12 Simple Ways To Add More Flavor To Tofu

Let's face it, tofu has a mixed reputation. Most die-hard meat eaters roll their eyes when they hear the word uttered, and it may even spark indifference among vegans and vegetarians. I used to feel this way until I took the time to learn how to properly prepare it, coaxing out flavors and textures I never knew possible. There are many types of tofu to play with, and it can also be a cost-effective protein souce for those on a budget. So before you write off this celebrated ingredient with over millennia of culinary history as bland or boring, hear me out.

Tofu is a chameleon in the kitchen, able to adapt to recipes and soak up all those punchy flavors you throw at. This soy-based protein source is great for when you need a meatless dinner, acting as a blank canvas. There are no concerns of pathogens of cross-contamination, unlike with raw meat of fish, and it has a lower carbon footprint. As a healthy meat alternative, it can mimic the texture and flavor of animal flesh to varying degrees, but its inherent vegetal and earthy flavor profile can also stand on its own. If you're looking for tender, citrusy bites, a deep umami richness, or a meaty spice carrier, tofu comes to bat. Here I will guide you through the 12 best ways to punch up tofu flavor in your cooking, and hopefully win over some tofu fence-sitters in the process.

Do you want an intense, deep flavor that goes well beyond the surface? The answer is marinating, and a lack thereof might be the reason you've written off tofu in the first place. A good marinade is supposed to penetrate the tofu, ensuring every bite is tasty and well-seasoned. The basic elements of a marinade are typically wet, often containing salt or a dry spice blend or aromatics like shallots and ginger, which will help to penetrate the tofu as it soaks. This method allows the seasonings and sauces to penetrate the tofu, providing flavor not just on the exterior but throughout the protein. The best results would be a little as one hour of marination to upwards of 24 hours or longer if you have the forethought and time.

Part of the reason why I still think about a dinner I had at New York City's Dirt Candy — one of only two vegetarian restaurant in the city with a Michelin Star — over five years ago, is that chef Amanda Cohen treats vegetables like meat for the best flavor. Tofu is no different and deserves your best punchy marinade. One of my favorites is citrus-forward with lime juice and zest, combined with minced garlic and ginger, some soy sauce, white pepper, and a dash of sesame oil. The flavor combinations are endless, but just make sure to do it at least an hour in advance, and to press your tofu before for best results.

Eating raw tofu can be unpleasant to some because it's soft and squishy, and if you're like me, you prefer textural contrast as you chase the perfect bite. Tofu doesn't have to be limp and one-noted, and it takes on a whole new life when fried to crispy levels. Years ago, at a friend's wedding, the caterer served vegan McChicken sandwiches to be inclusive, with tofu being the meat stand-in, and they were a hit with everyone. This tofu ate like fried chicken — it was crispy on the outside and moist on the inside, and many of us tried to get the recipe afterwards. The point is that crispy tofu could be a gateway for even the most staunch carnivores.

There are many ways to achieve crisp tofu, but it's best to begin with a medium to firm style tofu that has been pressed firmly to remove as much moisture as possible. This can be done with a paper towel or a kitchen towel — one for the top and bottom — with firm pressure applied to the tofu like you were giving it CPR, switching out the towel as it soaks up liquid, until it's mostly dry. A chef's trick is to use a bit of cornstarch which easily adheres to the tofu after you've cut it into bite-sized cubes and seasoned it with salt. When shallow fried with a neutral oil on medium high heat, you'll see the color turn golden relatively quickly. Too easy!

Sometimes a dipping sauce can turn the ordinary into the extraordinary. A good sauce doesn't have to be complex or fancy, and as few as four ingredients is sometimes all it takes. Classics like Teriyaki offer a comforting sweet and savory sauce option to those looking to swap out meat. A nice homemade version might contain soy sauce, maple syrup or brown sugar, some sake or mirin, rice vinegar, and a mix of finely minced garlic and ginger. Another easy win is toum, or garlic sauce — the Middle East's answer to aioli. This sauce is simply an emulsification of raw garlic, olive oil or neutral vegetable oil (most common), salt, and lemon juice, and packs big flavor for you to dip that crispy tofu into.

