7 Tofu Dishes (Boiled 5-minute soy chili tofu slabs, Air-fried spicy, crispy popcorn tofu, Pan-fried Vietnamese lemongrass tofu, Baked char siu (BBQ) criss cross slabs, Crispy tofu tenders, 2 ingredient Tofu noodles, Silken tofu chocolate mousse)
7 Tofu Dishes (Boiled 5-minute soy chili tofu slabs, Air-fried spicy, crispy popcorn tofu, Pan-fried Vietnamese lemongrass tofu, Baked char siu (BBQ) criss cross slabs, Crispy tofu tenders, 2 ingredient Tofu noodles, Silken tofu chocolate mousse)
Ingredients
General Tofu Preparation (for Dishes 1-4)
- 4 blocks firm or extra-firm tofu, 14-ounce each
- 1 tablespoon salt
- 8 cups water
For Boiled 5-Minute Soy Chili Tofu Slabs
- 1 block tofu, from general preparation
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce, or to taste
- 1 teaspoon granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon black sesame seeds, for garnish
- 1/2 teaspoon white sesame seeds, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
For Air-Fried Spicy, Crispy Popcorn Tofu
- 1 block firm or extra-firm tofu, from general preparation
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon sriracha, or to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Pan-Fried Vietnamese Lemongrass Tofu
- 1 block firm or extra-firm tofu, from general preparation
- 2 stalks lemongrass, tender inner part, finely minced
- 3 cloves garlic, minced
- 1 red chili, finely minced, seeds removed for less heat
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
For Baked Char Siu (BBQ) Criss Cross Slabs
- 1 block firm or extra-firm tofu, from general preparation
- 1/2 cup char siu sauce, store-bought or homemade
- 2 tablespoons green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
For Crispy Tofu Tenders
- 1 block extra-firm tofu, 14-ounce, pressed and crumbled
- 1/2 cup all-purpose flour
- 1/2 cup plant-based milk
- 1 cup regular breadcrumbs
- 1 cup cornflakes, crushed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for pan-frying, or as needed
For 2-Ingredient Tofu Noodles
- 1 block extra-firm tofu, 14-ounce, pressed
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
For Silken Tofu Chocolate Mousse
- 12 ounces silken tofu, firm or extra-firm
- 6 ounces dark chocolate, chopped, 70% cacao or higher
- 1/4 cup maple syrup or agave nectar, or to taste
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder, unsweetened
- 1 pinch of salt
Instructions
- 1
Begin by preparing the tofu for the first four savory dishes. In a large pot, bring 8 cups of water and 1 tablespoon of salt to a boil. Carefully add the 4 blocks of firm or extra-firm tofu to the boiling water. Reduce heat to a simmer and boil for 5 minutes. This step helps firm the tofu and allows it to absorb flavors better. Remove the tofu blocks from the water using tongs and set aside.
⏱️ 10 min
- 2
For the Boiled 5-Minute Soy Chili Tofu Slabs: Take one block of the boiled tofu and slice it into 1/2-inch thick slabs. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, granulated sugar, grated fresh ginger, and minced garlic to create the soy chili sauce. Arrange the tofu slabs on a serving plate and spoon the sauce generously over them. Garnish with black and white sesame seeds and fresh cilantro. Allow the sauce to absorb for a few minutes before serving. This dish is best served immediately.
⏱️ 10 min
- 3
For the Air-Fried Spicy, Crispy Popcorn Tofu: Take another block of the boiled tofu. Gently press out any excess water if needed, then tear the tofu into irregular, bite-sized chunks. In a medium bowl, toss the tofu chunks with 2 tablespoons of cornstarch until evenly coated. Lightly spray the tofu with 1 tablespoon of vegetable oil. Preheat your air fryer to 375°F (190°C). Air-fry the tofu in a single layer for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy. While the tofu air-fries, prepare the spicy glaze: whisk together 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Once the tofu is done, transfer it to a clean bowl and toss immediately with the spicy glaze until every piece is coated.
⏱️ 25 min•🌡️ 375
- 4
For the Pan-Fried Vietnamese Lemongrass Tofu: Take a third block of the boiled tofu and slice it into 1/2-inch thick slabs. In a small bowl, combine the minced lemongrass, minced garlic, minced red chili, fish sauce, granulated sugar, and 1 tablespoon soy sauce. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu slabs and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Add the lemongrass mixture to the pan and toss with the tofu, cooking for another 2-3 minutes until fragrant and the sauce has caramelized slightly onto the tofu. Serve hot.
⏱️ 20 min
- 5
For the Baked Char Siu (BBQ) Criss Cross Slabs: Take the remaining block of boiled tofu. Pat it very dry. Using a sharp knife, score the top of the tofu block in a crisscross pattern, making cuts about 1/4-inch deep and 1/2-inch apart. Preheat your oven to 400°F (200°C). Place the scored tofu on a baking sheet lined with parchment paper. Spoon 1/2 cup of char siu sauce generously over the tofu, ensuring it gets into the scored lines. Bake for 25-30 minutes, basting with more sauce halfway through, until the tofu is sticky, caramelized, and glossy. Remove from the oven, slice into smaller pieces, and garnish with chopped green onions and sesame seeds.
