How to Cook Tofu (So It Actually Tastes Good)

Tofu gets a bad reputation for being bland, rubbery, or boring – but that almost always comes down to how it’s cooked. Over the years, I’ve tested dozens of ways to prepare tofu, and some methods are clearly better than others. This guide breaks down the best ways to cook tofu so it’s crispy, flavorful, and genuinely crave-worthy, plus the recipes that made people finally love it.

I’ve been developing and testing tofu recipes for over a decade, and these are the methods I actually use at home week after week!

Start Here: The Tofu Recipes That Made People Love Tofu

If you’re new to tofu — or think you don’t like it — start with one of these reader-favorite recipes. These are the dishes that consistently get shared, saved, and made again and again.

Choosing the Right Tofu (This Matters More Than You Think)

Not all tofu is created equal, and choosing the right kind makes a huge difference in how your final dish turns out. The biggest thing to pay attention to is firmness, since that determines both texture and how the tofu cooks.

Super-firm tofu – This is what I’ve been reaching for most lately. It’s higher in protein, already very dense, and does not require pressing at all, which is a huge win for easy weeknight cooking. It holds its shape beautifully and gets especially crispy when pan-fried, baked, or air fried.

Extra-firm tofu – A great all-purpose option and the one you’ll see used most often in tofu recipes. It still benefits from pressing, but it’s sturdy enough for stir fries, bowls, and anything where you want crispy edges.

Firm tofu – Slightly softer and best for recipes where the tofu is simmered or coated in sauce. It won’t get quite as crispy, but it absorbs flavor really well.

Silken tofu – Completely different from the others. Silken tofu is very soft and creamy and works best in sauces, dressings, desserts, or blended recipes. It’s not meant for pan-frying or crisping up.

If you’re new to tofu or just want the lowest-effort option, super-firm tofu is an excellent place to start. No pressing, less prep, more protein, and consistently good results – it’s honestly hard to beat.

Tofu TypeTextureProtein LevelNeeds Pressing?Best UsesSuper-firmVery dense, meaty⭐⭐⭐⭐ Highest❌ NoPan-fried, baked, air fryer, bowlsExtra-firmDense, sturdy⭐⭐⭐⭐ High✅ YesStir fries, tacos, crispy tofuFirmSlightly softer⭐⭐⭐ Medium⚠️ SometimesSaucy dishes, simmered recipesSilkenSoft, creamy⭐⭐ Lower❌ NoSauces, dressings, desserts

If you’re curious how I use super-firm tofu most often, start with my post 15 of my Most Viral Tofu Recipes.

Do You Really Need to Press Tofu?

Short answer: sometimes – but not always.

Pressing tofu removes excess moisture, which helps it brown better and absorb more flavor. That said, whether or not you need to press tofu depends almost entirely on which type you’re using and how you’re cooking it.

When you can skip pressing

If you’re using super-firm tofu, you can skip this step altogether. Super-firm tofu is already very dense, has a higher protein content, and comes with most of the moisture removed — which is one of the reasons I’ve been using it more and more lately. It crisps up beautifully without any extra prep, making it ideal for quick weeknight dinners.

You can also usually skip pressing when:

The tofu will be crumbled (like for sofritas or taco fillings)

It’s going straight into a saucy dish

You’re short on time and okay with slightly softer texture

When pressing does help

Pressing is most useful when you’re working with extra-firm or firm tofu and want:

Crispy edges

Better browning

A firmer, chewier texture

If your goal is pan-fried, baked, or air-fried tofu with golden edges, taking a few minutes to press can make a noticeable difference.

How to press tofu (the easy way)

There are a few different ways to press tofu – with a tofu press, using kitchen towels and something heavy, or even a quick manual method if you’re in a rush. I break down all of the options, step-by-step, in a separate guide so this post doesn’t get overwhelming.

👉 How to Press Tofu (With or Without a Tofu Press)

If you’re new to tofu, that guide will walk you through exactly what to do and help you decide which method makes the most sense for you.

Pan-Fried Tofu (Best for Crispy Edges)

Pan-frying is one of the fastest and most reliable ways to get tofu that’s golden on the outside and tender in the middle. It’s my go-to when I want maximum texture without turning on the oven.

Why it works: quick, golden, versatile
Best tofu: super-firm or extra-firm
Good for: bowls, stir-fries, tacos, wraps

Basic method:

Cut tofu into cubes or slabs and pat dry.

Toss with a little oil and seasoning (or cornstarch if you want extra crisp).

Cook in a hot skillet over medium-high heat, letting the tofu sit undisturbed so it can brown.

Flip and cook until golden on all sides.

Finish with sauce or spices as desired.

