Tofu is often called a blank canvas, an empty surface on which to paint your sauces, marinades and whims. But, while its flavor is mild, tofu is anything but blank. It brings plenty to the plate: a subtle nuttiness, a sweet milkiness and, with some cajoling, crispness. Here are seven ways that the artist-cook in each of us can bring out its full potential.
1. Season it with soy sauce
Credit…David Malosh for The New York Times. Food Stylist: Simon Andrews.
While sprinkling tofu with salt coaxes out its flavor, soy sauce can do more. Drizzle patted-dry tofu with soy sauce for seasoning, savoriness and texture: Whether you cook tofu on the stovetop or on a sheet pan in the oven, the soy sauce’s sugars will caramelize into an alluringly crisp, golden crust.
Need some recipes to start? Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini | Folami’s BBQ Tofu | Glazed Tofu With Chile and Star Anise | Soy-Braised Tofu With Bok Choy | Tofu and Mushroom Jorim (Soy-Braised Tofu) | Stir-Fried Tofu With Ginger | Crispy Tofu With Cashews and Blistered Snap Peas
2. Broil it
Credit…Linda Xiao for The New York Times Food Stylist: Monica Pierini.
Baking tofu is a meandering journey to possibly floppy or possibly tough tofu. The broiler is a more direct sprint, requiring just 15 minutes to char the exterior but maintain a custardy middle. Even a short stint is beneficial: crisping tofu’s edges and concentrating any marinade.
Need some recipes to start? Miso-Chile Asparagus With Tofu | Miso Broiled Tofu | Maple-Roasted Tofu With Butternut Squash and Bacon
3. Toss it into salads
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That carton of grocery store tofu doesn’t need to be cooked to be enjoyed. Cut or scooped right from the package, both firm and silken varieties can provide a delicate, cooling, almost milky pause in salads — much like a dollop of ricotta or a drizzle of creamy dressing. Contrast the cold, curdlike tofu with the assertive and crunchy: chunky peanut butter, a spicy soy sauce dressing, sizzled garlic and ginger, and more.
Need some recipes to start? Green Bean and Tofu Salad With Peanut Dressing | Silken Tofu With Spicy Soy Dressing | Tofu With Sizzling Scallion Oil | Cold Tofu Salad With Tomatoes and Peaches | Tofu and Herb Salad With Sesame
4. Scoop it into soups
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While scoops of silken tofu in a bowl of soup can look like icebergs, they’re anything but. Silky, warm and wobbly, they break apart at the swipe of a spoon, adding a different kind of softness. You can heat the silken tofu in the pot for a few minutes, or scoop it directly into bowls and pour the soup over top. Either way, it will gently absorb the broth’s warmth and flavor.
Need some recipes to start? Brothy Thai Curry With Silken Tofu and Herbs | White Soondubu Jjigae (Mild Tofu Stew) | Miso Soup | Vegetable Soup With Tamarind and Lemongrass
5. Tuck it into a sandwich
Credit…David Malosh for The New York Times. Food Stylist: Barrett Washburne.
A slippery slab of tofu might not look like it can be fried, but neither does a chicken breast — and both can, happily. Dunk extra-firm tofu in a combination of wet and dry coatings, then fry it in hot oil. It’ll emerge craggy and golden, just like fried chicken or steak. You could serve it alongside a green vegetable, as David Tanis does with his tofu Milanese, but it shines in a sandwich: Stack the fried tofu onto buns with mayo, pickles and shredded cabbage or lettuce. Take a big bite and let the shattery tofu give way to its soft center.
Need some recipes to start? Nashville-Style Hot Tofu Sliders | Superiority Burger’s Crispy Fried Tofu Sandwich
6. Crumble it up
Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini
Free tofu from right angles and crumble it into small pieces so all its craggy edges soak up seasonings. Tofu is made of curds of soy milk, making it easy to break apart into pieces that resemble ground meat using just your fingers or a wooden spoon. As they sizzle in oil, their water will wick away; they’ll get thirsty — ready to drink up whatever assertive ingredients you toss them with, including ground spices, dried chiles, soy sauce and tomato paste for a savory sizzling taco filling.
Need some recipes to start? Vegan Chorizo | Crispy Tofu Tacos | Masala Chickpeas With Tofu and Blistered Tomatoes | Tofu Scramble | Basil Tofu | Breakfast Tofu Scramble
7. Whip it into dip
Credit…Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
For its last magic trick, tofu will whir into an ethereally light, fluffy dip. This sorcery works with all firmnesses, from silken (for a silkier sauce resembling heavy cream) to extra-firm (for something closer to ricotta). Just like any dip, you can give a tofu-based one a spicy, herby, savory or other personality by blending in other ingredients. Eat it with crackers, bread, or crudités — or spoon it onto a platter and pile roasted vegetables or a salad on top.
Need some recipes to start? Whipped Tofu Ricotta | Roasted Broccoli and Whipped Tofu With Chile Crisp Crunch | Cucumber Tomato Salad With Sesame Whipped Tofu
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