⏱️ 35 min•🌡️ 400
- 6
For the Crispy Tofu Tenders: Take a fresh 14-ounce block of extra-firm tofu. Press out as much water as possible using a tofu press or by wrapping it in paper towels and placing a heavy object on top for at least 30 minutes. Once pressed, crumble the tofu into a bowl. In a separate shallow dish, combine 1/2 cup all-purpose flour with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a second shallow dish, pour 1/2 cup plant-based milk. In a third shallow dish, combine 1 cup regular breadcrumbs and 1 cup crushed cornflakes. Shape the crumbled tofu into tender-like shapes (about 3-4 inches long and 1 inch wide). Dredge each tender first in the seasoned flour, then dip in the plant-based milk, and finally coat thoroughly in the breadcrumb-cornflake mixture, pressing gently to adhere. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Pan-fry the tenders in batches for 3-4 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate. Serve with your favorite dipping sauce.
⏱️ 50 min
- 7
For the 2-Ingredient Tofu Noodles: Take another fresh 14-ounce block of extra-firm tofu. Press out as much water as possible (at least 30 minutes). Crumble the pressed tofu into a large bowl. Add 1/2 cup tapioca flour and 1/2 teaspoon salt. Mix and knead the ingredients together until a smooth, pliable dough forms. If the dough is too sticky, add a little more tapioca flour; if too dry, add a tiny bit of water. On a lightly floured surface (using tapioca flour), roll out the dough into a thin sheet, about 1/8-inch thick. Use a knife or a pasta cutter to cut the dough into desired noodle shapes (thin strands, wide ribbons, or small pasta shapes). Cook the noodles immediately in boiling salted water for 2-3 minutes, or until they float to the surface and are tender-chewy. Drain and toss with your favorite sauce.
⏱️ 40 min
- 8
For the Silken Tofu Chocolate Mousse: Melt 6 ounces of chopped dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. In a high-speed blender, combine 12 ounces of silken tofu, the melted dark chocolate, 1/4 cup maple syrup or agave nectar, 1 teaspoon vanilla extract, 1 tablespoon unsweetened cocoa powder, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired. Pour the mousse into individual serving jars or a large bowl. Chill in the refrigerator for at least 1 hour to allow it to set and firm up. Serve cold.
⏱️ 15 min
Kitchen Tools
7 Tofu Dishes (Boiled 5-minute soy chili tofu slabs, Air-fried spicy, crispy popcorn tofu, Pan-fried Vietnamese lemongrass tofu, Baked char siu (BBQ) criss cross slabs, Crispy tofu tenders, 2 ingredient Tofu noodles, Silken tofu chocolate mousse)
General Tofu Preparation (for Dishes 1-4)
- 4 blocks firm or extra-firm tofu, 14-ounce each
- 1 tablespoon salt
- 8 cups water
For Boiled 5-Minute Soy Chili Tofu Slabs
- 1 block tofu, from general preparation
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce, or to taste
- 1 teaspoon granulated sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1/2 teaspoon black sesame seeds, for garnish
- 1/2 teaspoon white sesame seeds, for garnish
- 2 tablespoons fresh cilantro, chopped, for garnish
For Air-Fried Spicy, Crispy Popcorn Tofu
- 1 block firm or extra-firm tofu, from general preparation
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon sriracha, or to taste
- 1 teaspoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For Pan-Fried Vietnamese Lemongrass Tofu
- 1 block firm or extra-firm tofu, from general preparation
- 2 stalks lemongrass, tender inner part, finely minced
- 3 cloves garlic, minced
- 1 red chili, finely minced, seeds removed for less heat
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
For Baked Char Siu (BBQ) Criss Cross Slabs
- 1 block firm or extra-firm tofu, from general preparation
- 1/2 cup char siu sauce, store-bought or homemade
- 2 tablespoons green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
For Crispy Tofu Tenders
- 1 block extra-firm tofu, 14-ounce, pressed and crumbled
- 1/2 cup all-purpose flour
- 1/2 cup plant-based milk
- 1 cup regular breadcrumbs
- 1 cup cornflakes, crushed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil, for pan-frying, or as needed
For 2-Ingredient Tofu Noodles
- 1 block extra-firm tofu, 14-ounce, pressed
- 1/2 cup tapioca flour
- 1/2 teaspoon salt
For Silken Tofu Chocolate Mousse
- 12 ounces silken tofu, firm or extra-firm
- 6 ounces dark chocolate, chopped, 70% cacao or higher
- 1/4 cup maple syrup or agave nectar, or to taste
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder, unsweetened
- 1 pinch of salt
Instructions
- 1
Begin by preparing the tofu for the first four savory dishes. In a large pot, bring 8 cups of water and 1 tablespoon of salt to a boil. Carefully add the 4 blocks of firm or extra-firm tofu to the boiling water. Reduce heat to a simmer and boil for 5 minutes. This step helps firm the tofu and allows it to absorb flavors better. Remove the tofu blocks from the water using tongs and set aside.
