Skip to content

Type what you have

Cook with

firm tofu ×
Savory TMT Sandwich Filling
Lunch

Savory TMT Sandwich Filling

4.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
  2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Easy 5-Ingredient Tofu Soup
Lunch

Easy 5-Ingredient Tofu Soup

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
  2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Grilled Tofu Sandwich
Lunch

Grilled Tofu Sandwich

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat the broiler of your oven.
  2. 2 Split pita bread rounds in half between the middle so that you have 4 round pieces. Spread mayonnaise on one half of each, and tahini on the other half. Place tomato slices onto mayonnaise halves, and sprinkle with a pinch of salt. Place 2 slices of tofu onto tahini halves, and sprinkle a few drops of soy sauce over. Place the open sandwiches on a large baking sheet.
  3. 3 Broil in the preheated oven until hot and bread is slightly toasted, about 4 minutes. Close the halves of each sandwich together, and cut into wedges to serve.

By Cindy

Spicy Baked Tofu and Spinach Wrap
Lunch American

Spicy Baked Tofu and Spinach Wrap

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  2. 2 Pour Buffalo wing sauce over tofu in a large bowl to cover completely and toss gently to coat; marinate tofu at least as long as it takes for your oven to reach temperature.
  3. 3 Remove tofu from the bowl and spread onto the prepared baking sheet. Coat top of the tofu cubes with extra sauce and spray with cooking spray.
  4. 4 Bake tofu in preheated oven for 10 minutes. Flip the cubes, spray tops again with cooking spray, and continue baking until firm, about 10 minutes more.
  5. 5 Put 1 slice Swiss cheese atop each tortilla; heat in microwave oven to melt the cheese, about 30 seconds.
  6. 6 Divide tomato slices between the tortillas; top with about 1/4 of the baked tofu and 1/4 of the spinach. Wrap tortillas around the fillings.

By Jessica Shiotelis

Twice-Cooked Crispy Fried Tofu
Lunch American

Twice-Cooked Crispy Fried Tofu

4.2

Prep
15 min
Cook
14 min
Total
59 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a baking sheet.
  2. 2 Pat tofu dry with a paper towel. Slice in half lengthwise. Cut each half into 1/4-inch pieces, about 14 pieces in total. Place tofu between paper towels and drain, about 20 minutes.
  3. 3 Season tofu with salt and pepper. Let sit for 10 minutes.
  4. 4 Mix cornstarch, paprika, thyme, and seasoned salt together to make cornstarch seasoning.
  5. 5 Pat any excess moisture off the tofu. Sprinkle cornstarch seasoning evenly over top. Arrange on a baking sheet.
  6. 6 Bake in the preheated oven until tofu starts to brown, about 7 minutes. Turn over and continue baking until the upper side is darkened, about 3 minutes more.
  7. 7 Heat oil in a skillet over medium-high heat. Add tofu and fry until golden-brown, about 2 minutes per side. Drain on paper towels.

By earthmotherfromnj

Tofu and Mushroom Ramen
Lunch

Tofu and Mushroom Ramen

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
  2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
  3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
  4. 4 Distribute mushrooms and tofu amongst 4 bowls.
  5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
  6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Baked Tofu Bites on a Bed of Leafy Romaine
Lunch American

Baked Tofu Bites on a Bed of Leafy Romaine

4.0

Prep
15 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
  3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
  4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
  5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

Japanese Tofu Salad
Lunch Japanese

Japanese Tofu Salad

4.6

Prep
35 min
Cook
5 min
Total
100 min

Instructions

  1. 1 Place tofu between two plates. Place a heavy book on top and let sit until tofu has drained, about 1 hour, pouring out expelled liquid every 20 minutes.
  2. 2 Whisk together soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
  3. 3 Heat vegetable oil in a small pan over medium heat. Add garlic and ginger; gently stir and cook until lightly golden, 1 to 2 minutes. Stir into soy sauce mixture.
  4. 4 Cut pressed tofu into bite-sized pieces, then place into a bowl with tomato, onion, and cilantro. Pour in dressing and toss to coat. Garnish with sesame seeds.

By JOSIE

Tofu Salad
Lunch Asian

Tofu Salad

4.4

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
  2. 2 When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
  3. 3 Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.

