Firm tofu
Made from coagulated, pressed soya milk. Firm tofu has a compact structure, mild flavour and absorbs marinades well, making it useful for stir-fries, pan-frying, baking and skewers.
What it offers and why to use it
Very mild and gently vegetal, with a compact but tender texture. Browning creates a crisp surface while the centre stays moist.
From shopping to cooking
Choose
Choose intact chilled packaging, a suitable use-by date and a simple ingredient list. Firm or extra-firm tofu holds its shape and browns well in stir-fries.
Store
Keep refrigerated and follow the manufacturer's date. After opening, store in a sealed container covered with clean water, change the water daily and use within 2 or 3 days, or sooner if directed. Freezing makes tofu more porous and better able to absorb sauces.
Prepare
Drain and dry. If particularly wet, press between kitchen paper for 10–15 minutes. Cut into cubes, slices or strips for pan-frying, stir-frying, baking or curries, or crumble as needed.
How to make the most of it
Good pairings
Pairs particularly well with soy sauce, garlic, ginger, lemon or lime, sesame, broccoli, mushrooms, peppers, rice, noodles and sweet-and-sour or spicy marinades.
How to substitute it
Replace with tempeh, seitan, edamame, chickpeas or chicken, adjusting cooking times and dietary categories. For a soya-free option, use chickpeas, beans or tofu made from another legume.
Recipes with firm tofu
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