Tofu recipe finder
What can I make with tofu?
Tofu is bland on purpose — it's a sponge for whatever you put on it. Tell CookBook AI what flavors are in the fridge and get three real recipes back, not 'season to taste'.
Starter prompts that work
- "extra firm tofu, soy sauce, garlic, ginger, rice"
- "silken tofu, miso, scallions, sesame oil"
- "tofu, broccoli, oyster sauce, garlic"
- "tofu, coconut milk, curry paste, lime"
- "tofu, peanut butter, soy sauce, sriracha, noodles"
- "tofu, kimchi, scallions, sesame oil"
Tips for better results
Press the firm stuff
30 minutes under a heavy pan, draining. CookBook AI assumes you've done this for any crispy recipe.
Silken is for soft dishes
Soups, sauces, smoothies, scrambles. Don't try to fry it.
Cornstarch = crispy
Toss pressed tofu in cornstarch before frying. It's the single biggest texture upgrade and CookBook AI builds it into the recipes.
Frequently asked questions
Why does my tofu come out soggy?
You skipped the press, or the pan wasn't hot enough. CookBook AI's recipes assume a 15-minute press and a screaming-hot pan.
What's the difference between firm, extra firm, and silken?
Silken is custard-soft (soups, sauces). Firm holds shape but breaks (stir-fries). Extra firm fries crispy (the default for most recipes).
Is tofu actually healthy?
Yes — complete protein, low calorie, high in calcium and iron. It only gets unhealthy when deep fried or drowned in sweet sauces.
What if I hate tofu?
Tell CookBook AI which protein you'd swap to (chicken, shrimp, beans) — the same flavor profiles work.