Try one of these recipes next:

Crispy Pan-Fried Tofu

Gochujang Tofu + Edamame Bowls

Baked or Roasted Tofu (Easy & Hands-Off)

If you’re cooking for a crowd or want a more hands-off option, baked tofu is the way to go. It takes a little longer than pan-frying, but the oven does most of the work for you.

Why it works: low effort, evenly cooked, great for meal prep
Best tofu: super-firm or extra-firm
Good for: sheet-pan meals, salads, grain bowls

Basic method:

Preheat the oven to a high temperature (usually around 425°F).

Toss tofu with oil and seasonings.

Spread it out in a single layer on a lined baking sheet.

Bake, flipping once halfway through, until golden and slightly crisp.

Add sauce near the end or after baking to avoid burning.

Try one of these recipes next:

Perfect Crispy Baked Tofu

Sheet Pan Baked Tofu

Air Fryer Tofu (Fastest & Crispiest)

The air fryer is hands-down the fastest way to get seriously crispy tofu. If you have one, this method is hard to beat — especially for weeknight dinners.

Why it works: ultra-crispy, quick, minimal oil
Best tofu: super-firm (no pressing required)
Good for: quick dinners, snacking, bowls

Basic method:

Cut tofu into evenly sized cubes.

Toss with a small amount of oil and seasoning.

Add to the air fryer basket in a single layer.

Cook at a high temperature, shaking once or twice, until crispy.

Toss with sauce or spices after cooking.

Try one of these recipes next:

Easy Air-Fryer Tofu

Chili Crisp Tofu Bowls

Saucy Tofu (When You Want Flavor > Crisp)

Not every tofu dish needs to be crispy. Some of the most-loved tofu recipes are all about bold sauces and cozy textures, where the tofu acts like a sponge for flavor.

Why it works: deeply flavorful, comforting, forgiving
Best tofu: firm, extra-firm, or super-firm
Good for: weeknight dinners, rice bowls, noodle dishes

Basic approach:

Lightly pan-fry or bake the tofu first (or skip crisping entirely).

Simmer or toss the tofu in a flavorful sauce.

Let it cook just long enough to absorb the flavors without falling apart.

Serve over rice, noodles, or veggies.

Try one of these recipes next:

Chardonnay Tofu

Crispy Orange Tofu

Common Tofu Mistakes (And How to Avoid Them)

If tofu has ever turned out bland, soggy, or kind of sad, one of these is usually the reason. The good news? They’re all easy fixes.

Not using enough oil
Tofu needs fat to brown properly. Skimping on oil often leads to tofu that sticks to the pan or dries out before it gets golden. You don’t need to drown it — just enough to coat the pieces and help them crisp.
Fix: Use a neutral oil and make sure the pan (or baking sheet) is well coated before adding the tofu.

Overcrowding the pan
When tofu pieces are packed too closely together, they steam instead of brown. That’s one of the biggest reasons crispy tofu doesn’t actually get crispy.
Fix: Cook tofu in a single layer with space between the pieces. If needed, cook in batches — it’s worth it.

Moving the tofu too soon
It’s tempting to stir or flip constantly, but tofu needs time to form a golden crust. If you move it too early, it’ll tear or stick.
Fix: Let the tofu sit undisturbed until it naturally releases from the pan and looks browned on the bottom.

Expecting tofu to taste good on its own
Tofu is mild by design — that’s not a flaw, it’s the point. It’s meant to soak up flavor from seasonings, sauces, and spices.
Fix: Season generously, finish with a sauce, or pair tofu with bold flavors. This is where tofu really shines.

Using the wrong tofu for the recipe
Soft tofu won’t crisp, and super-firm tofu isn’t great for blending. Texture matters more than people realize.
Fix: Match the tofu to the cooking method. Super-firm or extra-firm for crispy methods, firm for saucy dishes, and silken for blending.

Skipping pressing when it actually helps
While super-firm tofu doesn’t need pressing, extra-firm and firm tofu usually benefit from it — especially for crispy recipes.
Fix: Press when you want better browning and texture, and skip it when it doesn’t matter.
👉 Here’s my guide to pressing tofu with and without a tofu press!

Giving up too quickly
A lot of people decide they “don’t like tofu” after one bad experience. But tofu is incredibly versatile, and the method makes all the difference.
Fix: Try a different cooking method or recipe. Crispy, saucy, and baked tofu all eat very differently — there’s almost always a version that clicks.

If tofu hasn’t worked for you in the past, don’t write it off yet — a few small changes can completely transform it.

Ready to Cook? Start With These Tofu Recipes

My Viral Tofu Roundup with my top reader favorite recipes!

My simple Garlic Butter Tofu

Crispy Orange Tofu

Marry Me Tofu

Vegan Sushi with teriyaki tofu

The post How to Cook Tofu (So It Actually Tastes Good) appeared first on Food with Feeling.