9 Tasty Tofu Recipes To Try

Dry the tofu with a clean kitchen towel to remove the water. Cut into 2cm cubes, then blot again and set aside.

Blend the black garlic cloves, 3 tbsp of the oil, 3 tbsp of water, soy sauce and sugar until combined, using a blender or small liquidiser.

Heat 1 tbsp of peanut oil in a non-stick pan on a high heat. Meanwhile, season the tofu generously with a pinch of salt and freshly milled black pepper. When the pan begins to smoke, carefully add the tofu and turn the heat to medium. Fry the tofu, turning it over every minute or so, until it is caramelised and crisped up on all sides (this will take about 5 to 6 minutes). Once the tofu is crispy and golden, tip onto a plate and set aside.

Add the chilli and spring onions to the pan and stir fry for 1 minute, then pour in the black garlic sauce and reduce on a medium-high heat until it turns sticky.

Place the tofu back in with the sauce and stir so each piece is well coated, then add the chopped coriander and serve with steamed rice or noodles.

Take the tofu out of the pack, drain away the water bath and press to firm. Leave the tofu to press for 10-20 minutes.

Meanwhile, prepare the vegetables and make the sauce by combining all the sauce ingredients in a jug.

Return to your tofu and slice in to equal 1cm x 3cm strips. Season with sea salt and freshly ground white pepper. In a small bowl, mix the turmeric with the cornflour and dust it generously all over the tofu.

Pour 200ml of rapeseed oil in a shallow pan, heat to 180 degrees (or until a cube of bread turns golden brown in 15 seconds). Gently add the tofu pieces in. If your pan is large enough you can add it all in and shallow fry for 3-4 minutes until golden and crispy. Carefully remove and drain on kitchen paper. Some pieces may stick together but don’t worry.

Place the noodles in boiled water and soak them for 3 minutes until the water turns opaque white. Drain and rinse the noodles well.

Heat a wok over med-high heat until slightly smoking. Add the rapeseed oil (you can use the ‘golden oil’ from frying the tofu) before adding the ginger, chillies and stir for 1 second. Quickly add in the shitake mushrooms and turmeric and give it another quick stir for a second. Add the beans and then follow with the shaohsing rice wine or veg stock. After a few stirs, add the red pepper, carrots and toss well again.

Add in the soaked rice noodles and pour in the sauce. Cook for 2-3 minute and continue to gently toss and stir to mix all the ingredients, making sure any liquid has evaporated in the wok and the noodles have softened, but still have a bite.

Add the golden tofu pieces back into the wok and follow with beansprouts and spring onions. Season with toasted sesame oil and sprinkle over the dried chilli flakes. You can adjust the seasoning to your taste with extra tamari or soy.

Transfer to a serving plate and garnish with fresh coriander and chillies. Serve with the chilli oil and eat immediately.

Take the tofu out of the pack, drain away all the water. Take a clean tea towel or paper towel and press the tofu gently to remove any excess moisture. Slice the tofu into 4cm x 4cm large cubes.

Mix the sesame seeds together on a plate. Set side.

Mix 150g of glutinous rice flour with enough water to form a thin batter. Set aside.

Dip each piece of tofu in the remaining 50g of glutinous rice flour.

Then dip these coated tofu cubes in the thin batter and then coat them in the sesame seeds mix, making sure it’s coated on all sides. Continue until all have been coated.

Heat a wok over high heat and add the oil. Heat the oil to 180ºC. Shallow fry the tofu in batches in necessary, turning them over to ensure they are golden on all sides. Drain on a plate lined with kitchen paper. (You may lose some sesame seeds in the oil but do not worry, you can drain the oil, and use it as infused toasted sesame oil).

Mix together the dipping sauce ingredients (add the grated daikon radish if using, it gives a pungent aroma).

Serve the tofu with the dipping sauce on the side

Chop the white onion and cook in the oil on a medium-low heat for at least 10 minutes until they turn a deep brown. This will add a real depth to the dish.

Add the onions to a blender with the almonds, garam masala, turmeric and cardamom and blitz to a paste.

Add back to the pan and add coconut milk, curry leaves and a good pinch of salt. Simmer for 15 minutes. At this point you can add whatever vegetables you would like to add to your curry.

Then you’re done. Plate up and sprinkle the korma with a small pinch of toasted almonds and coriander. Serve with rice.

Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line a baking tray with parchment paper.

Start by making the marinade – place all the ingredients into a bowl and mix all together. Add the tofu cubes to the marinade bowl and gently spoon the marinade over the tofu to coat it. Set aside and leave it for 10-15 minutes.

While the tofu is marinating, prep and chop the garlic, ginger, pak choy and spring onions.

Add the corn flour to a shallow bowl and piece by piece, take the marinated tofu and roll into the corn flour, ensuring it’s evenly coated. Then, place onto the parchment lined baking tray. Repeat this process with the rest of the tofu and place into the oven for 20-25 minutes, turning the tofu halfway through the baking time.

For the sticky sauce, place all the ingredients into a mixing bowl and combine everything with a whisk or fork. Add any remaining marinade too. You can add a little more water or lime juice if it needs loosening up.

Next, cook the rice according to packet instructions. Then, heat a little toasted sesame oil in a medium or large frying pan over medium heat. Add the chopped ginger and cook for 2-3 minutes, then add the chopped garlic and cook for 1 minute (try not to let it brown). Add the bok choy and a splash of water. Let it steam for 1 minute, stirring frequently and then remove from the pan.

Remove the tofu from the oven. Heat a little more toasted sesame oil in the same pan over medium heat. Add the tofu cubes to the pan, let them cook for a minute to get them extra crispy. Then add the sticky peanut sauce and stir for a few minutes until it starts to bubble and caramelise.

To serve, add some rice to a bowl then add the sticky peanut tofu and the bok choy. Top with the spring onion, roasted peanuts and a squeeze of lime juice. Enjoy.

Cut the tofu into bite-sized pieces. Toss with the cornflour and chilli flakes. Heat the oil in a large frying pan or wok and fry the tofu in batches for about 5 minutes until golden and crispy, season with salt and pepper while cooking.

Meanwhile, finely chop the spring onion for garnishing, and finely chop the garlic and ginger.

When the tofu is out of the pan, add the ginger and garlic and cook for 1 minute. Add both types of mushroom. Stir-fry for 2 minutes.

Add the kale and chilli sachets to the pan and cook for about 2 minutes until the kale is tender.

Cut the crispy seaweed thins into thin strips. Divide the stir-fried vegetables between two bowls and top with the crispy tofu. Scatter with the spring onion, sesame seeds and the strips of seaweed. Serve with rice.

Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-metallic container. Add the tofu and gently stir to cover with the marinade; don’t be too vigorous or you’ll break it up. If you have time, you can marinate the tofu for an hour before cooking or ideally overnight but this is not essential.

Take the tofu out of the marinade. Drain off the liquid and reserve.

Heat the oil in a wok over a high heat. Add the onion, garlic, chilli, and ginger from the marinade to the pan and stir-fry for a couple of minutes. Add the Tenderstem® broccoli and continue to cook for a couple of minutes more. Tip in the nuts and fry until they are patched with brown. Now add the tofu and very gently stir it in. Pour in the liquid from the marinade along with 200ml water. Reduce the heat, cover and cook gently for 2 minutes or until everything is heated through.

Serve with plain rice.