tofu back to the pan. Cook until the sauce thickens, about 2-3 minutes. Finish with sesame oil and season with salt and pepper to taste.

For best results, use a wok or large skillet that can handle high heat, and avoid overcrowding the pan as this will steam rather than stir-fry the ingredients. The vegetables can be substituted based on what's available or in season, but maintain similar quantities for proper sauce ratio. Store any leftovers in an airtight container in the refrigerator for up to 3 days.