Marianne Martinez
Tofu is a versatile ingredient that can be cooked in a variety of ways. While frying is a popular option, it is possible to pan-fry tofu without using oil. This method, known as dry frying, involves using a non-stick skillet or a pan with a good Teflon coating and cooking the tofu until it is golden brown and crispy. The tofu will release water as it cooks, creating a sizzling sound. While this method is healthier and uses less oil, it is important to note that the tofu may not absorb flavours as well without oil. Additionally, pressing the tofu beforehand is recommended to remove excess moisture and create a crispier texture.
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What You'll Learn
Pressing tofu to remove excess water
Pressing tofu is a common method for removing excess water and improving its texture. Commercial tofu purchased from grocery stores contains a lot of moisture, and pressing helps to remove this water so that the tofu holds its shape when used in recipes. Firm and extra-firm tofu holds its shape fairly well, but even these varieties benefit from some pressing. Softer tofu is not suitable for pressing as it will fall apart under moderate pressure.
To press tofu, start by wrapping the tofu in a dish towel or placing it between layers of paper towels. Paper towels should be folded to increase their absorbency. Place the tofu between two plates and put a heavy object on top, such as a cast-iron skillet, a heavy frying pan, or a sheet pan. You can also use a combination of these objects to weigh down the tofu and press out the excess water. A large can of food or a heavy book can also work well as weights. The weight should be heavy enough to press down evenly across the tofu, but not so heavy that it crushes the tofu.
Allow the tofu to sit for at least 30 minutes. The weight will gradually squeeze the moisture out of the tofu, which will be absorbed by the paper towels. If the paper towels become fully saturated, replace them with fresh paper towels and continue pressing until they stop absorbing moisture.
After pressing, the tofu can be sliced into cubes or strips and then frozen. Freezing tofu changes its texture, making it firmer and chewier, and improving its ability to hold its shape when grilled, baked, or stir-fried.
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Using a non-stick pan
To pan-fry tofu without oil, you will need a non-stick skillet or pan. The pan should be heated on medium-high. Place 3-4 pieces of tofu in the pan. It is important that the tofu is dry before placing it in the pan. You can use a tofu press to remove excess water, or wrap the tofu in a towel and place it between two plates with something heavy on top.
Sprinkle the tofu with salt. You can also add other seasonings, such as soy sauce, rice wine vinegar, or sesame oil, before placing the tofu in the pan. Cook each side for about 2-3 minutes until golden brown and crispy. You should hear a sizzling sound as water is released from the tofu.
Once the tofu is cooked, you can add it to a marinade or sauce, or include it in other dishes. You can also freeze tofu before cooking it to improve its texture.
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Marinating tofu before cooking
Tofu is a versatile ingredient that can be cooked in many ways, including pan-frying. Pressing tofu before cooking it is important as it helps to remove excess moisture, resulting in a crispier texture. To press tofu, place it on a paper towel-lined plate or cutting board, cover with more paper towels and weigh it down with something heavy like a skillet or a few heavy cookbooks.
Now, onto marinating tofu before cooking. Marinating tofu is a great way to add flavour to the dish. Here are some tips and instructions on how to do it:
Preparing the tofu:
First, press the tofu to remove excess moisture. You can press the whole block or cut it into cubes first. Cutting it beforehand reduces the pressing time. Place the tofu between two plates lined with paper towels and weigh it down.
Making the marinade:
There are many marinade recipes to choose from, but a simple one includes whisking together soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. You can also add cornstarch to the marinade to help thicken it and create a crispy coating on the tofu.
Marinating the tofu:
Place the pressed tofu cubes in a shallow dish or a zip-top bag. Pour the marinade over the tofu, ensuring all pieces are coated. Cover the dish or seal the bag, and place it in the refrigerator. Marinate the tofu for at least one hour, but preferably overnight for more intense flavour.
Cooking the marinated tofu:
You can cook marinated tofu in several ways, including pan-frying, baking, grilling, or air frying. For pan-frying, heat some oil in a skillet over medium-high heat. Add the marinated tofu and fry until golden brown on each side. Pour in some of the leftover marinade and stir to coat the tofu.
