Three tofu recipes that might just change your mind – including a tofu schnitzel with lemon slaw

Let’s be honest. For many of us, tofu has spent decades sitting firmly in the “not for me” basket. Pale, wobbly, tasteless – that’s the reputation, and it’s not entirely undeserved if you’ve only ever encountered it badly prepared.

But here’s the thing that tofu’s devoted fans have known for years: the ingredient itself is almost beside the point. Tofu is a vehicle. What matters is what you do with it. Get the preparation right – press out the moisture, add flavour, apply heat – and tofu becomes genuinely delicious. Miss any of those steps and you get the sad, grey cube that put you off in the first place.

These three recipes are designed for the tofu sceptic. They start with the most crowd-pleasing entry point – a proper crumbed schnitzel with a bright lemon slaw that could convert almost anyone – and move through a sticky, flavour-packed stir-fry and a restorative Japanese-style miso soup. None of them require specialist ingredients, all of them are weeknight-friendly, and at least one of them will surprise you.

The key thing to know before you start: always buy firm or extra-firm tofu for cooking, unless the recipe specifically calls for silken. And always – always – pat it dry.

Tofu Schnitzel with Lemon Slaw

Golden, crunchy and deeply satisfying – this is the recipe that turns tofu sceptics into tofu converts. Served with a bright, zingy lemon slaw.

Servings 4

Ingredients

600 grams extra-firm tofu, cut into 1cm-thick slabs
0.5 cups plain flour
1 teaspoons tsp smoked paprika
0.5 teaspoons garlic powder
1 cups cup panko breadcrumbs
2 tablespoons tbsp soy sauce
2 tablespoons tbsp Dijon mustard
3 tablespoons tbsp vegetable oil, for frying
0.5 small green cabbage, very finely shredded
2 lemons – 1 zested and juiced, 1 cut into wedges
2 tablespoons tbsp olive oil
1 teaspoons tsp honey or sugar
3 tablespoons tbsp fresh flat-leaf parsley, roughly chopped

Method

1 Make the lemon slaw: Make the slaw first so it has time to soften slightly. Combine 0.5 small green cabbage, very finely shredded with the juice and zest of one of 2 lemons – 1 zested and juiced, 1 cut into wedges, 2 tablespoons tbsp olive oil, 1 teaspoons tsp honey or sugar and a generous pinch of salt. Toss well and refrigerate until ready to serve. Stir through 3 tablespoons tbsp fresh flat-leaf parsley, roughly chopped just before serving.

2 Set up the crumbing station: Pat 600 grams extra-firm tofu, cut into 1cm-thick slabs completely dry with paper towel – this is the most important step. In a shallow bowl, mix together 0.5 cups plain flour, 1 teaspoons tsp smoked paprika, 0.5 teaspoons garlic powder, salt and pepper. In a second shallow bowl, whisk 2 tablespoons tbsp soy sauce and 2 tablespoons tbsp Dijon mustard together with 2 tablespoons of water. Put 1 cups cup panko breadcrumbs in a third bowl.

3 Crumb the tofu: Working one piece at a time, dredge each tofu slab through the seasoned flour, shake off the excess, dip into the mustard-soy mixture, then press firmly into the panko on all sides. The coating should be generous and even.

4 Fry until golden: Heat 3 tablespoons tbsp vegetable oil, for frying in a large non-stick frying pan over medium-high heat. Fry the tofu in batches – don’t crowd the pan — for 3–8 minutes per side until deeply golden and crisp. Transfer to a rack rather than paper towel to keep the crust crispy.

5 Serve: Serve the schnitzels immediately with the lemon slaw alongside and the remaining lemon cut into wedges for squeezing. A good squeeze of fresh lemon over the hot schnitzel is non-negotiable.

TIP: Super-firm tofu (sometimes labelled “high-protein tofu”) is the best choice here as it requires no pressing. If using regular firm tofu, wrap the slabs in paper towel and press under a heavy pan for 20 minutes first. The drier the tofu, the crispier the result. Leftovers reheat well in an air fryer or hot oven — avoid the microwave, which turns the crumb soggy.

Sticky Sesame and Ginger Tofu Stir-Fry

Crispy tofu tossed in a glossy, garlicky sesame sauce – this is the stir-fry that will have you rethinking everything you thought about tofu. Ready in 25 minutes.

