Emilie Meyer
Tofu is a versatile ingredient that can be used in a variety of dishes, but getting the desired crispiness can be a challenge. Many recipes call for deep-frying tofu in oil, which can be messy and unhealthy. However, there are alternative methods to achieve crispy tofu without using excessive oil. One popular method is to use a combination of cornstarch, arrowroot powder, or nutritional yeast to coat the tofu before pan-frying or baking it. The tofu is typically cut into cubes or slices, marinated, and then cooked until golden brown and crispy. The key to achieving the perfect crispness is to remove excess moisture from the tofu before cooking and to avoid overcrowding the pan to prevent steaming. Crispy tofu is a great addition to salads, curries, stir-fries, and more, providing a healthy and tasty protein option.
How to crisp tofu in a pan
| Characteristics | Values |
|---|---|
| Type of Tofu | Extra firm tofu |
| Pressing the Tofu | Press the tofu to drain excess moisture. |
| Marinade | Soy sauce, rice wine vinegar, sesame oil, ginger, liquid smoke, curry powder, chili garlic sauce, salt, pepper, garlic powder, olive oil, avocado oil, coconut oil, nutritional yeast, smoked paprika, toasted sesame seeds, chipotle powder |
| Starch | Cornstarch, arrowroot powder, all-purpose flour |
| Pan | Large, heavy-bottomed pan, preferably cast iron. Non-stick pan |
| Oil | Coconut oil, avocado oil, grape seed oil, olive oil, neutral oils |
| Frying | Fry on medium-high heat until golden brown. Flip once. Fry in 2 batches to avoid overcrowding the pan. |
| Post-frying | Move the fried tofu to a wire rack to maintain maximum crispiness. |
| Serving | Serve within an hour for maximum crispiness. |
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What You'll Learn
Use extra-firm tofu
To crisp tofu in a pan, it is recommended to use extra-firm tofu. Firm tofu is more likely to fall apart in the pan while cooking. Extra-firm tofu is also more likely to crisp up faster and better.
To prepare the tofu, drain it and use your palms to gently squeeze out some of the water. Then, slice the tofu into thirds lengthwise so you have three even slabs. Stack the slabs on top of each other and slice through them lengthwise to make three even columns, and then slice across to make five even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like a cast-iron pan or large cans of tomatoes) to help the tofu drain. Alternatively, you can use a tofu press.
Unwrap the tofu and cut it into small cubes. Then, add the tofu cubes to a mixing bowl and season with a pinch of salt and desired seasoning. You can season the tofu with curry powder, BBQ seasoning, or Thai curry powder, depending on the dish. If you want the tofu to remain neutral in flavor, simply season with salt and skip the extra seasoning.
To get crispy tofu, it is important to remove excess moisture from the tofu before cooking it. As the tofu cooks, it will naturally release any moisture left inside, which can turn your crispy exterior soggy.
To cook the tofu, heat oil in your pan before adding the tofu cubes. Coat the tofu in corn flour or corn starch to help create a crispy coating as the tofu cooks in the oil. You can also season the corn flour for extra flavor. Fry the tofu until it is crispy and golden brown.
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Drain and press tofu
The commercial tofu you buy at the grocery store is made by coagulating soybean milk into curds and pressing the material into blocks. However, this manufacturing process leaves a lot of moisture content in the tofu. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. Therefore, it is important to drain and press tofu before cooking it.
Using a tofu press
If you have a tofu press, place the tofu inside and let the water drip out while it is being pressed. You can also wrap the tofu in a kitchen towel and place a heavy object like a cast-iron skillet on top to press out the extra moisture.
Without a tofu press
You can also press tofu without a tofu press by using a few materials you have around the house. Place the tofu block on a plate and cover it with paper towels or a kitchen cloth. Then, place a bowl or a cutting board on top and put a heavy object like a can of food, a heavy book, or a small exercise dumbbell on top. This will help squeeze out the moisture from the tofu, which will be absorbed by the paper towels. Let the tofu sit for at least 30 minutes before cooking.
Cutting the tofu
After pressing the tofu, you can cut it into cubes, thick rectangles, or sticks, depending on the recipe. Freezing the tofu after pressing it will change its texture, making it firmer and chewier, as well as more absorbent. This can be effective in recipes where the tofu is grilled, baked, or stir-fried as the tofu will hold its shape without falling apart.
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Season tofu
Seasoning tofu is a versatile process, with many options to choose from. Firstly, it is important to use firm or extra-firm tofu, as this holds its shape and crisps up well. Before seasoning, the tofu should be pressed to remove excess moisture, which can be done by wrapping the tofu in a towel and placing something heavy on top, like a cast-iron skillet, for 30 minutes to an hour.
