Tofu is one of our go-to ingredients—it takes on whatever flavor you add to it, and we love the variety of textures it can have. If you’ve got a block of tofu that you don’t know what to do with, we have tofu recipes for every kind—firm tofu, soft tofu, silken tofu and pressed tofu!
For even more ideas, open up our full list of tofu recipes to browse after you check out this list of go-to easy tofu dishes.
Our Favorite Easy Tofu Recipes
If you look at our recipe index, we have a good number of tofu recipes, but not all of them are “easy” per se. So we’ve cherry picked the ones that are the fastest and most doable on busy nights.
Tofu is such a versatile ingredient and a flavor sponge. It’s one of our favorite protein sources to reach for because it’s so easy to prepare. It’s always cooked and safe to eat from the package, and anyone squeamish about handling raw meat doesn’t have anything to worry about when it comes to tofu!
Some basic cardinal rules for cooking with tofu:
- Scoop and fold tofu with your wok spatula to avoid breaking it up. If the tofu breaks up, your dish will turn cloudy with little tofu “crumbs” and look less appetizing. Scoop and fold it the way you would a cake batter instead!
- When cutting tofu, start in the center of the block and divide by 2 as you cut to ensure even, symmetrical pieces.
- Pay attention to the type of tofu! We focus here on firm tofu, soft tofu, silken tofu, and pressed tofu, and they all are suited to different types of recipes. Pay attention to the type you’re buying at the store. There are many more varieties of tofu beyond just those four. Learn about them here!
How to Store Tofu
Extra tofu that comes packed in water can be stored in the same container it came in once opened, still submerged in fresh water. Or you can move it to a sealed container if you like. Just know the aforementioned low-budget, low-effort method also works, too!
Tofu will keep well usually for up to 4-5 days that way. You shouldn’t wait much longer than that to use it. If your tofu starts to taste sour, it has gone bad.
What if your tofu says it’s expired? Well, instead of tossing it right away, you may want to open it up and give it the sniff test. If it smells sour or if you see any cloudiness in the water, toss it. Fresh tofu will have clear water and only a faint soy smell with no sour edge.
Can I freeze tofu?
The answer is yes! But it will change the texture. In fact, it’s less a convenient way to store tofu and more of an intentional way to transform tofu! Read more about frozen tofu here.
What Tofu Should I Use?
The nature of the recipe very much dictates the type of tofu you should reach for—largely, what level of firmness you are dealing with. It’s why we’ve organized our recipes by what kind of tofu you might have on hand.
Let’s give you the rundown and the recipes!
Firm or Extra Firm Tofu
Firm or extra firm tofu is ideal for stir fries. It browns wonderfully and won’t break up as easily. It’s also a hearty way to add extra protein to non Chinese dishes, whether you’re eating it in a salad or making our tofu burgers!
Whether you prefer firm or extra firm is mostly a matter of preference. Extra firm tofu is drier, with more of a “bite” to it. If you’re mixing the tofu up into something like a burger patty, you may want to go for extra firm and even take the extra step of pressing additional water out of it.
Recipes for firm or extra firm tofu:
1. 10-Minute Broccoli Tofu Bowls
A recipe born as a quick and easy work lunch idea from Sarah’s NYC days, this recipe has become a go-to at Bill and Judy’s house in particular. A block of tofu, a head of broccoli, and simple pantry ingredients come together in this easy vegetarian and vegan friendly dish!
Think of this recipe as a milder mapo tofu. It is also quicker to put together, with a couple Chinese pantry staples!
Nothing packs an umami punch for cheap quite like fermented black beans. A whole bag will run you only a couple dollars, and they last forever. If you’re a black bean sauce lover, don’t miss this one!
A vegan spin on 1-2-3-4-5 ribs, this recipe has a great balance of salty and sweet, and uses just 8 ingredients. What more convincing do you need to give it a try?
If you’re not already a fan of tofu, start with this recipe! Teriyaki sauce is a familiar flavor that everyone loves, and this teriyaki tofu demonstrates how tofu serves as a vehicle for flavor.
A plant-based version of the famous dish, Three Cup Chicken. Incredibly flavorful, whether you’re vegetarian or not.
7. Tofu Burgers
This is a straightforward tofu burger recipe, without obscure vegan ingredients that you have to go to a specialty-food store for. White button mushrooms and black beans give the burgers more heft and flavor!
If we have a package of firm tofu in the fridge and we’re not sure what to make for dinner, this recipe is usually the answer. We always keep chilies, scallions, and ground pork in the freezer (learn how to freeze aromatics!), making this a snap to pull together.
Have our Cookbook?
Try our Sesame-Crusted Tofu! This recipe can be found in our cookbook, but it’s truly become a fan favorite for anyone who tries it! It’s versatile and actually makes the tofu crunchy. Find it on page 253..
Spiced/Pressed Tofu
Spiced tofu or Pressed tofu are a staple in our fridge. They come vacuum sealed, and will last for weeks and weeks unopened, waiting for that exact right moment when they’re most needed.