By JeanieMomof3

Amazing Crunchy Tofu Salad
Lunch American

Amazing Crunchy Tofu Salad

3.9

Prep
40 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
  2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
  3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
  4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Curry Pasta Salad
Lunch American

Curry Pasta Salad

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Drain.
  2. 2 Combine curry powder, salt, mayonnaise, and lemon juice in a large bowl. Add cooked pasta and toss to coat. Mix in apple, raisins, green onion, carrots, tofu, and pine nuts.

By MARBALET

Vegetarian Nori Miso
Lunch Asian

Vegetarian Nori Miso

5.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Combine vegetable broth and water in a large pot; bring to a boil. Drop egg whites into the boiling broth and boil until egg whites are cooked, about 10 seconds. Skim egg whites from surface of broth using a slotted spoon and transfer to a plate to cool.
  2. 2 Reduce heat to medium. Mix miso paste, ginger paste, and sesame oil into broth using a potato masher or ladle until fully incorporated. Add edamame, mushrooms, spring onion, garlic, and soy sauce to miso broth; cover pot with a lid, reduce heat to medium-low, and cook until mushrooms are no longer floating on the surface, about 10 minutes.
  3. 3 Mix tofu and cayenne pepper into miso broth. Tear cooled egg whites into small pieces and add to miso broth. Stir nori and sugar into miso broth; cover pot and simmer, stirring occasionally, until soup flavors have blended, about 1 hour.

By Retroantix

Taiwanese Fried Tofu
Dinner Chinese

Taiwanese Fried Tofu

4.1

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cut the tofu in half lengthwise down the top. Slice into squares 1/4 inch thick. Stir together the soy sauce, vinegar, sesame oil, and sugar in a small bowl, set aside.
  2. 2 Heat oil in a large, nonstick pan over medium heat. Add garlic and green onions, and cook until fragrant, about 20 seconds. Brown tofu well on each side, then pour in sauce and cook until the sauce has been incorporated by the tofu, 2 to 3 minutes. Season to taste with salt and pepper.

By Jeankat

Chinese Spicy Hot And Sour Soup
Chinese

Chinese Spicy Hot And Sour Soup

4.3

Prep
Cook
Total

Instructions

  1. 1 Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems.
  2. 2 Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes.
  3. 3 Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes.
  4. 4 Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions.

By MARBALET

Chinese Mapo Tofu
Dinner Chinese

Chinese Mapo Tofu

4.4

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Mix water and cornstarch in a small bowl; set aside.
  2. 2 Brown ground pork in a small skillet over medium-high heat, about 5 minutes. Drain fat.
  3. 3 Heat oil over medium-high heat in a large skillet or wok. Cook garlic and ginger in oil until fragrant, about 1 minute. Stir in tofu and cook for 2 minutes. Season with soy sauce, hot bean sauce, and sugar; stir to combine.
  4. 4 Stir in cooked pork and green onion. Sprinkle with cornstarch and water mixture; cook and stir until thickened, about 2 minutes. Stir sesame oil into the thickened mapo tofu.

By poshpal

Crispy General Tso's Tofu
Dinner Chinese

Crispy General Tso's Tofu

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Whisk together broth, soy sauce, hoisin, 1 teaspoon cornstarch, ginger, vinegar, brown sugar, white pepper, and red pepper flakes in a small bowl until well combined. Set sauce aside.
  2. 2 Place remaining cornstarch in a large resealable plastic bag. Tear off bite-sized chunks of tofu and drop them into the bag. Shake until each piece is evenly coated. Sprinkle on cornstarch by hand, if needed, to coat each piece well.
  3. 3 Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add tofu pieces one by one and cook until golden brown. Use a slotted spoon to move and turn tofu pieces until browned on all sides, 10 to 15 minutes. Transfer to a plate lined with paper towels. Pour out any remaining oil in the wok.
  4. 4 Add the white parts of green onions to the wok and cook until fragrant, about 1 minute. Pour in sauce. Allow to heat and thicken, about 2 minutes. Return tofu to the wok and toss to coat. Discard ginger. Garnish with the green parts of green onions, peanuts, and sesame seeds.

