Masterclass

How to cook tofu.

Tofu is the most flexible protein you can buy. It's cheap, it keeps for weeks, and it takes on any sauce. Bland tofu is a technique problem, not a tofu problem.

Super-firm

13 g protein · 118 cal per 100 g

Extra-firm

12 g protein · 110 cal per 100 g

Fava bean (soy-free)

19 g protein · 82 cal per 100 g

What to buy

Super-firm or high-protein
Vacuum-packed with almost no water. No pressing, the most protein per bite. Best for crispy cubes.
Extra-firm
The everyday block. Press it for 10 to 15 minutes and it crisps beautifully.
Fava bean tofu (soy-free)
Big Mountain's fava tofu has about 64 g of protein a block with zero carbs or fat. Drain and pat dry, no pressing. Don't freeze it.
Silken
Soft and custardy. Blend it into sauces, dressings, smoothies and desserts. It won't hold a cube.

Prep it right

1Drain it and pat it dry. Water is the enemy of crispy.
2Press extra-firm for 10 to 15 minutes under something heavy, or skip it with super-firm.
3Tear it into bite-size pieces instead of cutting. The rough edges get extra crispy.
4Toss with 1 tablespoon of cornstarch per block and a little oil for a real crust.
5Want it chewier? Freeze the block, thaw it, then squeeze. The texture turns meaty and it soaks up marinade like a sponge.

Cook it

Air fryer

400°F · 14 to 15 min

Cornstarch-coated pieces in one layer. Shake halfway.

Pan

8 to 10 min

Medium-high, a thin film of oil. Leave it alone for the first few minutes so it browns, then turn.

Oven

425°F · 25 min

Lined sheet pan, pieces not touching. Flip once.

Make it taste great

Sauce it after it's crispy, not before. Wet tofu steams instead of browning.
Salt it well. Tofu needs more salt than you think.
Quick glaze: soy sauce or coconut aminos, a little maple, garlic and ginger. Toss hot cubes in it for 30 seconds.