It’s time to embrace tofu. Here are 7 tips to make it the best you’ve ever had

Tofu is often called a blank canvas, an empty surface on which to paint your sauces, marinades and whims. But, while its flavor is mild, tofu is anything but blank. It brings plenty to the plate: a subtle nuttiness, a sweet milkiness and, with some cajoling, crispness. Here are seven ways that the artist-cook in each of us can bring out its full potential.

While sprinkling tofu with salt coaxes out its flavor, soy sauce can do more. Drizzle patted-dry tofu with soy sauce for seasoning, savoriness and texture: Whether you cook tofu on the stovetop or on a sheet pan in the oven, the soy sauce’s sugars will caramelize into an alluringly crisp, golden crust.

Baking tofu is a meandering journey to possibly floppy or possibly tough tofu. The broiler is a more direct sprint, requiring just 15 minutes to char the exterior but maintain a custardy middle. Even a short stint is beneficial: crisping tofu’s edges and concentrating any marinade.

That carton of grocery store tofu doesn’t need to be cooked to be enjoyed. Cut or scooped right from the package, both firm and silken varieties can provide a delicate, cooling, almost milky pause in salads — much like a dollop of ricotta or a drizzle of creamy dressing. Contrast the cold, curdlike tofu with the assertive and crunchy: chunky peanut butter, a spicy soy sauce dressing, sizzled garlic and ginger, and more.

While scoops of silken tofu in a bowl of soup can look like icebergs, they’re anything but. Silky, warm and wobbly, they break apart at the swipe of a spoon, adding a different kind of softness. You can heat the silken tofu in the pot for a few minutes, or scoop it directly into bowls and pour the soup over top. Either way, it will gently absorb the broth’s warmth and flavor.

A slippery slab of tofu might not look like it can be fried, but neither does a chicken breast — and both can, happily. Dunk extra-firm tofu in a combination of wet and dry coatings, then fry it in hot oil. It’ll emerge craggy and golden, just like fried chicken or steak. You could serve it alongside a green vegetable, but it shines in a sandwich: Stack the fried tofu onto buns with mayo, pickles and shredded cabbage or lettuce. Take a big bite and let the shattery tofu give way to its soft center.

Free tofu from right angles and crumble it into small pieces so all its craggy edges soak up seasonings. Tofu is made of curds of soy milk, making it easy to break apart into pieces that resemble ground meat using just your fingers or a wooden spoon. As they sizzle in oil, their water will wick away; they’ll get thirsty — ready to drink up whatever assertive ingredients you toss them with, including ground spices, dried chiles, soy sauce and tomato paste for a savory sizzling taco filling.

Tofu also plays a starring role in these recipes:

Serves 4.

The concept is simple, but the results are truly spectacular: Broccoli florets are tossed with olive oil and soy sauce, steamed in the oven until softened, then crowned with crunchy chile crisp breadcrumbs. The broccoli is bundled up in aluminum foil, then cooked, so that it tenderizes swiftly and retains moisture. Meanwhile, chile crisp, panko, cashews and olive oil are toasted in a skillet until seasoned and crunchy. The optional base of two-ingredient cashew cream (tofu and cashew butter) adds lusciousness and protein. This dish has got heat, but it’s more about texture. From Alexa Weibel, the New York Times.

For the broccoli:

For the cashew cream (optional):

Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil. Add the broccoli, drizzle with 3 tablespoons olive oil and the soy sauce, season lightly with salt and pepper, and toss to coat. Arrange in an even layer, then dot with the garlic.

Tightly wrap the broccoli mixture with another piece of aluminum foil, sealing shut, and bake until crisp-tender, about 15 minutes.

While the broccoli bakes, prepare the chile crisp breadcrumbs: Heat the remaining 1 tablespoon olive oil in a medium skillet over medium. Add the cashews, season to taste with salt and pepper and cook, stirring frequently, until fragrant, about 3 minutes.

Add the chile crisp to the cashews, then stir in the panko and continue to cook, stirring frequently, until the panko is toasted, 2 to 3 minutes. Season to taste and transfer to a paper towel-lined plate.

If using cashew cream, add the tofu, cashew butter and 6 tablespoons water to a small food processor; blend until fluffy. Season generously with salt and pepper, then spread it on a serving platter or shallow bowl.

Serves 4.

This sauce — a dark, star anise-spiced caramel intermingled with rice wine, soy sauce, ginger and scallions — builds sweet, acidic and umami notes as it coats and infuses tofu. Sichuan hui guo rou, or twice-cooked pork, inspired the technique used here with tofu: The blocks are first seared whole, then torn into bite-size pieces and returned to the pan, where the craggy edges absorb the sauce. Serve warm with steamed rice and stir-fried greens. From Yewande Komolafe, the New York Times.

Directions

Place the tofu blocks between paper towels and press gently to remove excess liquid.

In a large skillet or cast-iron pan, warm the oil over medium-high heat until shimmering. Season both sides of the tofu with salt and place in the pan; sear without moving until the contact side is browned, about 4 minutes. Turn the pieces over and sear the other side until browned, about 3 minutes. Transfer the tofu to a plate.

Use your fingers to break the tofu into ½-inch pieces, return to the pan and add the scallion whites. Toss to coat with the sauce and cook until warmed through, 2 to 3 minutes. Remove and discard the star anise and dried chile. Garnish with scallion greens and serve immediately with steamed rice.

Tip: To replicate ¼ cup dark soy sauce using regular or light soy sauce, combine ¼ cup regular or light soy sauce with 2 teaspoons molasses.

Serves 2 to 4.

This refreshing weeknight meal comes together in less than 15 minutes and barely requires turning on the stove. Aromatic garlic, ginger and scallions are gently heated in oil until they sizzle and infuse it, turning into a fragrant, lively sauce for mild silken tofu. Peppery arugula and a final drizzle of tangy cilantro sauce brighten the dish. Enjoy with steamed rice for a heftier meal, or top with fried eggs. Leftover tofu can be stored in the scallion oil and refrigerated; it will have absorbed even more flavor the next day. From Kay Chun, the New York Times.

Directions

In a small saucepan, combine neutral oil, sesame oil, scallions, garlic and ginger. Cook over medium-low, stirring occasionally, until oil is sizzling and garlic, ginger and scallions are softened but not browned, about 3 minutes.

Meanwhile, in a small bowl, combine soy sauce, cilantro and vinegar.