10 Ways to Prepare Tofu for Cooking

Learn how to prepare tofu for cooking like a pro with our guide showcasing 10 methods. Even if you are new to tofu or an avid tofu lover, you may learn something new. From cubes to triangles, from grating to crumbling, you will see each way is unique on this own.

We love tofu, so we cook a lot of delicious tofu recipes. We also share tips and tricks like how to cook tofu, how to press tofu, or how to marinate tofu. Among all, our most popular tofu post is the 7 most flavorful tofu marinade recipes.

Jump to:

• Tofu cubes (classic)
• Tofu triangles (creative)
• Torn tofu (crispy natural edges)
• Thin slices (best for marinating)
• Tofu sticks (for rolls)
• Tofu mince (for meatballs and burgers)
• Scrambled tofu
• Shredded tofu (topping and add-in)
• Shaved tofu
• Tofu steak
• More information on tofu

Tofu is a wonderful and versatile plant-based protein. While there are different types of tofu (firm, extra-firm, and silken tofu), in this post, we collected 10 different ways to prepare firm tofu for cooking. After you’re through with this list, you will know which one is the best for baked tofu, marinated tofu, or pan-fried tofu. We explain each method in detailed steps and offer recipes to try. Let’s start!

Tofu cubes (classic)

Tofu cubes are the most popular way of cutting tofu because they are versatile and can be used in a variety of dishes, such as the below tofu korma, or this noodle stir-fry, orange tofu, or pesto tofu pasta.

Cubes are also a convenient size. They have a firm texture that holds up well in cooking and adds a nice contrast to softer vegetables or noodles in a dish. If you have a standard tofu block of 12 oz, here is how to cut them into cubes:

1. Gently pat pressed firm tofu (see details about how to press tofu) dry with a paper towel and place it on a cutting board.
2. Use a sharp knife to cut the block in half horizontally, creating two thinner blocks.
3. Cut each of the thinner blocks into four equal-sized pieces.
4. Turn each of the four pieces on its side and cut them into cubes, making sure they are all roughly the same size.

Tofu triangles (creative)

Cutting tofu into triangles is a slight variation from tofu cubes and can be a creative way to add variety and aesthetic appeal to your dish. It exposes more edges and surfaces, which allows for better browning and crisping during the baking process. We have a harissa tofu recipe where the tofu triangles make the dish even more interesting.

If you have a standard tofu block of 12 oz, here is how to cut them into triangles:

1. Gently pat pressed firm tofu (see details about how to press tofu) dry with a paper towel and place it on a cutting board.
2. Use a sharp knife to cut the block in half horizontally, creating two thinner blocks.
3. Cut both thinner blocks vertically in the middle to create four equal-sized slices.
4. Finally, make diagonal cuts through each piece to form triangles.

Torn tofu (crispy natural edges)

Tearing tofu creates uneven edges and surfaces on the tofu, which not only helps with the absorption of flavors and marinades, but also makes the irregular shapes and torn edges resemble a more natural, rustic, and homemade style. This way, you also get crispy tofu, since there are more surfaces.

If you don’t like the uniformly cut cubes, you should always prepare tofu like this. We certainly love this method and showcase it in our baked miso tofu bites recipe. So here is how to prepare tofu like this:

1. Gently pat pressed firm tofu (see details about how to press tofu) dry with a paper towel and place it on a cutting board.
2. Use your fingers and tear the tofu slowly and gently.
3. First, tear it in half, then tear off larger pieces.
4. Finally, create bite-size tofu pieces. Not too small, though.

Thin slices (best for marinating)

Have you been to Pei Wei Restaurant? They prepare their famous teriyaki tofu just like in the above photo. Why? Because this is one of the best ways to make marinated tofu. Thin slices can thoroughly soak up the teriyaki marinade, leaving no raw parts. Also, any moisture remaining after the tofu is pressed will evaporate quickly during pan-frying. So, how to prepare tofu like this?

1. After pressing the tofu (see details about how to press it), pat it dry with paper towels and place it on a cutting board.
2. Cut the tofu horizontally in half.
3. Make thin slices that are around 1 inch wide and 3 inches long.

Tofu sticks (for rolls)

We cut tofu into sticks when we plan to add them to these sushi spring rolls or summer rolls. The long and thin shape of tofu sticks blends well with other ingredients. This shape also makes it easier to roll without tearing the rice paper wrapper. So, how to prepare tofu like this?

1. After pressing a block of tofu (see details about how to press it), pat it dry with paper towels and place it on a cutting board.
2. Carefully slice the tofu lengthwise into slabs that are approximately 1 inch thick. Use a sharp knife to achieve clean and even cuts.
3. Take each tofu slab and slice them vertically into 1-inch wide strips.

Tofu mince (for meatballs and burgers)

Did you know that you can make delicious tofu meatballs and tofu burgers using frozen tofu mince? It is the best meat substitute, especially for ground chicken. If you are wary of TVP recipes, this is the perfect alternative for that as well.

1. Use frozen tofu that has been stored in your freezer for at least 24 hours. Allow it to thaw overnight in the refrigerator.
2. Use your palms to press the tofu. Aim for a sponge-like texture as you press, effectively removing as much excess moisture as possible. We found it is more effective than the tofu press when it comes to previously frozen tofu.
3. Grab a food processor to chop the tofu into small crumble-like pieces finely. These will have a chewy and bouncy consistency reminiscent of minced chicken.

Scrambled tofu

Tofu scramble needs no introduction. It is one of the most popular vegan scrambled egg alternatives. There are endless variations, of course, but we are proud to say that our tofu scramble recipe is one of the juiciest recipes out there. Here is how to scramble tofu and add it to vegan breakfast burritos, vegan breakfast enchiladas, or to this pad woon sen:

1. After pressing a block of tofu (see details about how to press it), pat it dry with paper towels.
2. Scramble the tofu into large pieces using your fingers. Similar to how you prepare torn tofu.
3. Leave smaller and larger pieces as well. It looks better if the texture is uneven.

Shredded tofu (topping and add-in)

Shredded tofu has a wide variety of ways to use after pan-frying it in a skillet or baking it in the oven until crispy. It is so easy to marinate tofu this way since the small bits can really be soaked with a tofu marinade completely.

Think of salads, stir-fries, sandwiches, wraps, soups, tacos, or burritos. It is a perfect ingredient to make vegan taco meat or, in our case, shredded duck, which we used as a filling in our crispy rice paper spring rolls recipe.

1. Gently pat pressed firm tofu (see details about how to press tofu) dry with a paper towel and place it on a cutting board.
2. Since tofu is still delicate, use a large-hole cheese grater (as opposed to the grater blades of a food processor) and grate the whole tofu.

Shaved tofu

The first time I saw this method to prepare tofu was on School Night Vegan’s website. Since the tofu is so thin, it is perfect for soaking up any tofu marinade. Shaved tofu can be used to make vegan scrambled eggs and vegan cheesesteaks. What is the easiest way to shave it?

1. Gently pat pressed firm tofu (see details about how to press tofu) dry with a paper towel.
2. Use a mandolin to get thin (¼-inch) slices.

Tofu steak

Tofu steak is basically a firm or extra-firm tofu cut in half horizontally to create a thick slice. It is then marinated or at least seasoned with a flavorful combination of spices and herbs to enhance its taste. Common marinades include soy sauce, barbecue sauce, teriyaki sauce, or any spice blend used for classic steak. It is then grilled or pan-fried in a cast-iron skillet to give them a crispy outer crust.