Up your tofu game with recipes from Hetty McKinnon, Maanghi, Andrea Nguyen, and more
Tofu is a shapeshifter. These pressed soy curds can be firm and crumbly, easily taking on the identity of ground meat or scrambled eggs, or silky like custard. Tofu can be whipped into a high-protein chocolate mousse or fried into crispy cubes reminiscent of popcorn chicken. Their spongy texture is perfect for absorbing sauces — whether it’s a balsamic soy glaze, a Korean gochugaru and sesame oil marinade, or a sticky Vietnamese-style black pepper sauce. There are so many ways tofu can be transformed, and these are a few that Eater staff turn to time and time again.
Fresh Soba and Cucumber Salad with Tofu Crumbles
Sophie Waplington
As an at-home pescatarian who tries to eat plant-based as much as possible, I’m always on the lookout for fun ways to spice up tofu while still getting as much protein as I would get from a hunk of fish. This dish more than fits the bill, with the sneaky protein addition of soba adding to its incredibly vibrant flavors. The fresh strips of cucumber and ridiculously crispy tofu crumble, plus optional herbs, give you a satisfying mix of textures as well. Very firm tofu is best for this, and I am partial to the one sold by Trader Joe’s (which is also super high in protein). The tofu topping can also be made with a variety of different seasonings and used on soups, curry, and leafy salads. — Emily Venezsky, associate editor
Shaking Tofu
Andrea Nguyen, Vietnamese Food Any Day
I love tofu, but it isn’t exactly my husband’s go-to dinner protein, even though he’ll certainly eat it. But one of his “menu kryptonite” dishes (i.e. one you’re absolutely compelled to order if you see it) is the shaking beef at one of the many Vietnamese restaurants we frequent in our town of Falls Church, Virginia, the DC area’s Vietnamese capital. So I was naturally intrigued by Andrea Nyguen’s tofu-focused spin on the dish. Nyguen’s recipes never let me down, and this one is a great combination of minimal effort and major flavor. It’s become the number-one reason for me to splurge on delicate watercress at the farmers market when it’s in season. — Missy Frederick, cities director
5-Minute Silken Tofu
Elle Hong, Cookerru
When it’s summer and the last thing I want to do is stand over a burner, I turn to this recipe. As its name suggests, it takes a mere five minutes to prepare, and yet there’s so much flavor: umami from the soy sauce, heat from the gochugaru, nuttiness from sesame oil and sesame seeds, and a freshness from the green onions. The silken tofu acts as the perfect blank canvas for the sauce, and the tofu’s custard-like texture is so fun to eat. I’ve paired this with steamed white rice and cold soba noodles, but if I have neither on hand I’ll just eat it straight (and slurp the remaining sauce, too). — Kat Thompson, associate editor
Balsamic Soy-Marinated Tofu
Ali Francis, Bon Appétit
I have never been to Salt Lake City, but I’m very glad that this Bon Appétit writer went and “begged” for this marinated tofu recipe from Carlucci’s Bakery. I’ve tried marinating and cooking tofu in many ways, but this one — soaking tofu chunks in balsamic vinaigrette, soy sauce, and grated garlic before baking it in the oven — provides the most flavorful and pleasingly textured tofu I’ve ever made. The zippy flavors of the marinade let tofu be the star protein of my salads, and baking it provides a springy bite with a hint of crunch thanks to the dressings’ sugars. I would love to try Carlucci’s Bakery’s sandwich version someday, but for now I’m grateful to have the recipe. — Terri Ciccone, associate director of audience and operations
Sesame Broccoli with Crumbled Tofu
Hetty McKinnon, Tenderheart
I never want to fall into depicting tofu (or really anything) as a “health food,” but this deceptively simple dish is, as McKinnon writes, perfect for those days when you’re craving something light and restorative. I tried it for the first time after a week of eating out almost every night, and my body just couldn’t handle any more butter. But don’t mistake a lack of fat for a lack of flavor. The crunch of the broccoli, creaminess of the beans and tofu, the zing of the fresh ginger and the rich earthiness of sesame all come together for a deeply comforting meal. — Jaya Saxena, correspondent
Pan Fried Tofu with Spicy Sauce
Maangchi
As much as I enjoy multi-day cooking projects that occupy every corner of my brain, something that takes me a total of 10 minutes and only a few dollars to prepare is often a little more realistic. On a weeknight where I’ve completely lost track of time but still need to make a plan for dinner, this pan-fried tofu is my go to low-cost, high-protein, extremely high-satisfaction meal. All you really need to make it happen is a block of tofu, gochugaru, garlic, and toasted sesame oil (which you should have in your pantry anyways.) I also regrow my scallion from the stems, so I always have some on hand. The pan-fried tofu is the perfect base to soak up the salty and spicy sauce, and the entire block is gone before you know it. — Rebecca Roland, associate editor
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