Limited Edition Collector Blades
How to Cut Tofu (Cubes, Slabs, Triangles & Crumbles)
How do you cut tofu? Drain and press firm or extra-firm tofu for 15–30 minutes, then cut the block in half horizontally into two slabs and cut the slabs into cubes, strips or triangles. Silken tofu should be cut gently in your palm or on a board without pressing. A thin, sharp blade keeps edges clean so pieces brown evenly and don't crumble. The Dalstrong Shogun Series 7" Santoku ($159) has an 8–12° edge on a 62+ HRC AUS-10V core.
Tofu types
| Type | Press? | Best cuts and uses |
|---|---|---|
| Silken | No | Large cubes for miso soup, mapo tofu; blended desserts |
| Medium/soft | Lightly | Cubes for soups, braises |
| Firm | Yes | Cubes, slabs, triangles |
| Extra-firm | Yes | Crispy cubes, grilled slabs, crumbles |
How to press
Wrap the block in a towel, set it on a plate and weigh it down with a heavy pan for 15–30 minutes. Pressing removes water so tofu browns and absorbs marinade.
Step by step
- Slabs: lay the block flat and cut horizontally into 2–3 slabs.
- Cubes: stack the slabs and cut a grid, ¾–1 inch.
- Triangles: cut slabs into squares, then diagonally.
- Strips: cut slabs into ½-inch fingers for frying.
- Crumbles: break pressed tofu with your hands for "scrambles."
- Silken: slide it onto a board or your palm and cut with gentle, straight-down cuts.
For crispy tofu
- Press well, cut even cubes and pat dry.
- Toss in a little cornstarch.
- Pan-fry, bake or air fry without crowding.
Our picks
Santoku Knife 7", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Chef's Knife 8", Shogun Series, Elite ($129). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Related: how to cut bok choy.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut tofu?
Press firm tofu, cut it horizontally into slabs, then into cubes, strips or triangles. A thin, sharp blade like the Dalstrong Shogun Series 7" Santoku ($159) keeps the edges clean.
Do you need to press tofu?
Press firm and extra-firm for frying and marinating. Don't press silken.
How big should tofu cubes be?
About ¾ to 1 inch for stir-fries.
How do you cut silken tofu?
Gently on a board or in your palm with straight-down cuts.
