How do I cook tofu so it is not bland?

Tofu has almost no flavour of its own and a lot of water. Both are addressable: pressing removes the water so it can brown, and browning plus a strong sauce provides the flavour. Skipping either is why people find it disappointing.

What you'll need

• Firm or extra-firm tofu
• Kitchen paper
• Cornflour (optional)
• Heavy pan (optional)

Step by step

1. Use firm or extra-firm tofu for frying.Silken tofu is a different product entirely — excellent blended into sauces and desserts, useless for frying since it disintegrates.
2. Press it to remove water.Wrap in kitchen paper or a clean tea towel, put a weight on top, and leave for at least twenty minutes. Wet tofu steams instead of browning.
3. Cut into pieces with plenty of surface area.Cubes or slabs. More surface means more browning, and browning is where the flavour and texture come from.
4. Toss in cornflour before cooking.A light coating gives a crisp exterior that also holds sauce. This is the step that most changes the result.
5. Cook in a hot pan with enough oil.Tofu sticks readily. A properly hot pan, enough oil, and leaving it alone until it releases naturally.
6. Brown it fully before adding any sauce.Sauce added to pale tofu makes it soggy. Get the colour first, then add the sauce at the end to coat.
7. Season it assertively.Soy, miso, garlic, ginger, chilli. Tofu carries flavour rather than providing it, so timid seasoning gives a bland result.
8. Try freezing tofu for a different texture.Freezing and thawing makes it chewier and more absorbent. It changes the texture substantially and many people prefer it.

Tips

• A tofu press is convenient but a plate with a few tins on top does exactly the same job.
• Marinating untreated tofu achieves little because it is already full of water. Press first, then marinate, and it absorbs properly.
• Baked or air-fried tofu is easier than pan-frying for a large quantity and gives a similar result with less attention.

Common mistakes

• Not pressing it — The water prevents browning, so it steams in the pan and stays pale, soft and bland regardless of the sauce.
• Adding sauce before it is browned — The liquid stops any further browning and the tofu goes soggy. Brown first, sauce last.
• Using silken tofu for frying — It has a completely different structure and disintegrates. It is excellent blended into sauces and desserts instead.

Questions people ask