Tofu

Store opened tofu in a container of fresh water; change water daily.

Freezing changes texture to firmer and spongier; thaw before use.

Unopened, refrigerated tofu lasts 2–3 weeks. Once opened, keep submerged in water.

Press tofu before cooking to remove excess water and help it absorb flavors and brown better.

Silken tofu works best in smoothies, soups, and sauces; firm tofu is ideal for stir-fries and grilling.

Marinate tofu for at least 30 minutes to build flavor.

Freeze-thaw tofu to create a chewier, more absorbent texture perfect for meat-like dishes.

Not pressing tofu—this leaves it watery and prevents browning or flavor absorption.

Cooking on low heat—medium-high heat helps tofu develop a golden, crispy exterior.

Overcrowding the pan—tofu needs space to brown; cook in batches if needed.

Using silken tofu in stir-fries—its soft texture breaks apart; use firm or extra-firm instead.