I asked chefs for their top tips on cooking tofu and they all said the same thing
Tofu can be a rather difficult ingredient if you don't know what you're doing - here chefs give their advice on ensuring you get the best dish possible.
Tofu is one of those ingredients that can often taste rather bland, even after a lot of effort is put into cooking. However, it doesn't have to be this way, and there are ways to ensure that this protein tastes delicious every time you add it to a dish.
A number of chefs have spoken to Express.co.uk to share their top tips on cooking tofu, and they've highlighted the importance of pressing and marinating your tofu. Plant-based chef and owner of Wild Root, Charlie Tomlinson, says: "Tofu isn’t boring – it’s all about how you treat it. Always choose extra-firm tofu as it holds its shape beautifully when frying or roasting.
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"And never skip the marinade – tofu is like a sponge, it soaks up all the flavour you give it. I love coating it in ground almonds for a nugget-style crunch, glazing it with tamari and maple for sticky skewers, or simmering it gently in a creamy coconut curry."
Chef Sohan Bhandari of luxury, A-list restaurant Colonel Saab also compares tofu to a sponge, telling us: "Tofu is like a sponge, so give it time to marinate in bold ingredients like soy sauce, garlic, ginger, sesame oil, or chilli paste.
"For the best texture, pan-fry it in a hot skillet without overcrowding, or bake it at a high temperature with a light coating of oil and cornstarch for a crisp finish.
"Air-frying is another healthy, hassle-free option. And when adding tofu to soups or curries, stir it in at the end to keep it from falling apart. With the right prep and a little creativity, tofu can be a truly delicious and satisfying ingredient.”
He added: "Tofu often gets dismissed as bland, but that’s only if it’s not cooked properly. The key is to treat it like a protein, not an afterthought.
"Start by choosing the right type—silken tofu is perfect for creamy soups, desserts, or smoothies, while firm and extra-firm tofu are best for stir-fries, grilling, or baking. Always press tofu to remove excess water—this helps it soak up marinades and improves the texture dramatically."
Similarly, chef Nikhil Mahale, Head Chef at Michelin-recognised modern Indian restaurant, Farzi London, says: "Tofu is like a blank canvas, it absorbs flavours beautifully if treated right.
"The key is to press it well before cooking to remove excess moisture, which helps it hold its texture. At Farzi, we love marinating tofu with bold spices like cumin, turmeric, or garam masala to give it depth.
"For a crisp exterior, pan-sear or grill it after marination; this locks in flavour while keeping the inside soft. Another trick is to finish tofu in a sauce or curry after searing, so it soaks up even more flavour without becoming soggy."
Although he shares the same advice as the other chefs, Dean Harper, from Harper Fine Dining, has added another hack to this tips, suggesting freezing the tofu before cooking it.
He said: "Freezing tofu before you cook it transforms the texture. Once it’s thawed and pressed, the ice crystals leave behind tiny pockets that give it a firmer, chewier bite. That structure makes it perfect for dishes where you want the tofu to hold onto sauce - think soy-based stir-fries, braised curries, or a sticky glaze.
"The key is to squeeze it thoroughly after thawing so it can soak up marinades and seasoning. Even a quick soak in soy, garlic, and ginger before cooking helps it absorb far more flavour than fresh tofu. From there, you can pan-fry, grill, or braise, and it won’t collapse into mush."
