Firm Tofu: Vegan Cooking Guide
Firm tofu is pressed soy milk curd with a dense, chewy texture that holds together in stir-fries, curries and baked dishes. Unlike silken tofu, it can be sliced, cubed, crumbled or pan-fried without falling apart. It has a neutral flavour that soaks up marinades readily.
How to Use Firm Tofu
Always press firm tofu before cooking: wrap in a clean tea towel and set a heavy pan on top for at least 20 minutes to expel excess water. Then marinate, pan-fry, bake or crumble as needed.
Nutrition
Per 100g: 8 - 12g protein, 5g fat, low in carbohydrates - one of the most protein-dense whole plant foods.
Chef's Tips
- Freeze then thaw tofu for a chewier, more porous texture that absorbs marinades even better.
- Toss in cornflour before pan-frying for a crispy exterior without deep-frying.
- Crumbled and seasoned with kala namak, nutritional yeast and turmeric, firm tofu makes a convincing scrambled egg.
→ Find the best substitutes for firm tofu
Vegan Recipes Using Firm Tofu
Learn to cook with firm tofu on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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