Once the tofu is pressed, it can be seasoned. A simple seasoning of salt and pepper is a good option, with a drizzle of peanut sauce, Green Goddess Sauce, or Caesar dressing. Alternatively, you could use smoked paprika, garlic, and seasoning to make crispy tofu bites. Another option is to season with black pepper, garlic powder, and paprika, or to toss the tofu in a spicy chili sauce, sriracha, or a homemade chili oil.
For an extra flavour boost, the tofu can be marinated in soy sauce, sesame oil, garlic, ginger, or your favourite spices. This can be done for at least 30 minutes, or even overnight. The tofu can then be cooked in a pan with olive oil, or avocado oil, and seasoned with salt.
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Use a non-stick pan
Using a non-stick pan is a great option for achieving crispy tofu without the need for excessive oil. While a cast-iron skillet is commonly used for its superior browning, a non-stick pan can produce satisfactory results with less oil. This method is healthier and reduces the chances of the tofu sticking to the pan.
To start, choose a large non-stick pan to ensure even cooking and prevent overcrowding. Before adding the tofu, heat the pan and add a small amount of oil. Avocado oil, olive oil, or a combination of both are recommended for their flavour and suitability for pan-frying.
Once the oil is warm, add the tofu slices. The key to achieving a crispy texture is to minimise disturbance during cooking. Allow the tofu to cook undisturbed for about 5 minutes on each side before carefully rotating it with a spatula. Repeat this process for all sides of the tofu to ensure even browning and a crispy exterior.
For added flavour and crispiness, you can coat the tofu in cornstarch, arrowroot powder, or a combination of nutritional yeast, garlic powder, and black pepper before frying. It is important to note that arrowroot powder may cause the tofu to stick to the pan more easily. Additionally, you can marinate the tofu in soy sauce, rice vinegar, or sesame oil before cooking to enhance its flavour.
By following these steps and using a non-stick pan, you can enjoy crispy tofu with less oil and minimise the chances of sticking.
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Fry tofu in batches
Frying tofu in batches is a crucial step in achieving the perfect crispy texture. Here's a detailed guide on how to do it:
Prepare the Tofu:
Start by pressing the tofu to remove excess moisture. You can do this by placing the tofu block between two plates lined with paper towels and topping it with a heavy can or skillet. This step ensures that the tofu is dry and ready to absorb the seasoning.
Seasoning:
Cut the pressed tofu into cubes, thick rectangles, or sticks, depending on your preference. Place the tofu pieces in a mixing bowl and season with a pinch of salt and your desired seasonings. You can use curry powder, tamari, chili garlic sauce, rice wine vinegar, sesame oil, or any combination of spices and sauces that you like.
Coating:
In a separate bowl, prepare the coating by mixing cornstarch, arrowroot powder, garlic powder, and ground black pepper. You can also add nutritional yeast to the mixture for a "cheesy" flavor. Stir the ingredients well, and then gently toss the tofu pieces in the coating until they are evenly covered.
Frying in Batches:
Heat a large, heavy-bottomed pan, preferably cast iron, on medium-high heat. Add enough oil to coat the bottom of the pan generously. Once the oil is hot, carefully place the tofu pieces in a single layer, making sure they are not overcrowded. Fry the tofu in batches if needed, so each piece has enough space to cook properly.
Let the tofu cook undisturbed for about 5 minutes on each side before flipping. For the crispiest results, use a spatula to flip the tofu only once or twice during the cooking process. The tofu is ready when it turns a golden brown color and has a crisp exterior.
Serving:
Move the fried tofu to a wire cooling rack to maintain maximum crispiness while you finish cooking the remaining batches. Serve the tofu within an hour to enjoy the optimal crispiness. Leftovers can be stored in a closed container in the fridge for 2-3 days, but the tofu will lose its crispy texture over time.
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Frequently asked questions
Extra-firm tofu is the best option for achieving a crispy texture. Firm tofu can also work, but avoid using soft or silken tofu.
First, drain the tofu and gently press out the excess water. Cut the tofu into small cubes, thick rectangles, or bite-sized pieces, as rougher edges will crisp up more. You can also season the tofu before frying; a simple sprinkle of salt works well, but you can experiment with other seasonings like soy sauce, rice wine vinegar, or sesame oil.
Heat oil in a pan and swirl to coat the pan. Add the tofu in a single layer, ensuring the pan is not overcrowded, and let it cook without disturbing it for about 5 minutes to get a crispy crust. Flip the tofu and cook for a few more minutes until crispy and golden brown all over.
Crispy tofu is best served fresh, as it starts to lose its crispiness within 30 minutes to an hour. It can be stored in a closed container in the fridge for 2-3 days, but it will lose its crispy texture and become chewy.
