Tofu Recipes: Crispy, Soft & Full of Flavor

Crispy, savory tofu and tender-sweet roasted carrots are brightened with coriander-parsley oil and cool lemon yogurt. A colorful main course with contrast in every bite.

Crispy fried tofu, fresh vegetables and a spicy-sweet peanut sauce: this Malaysian snack is a colourful starter you eat with your hands.

Golden-fried tofu gets a tangy, spicy sauce made with black rice vinegar, soy sauce, chili oil and Sichuan pepper. Served with rice and fresh, lightly smashed cucumber, it makes a complete meal with contrast in every bite.

Yudofu gently warms firm tofu in a light kombu broth. Ponzu, ginger and spring onion add fresh, savory accents at the table; rice and green vegetables make it a complete meal.

Golden-fried tofu soaks up the savory flavors of garlic, spring onion and fish sauce in this Vietnamese tomato sauce. Serve it with steamed rice for a simple, filling main course.

Golden-brown tofu with a thin, crispy coating and a fresh dip made with orange, soy sauce and ginger. A shareable appetizer that’s best served warm, with spring onion and sesame for a savory, light crunch.

Thick udon noodles in a clear, savory dashi broth, topped with soft aburaage that tastes sweet and salty all at once. This Japanese classic is all about balance: the broth stays mild, letting the tofu and springy noodles shine.

Crisp-fried tofu is coated in a tangy, spicy sauce made with tamarind, sambal and lime. Cucumber, fresh herbs and peanuts add freshness and crunch; serve with rice for a complete meal.

Golden tofu gets a sticky, sweet-and-sour glaze of tamarind and kecap manis. Fresh green mango, crispy shallots and peanuts turn it into a complete meal with rice.

Soft, cool tofu takes on the flavor of a light broth made with kombu and ripe tomato. Crispy soba, spring onion and shiso add texture and freshness. A small meal served cold; allow time to chill the dashi as well as for the active preparation.

A generous Indonesian vegetable platter with lontong, egg, tofu and tempeh. The freshly pounded peanut sauce is creamy, slightly sour and spicy all at once; kroepoek adds a crisp contrast.

Golden-brown Brussels sprouts, pan-fried tofu and a smooth peanut sauce turn plain rice into a lovely weeknight meal. The oven or air fryer does most of the work.