Tofu gets a bad rap. Some say it is bland, others call it boring. Turns out that tofu isn’t the problem itself. It is how people cook it. Once you know what you are doing, tofu becomes a flavor-packed, crispy, chewy protein that can hold its own in any meal.

Here are some of the best tips for cooking tofu that expert chefs swear by:

Start With the Right Tofu

Tofu is sold in different textures. If you are planning to fry, bake, or grill it, go with firm or extra-firm tofu. It holds its shape and gives you that satisfying bite. Silken tofu is soft and smooth, better suited for soups, sauces, or desserts.

Extra-firm tofu is the go-to for anything that needs structure. It won’t fall apart in the pan, and it gives you that crispy crust when cooked right. Don’t try to make crispy tofu with silken tofu. That is a one-way trip to a mushy mess.

Kwan / Unsplash / Tofu is packed in water. If you don’t get that water out, it won’t absorb flavor, and it won’t crisp up. That is why you should press it enough.

You can use a tofu press, or just wrap it in a clean towel and stack something heavy on top, like a cast-iron skillet.

Marinate With Bold Flavors

Tofu has a mild taste, which is a good thing. It is like a blank page for bold flavors. But it only works if you give it time to soak things in. Soy sauce, garlic, ginger, sesame oil, chili paste – these are your best bets.

Cut the tofu into cubes or slices before marinating, so the flavor gets into every bite. Even 20 minutes can help, but if you have time, let it sit overnight in the fridge.

Get It Crispy With High Heat

Tofu turns golden and crispy when you use high heat. This is where baking, pan-frying, or air-frying at 400 to 425°F comes in. Don’t crowd the pan, and don’t cook it on low heat. You want to hear that sizzle.

For next-level crisp, toss the tofu in a little oil and a dusting of cornstarch before cooking. It helps the edges crisp up and gives you that golden crust that people chase in restaurant tofu dishes.

Freeze It for a Meaty Texture

Want tofu that is chewy and full of flavor? Stick it in the freezer. Freezing changes the texture, making it more porous and sponge-like. When you thaw it and press out the water, it is ready to soak up sauces like a champ.

Marian / Pexels / Once your tofu is crisp and golden, toss it back in the pan with a quick sauce. A splash of soy sauce, a squeeze of lime, some garlic, a bit of maple syrup, or chili paste.

Let it bubble for a minute and coat the tofu. This adds a final layer of flavor and gives you that sticky, caramelized finish that takes tofu from good to seriously addictive.

Know What Tofu Can and Can’t Do

Tofu is versatile, but each type serves a purpose. Silken tofu blends smoothly and works great in desserts, smoothies, and creamy sauces. Regular or soft tofu is better for soups or stews. Stick with firm or extra-firm tofu for anything you want to fry, bake, or grill.

Using the right tofu saves you a lot of trouble in the kitchen. No one wants scrambled tofu when they are aiming for crispy cubes.

Sven Kramer

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