Another sauce I love for tofu is a spicy peanut sauce, which taps into zippy Thai flavors to glorious effect. Creamy peanut butter, soy sauce, lime juice, scallions, rice vinegar, brown sugar or palm sugar, sriracha, garlic, and Thai red curry paste come together, whisked by hand, or in a food processor. It hits all the right notes and is so flavourful you might forget you're eating so-called bland tofu. Generally speaking I find any sauce that works with chicken can go well with tofu, but experiment and play with ingredients to find what suits your tastes — an excuse to get lost in the sauce.

I know it sounds weird, but if you freeze your tofu intentionally before cooking, its texture will drastically improve over raw, straight-from-the-fridge tofu. While there are many mistakes to avoid when cooking with tofu, freezing is not one — quite the opposite, in fact. This extra step can indeed seem cumbersome, but trust me, it's worth it if you're able to plan ahead. I won't bog you down with the science behind it, but what happens is that the tofu block loosens up with porous holes that become more visible once thawed, which then, in turn, allows you to drain even more liquid that helps with the potential for marinade absorption. What's more, pre-frozen tofu then eats more like meat, with a dense but not rubbery, satisfying chew. It's win-win. Beyond improving texture, it can also speed up your prep time by eliminating the need for excessive pressing, saving you a paper towel as a bonus. A gentle squeeze with your hands or with a slotted fish spatula usually does the trick, and you'll be shocked to see how much water is left when fully thawed. Water is the enemy of crispiness, so if you're chasing a nice crust, this can help you get there.

Home cooks who complain about tofu being flavorless or bland may have a simple problem that is easily fixed: understanding how to properly season. Like cooking anything in a pan, it's crucial to season as you go, in stages. However, the seasoning stage should begin before the tofu even hits a hot pan, with sliced pieces coated in a light dusting of salt. A good salt is recommended, with the best option being a medium-to-fine ground sea salt that evenly coats food. A chef once told me that you have to use your hands and never a spoon to season, adding salt with from a foot above your food, pinched between fingers for maximum control. Seasoning from high above allows for a more even distribution.

Treating tofu like you would a steak and salting well in advance of cooking can help enhance the protein's flavor and texture. This is also where you can get creative and explore the spices in your cabinet, to come up with dry rubs. Dry rubs aren't just for a nice rack of ribs, you can explore BBQ-esque flavor through a vegan lens. Warming spices like turmeric and cumin can provide a nice background and earthy note. A Mediterranea flair can be achieved with thyme, rosemary, oregano, and dried crushed chilis, in addition to staples like onion and garlic powder. Of course, be careful not to overdo it, and always taste as you go.

When I need a quick dinner, and I want my oven and trusty sheet tray to do the work for me, I will often bake my tofu. It doesn't sound sexy, but it produces consistent, reliable results. Similarly, you can bust out your air fryer for a hands-off approach. Both cooking methods help to dry out the tofu and create a nice golden, exterior crust. You can bake the tofu after seasoning it by tossing it in some oil, but it works well with a marinade that will slowly caramelize during baking to add more flavor to the crust.

Baking at 350 – 400 Fahrenheit works well for around 25 to 30 minutes, making sure to toss and flip the pieces of tofu halfway. A well-oiled aluminum sheet tray is for great heat conductivity, but the tofu can stick, so if you have parchment paper, I'd recommend it here. Be careful when baking your tofu to avoid overdoing it — it isn't as forgiving as a chicken thigh and can easily dry out and turn chalky and hard as a rock. Setting a timer is key so you don't ruin your dinner.

For most savory purposes, the majority of recipes call for blocks of firm tofu to be baked or fried in tact, mimicking the bite of a piece of meat. However, whipping your tofu into a spread or dip is another fun way to enjoy it. It also serves as a vegan-friendly, non-dairy alternative dip you can make for dinner parties, as an olive branch for your plant-based friend(s). Combined with some chives, dill, apple cider vinegar, olive oil, salt, onion, and garlic powder, results in a tasty and savory dip. Whipped tofu can also mimic ricotta for a spreadable, high-protein option on your toast. Along with some raspberry jam, a drizzle of your best finishing olive oil, and flaky sea salt, this is a killer vegan snack or breakfast. To whip your tofu, you simply throw it into a blender or food processor along with your other ingredients and blend until smooth. You can also take it in a sweet direction, using silken tofu to make a pudding with whatever flavor you're into. This truly is a blank canvas that rewards experimenting.

