4 Most Delicious Tofu Recipes (Recipe Guide)

We will write a guide on the most delicious tofu recipes, make sure you read if you are a tofu lover like us.

Tofu is a versatile and nutritious ingredient that can be used in a variety of delicious recipes. Here are some of the best tofu recipes, along with tips for cooking tofu and their approximate calorie counts.

Read here how to make Pizza and how to make Paella

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General Tips for Cooking Tofu

Pressing tofu removes excess water, making it firmer and more absorbent for marinades. Marinate tofu to infuse it with flavor. Allow it to marinate for at least 15 minutes or longer for more intense flavor. Tofu can be baked, fried, stir-fried, or grilled. Each method offers a different texture and flavor.

Tofu is a blank canvas and absorbs the flavors of the seasonings and sauces you use. Don’t be afraid to experiment with different spices and marinades.

Most Delicious Tofu Recipes

1. Crispy Baked Tofu

Ingredients

1 block (14 oz) firm or extra-firm tofu
2 tablespoons soy sauce
1 tablespoon olive oil
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper

Drain the tofu and press it to remove excess water. Cut into 1-inch cubes. In a bowl, mix soy sauce, olive oil, garlic powder, paprika, salt, and pepper. Toss the tofu cubes in the marinade and let sit for at least 15 minutes.

Sprinkle the cornstarch over the marinated tofu and toss to coat evenly. Preheat the oven to 400°F (200°C). Place the tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until crispy and golden brown.

Tips

Pressing tofu removes excess moisture, allowing it to absorb marinades better and become crispier when cooked. Serve with a dipping sauce or add to salads, grain bowls, or stir-fries.

Calories

Approximately 150-200 calories per serving

2. Tofu Stir-Fry with Vegetables

Ingredients

1 block (14 oz) firm or extra-firm tofu
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 carrot, thinly sliced
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 teaspoon sriracha (optional)
1/4 cup water
Cooked rice for serving

Drain the tofu and press to remove excess water. Cut into cubes and toss with soy sauce, sesame oil, and cornstarch. Heat a large skillet or wok over medium-high heat. Add a little oil and cook the tofu until golden and crispy on all sides. Remove from the skillet and set aside.

In the same skillet, add more oil if needed and sauté the garlic and ginger until fragrant. Add the bell peppers, broccoli, and carrot. Stir-fry until vegetables are tender-crisp.

Return the tofu to the skillet. Add hoisin sauce, rice vinegar, soy sauce, sriracha (if using), and water. Stir to combine and cook until heated through. Serve the stir-fry over cooked rice.

Tips

Stir-frying at high heat ensures vegetables stay crisp and tofu becomes golden. Add your favorite vegetables or switch up the sauce to suit your taste.

Calories

Approximately 300-350 calories per serving

3. Mapo Tofu

Ingredients

1 block (14 oz) soft or silken tofu, cut into cubes
1/2 pound ground pork or beef
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon doubanjiang (fermented broad bean paste)
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 cup chicken or vegetable broth
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon Sichuan peppercorns, ground (optional)
2 green onions, sliced
Cooked rice for serving

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground meat and cook until browned. Add the garlic, ginger, and doubanjiang. Stir-fry for 1-2 minutes until fragrant. Add the soy sauce, hoisin sauce, and broth. Bring to a simmer.

Gently add the tofu cubes and simmer for 5 minutes to allow the flavors to meld. Stir in the cornstarch slurry and cook until the sauce thickens. Sprinkle with ground Sichuan peppercorns (if using) and sliced green onions. Serve hot over cooked rice.

Tips

Use soft or silken tofu for a more authentic texture. Adjust the amount of doubanjiang and Sichuan peppercorns to control the spice level.

Calories

Approximately 400-450 calories per serving

4. Tofu Scramble

Ingredients

1 block (14 oz) firm tofu, crumbled
1 tablespoon olive oil
1 small onion, diced
1 bell pepper, diced
1 cup spinach or kale, chopped
1 teaspoon turmeric powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup nutritional yeast (optional)
Toast or tortillas for serving

Drain and press the tofu to remove excess water. Crumble into pieces. In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until softened. Add the crumbled tofu to the skillet. Sprinkle with turmeric, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.

Stir in the spinach or kale and cook until wilted. Add nutritional yeast for a cheesy flavor, if desired. Serve the tofu scramble with toast or in tortillas for a delicious breakfast or brunch.

Tips

Turmeric gives the scramble a vibrant color and subtle flavor. Adjust seasoning to taste. Customize with your favorite vegetables and spices.

Calories

Approximately 250-300 calories per serving