Seriously crispy and packed with flavor, this teriyaki tofu recipe is bound to convert ever tofu hater into a tofu lover. It's easy to make, perfect for buddha bowls, stir fries, and a simple dinner!
How to Cook Tofu! All our go-to ways to prepare tofu: baked, crispy, sautéed, fried, and scrambled. Perfect for a variety of meals. YUM!
With only a few ingredients and a few minutes, you can enjoy the best crispy tofu meal in no time! Covered in a sweet umami sauce, you’ll love this dish.
The best Grilled Tofu recipe. It’s high in protein, low in fat, and requires just 5 ingredients and 30 minutes. A simple recipe that’s sure to make you a tofu fan for life.
This 30-Minute Baked Tofu recipe is my favorite way to make tofu! It's ultra-easy, totally customizable with your favorite seasonings, and surprisingly crispy and delicious.
Chewy and perfectly spiced. Layer on a taco (or burrito) with your favourite toppings for the ultimate vegan taco. These can be made ahead and reheated making dinner a breeze.
How to cook tofu 101 for beginners. Learn how to season tofu, why there are different types of tofu, pressing tofu and how to make it crispy.
For an easy weeknight dinner, look no further than this garlic sesame tofu! It's so easy to make, requires only 10 minutes of prep time and is completely vegan and gluten free.
How to cook tofu 101 for beginners. Learn how to season tofu, why there are different types of tofu, pressing tofu and how to make it crispy.
I’ve made some changes to this recipe since I first published it in 2019 because my tastes change! Over the past few years, I’ve prepared this mapo tofu with more varieties of doubanjiang with varying levels of saltiness. One batch was so salty that I decided to dial back on the doubanjiang specified in this recipe. I also removed the black bean and garlic sauce, though you can add a teaspoon or two of it, if you like. Black bean and garlic sauce is a bit salty as well, so you may want to reduce the doubanjiang.I’ve also added diced shiitake mushrooms to give the dish more substance. If you are not a fan of mushrooms, leave them out or use 2/3 cup of finely diced bell peppers or even jicama if you want some crunch. Finally, we all have different tolerance levels for spice. The recipe here should yield a dish that has a medium level of spice. Feel free to reduce or add spice to this dish by adjusting the amount of Sichuan peppercorns or ginger; you can also use chili flakes that are spicier than gochugaru. See note 3 for more guidance about chili flakes.
