To make tofu crispy, follow these key steps:
- Choose the Right Tofu
Use firm or extra-firm tofu, not silken tofu. Sprouted or high-protein tofu varieties are good options for better texture
- Press and Dry the Tofu
Lightly press the tofu to remove excess moisture by wrapping it in a clean towel or paper towels and applying gentle pressure. Avoid over-pressing, which can make tofu chewy
- Cut into Even Pieces
Cut the tofu into cubes or rectangles, depending on your preference. Pat them dry again gently with paper towels to remove surface moisture
- Season and Coat (Optional)
You can season tofu simply with salt and pepper or add spices and sauces like tamari or nutritional yeast. For extra crispiness, dredge tofu pieces quickly in cornstarch mixed with salt before cooking
- Cook with High Heat and Oil
Use a high-heat oil such as coconut, avocado, or peanut oil. Heat the oil in a non-stick or cast iron skillet over medium-high heat. Add tofu pieces carefully to avoid splattering
- Sear Without Moving Too Much
Let tofu cook undisturbed until a golden crust forms and the pieces release easily from the pan (about 4-5 minutes per side). Then turn to crisp all sides
- Optional Oven Finish
For extra crispiness, after pan-searing, you can bake tofu on a parchment- lined baking sheet at 375°F to 425°F for 15-30 minutes, flipping halfway through
- Serve Immediately or Keep Warm
Place cooked tofu on paper towels or a wire rack to maintain crispiness. Avoid stacking pieces
This method yields tofu with a crunchy exterior and tender interior, perfect for stir-fries, salads, or as a snack
. Summary of key tips:
Step| Tip
---|---
Tofu type| Firm or extra-firm, avoid silken tofu
Pressing| Lightly press to remove moisture
Coating| Optional cornstarch dredge for extra crisp
Cooking oil| Use high-heat oils like coconut or avocado
Cooking method| Pan-sear on medium-high heat, don’t move too soon
Oven finish| Bake at 375-425°F for 15-30 mins for crispier tofu
Following these steps will help you get crispy tofu easily without deep-frying
