Easy Ways to Use Tofu at Home (That Actually Work)
G'day, friends π Let's talk about tofu!
First of all, this is not the “tofu is a superfood” lecture. Nor is it the “you should eat more plant-based protein” sermon. Instead, we want to give you practical, honest guidance on how to use tofu at home in ways that actually taste good.
Because here’s the truth: tofu gets a bad reputation. People try it once, it turns out bland and watery, and they write it off forever as “not for me.”
But the tofu isn’t the problem. The technique is the problem.
When you treat tofu right β press it, season it, and cook it properly β it is genuinely brilliant. It is versatile, satisfying, and way more interesting than it gets credit for.
So, let’s fix that block of tofu sitting in your fridge doing nothing.
First: Get the Right Tofu
To begin with, not all tofu is created equal. In fact, different types exist, and using the wrong one for your dish sets you up for disappointment.
Here’s what you need to know:
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Silken Tofu (Kinugoshi η΅Ήγγθ±θ )
This is the soft, delicate one. It features a custard-like texture and a high water content. You shouldn’t expect it to hold its shape β rather, it is meant to be silky and smooth.
Best for: Miso soup, hiyayakko (cold tofu), smoothies, desserts, and anything where you want a soft, creamy texture.
Don’t use it for: Frying, grilling, or stir-fries. It will fall apart. Trust us.
Firm Tofu (Momen ζ¨ηΆΏθ±θ )
This is the sturdy one. It holds its shape, contains less water, and handles high heat without disintegrating.
Best for: Frying, grilling, scrambling, baking, and stir-fries. Basically, anything where you need the tofu to stay intact.Ultimately, this is your workhorse tofu. If you are new to cooking with tofu, start here.
Medium-Firm Tofu
The middle ground. Not as delicate as silken, yet not as firm as firm. It is forgiving, which makes it great for beginners.
Best for: Most things, honestly. It’s versatile. A safe choice when you’re not sure.
The Secret: Press It First
Right, here is the step that most people skip. And surprisingly, it is the step that makes the biggest difference.
Usually, tofu comes packed in water. You must remove that water before you cook it. If you don’t remove it, your tofu will become soggy, it won’t brown properly, and it won’t absorb any of the flavours you add.
How to press tofu:
Take your block of firm or medium-firm tofu out of the package and drain the water.
Wrap the tofu in a clean kitchen towel or paper towels.
Place something heavy on top (like a frying pan or a couple of books).
Let it sit for 15-20 minutes. During this time, the towel will absorb the excess water.
That’s it. Simple. But it completely transforms the texture.
Pressed tofu equals better browning, better texture, and better flavour absorption. Every time. Therefore, do not skip this step.
Recipe 1: Hiyayakko (Cold Tofu)
Let’s start with the easiest one. No cooking required.Hiyayakko is a classic Japanese dish β cold silken tofu served with simple toppings. It is light, refreshing, and perfect for hot days.
What you need:
Silken tofu
Soy sauce
Spring onions (finely chopped)
Fresh ginger (grated)
Sesame seeds (optional)
What you do:
Cut the silken tofu into 2-3cm cubes.
Chill the tofu in the fridge for at least 30 minutes.
Place the chilled tofu in a bowl.
Top with a drizzle of soy sauce, spring onions, grated ginger, and sesame seeds.
Eat immediately.
Literally, that takes 2 minutes of active work. The tofu feels creamy and cool. The ginger and spring onion add freshness. The soy sauce gives it depth. It is simple, but it works beautifully.
Recipe 2: Agedashi Tofu (Crispy Fried Tofu)
Now, we are getting into the good stuff.
Agedashi tofu is one of those dishes that sounds fancy but is actually straightforward. Crispy on the outside, soft on the inside, and served in a warm dashi broth.
What you need:
Firm tofu (pressed)
Cornflour (or potato starch)
Neutral oil for frying
Dashi broth (homemade or from powder)
Soy sauce, Mirin, Grated ginger, Spring onions
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What you do:
Press your firm tofu for 20 minutes.
Cut it into 4cm cubes.
Heat oil in a pan over medium-high heat.
Coat each tofu block lightly in cornflour and shake off the excess.
Fry the tofu until golden and crispy on all sides (about 3-4 minutes per side).
Remove the cubes and drain them on paper towels.
Meanwhile, heat your dashi broth. Add a splash of soy sauce and mirin to taste.
Place the crispy tofu in a bowl and pour the warm broth over it (however, do not use too much β you want the top to stay crispy).
Top with grated ginger and spring onions.
Why it’s brilliant: The contrast. Crispy exterior, soft interior, warm savoury broth. It is comfort food that feels restaurant-quality.
