Is it okay not to press tofu?

Absolutely! You can just drain then pat the surface of the tofu dry with a clean cloth and add it to a pan to cook. Many traditional tofu recipes use their tofu in this way. Just note your tofu texture will be softer, which is totally fine. If you prefer a firmer consistency, pressing for even just 15 minutes can make a big difference.

What are the best marinades to use for tofu?

I have a whole post with suggested tofu marinades to try. They are easy to make and can be prepped in advance for the work week ahead all at the same time.

Can popcorn tofu be made in advance?

Popcorn tofu is best enjoyed immediately after coming out of the oven. You can store leftovers in an airtight container and place in the fridge for up to 4 days. To reheat and make crispy again, place the pieces in a toaster oven or air fryer at 350F and bake for 5 minutes to heat the tofu through.

How to Cook Tofu: 4 Tips to Level Up Your Tofu

Name: How to Cook Tofu: 4 Tips to Level Up Your Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 block Nasoya’s Extra Firm Tofu, drained from package; 2 tbsp avocado oil; 1 tbsp soy sauce; 1/2 cup all-purpose flour; 1/2 cup unsweetened soy milk or almond milk; 1 tbsp soy sauce; 1/2 tbsp rice wine vinegar or apple cider vinegar; 1/2 tsp salt; 1/2 cup bread crumbs; 1/4 cup nutritional yeast; 2 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dry thyme; 1/2 tsp salt

Description

If you struggle with enjoying tofu, this guide shows you how to cook tofu using 4 techniques to improve the taste and texture of your tofu.

Ingredients

Scale

1 block Nasoya’s Extra Firm Tofu, drained from package
2 tbsp avocado oil
1 tbsp soy sauce

Batter

1/2 cup all-purpose flour
1/2 cup unsweetened soy milk or almond milk
1 tbsp soy sauce
1/2 tbsp rice wine vinegar or apple cider vinegar
1/2 tsp salt

Breading

1/2 cup bread crumbs
1/4 cup nutritional yeast
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp dry thyme
1/2 tsp salt

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Instructions

Place your drained tofu in an airtight container and place in the freezer overnight or until frozen solid. Remove the tofu from the freezer and allow to completely thaw. Carefully squeeze out excess liquid from the thawed tofu, then proceed to tear the tofu into small nugget sized pieces.
Place the tofu nuggets in an empty container and toss with the soy sauce to coat then set aside.
Preheat oven to 425F. To a naked 9in x 13in rimmed baking sheet, drizzle with the oil to completely coat the bottom of the pan.
In one shallow bowl, whisk together the flour, milk, soy sauce, vinegar and salt until smooth.
In a separate shallow bowl, combine the bread crumbs, nutritional yeast, and seasonings until well incorporated.
With one hand, take a tofu nugget and dip into the batter to coat completely. Shake off any excess and place in the bread crumb mixture. With your other clean hand, coat the nugget completely in the bread crumb mixture. Shake off excess and then place on the baking sheet and repeat with the remaining tofu pieces.
Place the baking tray in the oven for 25 minutes, flipping the tofu half way through the baking process. When flipping, if the tray looks dry, drizzle or spray the tofu with a little oil before placing back in the oven. Once the tofu is golden, remove from the oven and serve immediately.

Notes

Tear the tofu into even pieces. Make sure they are about the same size so they cook evenly in the oven.

If the pan dries up when flipping your tofu, spray some of your tofu with a little spray oil.

Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, place the tofu in a toaster oven or the air-fryer at 400F for 3-5 minutes or until warmed through and crispy.