7 Expert Tips for Cooking with Tofu & Tempeh

Looking for a versatile and delicious alternative to meat? Let us introduce you to tofu and tempeh!

These plant-based pantry staples are gaining popularity in the UK, thanks to their ability to absorb flavours and high protein content.

With a few creative techniques, you can transform these basic ingredients into flavour-packed additions to stir fries, salads, desserts, breakfast dishes and more.

Whether you’re doing Veganuary or simply trying to incorporate more meat-free meals into your diet, tofu and tempeh deserve a place in your kitchen. We spoke to several foodie experts to get their tips for cooking with these plant-based powerhouses.

Image Credit: Sam Folan

Kwokyln Wan

When it comes to cooking with tofu, one thing is clear: seasoning is everything!

Chef Kwokyln Wan, author of ‘The Veggie Chinese Takeaway Cookbook‘ and host of ‘Kwoklyn’s Chinese Takeaway Kitchen’, is a big fan of tossing tofu in cornflour before pan-frying.

“For me, it’s the ultimate way to elevate tofu, turning it into a star ingredient that never disappoints,” he tells us. The cornflour creates a beautifully crispy coating, adding texture and acting as perfect surface for soaking up sauces or clinging to a dry spice rub.

This combination of crispiness on the outside and softness inside makes tofu incredibly versatile and it pairs wonderfully with sweet, savoury or spicy flavours. “Whether I’m adding it to a stir fry, tossing it with a rich sauce or seasoning it with a bold spice mix, this cooking method makes every dish irresistible.”

Check out Kwoklyn Wan’s Crispy Chilli Tofu recipe.

The Happy Pear
Image Credit: The Happy Pear

The Happy Pear

Dave and Steve Flynn, the identical twins who co-founded The Happy Pear, want people to give tofu and tempeh a chance.

“Many people don’t like tofu because they find it bland and don’t realise that it needs to be seasoned,” they explain.

“We typically like to cook it with ginger, tamari, garlic, and a few sesame seeds. Kind of like a teriyaki sauce with some degree of sweetness and something acidic like rice wine vinegar.”

What about tempeh, which they describe as tofu’s “more grizzly brother”? This misunderstood staple also carries flavour beautifully and can be used in any dishes where you would use meat, according to the duo. Their favourite way to enjoy it is to make tempeh bacon for a BLT. Yum!

Check out The Happy Pear’s Vietnamese Coconut & Tempeh Curry recipe.

Niki Webster
Image Credit: Niki Webster

Niki Webster

To achieve the best flavours, marinating tofu before cooking is key – and the longer you can leave it to sit in the marinade, the better.

“Play with curing and bold flavours,” suggests Niki Webster, author of ‘Vegan Air Fryer‘ and ‘Rebel Recipes‘. “Marinate it in a white or brown miso and a soy-based mixture and let it sit in the fridge for a couple of days. This deepens the flavour and texture, giving it a rich umami kick!”

If you’re cooking tempeh, Niki recommends crumbling it to create a tempeh chorizo. “Crumbling tempeh, pan-frying it with smoked paprika, cumin, and a little cinnamon creates a spiced, savoury filling for tacos, bowls, or even vegan Bolognese,” she advises.

Try Niki Webster’s recipe for Tofu Mushroom Burgers.

Image Credit: Priyansh Parekh

Priyansh Parekh

The internet’s self-proclaimed Tofu King, chef Priyansh Parekh, has lots of wisdom to share on this topic. “Boil your tofu before anything else!” he tells us. According to Priyansh, boiling tofu is an underrated, game-changing method.

Priyansh recommends cutting tofu into blocks and boiling it in salted water for about five minutes before you book with it. “This step firms up the tofu, removes excess water, and gives it a chewy, meatier texture,” he explains. It also creates the perfect canvas for marinades, which is crucial for making your tofu as flavourful as possible.

“Once you try it, you’ll never skip this step again – it’s Tofu King approved!”

Discover lots of creative tofu recipes on Priyansh Parekh’s Instagram and TikTok channels.

Image Credit: Christina Soteriou

Christina Soteriou

Christina Soteriou, chef and author of ‘Big Veg Energy‘, has plenty of tips and tricks up her sleeve for getting the most from your tempeh and tofu. “Both tempeh and tofu do well seared quickly on a really high heat or in the air fryer for extra crispiness,” she explains.

If you find tempeh a little bitter, Christina suggests steaming it gently or quickly boiling it before cooking. How about marinating tempeh? “It has an earthy, nutty flavour which lends itself well to umami flavours like mushrooms, miso, soy sauce and smoked paprika and maple syrup for balance,” she says.

“Lean into it with a strong marinade and give it time to absorb, if possible.” It works well crumbled, sliced or cubed and it’s great in stir fries, as a topping for noodles, or as a substitute for mince.

Try Christina Soteriou’s recipe for Shiitake & Crumbled Tempeh With Saucy Tahini Noodles.

Ebenezer Odeniyi
Image Credit: Ebenezer Odeniyi

Ebenezer Odeniyi

“Tofu is incredibly versatile, soaking up any flavours it’s paired with, making it a perfect canvas for a variety of dishes,” explains content creator Ebenezer Odeniyi, aka Veganezer. However, choosing the right type of tofu is just as important as how you cook it.

“Extra-firm or firm tofu are ideal for marinating and stir-frying, grilling or baking,” he advises, whereas silken tofu is “best used for soups, smoothies and creamy dishes since it’s delicate and smooth.”

For marinating, extra-firm tofu works best as it withstands pressing and cooking without crumbling, but it’s important not to overdo it with the marinade, according to Ebenezer. “Avoid excess marinade when cooking – pat the tofu dry with a paper towel before cooking to get a crispy texture,” he suggests.

Which ingredients make the best tofu marinade? Ebenezer advises that the flavour profile you want to achieve will guide your marinade ingredients. Here are a few marinade ideas to get started:

  • Olive oil, sesame oil, or coconut oil to add richness
  • Soy sauce, tamari, or vinegar for saltiness and depth
  • Maple syrup, agave, or brown sugar to balance the flavours
  • Garlic, ginger, onion powder, and fresh herbs or spices

Find plenty of tasty tofu recipes on Ebenezer Odeniyi’s Instagram, TikTok and YouTube channels.

Image Credit: Katy Beskow

Katy Beskow

Katy Beskow, author of several vegan cookbooks including ‘Vegan Pantry‘ and ‘Vegan Fakeaway‘, loves to use silken tofu in her sweet treats.

“Silken tofu makes wonderful vegan desserts!” she tells us. Thanks to its softer texture, silken tofu is ideal in creamy desserts. “Use in place of eggs for chocolate mousse, or a creamy crème brulee.”

You can find silken tofu in most supermarkets, usually in the ambient world food aisle and you can use it straight from the packet, without needing to press it first.

Check out Katy Beskow’s recipe for Tofish and Chips.

With the right preparation and cooking techniques, tofu and tempeh will become firm favourites in your kitchen in no time.

Want more tips on vegan cooking? Take a loot at these plant-based cooking tips from celebrity chefs.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?