I Made Tofu 13 Different Ways (I think I’ve found the best way to cook Tofu!)

How do you even cook tofu? Can you eat that raw? What does tofu even taste like? Do you cook it like meat? Tofu doesn’t taste …


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About the Author: Edgy Veg


  1. i am so curious about freezing it! do you freeze it in the package it comes in, then thaw and slice? or press the water out, cut into cubes, then freeze?amazing video i cant imagine how long this took!!

  2. My default tofu is to cube, pat dry, wet again with soy sauce, then toss in corn starch, air fry, then add to a stir fry or a sauce after it's crispy on the outside. Sometimes I slice it thinner, skip the corn starch, and just sprinkle with some seasoning and air fry until desired firmness. Great for a wrap or sandwich that way. I don't ever bother pressing or marinating. And don't forget a good tofu scramble burrito with mushrooms and tomatoes!

  3. Prople, listen to me! 🙂 Season your tofu at least one hour before you cook it. I add garlic powder, turmeric, paprika, freshly ground 5 pepper mixture, some thyme or any other herbs of your preference, and some olive oil. Let it marinate for at least one hour, like I said, but if you really want the most delicious tofu, just leave it in the fridge for one or two days. Then you can pan fry it, bread it, bake it in the oven, etc. It NEVER fails. Much, MUCH better than marinating it in soy, no question! You're welcome! 😋

  4. Hello beautiful Candace, as usual you have gone above and beyond in the interests of your viewers make great choices. I thought I would let you know, I've asked my library here in Melbourne Australia to order your new cookbook and they are. I can't wait to have this book in my hot little hands. Thank you for everything you do.

  5. Your closing needs help, because you make people feel that you really don't want to do cooking shows.
    So please say Thank you for joining my show, I hope you enjoyed it. Because you are losing popularity by being rude.

  6. I said THANK GOD out loud bc I used to get “homestyle bean curd” from this Chinese restaurant but there was um.. bugs in it so I have to do it myself now

  7. Dear Edgy – I have been a fan of yours from the beginning! Your impressively well organized, tofu techniques is genius! I'm going to try them all – can't wait! Your Richmond, California Fan – Judy

  8. Wow! I truly appreciate all the effort you put into this video. I know that was a lot of work. Each and every method looks fantastic!! I remember, I actually sold myself on silken tofu with chocolate mousse probably 15 years ago!

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