⏱️ 10 min - 2
For the Boiled 5-Minute Soy Chili Tofu Slabs: Take one block of the boiled tofu and slice it into 1/2-inch thick slabs. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, granulated sugar, grated fresh ginger, and minced garlic to create the soy chili sauce. Arrange the tofu slabs on a serving plate and spoon the sauce generously over them. Garnish with black and white sesame seeds and fresh cilantro. Allow the sauce to absorb for a few minutes before serving. This dish is best served immediately.
⏱️ 10 min - 3
For the Air-Fried Spicy, Crispy Popcorn Tofu: Take another block of the boiled tofu. Gently press out any excess water if needed, then tear the tofu into irregular, bite-sized chunks. In a medium bowl, toss the tofu chunks with 2 tablespoons of cornstarch until evenly coated. Lightly spray the tofu with 1 tablespoon of vegetable oil. Preheat your air fryer to 375°F (190°C). Air-fry the tofu in a single layer for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy. While the tofu air-fries, prepare the spicy glaze: whisk together 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder. Once the tofu is done, transfer it to a clean bowl and toss immediately with the spicy glaze until every piece is coated.
⏱️ 25 min•🌡️ 375 - 4
For the Pan-Fried Vietnamese Lemongrass Tofu: Take a third block of the boiled tofu and slice it into 1/2-inch thick slabs. In a small bowl, combine the minced lemongrass, minced garlic, minced red chili, fish sauce, granulated sugar, and 1 tablespoon soy sauce. Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu slabs and pan-fry for 3-4 minutes per side, until golden brown and slightly crispy. Add the lemongrass mixture to the pan and toss with the tofu, cooking for another 2-3 minutes until fragrant and the sauce has caramelized slightly onto the tofu. Serve hot.
⏱️ 20 min - 5
For the Baked Char Siu (BBQ) Criss Cross Slabs: Take the remaining block of boiled tofu. Pat it very dry. Using a sharp knife, score the top of the tofu block in a crisscross pattern, making cuts about 1/4-inch deep and 1/2-inch apart. Preheat your oven to 400°F (200°C). Place the scored tofu on a baking sheet lined with parchment paper. Spoon 1/2 cup of char siu sauce generously over the tofu, ensuring it gets into the scored lines. Bake for 25-30 minutes, basting with more sauce halfway through, until the tofu is sticky, caramelized, and glossy. Remove from the oven, slice into smaller pieces, and garnish with chopped green onions and sesame seeds.
⏱️ 35 min•🌡️ 400 - 6
For the Crispy Tofu Tenders: Take a fresh 14-ounce block of extra-firm tofu. Press out as much water as possible using a tofu press or by wrapping it in paper towels and placing a heavy object on top for at least 30 minutes. Once pressed, crumble the tofu into a bowl. In a separate shallow dish, combine 1/2 cup all-purpose flour with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In a second shallow dish, pour 1/2 cup plant-based milk. In a third shallow dish, combine 1 cup regular breadcrumbs and 1 cup crushed cornflakes. Shape the crumbled tofu into tender-like shapes (about 3-4 inches long and 1 inch wide). Dredge each tender first in the seasoned flour, then dip in the plant-based milk, and finally coat thoroughly in the breadcrumb-cornflake mixture, pressing gently to adhere. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Pan-fry the tenders in batches for 3-4 minutes per side, until golden brown and crispy. Drain on a paper towel-lined plate. Serve with your favorite dipping sauce.
⏱️ 50 min - 7
For the 2-Ingredient Tofu Noodles: Take another fresh 14-ounce block of extra-firm tofu. Press out as much water as possible (at least 30 minutes). Crumble the pressed tofu into a large bowl. Add 1/2 cup tapioca flour and 1/2 teaspoon salt. Mix and knead the ingredients together until a smooth, pliable dough forms. If the dough is too sticky, add a little more tapioca flour; if too dry, add a tiny bit of water. On a lightly floured surface (using tapioca flour), roll out the dough into a thin sheet, about 1/8-inch thick. Use a knife or a pasta cutter to cut the dough into desired noodle shapes (thin strands, wide ribbons, or small pasta shapes). Cook the noodles immediately in boiling salted water for 2-3 minutes, or until they float to the surface and are tender-chewy. Drain and toss with your favorite sauce.
⏱️ 40 min - 8
For the Silken Tofu Chocolate Mousse: Melt 6 ounces of chopped dark chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. In a high-speed blender, combine 12 ounces of silken tofu, the melted dark chocolate, 1/4 cup maple syrup or agave nectar, 1 teaspoon vanilla extract, 1 tablespoon unsweetened cocoa powder, and a pinch of salt. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust sweetness if desired. Pour the mousse into individual serving jars or a large bowl. Chill in the refrigerator for at least 1 hour to allow it to set and firm up. Serve cold.
⏱️ 15 min