Top 10 Tofu Tips
Give this blog a “like” if you or someone you know has been guilty of trying tofu straight from the package—undrained, un-flavored, and yes, just a big, white block of what tastes like pretty much nothing—and then saying, “tofu is gross.” Well when you try it like that, of course it is! It’s what we do to it that makes it delicious.
It’s my mission to show people that tofu is tasty! So with that, I give you my top 10 tofu tips:
- Know it. There are lots of different kinds of tofu that you can buy, but keep this in mind: Silken tofu, like this, is generally used for things like pudding, sauces, and smoothies. Firm or extra firm tofu, like this, is generally used for scrambles, tofu ‘steaks,’ stir fry, etc.
- Drain it. Always. Here’s what I do: Open your tofu, place the block in a colander/strainer (set the colander in a bowl), put a paper towel (or regular towel) on top of the tofu, then place another bowl on top of the tofu, with some heavy items in the bowl, to press down the tofu (or follow these instructions). If you’ve got some cash to spare, you can also get one of these bad boys.
- Marinate it. If you want to try grillin’ some tofu, once you’ve drained your tofu, slice it into whatever size pieces you like, then pour some sauce (BBQ, teriyaki, etc.) into the bottom of a flat dish, and place your tofu pieces in a single-layer in the sauce, then pour more of the sauce on top. Allow to marinate for at least an hour, then get your grill on.
- Freeze it. Lookin’ to really change the texture of your tofu? Follow the tofu draining directions above, then place your tofu in a sealable plastic bag and put it in the freezer for at least 24 hours. At this point, it will be a different color (which is completely normal). When you defrost it, you can either allow it to defrost in the fridge, or you can microwave it (on the defrost setting). Then marinate, grill, etc. to your heart’s content.
- Scramble it. If you haven’t tried tofu scramble yet, you’re missing out! Once you’ve drained your firm or extra-firm tofu, simply sauté some onions, then crumble up your tofu and add it in along with your fave veggies and spices (soy sausage is also a good option), continue to stir and cook, and you’ll be good to go. Check out a ton of different scramble recipe options here.
- Blend it. Four words: Chocolate Peanut Butter Shake. Two more words: TRY IT. If you’re more the saucy type, try blending some silken tofu into your fave marinara sauce for a creamier take on the standard pasta sauce.
- Bake it. This is super simple to do, and it’s the perfect addition to a nice veggie stir fry. You can find a simple recipe here. Draining and freezing it first will make it even tastier, but if you’re looking for something on the quick, you can skip the freezing step.
- Stuff it. Shells. Tofu-Spinach Manicotti. Lasagna. Whatever your Italian-food lovin’ heart desires, tofu is there for you to replace the ricotta cheese. With a few spices, no one will ever notice the difference!
- Order it. You can find tofu on lots of restaurant menus these days—especially Chinese, Thai, Vietnamese, and Japanese restaurants. I had cashew tofu with garlic sauce at a Thai restaurant recently, and it was delish, so order on up!
- Share it. Many people still have never tried tofu, so make sure you show them how delish it can be by sharing some of your creations. Wear one of these super cute tees while you’re at it!
Tofu is an amazing food. I draw a blank when trying to think of any food that’s more versatile.
What’s your fave way to have tofu?