Discover new ways to cook with tofu in our choice of recipes below. Understand which ingredients to pair with the delicately flavoured beancurd, and experiment with flavours from Japan, Vietnam and China. Whether you’re cooking with silken tofu or dried beancurd, find new tofu inspiration here.
The best ways to cook tofu
Soft cubes of silken tofu work well with slightly chewy shirataki noodles in this twist on a classic Vietnamese pho. Seasoned with fish sauce and soy, this recipe pairs big earthy flavours with fresh ginger, mint, coriander and chilli.
Named after the creator - not its appearance - this classic Chinese dish is quick to prepare and delivers a real kick of flavour. Serve it simply with a bowl of rice for lunch, or as part of a larger Chinese feast.
Use the soaking liquor from dried mushrooms to create a vegan miso soup recipe, and finish with cubes of firm silken tofu. The buckwheat noodles in this recipe add extra nuttiness and a slightly firmer texture.
4. Kung Po Tofu
A traditional Sichuan dish, Kung Po tofu has a signature numbing heat from Sichuan peppercorns, along with sweet tangy flavours of Shaoxing wine and black rice vinegar.
Finely diced cubes of silken tofu sit atop a hot tomato and red pepper stew, seasoned with Aleppo pepper (or pul biber). The tofu absorbs the rich spicy sweetness, for a fiery start to the day!
Celebrate the gentle flavours of silken tofu in this classic, light combination with white miso. Serve it with rice for a quick and easy tofu recipe, and garnish with spring onion and togarashi spice mix.
Smoking tofu is a fantastic way to add even more flavour to your recipe. This smoked tofu recipe uses a simple stovetop smoker and wood chips. The smoking takes just 15-30 minutes, and will transform the way you serve tofu.
This shallow-fried recipe for Agedashi tofu gives you wonderfully crisp cubes of beancurd, with a signature wobble in the centre. It’s seasoned with the classic combination of mirin, sake, soy sauce and dashi.
Also known as mashed tofu salad, this recipe for Shira Ae gets its signature creaminess from the sesame seeds. We’ve used tahini in this recipe. Serve this Japanese classic as a starter or light main.
Genevieve Taylor’s recipe for chargrilled tofu skewers uses firm silken tofu which is pressed for extra firmness, and marinated in soy sauce, mirin, sake, ginger, soft brown sugar, garlic and chilli. Delicious with juicy pineapple!
Dried beancurd skin or tofu skin is the top layer that forms on soy milk when it is being made. The dried sheets are rehydrated and take on an omelette-like chewy texture. They are fantastic with mushrooms, and richly flavoured broths or sauces.