By Buckwheat Queen

Stir-Fried Chicken with Tofu and Mixed Vegetables
Dinner Chinese

Stir-Fried Chicken with Tofu and Mixed Vegetables

3.9

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
  2. 2 In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
  3. 3 Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

By CYNTHEALIU

Mapo Tofu Tots
Dinner Chinese

Mapo Tofu Tots

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.
  2. 2 Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.
  3. 3 Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.
  4. 4 Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.
  5. 5 Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.
  6. 6 Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.
  7. 7 Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

By Dan Whalen

Lion's Head Meatballs
Dinner Chinese

Lion's Head Meatballs

4.9

Prep
30 min
Cook
45 min
Total
135 min

Instructions

  1. 1 Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
  2. 2 Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
  3. 3 Form mixture into 6 large meatballs with wet hands.
  4. 4 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
  5. 5 Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
  6. 6 For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.
  7. 7 Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
  8. 8 Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.
  9. 9 Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.

By John Mitzewich

Mock Chicken
Dinner

Mock Chicken

4.3

Ingredients

Prep
15 min
Cook
Total
4335 min

Instructions

  1. 1 Leave tofu in original package and place in freezer for 72 hours.
  2. 2 Bring a pot of water to a simmer. Place package of tofu in water and allow to thaw, approximately 10 minutes. When thawed, remove from package, place in a piece of cheesecloth, and squeeze out liquid.
  3. 3 Shred, dice, or slice tofu and include it in your favorite recipe.

By SILVERWOLF

Marinated Tofu Steak for One
Dinner

Marinated Tofu Steak for One

Prep
5 min
Cook
10 min
Total
300 min

Instructions

  1. 1 Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
  2. 2 Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
  3. 3 Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

By Buckwheat Queen

Baked BBQ Breaded Tofu
Dinner

Baked BBQ Breaded Tofu

Prep
5 min
Cook
20 min
Total
1965 min

Instructions

  1. 1 Place tofu block in an airtight container and put in the freezer until frozen, about 8 hours.
  2. 2 Transfer frozen tofu to the refrigerator to thaw, about 24 hours.
  3. 3 Place thawed tofu block onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes.
  4. 4 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  5. 5 Drain and discard any accumulated liquid from the tofu. Break tofu into 1-inch chunks and place in a large bowl. Add barbecue sauce and bread crumbs and toss to coat. Arrange in a single layer on the prepared baking sheet.
  6. 6 Bake in the preheated oven for 20 to 25 minutes, flipping halfway through.

By btnymeg

Baked Tofu Steaks
Asian

Baked Tofu Steaks

4.3

Prep
10 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  3. 3 Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
  4. 4 Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
  5. 5 Spread marinated tofu onto the prepared baking sheet.
  6. 6 Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

By SlimCookins

Air Fryer Tofu
Dinner

Air Fryer Tofu

4.0

Prep
10 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Place tofu onto a plate lined with several paper towels. Cover with more paper towels and another plate. Set a 3- to 5-pound weight on top and press tofu for 30 minutes; drain and discard any accumulated liquid and cut tofu into 1/2-inch cubes.
  2. 2 Combine soy sauce, olive oil, garlic, and sesame oil in a small bowl; mix well. Add tofu cubes and marinate for 15 to 20 minutes.
  3. 3 Preheat an air fryer to 350 degrees F (180 degrees C).
  4. 4 Place tofu in a single layer in the air fryer basket.
  5. 5 Air fry for 5 minutes without shaking the fryer. Continue air frying, shaking occasionally, until browned, about 10 more minutes.

By Bren

Tofu Fries with Sesame
Dinner

Tofu Fries with Sesame

4.0

Prep
15 min
Cook
15 min
Total
75 min

Instructions

  1. 1 Drain tofu paper towels for about 45 minutes. Cut block into 1/4-inch-thick slices; cut slices in half. Arrange slices into a single layer over dry paper towels and sprinkle 1 tablespoon flour on top. Flip slices over and sprinkle with remaining flour.
  2. 2 Heat oil in a skillet over medium-high heat. Saute tofu until light brown, 3 to 5 minutes per side. Add sesame seeds and toss with mustard, using a rubber spatula to avoid breaking tofu slices. Serve warm.

By Hungarian

Barbecue Tofu Sandwiches
Dinner

Barbecue Tofu Sandwiches

4.2

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Drain the tofu between paper towels until most of the water has been squeezed out.
  2. 2 Slice tofu into 1/4 inch thick slices.
  3. 3 Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
  4. 4 Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.

By FOODCAT