The tofu is pressed even further to extract moisture. It has a snappier texture to it (rubbery isn’t the right word, but it does have a chew to it). Some types are spiced for subtle additional flavor. We love it so much that Judy has her own homemade five spice tofu recipe!
When you add this to stir fries or soups, it’s flavorful enough to be the main event or a delicious companion to vegetables like edamame, adding layers of flavor and texture.
Plugging Another Cookbook Recipe:
Edamame, Tofu & Pickled Mustard Greens, a recipe in the Starters chapter of our cookbook, has been in our family’s rotation for decades. It’s one of our top ways to use pressed tofu. Serve it as a delicious side dish or protein-packed main over noodles or pao fan. Get the recipe on page 65 of The Woks of Life: Recipes to Know and Love from a Chinese American Family!
Recipes for spiced tofu / pressed tofu:
9. Hot & Sour Soup or Vegetarian Hot & Sour Soup
If you’re out there lamenting that it’s hard to find a good bowl of hot and sour soup these days, take matters into your own hands! We have both a classic version and a vegetarian version. These recipes skirt the “easy” line a bit, as they do involve pre-soaking some dried ingredients, but we included it here because we think it’ll be surprising to many of you how not only achievable this soup is to make at home, but how delicious it is!
10. Spiced Tofu Stir-Fry with Garlic Chives
Garlic chives are a snap to wash up and cut for this recipe. They’re tender and tasty, and their aromatic garlicky flavor and tender texture is complemented so well by the mild and substantial pressed tofu.
11. Five Spice Tofu with Shredded Pork (香干肉丝)
Some version of this recipe is a longtime favorite at The Woks of Life house. Judy has been making it for decades. It’s super adaptable too—use any kind of pepper you have on hand, or substitute chicken instead of pork.
Soft Tofu
Soft tofu is slightly less delicate than silken tofu, though similar. The two can often be used interchangeably, so while you can make any of the three soft tofu recipes below, you can also use it in the silken tofu recipes further down this list. Especially if you want to practice your tofu cooking skills with a less delicate product.
Soft tofu is also great in Mapo Tofu (not quiiite easy enough to make the cut here, but definitely not hard to master as people in the comments section will attest).
Recipes for soft tofu:
12. Tomato Tofu
Tomatoes in abundance? This easy tomato stir-fry takes advantage of the natural glutamate (i.e. the source of umami) in tomatoes to create a rich sauce for soft tofu.
13. Crispy Tofu (without Deep-Frying!)
If you’re looking for an easy way to make crispy tofu without heating up a big pot of oil, look no further than this recipe. We have a quick pan sauce to drizzle over it, but you can use this crispy tofu in a stir-fry or braise too!
14. Cantonese-Style Steamed Tofu
Do you love the sauce that gets drizzled over Cantonese Steamed Fish, but you’re finding fish too expensive, too daunting, or you’re just not a fan of it? Tofu stands in for the fish in this recipe, making the cooking process that much easier!
This beef tofu stir-fry is comfort in a bowl with some steamed rice. It will bring you right back to the Chinatowns of old, and memories of opening a styrofoam clamshell container filled with steaming deliciousness.
Silken Tofu
Silken tofu is a uniquely jiggly, extremely delicate tofu, with the highest moisture content. While some sources say that soft and silken tofu are the same—they are often extremely similar—some brands do differentiate the two, and silken tofu is quite a bit more delicate. As mentioned earlier, you can substitute soft tofu for any of the recipes below, with the exception perhaps of the baking recipes.
Indeed, we find ourselves using silken tofu for sweet applications when tofu goes from a misunderstood vegan ingredient to a way to add protein to recipes without detecting its presence! All you have to do is make these desserts, and you’ll be a believer.
If you have silken tofu:
This is Kaitlin’s go-to miso soup. She adds protein with both tofu and egg. She swears by it as a way to nip emerging colds in the bud. It’s certainly more nourishing than a cup of Emergen-C!
Another no-cook healthy recipe that’s bursting with flavor, where the lightness of the tofu contrasts with the richness of avocado.
18. Spicy Hunan Steamed Tofu and Mushrooms
This has been a strong family favorite ever since we published it. It’s hard to find a more flavorful vegetarian tofu dish than this!
19. Spicy Cold Tofu
Sarah regularly made this recipe in her dorm room in college. It takes just minutes to throw together, no cooking required. It doesn’t get much easier than that. Century eggs optional (but encouraged)!
This is a majorly underrated recipe in our opinion. It’s completely vegan (no dairy or eggs), has an irresistibly silky texture, and incredibly rich chocolate flavor. It’s a super easy, yet rich and impressive dessert.
Tofu to the rescue again in this dairy-free, lemony pound cake with a dense crumb and lovely light glaze.
If you have yet to share in the wonders of tofu, let one of these easy recipes be your entry point. We hope you enjoy them. Check out our full list of tofu recipes here.
