How to Cook Tofu and TVP So They Actually Taste Good
How to press, coat and cook tofu so it turns out crisp, and how to rehydrate TVP so it is savoury and not rubbery, with the common mistakes to avoid.
Tofu and textured vegetable protein (TVP) are two of the most useful ingredients in a vegetarian kitchen, and two of the most easily ruined. Both are mild on purpose, which means the cook has to bring the flavour and the texture.
These are the habits that make the difference.
Tofu: pick the right kind
- Silken tofu is soft and delicate. Use it in sauces, smoothies, dips and scrambles that you want creamy, not for frying.
- Firm tofu holds its shape in stews, curries and stir-fries.
- Extra-firm tofu is the best choice for baking, air-frying and pan-frying, because it has the least water.
Press it, then dry it
Water is the enemy of crispy. Wrap a block in a clean tea towel, put something heavy on top and leave it for 15 to 30 minutes. Cut it into cubes or slabs and pat the surfaces dry before it touches any oil.
Coat it so it crisps
Toss the cubes with a little soy sauce and oil, then with a spoonful of cornflour and your seasoning, such as garlic powder and smoked paprika. The thin coating turns golden and chewy in a hot oven or pan. Spread the pieces out with space between them, because crowding steams them instead.
Three ways to cook it
- Bake: a hot oven, around 200°C, turning once, until the edges are crisp.
- Pan-fry: medium-high heat, in a single layer, leaving the tofu alone long enough to brown before turning.
- Air-fry: a similar coating and a shorter time, shaking the basket now and then.
A chewier texture: freeze it first
Freeze a block, thaw it fully and press it. Freezing changes the structure, so the tofu becomes spongier and chewier and soaks up marinades like a sponge. It is a good trick for stews and curries.
TVP: rehydrate with flavour
TVP is a dry, shelf-stable soy product that comes as mince, chunks or flakes. Plain water gives plain results, so rehydrate it in hot stock instead, with a splash of soy sauce, a spoon of tomato paste or some smoked paprika. Cover it and leave it for about ten minutes, until it is soft all the way through.
Squeeze, then brown
Squeeze the TVP firmly so it is not waterlogged, then fry it in a little oil until it takes on colour, as you would with any mince. The browning is where much of the flavour comes from. Add your aromatics and sauce afterwards.
Season boldly
- Garlic, onion and ginger, cooked until fragrant.
- Something savoury: soy sauce, miso, tomato paste or a spoon of nutritional yeast.
- Something smoky or spicy: paprika, cumin, chilli.
- Something sharp at the end: lemon, lime or a splash of vinegar.
Common mistakes
- Skipping the press and ending up with pale, soggy tofu.
- Crowding the pan or tray.
- Rehydrating TVP in plain water and under-seasoning it.
- Leaving the seasoning until the end instead of building it in from the start.
Where VeggieMate fits
VeggieMate has simple Kitchen Basics guides for tofu and TVP: which kind to use, how to press tofu, how to freeze and thaw it, how to make tofu puffs, and how to rehydrate TVP so it is not rubbery. Many of the recipes in the Plate Builder use them as the protein.
Pair a crisp tofu or TVP dish with a vegetable and a carb to build a plate. VeggieMate is available on iPhone.
FAQ
Do I really need to press tofu?
For firm and extra-firm tofu that you want crisp, yes. Pressing removes water so the surface can brown.
How do I make tofu chewy?
Freeze the block, thaw it completely and press it. The texture becomes firmer and more porous, and it absorbs marinades well.
How do I stop TVP tasting bland?
Rehydrate it in a seasoned hot stock, squeeze it, brown it in oil and season it boldly with aromatics, something savoury and something sharp.
Which tofu is best for crispy cubes?
Extra-firm tofu, pressed and patted dry, tossed in a thin coating of cornflour and baked or pan-fried in a single layer.
Browse the full Risa Apps guides index for more on easy vegetarian cooking with VeggieMate.