Recipe 3: Teriyaki Tofu
Undoubtedly, this is the recipe that converts tofu skeptics.
Sweet, sticky teriyaki glaze with crispy edges, served over rice. It is ridiculously good.
What you need:
Firm tofu (pressed)
Neutral oil
Soy sauce (3 tbsp), Mirin (2 tbsp), Sugar (1 tbsp)
Cornflour (for coating)
What you do:
Press your tofu for 20 minutes.
Cut into thick slabs (about 1.5cm thick).
Lightly coat each slab in cornflour.
Heat oil in a pan over medium-high heat.
Fry the tofu slabs until golden on both sides.
While the tofu fries, mix your teriyaki sauce (soy sauce, mirin, and sugar). Stir until the sugar dissolves.
Once the tofu turns golden, pour the teriyaki sauce into the pan.
Let it bubble and reduce. The sauce will thicken and glaze the tofu.
Flip the tofu a few times to coat it evenly.
Serve over rice and drizzle any extra sauce on top.
Why it’s brilliant: That caramelised teriyaki glaze combined with the crispy edges creates magic. Pro tip: Don’t rush the glazing step. Let the sauce reduce and thicken properly.
Recipe 4: Tofu in Miso Soup
This is the classic. The everyday staple. In fact, you will make this over and over once you get the hang of it.
What you need:
Silken tofu
Dashi broth
Miso paste (white or red)
Wakame seaweed (optional)
Spring onions
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What you do:
Heat your dashi broth in a pot.
Cut silken tofu into small cubes (1-2cm).
Add the tofu cubes to the hot broth. Let them warm through for about 2 minutes. Do not boil them.
Turn off the heat.
Add your miso paste. First, dissolve it in a ladle of broth, then stir it into the pot. (Never boil miso β it kills the probiotics and tastes harsh).
Add wakame seaweed if you like.
Serve immediately, topped with spring onions.
Why it’s brilliant: It is gentle and nourishing. At Midori, miso soup is a staple. We make it every day because it is one of the most satisfying things you can eat.
Recipe 5: Tofu Scramble (Plant-Based Breakfast)
This one is for the mornings. Tofu scramble acts as the plant-based answer to scrambled eggs. And when you season it properly, it is genuinely good.
What you need:
Firm tofu
Turmeric (for colour), Soy sauce, Nutritional yeast (for umami)
Vegetables (mushrooms, spinach, tomatoes)
Neutral oil
What you do:
No need to press the tofu for this one β you will crumble it anyway.
Heat oil in a pan over medium heat.
Crumble the tofu into the pan with your hands, breaking it into bite-sized pieces.
Add a pinch of turmeric. This gives it that yellow “eggy” colour.
Add a splash of soy sauce and a sprinkle of nutritional yeast for a savoury depth.
Add your vegetables and cook until everything warms through.
Serve with toast or avocado.
Pro tip: Don’t over-stir it. Let it sit and get a bit crispy on the bottom. Those crispy bits are the best part.
Pro Tips That Actually Matter
To summarize, let’s recap the things that make the biggest difference:
Press it. Seriously. This is not optional for firm tofu. Pressed tofu always equals better texture and flavour.
Season it well. Tofu is mild by design so it can absorb surrounding flavours. Therefore, do not be shy with the soy sauce and spices.
Use high heat for crispy results. If you want crispy tofu, you need high heat and patience. Don’t move it around too much.
Don’t overcrowd the pan. Give your tofu space. Overcrowding leads to steaming instead of frying, which makes soggy tofu.
Cornflour beats flour. If you coat tofu for frying, use cornflour (or potato starch). It gets way crispier than regular flour.
Why Tofu Matters (Especially for Us)
At Midori, tofu is central to what we do. Because we run a plant-based Japanese restaurant, we work with tofu almost every day. It’s in our agedashi, our tempura, and our desserts!
Over the years, we have learned that tofu isn’t boring; it is just misunderstood.
Japanese cuisine has worked with tofu for centuries. It isn’t a meat substitute or a compromise. Rather, it is a legitimate ingredient in its own right, possessing its own textures and its own place in the kitchen.
Give It a Try
Next time you visit the shops and see a block of tofu, grab it. Pick one of these recipes and give it a go.
If it doesn’t work perfectly the first time, that’s okay. Tofu takes a bit of practice. But once you get the hang of it, you will wonder why you didn’t start cooking with it sooner.
Save this guide. Bookmark it. Come back to it when you need a reminder. And if you would rather let us handle the cooking, well β you know where to find us 
Arigatou gozaimasu
The Midori Team
P.S. Have you tried any of these at home? Let us know how it went. Also, if you want a Part 2 with more tofu recipes, drop us a comment!
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