Learning how to do a proper glaze will not only make your food look more visually appealing, but it will taste better, too. That glossy, thick sauce that you get at your favorite restaurant isn't hard to achieve at home — in fact, it's very simple and doesn't require special technique. A ginger-glazed tofu bowl is a takeout classic you can try at home. A simpler glaze would be reducing soy sauce, rice vinegar, and sugar. Once this is cooked down, it can be combined with a thickener like cornstarch to make the sauce cling to your tofu, or if it's tossed with a honey-like glaze before cooking, it can eventually caramelize into a candy-coating. Glazes are best added at the end as they can burn with such a high sugar content, and doing so in the final step can help to keep those tofu cubes nice and crispy. Pantry staples like mustard, rice vinegar, brown sugar, and tamari or soy sauce work in unison and, with some patience, can create glossy glazes that will impress your guests.

Bringing tofu to a BBQ might seem, well, odd. It's the last thing you probably envision on a grill when you picture a summer cookout. However, few can argue that the smoky flavors a BBQ can impart on an ear of corn, red pepper, chicken leg, or juicy burger are incredible. It's no different with tofu, as this protein source can take on a nice char and smoky profile when invited to the party. To take it a step further, if you are a major backyard cooking enthusiast and own a smoker, then you might want to consider trying to smoke a block of tofu. Much in the way that smoked cheddar or brisket soak up all the complex, savory aroma of sweet smoke, tofu can, too. Of course, liquid smoke can do in a pinch, but it's never quite as good as the real thing.

If you grab a block of tofu and squeeze it hard enough, it will crumble into craggy pieces, going back to its natural state of curds. This can open up many options for the home cook, mimicking scrambled eggs or ground meat with the right seasonings. It also increased the surface area, which means more potential for flavors to get carried or marinades to soak into. I was skeptical at first, but with some finessing, I've been able to make vegan scrambles that left me and my guests feeling very satisfied. Is it going to be an exact swap-out for eggs or ground pork? No. But it can get you in the general direction. If you sauté crumbled tofu with a nice mix of spices like smoked paprika, turmeric, garlic powder, and some soy sauce, you end up with a super tasty plant-based alternative for a taco or scrambled eggs. Just don't forget to press the tofu to remove that excess moisture.

I love to braise beans and meat — it shows that sometimes cooking long and slow is impossible to cheat, rewarding you on those relaxing Sundays when you have the time. If you thought braising was only for stubborn beans that take five hours to soften, or a tough cut of meat, you might want to consider tofu. By treating it like you would a cut of meat — searing off the tofu and then simmering it in a flavor-packed liquid — you can get some tasty and hearty vegetarian meals.

Long braises in coconut milk-based sauces with some garlic, lemongrass, ginger, and cloves will not only fill your kitchen with the best aromas but will satiate even the most steadfast of meat eaters. The porous tofu loves to soak up flavor, and it shines in spicy Korean dishes like Dubu-jorim. It's also a great substitute for chili, replacing ground beef without losing out on protein. Time to break out that Dutch oven or slow cooker.

Of all the ways to flavor tofu, I think miso might just be my favorite. Whether using white (shiro), yellow (shinshu), red (aka) or mixed (awase), they all seem to pair exceptionally well with tofu. It's a gut punch of umami flavor, and since it's in a paste form, it dissolves easily into sauces and can cling onto tofu as is. I love to make a simple yet comforting rice bowl with some baked tofu. A sauce made of crushed garlic, honey, minced ginger, white pepper (regular black pepper will work, but the white stuff really pairs well here), tamari, lime juice, mirin, sesame seed oil, grapeseed oil, and of course white or yellow miso, is a symphony of flavor for the tofu to bask in. Whisked together, this sauce is a great marinade that could also work with chicken or beef. The miso serves as the salty backbone, in conjunction with the tamari, to anchor and balance the flavors. A paired-down version of this can be achieved with the basics like garlic, rice vinegar, maple syrup, soy sauce, sesame oil, and miso, cooked down to a phenomenal glaze when you're short on time. And if your sauces and marinades have been lacking in the umami department, don't miss a chance to use miso next time. It really is tofu's best friend.