Tofu takes on the flavors around it
For many tofu dishes, the difference between bland and flavorful is moisture management, seasoning and enough cooking time.
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Step 1: Choose the texture
Extra-firm tofu is useful for cubes, slices and crumbles. Softer tofu is better suited to creamy sauces, desserts and some soups.
Step 2: Remove excess surface moisture
Pat firm tofu dry. Pressing can help for recipes where a firmer texture is desired, but it is not mandatory for every preparation.
Step 3: Use a balanced marinade
Combine something salty such as soy sauce, something aromatic such as garlic or ginger, a little acidity such as rice vinegar or lemon, and optional sweetness or spice.
Step 4: Create surface texture
A light coating of cornstarch can help cubes become crisp when baked, air-fried or pan-cooked.
Step 5: Add sauce strategically
For crisp tofu, cook first and toss with sauce near the end. For braised tofu, let it simmer in the sauce so flavors mingle.