The 10 Most Common Tofu Mistakes (And How to Fix Them)
❌ Are You Making These Tofu Mistakes?
Tofu is one of the most versatile plant-based proteins, but if you’ve ever ended up with mushy, flavourless, or rubbery results, you’re not alone. Many people struggle with tofu because they unknowingly make simple but crucial mistakes. The good news? Once you know what to avoid, you’ll never have to suffer through bad tofu again!
Here are the 10 most common tofu mistakes—and exactly how to fix them.
1️⃣ Using the Wrong Type of Tofu
❌ Mistake: Assuming all tofu is the same and using the wrong variety for your dish.
✅ Fix: Choose the right tofu for your cooking method:
Silken Tofu – Best for smoothies, soups, and desserts.
Soft Tofu – Great for miso soup or gentle steaming.
Firm Tofu – Ideal for stir-fries, scrambles, and light pan-frying.
Extra-Firm Tofu – Best for grilling, deep-frying, baking, and crisping.
📌 Pro Tip: When in doubt, go for extra-firm tofu—it holds its shape best in most savoury dishes.
2️⃣ Not Pressing Tofu Properly
❌ Mistake: Skipping the pressing step and ending up with soggy tofu.
✅ Fix: Press tofu to remove excess moisture for better texture and absorption.
Use a tofu press or place tofu between paper towels and a heavy object (like a pan).
Press for at least 15-30 minutes for firm or extra-firm tofu.
Silken and soft tofu should never be pressed—they’ll break apart!
📌 Pro Tip: Freezing tofu before pressing makes it even chewier and more absorbent.
3️⃣ Not Marinating Long Enough
❌ Mistake: Tossing tofu in marinade and expecting instant flavour.
✅ Fix: Tofu needs at least 30 minutes to absorb flavours, but overnight is best!
Use bold seasonings like soy sauce, miso, garlic, ginger, and chilli for depth.
Cut tofu into smaller pieces before marinating to increase surface area.
Pressed and frozen-thawed tofu absorbs marinades faster than fresh tofu.
📌 Pro Tip: Use cornstarch in marinades to help create a crispy coating when cooking.
4️⃣ Using Too Little Seasoning
❌ Mistake: Expecting plain tofu to taste great without seasoning.
✅ Fix: Tofu is a blank canvas—it needs flavour!
Season generously with salt, spices, and umami boosters like soy sauce, miso, nutritional yeast, dried mushrooms, seaweed, and tomato paste for a deep, savoury flavour.
Try a 2:1:1 flavour balance:
2 parts umami (soy sauce, miso, mushrooms)
1 part sweet (maple syrup, mirin)
1 part acid (lemon, vinegar)
📌 Pro Tip: Add aromatics like garlic, shallots, and ginger for instant depth of flavour.
5️⃣ Overcrowding the Pan
❌ Mistake: Adding too much tofu at once, leading to steaming instead of crisping.
✅ Fix: Cook tofu in a single layer with space between pieces for the best browning.
Use a hot pan with enough oil to prevent sticking.
Flip tofu only when the edges turn golden brown—patience is key!
If making a large batch, cook in batches instead of all at once.
📌 Pro Tip: A cast-iron or non-stick pan gives the crispiest tofu.
6️⃣ Not Using the Right Cooking Method
❌ Mistake: Choosing the wrong technique for the texture you want.
✅ Fix: Match your cooking method to your desired result:
Crispy tofu: Pan-fry, deep-fry, air-fry, or bake.
Chewy tofu: Freeze, then thaw before cooking.
Tender tofu: Steam or braise in sauce.
📌 Pro Tip: Coating tofu with cornstarch or potato starch before frying makes it extra crispy!
7️⃣ Cooking Tofu Without Draining It First
❌ Mistake: Adding wet tofu directly to a hot pan, leading to splattering and mushiness.
✅ Fix: Always pat dry tofu before cooking!
Use a clean kitchen towel or paper towel.
For extra-firm tofu, press it beforehand for best results.
📌 Pro Tip: For stir-fries, pan-fry tofu first, then remove it before adding sauces and veggies.
8️⃣ Adding Tofu Too Late in Cooking
❌ Mistake: Tossing tofu into the dish at the last minute, leaving it bland.
✅ Fix: Let tofu simmer in sauces for at least 5 minutes to soak up flavour.
Stir-fries: Cook tofu first, set aside, then add back at the end.
Curries & braises: Simmer tofu in the sauce for a deeper flavour.
📌 Pro Tip: If using silken tofu, add it at the very end to prevent breaking.
9️⃣ Expecting Tofu to Taste Like Meat
❌ Mistake: Thinking tofu will naturally taste like chicken or beef.
✅ Fix: Tofu doesn’t replace meat—it’s a unique ingredient with its own textures and flavours!
Instead of mimicking meat, focus on making tofu delicious on its own terms.
Try layering flavours (marinate, season, sauce) to create depth.
📌 Pro Tip: Smoked tofu has a firmer, more savoury bite—great for sandwiches!
🔟 Giving Up After One Try
❌ Mistake: Trying tofu once, not loving it, and never trying again.
✅ Fix: Experiment with different types, seasonings, and cooking methods!
Didn’t like soft tofu? Try extra-firm and pan-fry it.
Didn’t enjoy plain tofu? Try a miso-marinated or crispy glazed version.
Thought it was too bland? Add bold flavours like chilli, ginger, or garlic.
📌 Pro Tip: Tofu is all about technique—keep experimenting until you find your perfect dish!
🔥 Final Takeaway: Tofu Mistakes Are Easy to Fix!
Tofu is only as good as how you prepare it. By avoiding these 10 common mistakes, you’ll never suffer through bland, mushy, or rubbery tofu again.
✅ Press it.
✅ Season it well.
✅ Cook it with the right technique.
With these fixes, tofu will become your favourite plant-based protein—versatile, flavourful, and absolutely delicious.