Let’s set the record straight: tofu isn’t just a meat substitute – it’s a star. The creamy, nutty-tasting protein has been a staple in East Asian cuisines for over 2,000 years, and with good reason. Extra-firm tofu holds its shape in curries, tacos and stir-fries; delicate silken tofu simmers with rich sauces, crisps up when coated and deep-fried, and even blends into a dairy-free cream sauce. And smoked tofu? That’s your shortcut to instant depth in a curry.
It's such a versatile ingredient: For breakfast, you can trade your morning eggs for scrambled tofu; and if you're looking for tofu-based desserts, check out these seven reasons to pop a little tofu into dessert. If you're extra keen, you can even try making your own tofu.
Meanwhile, whether you’re a tofu regular or just tofu-curious, these recipes prove it’s one of the most adaptable ingredients out there.
This Korean stew builds depth fast with a homemade anchovy and kelp stock – both clean and savoury. From there, pork, kimchi is layered to bring body and heat, while silken tofu and a just-set egg round it into a pot of pure comfort.
In just 20 minutes, fried tofu softens as it soaks up a deeply savoury black bean broth. A cornstarch finish transforms the broth into a glossy sauce to coat each rich and tender piece of tofu.
What better way to eat tofu* than doused in a sweet and tangy peanut sauce? The strips of firm tofu are quickly tossed in flour and deep-fried to crisp them up nicely.
*anything
These dumplings prove you don’t need meat for texture – pressed tofu and water chestnuts do the job, folded inside wrappers with spinach and garlic chives. A freezer-friendly favourite to keep on hand for quick dinners and easy entertaining.
Pick up some gochujang from your local Korean or Asian grocer for this punchy Korean dish. Gochujang is a savoury, sweet, spicy, fermented condiment that effortlessly adds layers of depth.
Smoked tofu is a clever shortcut in this quick vegan curry, bringing a subtle element of char that adds depth and plays to the sweetness of the tomato and the fragrant spices.
Think tofu is just for Asian cuisines? This dish will have you thinking again. If you can't find baharat, a Middle Eastern spice mix, you can whip up your own by combining smoked paprika, ground coriander, cumin, cinnamon, nutmeg, cardamom, cloves and black pepper. Use leftover baharat in these recipes.
Showing that tofu isn't just for vegetarian dishes, this Chinese classic features it alongside beef mince and a host of other lively lineup ingredients like Sichuan peppercorns, garlic, ginger and chilli bean paste.
For a vegan mapo tofu, Adam Liaw combines the silky tofu with sweet chunks of zucchini in place of pork mine – the classic wok-seared aromatics of garlic, ginger and chilli bean sauce ensure this mapo tofu’s signature flavour and heat.
This recipe puts the silk in silken tofu. Most commonly, firm varieties are used for salt and pepper tofu, but a thick coating of cornstarch around silken tofu creates a crisp shell with a light and velvety inside. Seasoned with a special five-ingredient salt-and-pepper mix then finished with a quick stir-fry of spring onion, chilli and garlic – this textural extravaganza will have you chasing every last tofu pillow.
Extra-firm tofu is pan-fried until golden, then simmered in tomato, cumin, coriander, chipotle and malty brown ale for a bold, smoky filling that piles perfectly into a tortilla.
For all the vegetarian pho lovers out there, this flavour-packed dish is a great way to get in on the pho fun!
Learn how to make one of your favourite local Vietnamese restaurant dishes. Haven't had it before? Expect crisp-fried tofu steeped in lemongrass-infused oil and crunchy lemongrass slices.
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The deeply savoury flavours of Korean cuisine make the most vegetarian of meals taste meaty. Case in point, this tofu stir-fry.
Golden cubes of tofu nestle into a bright, sweet-and-sour tomato and pepper sauce in this Vietnamese dish that is simple to whip up but packs a flavour and texture punch. The tofu is flash-fried first to achieve a crisp exterior while maintaining a pillowy, moist interior.
You could use regular firm tofu in this recipe, but frying it creates a contrast between the crisp outer shell and soft inner and imbues it with sponge-like qualities to soak up all that fresh green curry paste goodness. None of your efforts will go unnoticed.
Inspired by the classic Vietnamese dish, Thịt kho tàu (Vietnamese caramelised pork belly), this vegan version features tofu braised in a savoury caramel sauce made with sugar, garlic, coconut water, soy sauce,white pepper and chilli flakes. The tofu absorbs the rich flavors, offering a satisfying and comforting meal – omit the chilli flakes for a kid-friendly meal.
This dish is as enjoyable to eat as it is to say. It's an intensely aromatic soup, filled with slices of chewy fried tofu, soft rice noodles and tender fresh seafood.
Stuffed tofu flavour bombs is probably a more fitting translation for this popular Indonesian street food. Tofu puffs are stuffed with ground meat, vegetables, and aromatics like fresh ginger and kecap manis, then battered and deep-fried.
This luxurious udon dish channels creamy pasta vibes, but with a fun twist: thick udon noodles in place of pasta and a dairy-free tofu-based sauce instead of regular cream. Blending the tofu with garlic and white miso brings richness and umami for a ‘cream’ you’ll want to use again.
This speedy stir-fry combines gently browned tofu with the freshness of spring onions, richness of soy sauce, and gentle kick of red chilli. Simple to prepare, yet vibrant – a go-to for busy evenings.
Meaning "cold thing" in Japanese, and this dish is eaten commonly at restaurants and homes throughout summer. While the tofu component may be gentle and subdued, it's topped with a riot of flavours: grated ginger, soy sauce, bonito flakes, sliced spring onion.
These nuggets are crunchy golden pillows of firm tofu cloaked in a spice-laden batter and panko crumbs, baked or fried and waiting for whatever sauce takes your dipping preference. A vegan twist on chicken nugget nostalgia.
The variation in textures really makes this dish: chewy noodles, succulent beef slices, springy mushrooms, and soft-as-silk silken tofu - all swimming around in a meaty broth.
If you’re not sure about an ingredient, what better way to get on board than crumb it and deep-fry it. This is a souped-up take on the Japanese classic, "agedashi tofu", deep-fried tofu in broth. If you're after a vegetarian version, try this agedashi tofu recipe.
The squeaky-clean flavours of this dish are given a sassy edge by an intense soy sauce-based dressing.
Need something new and exciting in your midweek-meal repertoire? This could be just the recipe. Come home from work, dress the tofu and pop in the oven while you shower, then dinner will be ready in 10 minutes.
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