How to Cook Tofu That Doesn't Suck

There is so much sucky tofu out there, but cooking it well at home is easier than you think, no deep-frying required! I sometimes make a big batch of this so that during busy weeks we can just grab it from the fridge and use it to top salads or eat with vegetables and rice.
  1. Start with extra-firm tofu.
    Soft tofu is great for soups, but for this purpose, the firmest type available is best. I find that sprouted super-firm tofu tends to be an ideal texture. I like the Wildwood brand.
  2. Cut it into pieces.
    I tend to go with 3 1/2" x 2" triangles, but cubes, strips, or squares work too.
  3. Heat a generous amount of coconut, grapeseed, or canola oil in a large nonstick frying pan over medium-high heat.
    You want an oil with a high smoke point. Let it coat the bottom of the pan and let it get really hot.
  4. Add the tofu to the pan and salt it liberally.
    Salt = flavor
  5. Working in batches if necessary to avoid crowding, let the tofu cook, undisturbed, for 4-5 minutes, until a dark golden-brown crust develops. Flip with a spatula and let it cook on the other side for 3-4 minutes, until also dark golden-brown.
  6. Once the tofu is crisp, sauce it or add it to a stir-fry, noodle dish, or salad.
    I love it with sweet chili sauce, peanut sauce (here's my recipe: ) or sriracha. It's also great over an Asian sesame slaw.