For baking, place the tofu on a parchment-lined baking sheet and bake at 350-400°F for 20 minutes, flipping halfway through. For extra flavour, fry the baked tofu in a skillet with the leftover marinade.
Air frying is another option. Place the tofu in the air fryer basket in a single layer and cook at 400°F for 10-15 minutes, shaking the basket halfway through. Drizzle the leftover marinade over the cooked tofu.
Storing and freezing:
Cooked marinated tofu can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 6 months. Defrost frozen tofu overnight before reheating and cooking.
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Using cornstarch for crispiness
Cornstarch is a great way to get a crispy exterior on tofu. It is a pantry staple and can be used to transform the texture of tofu, making it a delicious and satisfying protein.
To start, you will need to use extra-firm tofu. This is because the tofu needs to be firm so that it doesn't fall apart. The tofu should be pressed to drain the excess moisture. This can be done by placing the tofu between two plates lined with paper towels and weighed down with a heavy object.
Once the tofu is pressed, it should be cut into slabs or cubes. The tofu can then be tossed in a mixture of soy sauce, rice wine vinegar, and sesame oil, or olive oil, salt, and pepper, and left to stand for a few minutes. The tofu can also be tossed in a mixture of cornstarch and garlic powder. The cornstarch can be sprinkled over the tofu, and the tofu can be tossed to coat evenly. The tofu should be coated in a sticky, gummy layer of cornstarch.
The tofu can then be placed in a single layer in a hot pan with a little oil. The tofu should sizzle upon contact. It should be cooked until golden brown and crispy, and then flipped to cook the other side.
The tofu can also be baked in the oven. To do this, the tofu should be placed on a baking sheet and baked until golden brown and crispy.
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Baking tofu in the oven
Press the tofu:
Firstly, you'll want to press the tofu to remove excess moisture. This step helps with achieving a crispier texture and better flavour absorption. Wrap the tofu block in a few layers of paper towels or a clean kitchen towel. Place something heavy, like a skillet filled with cans or some heavy cookbooks, on top. Let it sit for at least 15 minutes to allow the towel to absorb the moisture.
Marinade:
Tofu takes on the flavours of whatever you add to it, so don't skip the marinade! You can use a ready-made marinade, or make your own. A simple marinade can be made by mixing arrowroot or cornstarch, oil, and shoyu. Add the tofu to the marinade and gently coat each piece. You can let it marinate for as little as 30 minutes or up to 4 hours for more intense flavour.
Prepare the baking sheet:
Preheat your oven to around 400-425°F. Line a baking sheet with parchment paper, taking care not to use foil or bake directly on the sheet. Parchment paper prevents sticking and ensures all sides cook evenly.
Arrange the tofu:
Place the tofu on the baking sheet in a single layer, making sure the pieces are not touching. If desired, sprinkle cornstarch over the tofu and toss gently to coat. Don't worry if some pieces crumble—these bits will get crispy and add texture.
Bake:
Bake the tofu for 20-30 minutes, or longer if you want it crispier. Halfway through, rotate the pan 180 degrees to ensure even cooking. The tofu is done when it's golden and darkened at the edges, with a crunchy crust.
Serve:
Enjoy your crispy tofu immediately. It's perfect for adding to salads, stir-fries, soups, tacos, and more. You can also drizzle the reserved marinade over the tofu before serving for extra flavour.
Storage:
Baked tofu can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the oven or microwave until heated through. It can also be enjoyed cold or at room temperature.
Tips:
- If you want a chewier, firmer texture, be sure to press the tofu before baking.
- Experiment with different spices and seasonings to find your favourite flavour combinations.
- For extra crispy tofu, use an air fryer if you have one.
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Frequently asked questions
Yes, you can pan fry tofu without oil. It is recommended to use a non-stick skillet and cook the tofu until it is golden brown and crispy.
To make tofu crispy without oil, you can use a dry frying method. This involves patting the tofu dry, cutting it into your desired shape, sprinkling it with salt, and cooking it on a non-stick skillet on medium-high heat for 2-3 minutes on each side.
When making crispy tofu in a pan without oil, it is important to use a non-stick skillet or pan. You can also try using a tofu press to remove excess liquid, or pat the tofu dry with a towel before cooking. It is also recommended to cook the tofu on medium-high heat and sprinkle with salt before cooking.
