How you cut tofu depends on which tofu is in the package. Firm and extra-firm tofu hold their shape: drain or press the block, then cut slabs, cubes or triangles on the board. Silken and soft tofu are too fragile to press well and break when pushed around, so cut them gently where they sit and move the pieces as little as possible. In both cases, use a sharp, straight edge and cut straight down in one stroke instead of sawing.
Match the cut to the tofu
Kikkoman’s glossary explains the difference. Firm tofu is set in a cloth-lined box and pressed to remove liquid, so it does not easily fall apart and suits stir-fries, deep-frying and tofu steak. Silken tofu is made from a creamier soymilk and has a smooth, delicate texture, the kind used for chilled tofu and miso soup. US packages add more grades, and Oregon State University Extension’s Food Hero guide sums them up: soft or silken tofu is creamy and blends easily, medium crumbles easily, and firm, extra-firm and super-firm tofu hold their shape.
| Tofu | Press first? | Cuts that work |
|---|---|---|
| Silken or soft | No; too fragile to press well | Small cubes cut in place, or the block left whole |
| Medium | Gently, if the recipe wants it drier | Larger cubes, handled lightly |
| Firm, extra-firm | Yes, for frying, baking or marinating | Slabs, cubes, triangles, sticks |
Drain or press firm tofu
Tofu is often packed in water, and a wet block is slippery on the board. Food Hero notes that pressing removes excess water and makes tofu firmer, and that marinades may then soak in more easily. There are two ways to do it:
- Quick drain. Kikkoman wraps the tofu in paper towel and leaves it for 15 to 20 minutes, and says this works best if the tofu is already cut into the pieces you want.
- Weighted press. Food Hero sets the block between clean towels on a plate, puts another flat plate on top and a large can on that, and leaves it for 30 minutes or longer, changing the towels if needed. The plate spreads the weight so the liquid comes out without the tofu collapsing. Kikkoman gives 500 to 1,000 g (17.7 to 35.3 oz) as the weight.
If you are cubing it anyway, cut first and drain the pieces; for wide slabs or tofu steaks, press the whole block, then cut.
Slabs, cubes and triangles
- Slabs. For upright slices, lay the block flat and cut straight down across it at an even width. For wide, thin steaks, cut through the block horizontally instead: rest your guiding hand flat on top with the fingertips lifted, keep the blade level and draw it through slowly, watching the edge rather than the hand.
- Cubes. Cut the block, or a stack of slabs, into strips lengthwise, then cut across the strips at the same width. For 1-inch (2.5 cm) cubes, make every cut an inch apart. Kikkoman’s pan-fried tofu steak in garlic sauce uses 3 to 4 cm cubes; small cubes for soup are covered below.
- Triangles. Cut a slab into squares, then cut each square once from corner to corner.
- Do not saw. Make each cut in one smooth stroke; working the blade back and forth tears soft tofu. If wet slices cling to the blade, see why food sticks to a knife.
Cutting silken tofu without breaking it
Open the package, pour off the water and turn the block out onto a plate or flat board in one motion, or cut it in its tray. Cut a grid straight down, then slide the pieces into the pot or bowl from the plate rather than picking them up one by one. Hikari Miso’s tomato and tofu miso soup cuts soft or silken tofu (kinugoshi) into 1/2-inch (1.3 cm) cubes and warns to take care not to break it as you stir. If the cubes are going into miso soup, dissolving the paste in a miso strainer saves you from stirring the pot hard.
Leftover tofu
Food Hero’s storage advice: refrigerate tofu once it is opened and use it within 5 days, covered with fresh water that you change daily. Tofu can also be frozen for up to 5 months, though it turns firmer and more sponge-like, and soft or silken tofu loses its creaminess.
Choosing a knife for tofu
Tofu asks for a thin, sharp blade with a long, flat edge that meets the board along its whole length, so each cut separates cleanly in one stroke. A nakiri or a santoku does this well; santoku vs nakiri compares the two. In our wa handle size guide, a 150–190mm nakiri or santoku takes the Mid-size handle. For vegetables to cut alongside the tofu, see our how to cut guides.
Sources: Kikkoman, Glossary: Tofu (firm and silken tofu, how each is made and used); Oregon State University Extension, Food Hero: Tofu (types by texture, pressing method, shapes, storage and freezing); Kikkoman, Tofu: draining (paper towel 15 to 20 minutes, cut first, 500 to 1,000 g weight); Kikkoman, Tofu Steak in Garlic Sauce (3 to 4 cm cubes); Hikari Miso, Tomato and Tofu Miso Soup (1/2-inch silken cubes, stir gently).