How to Cook Tofu

Press extra firm tofu for at least 30 minutes to remove excess water. Cut tofu into cubes or slabs and place in a glass dish.

Add a sauce or marinade over the tofu. Soy sauce or oil-based marinades work well.

Cover and allow tofu to marinate for about 30 minutes.

Transfer marinated tofu to a parchment-lined baking sheet.

Bake at 400°F (200°C) for 35-40 minutes, flipping halfway through. Reserve marinade and brush onto tofu during baking for extra flavor.

Press extra firm tofu for at least 30 minutes. Cut tofu into cubes.

Place tofu cubes in a bowl and toss gently with 1-2 tablespoons of cornstarch.

Arrange tofu on a parchment-lined baking sheet. Drizzle with olive oil and salt.

Bake at 425°F (220°C) for 25 minutes, or until desired crispiness is achieved.

Whisk together cornstarch (2.5 tbsp), nutritional yeast (2.5 tbsp), soy sauce (2 tbsp), oil (2 tbsp), and a pinch of all-purpose spice mix to create the batter.

Rip the tofu into bite-sized pieces, which creates craggly edges that hold batter well. Toss the tofu pieces in the batter to coat evenly.

Air fry at 400°F (200°C) for 10-15 minutes. Shake the basket halfway through and continue cooking until golden and crispy.

Press extra firm tofu for at least 30 minutes and cut into cubes. Add a small amount of oil to a non-stick skillet and heat over medium-high heat. Add tofu and brown on each side for about 1-2 minutes per side, for a total of about 15 minutes.

Once all sides of the tofu are lightly golden brown, add about 1/4 cup of sauce.

Cook tofu, stirring frequently, until the sauce has been absorbed and caramelized around the edges, creating a crispy exterior.

Press extra firm tofu for about 30 minutes and cut into triangles. Heat a few tablespoons of oil in a skillet over medium-high heat. Add tofu to the pan in a single layer, ensuring not to overcrowd. Cook undisturbed for 4-5 minutes until the underside is golden brown and crispy.

Flip the tofu pieces and season the cooked side with salt. Allow the second side to cook for an additional 4 minutes, or until golden brown and crispy. Remove from pan and drain on paper towels. Season the second side with salt.

Heat about 1 tablespoon of oil in a nonstick or cast iron skillet over medium-high heat. Add pressed and sliced tofu to the pan. Use a wooden spoon or spatula to break or 'scramble' the tofu into small pieces.

Once the tofu is scrambled, add sauce or seasoning to the pan. Cook for about 3-4 minutes, stirring, until all tofu is evenly coated and has started to absorb the seasoning.

Allow tofu to cook undisturbed for about 4 minutes to become crispy. Give the tofu another quick stir to redistribute, and cook for an additional 3-4 minutes, or until desired crispiness is achieved. The longer it cooks undisturbed, the crispier it will get.