What goes with tofu?

Tofu itself is mild, so the pairing depends almost entirely on preparation. Aromatic Sauvignon Blanc works here because its green-herb lift, citrus, and high acidity work with fresh vegetables, goat cheese, herbs, and chile-lime seasoning. The important move is respecting umami so the wine does not taste hollow or metallic, staying in the same weight class as the dish, so the wine supports the food instead of becoming a separate event.

On the shelf: look for Sauvignon Blanc — or bottles labeled Sancerre, Marlborough.

Tofu itself is mild, so the pairing depends almost entirely on preparation. Off-dry Riesling works here because its gentle sweetness, low alcohol, and bright acidity cool spice, flatter salt, and refresh rich sauces. That makes the match feel deliberate: respecting umami so the wine does not taste hollow or metallic, letting a little sweetness flatter salt and savoriness, with the wine refreshing the next bite rather than stealing the spotlight.

On the shelf: look for Riesling — or bottles labeled Mosel, Rheingau.

Tofu itself is mild, so the pairing depends almost entirely on preparation. Aromatic Gewurztraminer or Viognier works here because its perfume, rounded fruit, and low-to-moderate acidity can meet spice, ginger, saffron, and aromatic sauces. It is a useful pairing because it focuses on respecting umami so the wine does not taste hollow or metallic, letting a little sweetness flatter salt and savoriness, which is usually what this dish needs at the table.

On the shelf: look for Gewurztraminer, Viognier, Traminette.

Tofu itself is mild, so the pairing depends almost entirely on preparation. Traditional-method sparkling wine works here because its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise. This is a flexible choice built around letting bubbles reset the palate between bites, respecting umami so the wine does not taste hollow or metallic, giving the dish lift without forcing it into a narrow pairing lane.

On the shelf: look for Chardonnay, Pinot Noir, Pinot Meunier — or bottles labeled Champagne.

Tofu itself is mild, so the pairing depends almost entirely on preparation. Crisp light red works here because it gives red-fruit lift, high refreshment, and very little tannin, so the wine stays nimble around salt, herbs, and lighter proteins. The pairing works by respecting umami so the wine does not taste hollow or metallic, staying in the same weight class as the dish; it is not the loudest option, but it keeps the dish balanced and easy to enjoy.

On the shelf: look for Frappato, Pinot Noir, Nerello Mascalese.