Tips You Need When Preparing Tofu

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If you're a plant-based eater, you're probably all too familiar with tofu. Tofu is a plant-based protein made from soybeans. It can be found in many Asian dishes but can also be cooked as a meat alternative in other cuisines.

Despite its squishy and unassuming appearance, tofu is often an intimidating ingredient for folks who don't work with it frequently. According to BBC Good Food, tofu is made by coagulating soy milk using a similar process to cheesemaking. The resulting texture is a soft, squishy, and a rather bland block preserved in a bath of mineral water. Much of the hesitation for using tofu comes from this textural component and an absence of any sort of flavor. Although tofu is challenging, it has immense potential as a blank canvas for innovative flavors and cooking processes. Here are some of the best tips for overcoming tofu's textural and flavor challenges to create flavorful and delicious recipes.

Cornstarch is the secret weapon in the fight against soggy baked tofu. It will soak up extra water and provide a crisp exterior to the tofu. Cookie + Kate recommend tossing the pressed tofu in oil before sprinkling cornstarch over it. It is especially important to evenly distribute the cornstarch across the tofu; you'll want to toss the tofu until powdery clumps remain. This will ensure an even coloration across all pieces — and prevent you from biting into a chunk of cornstarch. Flipping the pieces about halfway through the baking time will also promote consistent coloration and even crispiness. 

Arrowroot starch can be substituted for cornstarch but will not provide the same golden coloration. For extra flavor, consider adding dry seasonings to the cornstarch. Garlic powder, onion powder, and smoked paprika can influence the flavor of the baked tofu and complement any sauces in which the baked tofu is tossed. Tofu bites can also be dredged in panko crumbs and fried for a fried chicken-esque appetizer. 

If you walk into the tofu aisle at a grocery store, you're greeted by many different types of tofu including silken, medium, firm, and extra firm. How do you know the difference between them — and more importantly, how do you find the right type of tofu to use?

Silken tofu is uncurdled so it is the softest and most physically delicate of the tofu types. Its consistency resembles custard so it is most well-suited for a tofu mousse or a protein boost in a smoothie. Medium and firm tofu is significantly more hardy than silken tofu. Bob's Red Mill notes that medium and firm types can be manipulated for savory dishes and those that require a firmer protein. For additional texture, those types can be flash-frozen and pressed to remove moisture. Extra firm tofu has the most rigid texture for frying and baking things like barbecue tofu or "chicken-fried" tofu.

Unlike poultry or red meat, tofu has a less precarious temperature safety window. That being said, tofu can still go bad. Frozen tofu can last for three-to-four months. Once the tofu is placed back in the fridge and exposed to light, oxygen, water, and heat, the qualities of the tofu change and make it more susceptible to spoilage. Tofu that has been opened only lasts two-to-three days in the refrigerator. It is advised to store opened tofu in an air-tight container and to change the water the tofu sits in at least once a day to slow the spoilage.

Tofu that has gone bad will gain a yellow discoloration or will be visibly soft (or both). It also may smell sour or stink up your fridge. The bottom line with tofu is that if it looks spoiled, it probably is.

You will rarely find a plate with ⅓ starch, ⅓ vegetables, and ⅓ tofu. The meat and potatoes idea of a proper meal does not necessarily apply when working with tofu. Soups, stews, salads, and bowls are more conducive ways to use tofu that deviate from the traditional idea of a "proper meal."

Curry is one of the best ways to subliminally use tofu. For a recipe like butter "chicken," try adding small pieces of tofu to the slow cooker with tomato paste, coconut milk, ginger, garam masala, and yogurt. Cook until fragrant and thick before serving with chopped cilantro and steamed rice. The New York Times recommends cooking small pieces of tofu with peas, enoki mushrooms, and a vegetable broth for a warm soup on a spring day. Not only do these recipes utilize small pieces of tofu rather than whole blocks, but they also use other textural elements that disguise the mushy appearance of the tofu.

Although tofu is often associated with savory dishes, it can be used in many sweet recipes as well. Delish Knowledge recommends using silken tofu in a no-bake vegan chocolate peanut butter pie. Simply add silken tofu, melted chocolate, peanut butter, dairy-free milk, and cinnamon to a blender or high-speed food processor. Blend until soft and creamy. Add the filling to a graham cracker crust and let harden in the fridge or a few hours before slicing and serving. This dish is a great recipe for a celebration or one where you want to show others the tofu cooking skills you've learned.

If you're looking for a more summery tofu dish, consider this grapefruit crème brûlée from One Green Planet made from pureed soaked cashews, firm tofu, cornstarch, and grapefruit juice. The cashew cream and tofu provide a sturdy layer of fat and structure that can be topped with sugar and broiled with a blowtorch.

Although tofu is commonly associated with its Asian roots, it is a versatile protein in a variety of cuisines. Tofu sofritas are made with crumbled tofu, cumin, chili powder, and canned chilis; this mix can be used in a burrito or served with fresh pico de gallo. You also might see tofu in recipes for Italian pesto pasta with fresh basil. For a sweet Greek treat, try incorporating tofu into a cheesecake, notes Tofu Bud, by adding extra firm tofu, sugar, oil, lemon juice, and vanilla into a food processor before filling a graham cracker tin and baking until firm. 

In short, tofu can add texture and protein to a ton of different recipes. The most important thing in creating tofu recipes is to be creative — and flexible. Understand its textural and flavor limitations, but do not get bogged down by the standard stir fry recipe. Think outside the box!