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Got An Air Fryer For Christmas? Delish editors handpick every product we feature. We may earn commission from the links on this page. Tofu gets a bad rap for being flavorless, boring, and at times undesirably rubbery—but the hate is undeserved.
Avoid thinking of it as a meat substitute, let it exist on its own terms, as its own thing, and be surprised by what it has to offer. Treat it kindly and you’ll be rewarded with a versatile protein that can play the field as a sweet or savory ingredient. Also known as bean curd, tofu is made from minimally processed soy milk that has been cooked and pressed into a block—essentially a vegan cheese. Depending on how much it’s drained and pressed, tofu texture can vary from very soft, fragile “silken” to extra firm.
Each type is suitable for different kinds of dishes. Let’s address the most popular complaint about tofu: its blandness. Just like a fresh cheese—think ricotta, cottage cheese, paneer, fresh mozzarella—it is mild in flavor. Add to the fact that it’s made from relatively low-fat soybeans rather than rich, creamy cow’s milk, it’s a lot less indulgent-tasting straight out of the package. Produced and packaged with only very small quantities of salt, tofu needs to have the right background singers before its potential can truly shine. If you don’t want to go through too many extra steps to get flavor into your tofu, you can simply use an assertive sauce or dressing that coats and clings to the cooked tofu. This recipe uses a slightly spicy sesame-ginger marinade that gets brushed on as a glaze for a double dose of flavor.