How to Cook Tofu So It Actually Tastes Good (No More Bland Blobs)

Let’s be honest: most people’s first experience of tofu is a pale, wobbly cube in a sad salad, tasting of absolutely nothing. I was firmly in the anti-tofu camp for years — until a friend served me tofu so crispy and flavour-packed I genuinely thought it was chicken. The difference wasn’t the tofu. It was the technique. Here’s how to cook tofu so it tastes good, with every trick I’ve learned since.

The single most important thing to understand: tofu is a blank canvas. It has almost no flavour of its own, which is actually its superpower — it absorbs whatever you give it. The problem is that most recipes skip the steps that make absorption and texture possible. Get those right and tofu becomes genuinely craveable.

Step 1: Buy the right tofu (this matters more than you think)

Walk into any UK supermarket and you’ll see silken, soft, firm and extra-firm tofu. For cooking — frying, baking, grilling — you want firm or extra-firm. Silken tofu is for smoothies, soups and desserts; it will disintegrate in a hot pan and leave you with a gloopy mess. My go-to brands from Tesco, Sainsbury’s and Asian supermarkets all work fine — the technique matters far more than the brand.

Step 2: Press it — properly

This is the step everyone skips and the reason most tofu is disappointing. Tofu sits in water, and if you don’t press that water out, it can’t absorb marinade and it won’t crisp up. Here’s how:

1. Drain the block and wrap it in a clean tea towel or several layers of kitchen paper.
2. Put it on a plate, place something heavy on top (a chopping board with tins works).
3. Leave for at least 30 minutes — an hour is better.

You’ll be amazed how much liquid comes out. If you cook tofu regularly, a proper tofu press (£10-15 online) is worth it. Pressed tofu browns instead of steaming, and the texture goes from spongy to satisfyingly chewy. If you’re weighing up how much afternoon tea costs in London versus a cheap homemade dinner, a block of pressed tofu at £2 is about as budget-friendly as cooking gets.

Step 3: Marinate like you mean it

Pressed tofu is a sponge — now give it something worth soaking up. Cut into cubes or slabs, then marinate for at least 20 minutes (or overnight in the fridge). Combinations that never fail:

• Asian-style: soy sauce, sesame oil, grated ginger, garlic, a pinch of sugar
• Smoky: smoked paprika, soy sauce, maple syrup, olive oil
• Curry-spiced: coconut milk, curry powder, turmeric, lime juice
• Teriyaki: soy sauce, mirin or honey, garlic, ginger

Salt is non-negotiable. Tofu needs assertive seasoning — roughly twice what you’d think. Taste your marinade; it should be almost too salty on its own, because the tofu will dilute it.

How to cook tofu so it tastes good: the crispy method

This is my foolproof technique for crispy-on-the-outside, chewy-on-the-inside tofu:

1. Press and cube your tofu, then toss with 1 tablespoon of cornflour per block until lightly coated.
2. Heat a good glug of neutral oil (groundnut or sunflower) in a non-stick or cast-iron pan until shimmering.
3. Add tofu in a single layer — don’t crowd the pan or it’ll steam. Cook in batches if needed.
4. Fry for 3-4 minutes per side without moving it, until deeply golden and crisp.
5. In the last minute, pour in your sauce or marinade and toss so it glazes onto the crispy coating.

The cornflour trick is transformative. It creates a shattering crust that stays crisp even after saucing. Air fryer fans can do the same at 200°C for 12-15 minutes, shaking halfway — which is handy if you’re already wondering whether it’s cheaper to cook curry at home than order takeaway and want to batch-cook protein for the week.

Other methods worth trying

Baked tofu

Toss pressed cubes in marinade plus a little oil, spread on a lined baking tray, and bake at 200°C for 25-30 minutes, flipping halfway. Comes out firm and chewy with caramelised edges. Brilliant for meal prep — it keeps 4 days in the fridge.

Scrambled tofu

Crumble firm tofu into a hot oiled pan, add turmeric (for colour), nutritional yeast, garlic powder, salt and a splash of soy milk. Cook 5-7 minutes. With the right seasoning it’s a genuinely good weekend breakfast — especially with sourdough and avocado.

Tofu in curry

Add crispy-baked tofu to a simmering curry for the last 5 minutes so it soaks up the sauce without going soggy. It holds its shape far better than paneer in a long-simmered sauce.

Mistakes that ruin tofu

• Not pressing it. The number one sin. Wet tofu = steamed, bland tofu.
• Under-seasoning. If your marinade tastes mild, your tofu will taste of nothing.
• Moving it around the pan. Let it sit and form a crust. Patience.
• Using silken tofu for frying. Wrong tool for the job — save it for miso soup.
• Serving it plain. Tofu is a vehicle for flavour, not the flavour itself. Sauce generously.

For more on the science of plant proteins and balanced eating, the NHS guide to protein is a solid, no-nonsense reference.

Tofu troubleshooting: your questions answered

Can you eat tofu raw? Yes — the tofu sold in UK supermarkets is already cooked during manufacture, so it’s safe straight from the packet. Cold silken tofu with soy sauce, spring onions and chilli oil is a legitimate dish (hiyayakko, in Japanese cooking). But raw firm tofu is bland and watery; it’s the cooking that makes it shine.

Why is my tofu rubbery? Usually one of two things: it was frozen and thawed (freezing changes the texture — some people love the chewier result, others hate it), or it was overcooked at too low a temperature, steaming rather than searing. Press well, get the pan properly hot, and don’t overcrowd.

How long does cooked tofu keep? 3-4 days in an airtight container in the fridge. Cooked tofu also freezes well for up to 3 months, though the texture becomes chewier — which actually works brilliantly in curries and stews where it soaks up sauce.

Which oil is best for frying tofu? Any neutral oil with a high smoke point: groundnut, sunflower, or vegetable oil. Olive oil works but its flavour can dominate delicate marinades, and extra-virgin smokes at high heat. Save the good olive oil for dressings.

Is tofu healthy? Very. It’s a complete protein (contains all essential amino acids), low in saturated fat, and a good source of iron and calcium (especially calcium-set tofu — check the label). The NHS protein guidance lists tofu and soya products among its recommended protein sources. Like anything, it’s about the overall diet — tofu in a balanced rotation is excellent.

The takeaway

Press it, season it boldly, coat it in cornflour, and give it a hard sear — do those four things and tofu goes from punishment food to something you’ll actually crave. I’ve converted more sceptics with a tray of crispy teriyaki tofu than with any lecture about health or the environment. The technique is the whole game.