Servings 4

Ingredients

600 grams firm tofu, cut into 2cm cubes
3 garlic cloves, minced
1 tablespoons tbsp fresh ginger, finely grated
3 tablespoons tbsp soy sauce
2 tablespoons tbsp sesame oil
1.5 tablespoons tbsp honey
1 tablespoons tbsp rice vinegar or white vinegar
1 teaspoons tsp cornflour mixed with 2 tbsp water
2 heads broccolini or 1 head broccoli, cut into florets
3 tablespoons tbsp vegetable oil
2 tbsp sesame seeds, toasted
3 spring onions, thinly sliced
4 serves steamed rice, to serve

Method

1 Prepare tofu and sauce: Pat 600 grams firm tofu, cut into 2cm cubes very dry with paper towel. In a small bowl, whisk together 3 tablespoons tbsp soy sauce, 2 tablespoons tbsp sesame oil, 1.5 tablespoons tbsp honey, 1 tablespoons tbsp rice vinegar or white vinegar and 1 teaspoons tsp cornflour mixed with 2 tbsp water. Set aside.

2 Fry the tofu: Heat 2 tablespoons of vegetable oil in a large wok or non-stick frying pan over high heat. Add the tofu cubes in a single layer and cook without moving for 3–8 minutes until golden and crisp. Turn and repeat on the other sides. Remove from the pan and set aside.

3 Cook the vegetables: Add the remaining 3 tablespoons tbsp vegetable oil to the pan. Stir-fry 2 heads broccolini or 1 head broccoli, cut into florets for 3–4 minutes until bright green and just tender. Add 3 garlic cloves, minced and 1 tablespoons tbsp fresh ginger, finely grated and stir-fry for 1 minute until fragrant.

4 Add sauce and combine: Return the tofu to the pan. Pour the sauce over everything and toss well. The sauce will thicken and become glossy within about 1 minute. If it thickens too much, add a splash of water.

5 Serve: Divide between bowls over 4 serves steamed rice, to serve. Scatter generously with 2 tbsp sesame seeds, toastedand 3 spring onions, thinly sliced and serve immediately.

TIP: The secret to crispy pan-fried tofu is patience – let it sit undisturbed in the hot pan and resist the urge to move it. It will release naturally when it’s ready to be turned. For an even crispier result, toss the tofu cubes in a tablespoon of cornflour before frying.

Japanese Miso Soup with Silken Tofu and Wakame

Restorative, warming and ready in 10 minutes – this is the soup that explains why silken tofu exists. Perfect for lunch or a light dinner.

Servings 4

Ingredients

1.2 litres good quality vegetable or dashi stock
3 tablespoons tbsp white or yellow miso paste
300 grams silken tofu, cut into 2cm cubes
2 tablespoons tbsp dried wakame seaweed (available from Asian grocers and most supermarkets)
3 spring onions, thinly sliced
1 tablespoons tbsp soy sauce
1 teaspoons tsp sesame oil

Method

1 Rehydrate the wakame: Place 2 tablespoons tbsp dried wakame seaweed (available from Asian grocers and most supermarkets) in a small bowl of cold water and soak for 5 minutes until rehydrated. Drain and squeeze out excess water.

2 Heat the stock: Bring 1.2 litres good quality vegetable or dashi stock to a gentle simmer in a saucepan over medium heat. Add 1 tablespoons tbsp soy sauce and 1 teaspoons tsp sesame oil.

3 Dissolve the miso: Ladle a small amount of the hot stock into a bowl. Add 3 tablespoons tbsp white or yellow miso paste and whisk until completely smooth with no lumps. Pour the miso mixture back into the pot and stir through. Do not let the soup boil after adding the miso.

4 Add the tofu and wakame: Add 300 grams silken tofu, cut into 2cm cubes very gently – lower the cubes in with a spoon rather than tipping them in. Add the drained 2 tablespoons tbsp dried wakame seaweed (available from Asian grocers and most supermarkets). Heat for 1–2 minutes until the tofu is warmed through.

5 Serve: Ladle into bowls and scatter generously with 3 spring onions, thinly sliced. Serve immediately.

TIP: Silken tofu is deliberately used here – this is not a recipe where you want firm or crispy tofu. Silken tofu has a soft, custard-like texture that melts into the soup beautifully. Handle it very gently when adding to the pot as it breaks apart easily, which is fine – but large soft cubes are lovely if you can keep them intact. Never boil miso – add it at the end off the heat to preserve its flavour and probiotic qualities.