The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

FAQs

Why is my fried tofu not crispy? ›

The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.

Coating your tofu with a mixture of cornstarch and salt will give it a crunchy coating with great flavor. You can also use potato starch, regular flour, or even gluten-free flour instead of cornstarch, but the cornstarch crisps up the best. You can bake, pan-fry, or deep fry your tofu.

Ingredients needed (with substitutions)

Soy sauce – Or tamari for gluten free. Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.

Indeed it did: a quick dredge in dry cornstarch followed by a dip into a cornstarch, water, and vodka mixture before a plunge into a wok with a quart of 350°F oil resulting in ultra-crisp bites of tofu that stay crisp even after you finish them off in a stir-fry.

Crispy Tofu Method: Dredged in Cornstarch and Pan-Fried

You simply cut the tofu into sort of flat squares by cutting the block in half lengthwise, then cutting those halves crosswise into 1/2-inch-thick pieces. After quickly dredging the pieces in cornstarch, you pan-fry them in a little oil.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Coat with cornstarch.

Sprinkle 1 tablespoon of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This is most easily done with a small strainer, but can also be done by sprinkling with your hands.

I love to serve it up with some rice and broccoli to make a sort of buddha bowl, but you can also serve it in a stir fry or with my vegan fried rice.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

If the cubes are too crowded or piled on top of each other, they won't get crispy. Work in batches if necessary. Air fry for 10 to 15 minutes on high heat, shaking the basket after about 10 minutes. The tofu is ready to eat once it's golden and crispy!

How to cook tofu for beginners? ›

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

For the crispiest, crunchiest tofu, freeze it first. Tofu is mostly made up of water. When that water turns to ice, then melts and runs out, it leaves behind a more compact, spongy tofu, which is especially great at becoming cacophonously crisp in the oven without a lick of breading.

Frying oil: Regular vegetable or canola oil, peanut, corn, safflower or sunflower oil are all good options for frying.

Why won't my tofu get crisp? This could likely be a result of not drying out the tofu enough to drain out the extra moisture. It's also possible that your oven temperature is not hot enough. Make sure it's preheated and heat the pan in the oven for extra crispness.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Cut the tofu up into easy-to-eat squares and cover these entire surfaces with flour. Heat the deep-frying oil to 180℃ (356F) and place the tofu squares inside, deep-fry for 4~5 minutes until crispy. Remove from the oil and sprinkle on soy sauce prior to eating.

Firm Tofu: The most popular firmness for tofu beginners! The curds are tight and visible. Holds up well to frying and grilling. Best use: Stir fry, pan fried, deep fried, baked, scrambled or any meat alternative option in any meals.