Tofu 101: Every Type of Tofu Explained & How to Cook It

Tofu gets a bad reputation from people who've only eaten it soggy and unseasoned. Pick the right type for the dish, get some of the water out, and season it properly, and it's one of the most useful things in a vegan kitchen. It's also cheap, keeps well and is a good source of plant protein, which is why it turns up in so many vegan dishes.

How tofu is made

Tofu is made the way cheese is, but with soy milk. Soybeans are soaked, ground with water and strained to make soy milk. A coagulant is stirred in to set the milk into curds, and the curds are pressed into blocks. The longer and harder they're pressed, the firmer the tofu.

The coagulant is usually nigari (magnesium chloride, from seawater) or calcium sulfate.

The types of tofu and what each is for

Type	Texture	Best for	Press it?
Silken	Smooth, custard-like, falls apart	Smoothies, creamy sauces, desserts, dressings, egg replacer in baking	No
Soft	Delicate but holds a little shape	Soups such as miso, mapo tofu, gentle scrambles	No
Medium	Spongy, holds shape gently	Braises, soft scrambles	Lightly
Firm	Holds shape, slightly springy	Tofu scramble, stir-fries, curries	Yes
Extra-firm	Dense and sturdy	Crispy baked tofu, grilling, frying, kebabs	Yes
Super-firm	Very dense, almost no water	Slicing, sandwiches, quick stir-fries	Usually not
Smoked	Firm, ready-flavored	Salads, sandwiches, chopped into pasta	No
Tofu puffs	Fried, hollow, spongy	Soaking up curry and soup broths	No

If you only buy one kind, buy extra-firm. It works in most recipes and is the easiest to cook well.

Getting tofu ready to cook

Drain it. Pour off the packing water.
Press it if it's firm or extra-firm. Pressing pushes out water so the tofu browns instead of steaming, and soaks up flavor. See how to press tofu.
Cut it into cubes, slabs or triangles, or tear it into rough pieces. Torn edges give more crunch.
Season it. Toss with soy sauce, oil and spices, or marinate for 30 minutes or more.

Storing and freezing tofu

Unopened tofu keeps until its use-by date in the fridge. Once opened, cover it with fresh water in a lidded container, change the water every day, and use it within three to five days.

Freezing changes tofu's texture: the water inside forms ice crystals, leaving it chewier and more porous after thawing. Many people prefer it that way for stir-fries and braises. Freeze it in the pack, thaw it in the fridge overnight, then squeeze out the water.

Tofu, tempeh or seitan?

They're the three classic plant-based staples, and they cook very differently. See tofu vs tempeh vs seitan for which to use when.

Ways to cook tofu

Method	Best tofu	What you get
Baking	Extra-firm, pressed	Chewy, golden cubes. See crispy baked tofu.
Pan-frying	Firm or extra-firm	Crisp edges, soft middle. Toss in cornstarch first for extra crunch.
Scrambling	Firm or medium	A soft, eggy breakfast. See tofu scramble.
Stir-frying	Extra-firm	Holds its shape; add it near the end.
Simmering in curry or soup	Firm or silken	Soaks up the sauce.
Blending	Silken	Creamy sauces, dips, dressings and desserts.
Air-frying	Extra-firm, pressed	Very crisp with little oil.

How to make tofu taste good

Press it. Getting water out lets it brown and absorb flavor. See how to press tofu.
Season boldly. Tofu is mild, so it needs more salt, acid and spice than you'd expect.
Marinate after cooking, too. A quick toss in a sauce once the tofu is crisp sticks better than a long soak beforehand.
Use cornstarch for a crisp coating when frying or baking.
Freeze it first for a chewier, meatier texture.

Common tofu mistakes

Using silken tofu where you need firm (it falls apart).
Not pressing firm tofu before frying (it steams instead of browning).
Crowding the pan (it won't crisp).
Under-seasoning (it tastes of nothing).

Where to start

Crispy baked tofu: the recipe that wins over tofu sceptics.
Tofu scramble: a ten-minute breakfast.
How to press tofu: with or without a press.

FAQ

Can you eat tofu raw?

Yes. Tofu is cooked during production, so you can eat it straight from the pack. Silken tofu is often eaten cold, and firm tofu can be cubed into salads.

Which tofu is best for beginners?

Extra-firm. It holds its shape, crisps well and is hard to get wrong. Start with crispy baked tofu.

How long does tofu last once opened?

Three to five days in the fridge. Keep it covered in fresh water in a sealed container and change the water daily.

Why does my tofu taste bland?

Tofu has very little flavor of its own. Press out the water so it can absorb a marinade or sauce, season it well, and cook it until the outside browns.

Do you have to cook tofu?

No. Tofu is already cooked during production, so you can eat it straight from the pack. Cooking just improves texture and flavor.

Is tofu good for beginners?

Yes. Extra-firm tofu is cheap, easy to find and hard to get wrong. Start with crispy baked tofu.

Why is my tofu soggy?

It probably needed pressing, or the pan was too crowded. Press firm tofu for 15 to 30 minutes and cook it in a single layer.

Tofu 101: Types, Uses and How to Cook It