How to cook tofu: the best way to prepare it

Never pay triple - or more - for pre-made tofu when it's so easy to do yourself with a little bit of time.

Here's the trick and it takes no effort at all: freeze your tofu first.

Ever tried making tofu and it's too wet, or it simply scrambles?

The thing is, tofu is full of water and delicate to handle. In fact, that's why they say that you need to buy a press to squeeze the liquid out, otherwise you'll end up with a wet, unappetising tofu scramble.

But you don't need a tofu press. Just a freezer. Freezing tofu brings all the water out of it, so that you don't have to wait an hour for the tofu to press.

Why make your own tofu

Tofu is delicious when made right. And when you make it, you can make it how you like it. It takes longer than chucking the tofu in the pan from the packet, but then convenience is the biggest tax there is. Fresh tofu can cost as little as €3.95/kg, while ready-to-use tofu is closer to €15/kg.

How to cook tofu

In short, here's the key steps:

1. When you buy your fresh tofu, pierce the packet and drain the liquid. Freeze it for at least 12 hours.
2. Defrost your tofu at least 6 hours before planning to cook. If you haven't prepared ahead of time, no worries, just defrost it in the microwave - but carefully, without cooking it until warm.
3. The ice should have melted from the tofu and it will be no longer too cold to handle. Now take the tofu in both hands and hold it over the sink. Spread your fingers around the tofu like a cage, and gently apply pressure from all sides. Take care not to tear it or press too hard in one area. You should find it easy to press lightly and all the liquid simply drains away.
4. Finally, time to prepare the tofu. What shape you cut your tofu depends on the dish that you are making. For things like gimbap or sushi, go for thumb-size strips. For dishes you're likely to toss the tofu around like a stir fry, cut it into cubes. And for a rice bowl, thick slices or cubes work nicely - though cubes are faster and easier to handle!
5. Add 2 parts cornflour, 1 part flour, and a dash of salt and pepper to a bowl, enough to dust all the tofu you have. Combine the flours, then cover each strip of tofu in the dust, taking care to shake off any excess which can fall off and burn in the pan. This is easier with cubes, strips are more fragile and can break apart.
6. On high heat in a neutral oil, fry your tofu strips in batches, taking care not to crowd the pan. They take around 3 minutes each side. Set fried tofu aside on a plate with a sheet of kitchen roll to absorb excess oil.
7. Once all the tofu is fried, you can toss it back into the pan with your chosen seasonings for about 1 minute on low heat. You can use a premade stock/spice powder mix (vegeta powder, for example) to simplify things and make the seasoning more uniform. Set aside.
8. And enjoy!

Try some of our tofu recipes

Rice Bowl │ Spoonfeed Recipes

Donburi-style or like bibimbap, rice bowls are healthy, satisfying, and offer vibrant variety. What’s more, they’re both easy and fast to make.

SpoonfeedBenjamin Daniels

Summer rolls │ Spoonfeed Recipes

Colourful veggies wrapped in rice paper, summer rolls are fresh, filling, and full of goodness. Add your favourites, from tofu to prawn and more!

SpoonfeedBenjamin Daniels

Stir fry │ Spoonfeed Recipes

Stir fries are delicious, simple to make, and easy to customise to your meal plan. Explore our flexible base recipe and ideas for a great weekday stir fry!

SpoonfeedBenjamin Daniels

Gimbap │ Spoonfeed Recipes

Elegant, filling, and delicious! Gimbap are a South Korean staple which you can pack flexibly with plenty of good vegetables and flavour.

SpoonfeedBenjamin Daniels