Stop Tofu Sticking To Your Pan: Quick Tips

Tofu is a versatile and nutritious ingredient that can be used in a variety of dishes. However, one common issue people face when cooking tofu is that it tends to stick to the pan. This can be frustrating and ruin your carefully prepared meal. Luckily, there are several simple solutions to this problem, and by following these tips, you can cook tofu like a pro and enjoy its delicious, crispy texture without the sticky mess.

Choose the right tofu

Tofu is a versatile ingredient, but choosing the right type is essential to avoid it sticking to the pan. Tofu comes in varying levels of firmness, from soft to extra-firm, and silken tofu, which has a smooth and silky appearance.

Soft tofu is not pressed and has a delicate, mild, and milky flavour. It is best used in desserts, baked goods, smoothies, pureed, or as a replacement for eggs or dairy.

Medium tofu has a rougher texture, with visible curds, and will still crack when handled. It is a good choice for dishes that don't require much manipulation, like braising or boiling, but it may break up during stir-frying or pan-frying.

Firm tofu is the most popular choice for tofu beginners. It has tight, visible curds and is suitable for frying and grilling.

Extra-firm tofu is the firmest option, with the most protein per serving. It is ideal for replacing meat in heartier dishes.

Silken tofu is made without curdling the milk and is left unpressed, so it retains its moisture. It is delicate and requires careful handling. Soft silken tofu is best for sauces, dressings, smoothies, and egg or yogurt substitutions. Firm silken tofu is denser and holds its shape better, so it can be cut into sauces or suspended in them.

When cooking tofu, it is important to remove the excess liquid to avoid diluting flavours or causing oil splatter. Pressing tofu is a common step in preparing medium to extra-firm tofu. It can be done with a tofu press or a heavy skillet, and it gives tofu a chewy texture. Freezing tofu is another option to remove moisture, and it can be defrosted in the fridge, microwave, or boiling water.

When frying tofu, a non-stick pan or well-seasoned cast iron pan is recommended to prevent sticking. The pan should be hot, and enough oil should be used to coat the bottom of the pan. The tofu should be left undisturbed for a few minutes to form a crispy, golden-brown crust before being turned.

Press and drain the tofu

Pressing tofu is a technique used to remove some of the moisture, making it easier to cook with and improving its texture. It is especially important to press tofu when you want it to hold its shape, such as when pan-frying or baking. Firm and extra-firm tofu is best for this purpose, as silken tofu is too soft and will fall apart.

To press and drain tofu without a tofu press, you will need a clean kitchen towel or paper towels, and a heavy weight such as a cast-iron skillet, a heavy book, or canned goods. First, wrap the tofu block in the kitchen towel and place it on a flat surface or a rimmed baking sheet to capture the excess liquid. Then, place the weight on top of the wrapped tofu and let it sit for at least 30 minutes. The longer you press the tofu, the more moisture will be removed, resulting in a firmer texture.

If you are using paper towels, fold them in half or quarters to increase their absorbency and place them on a cutting board or plate before setting the tofu on top. You may need to replace the paper towels if they become too wet.

Once the tofu has been pressed, you can cut it into the desired shape and proceed with your recipe. Pressed tofu is great for pan-frying, baking, grilling, stir-frying, and more. It will hold its shape better and absorb more flavour from sauces, seasonings, and marinades.

Preheat the pan and use the right oil

Get the Pan Hot First

When cooking tofu, it's important to get the pan hot first. This is a fundamental step in cooking and can help prevent food from sticking. Adding oil to a hot pan means the oil spends less time heating up, reducing the chance of it deteriorating.

The Right Oil

The type of oil you use is important. Some oils have lower smoke points than others, and if heated above this point, the oil will begin to smoke and decompose. For example, most neutral oils have a smoke point above 200°C (400°F), while sautéing is best performed at around 160°C (320°F). So, for sautéing, you can use a neutral oil, but for higher-heat cooking methods, you'll need an oil with a higher smoke point.

The temperature of the pan is critical. It should be hot enough that when you add the oil, it's shimmering and almost smoking. This is the ideal temperature to add the tofu, and once added, you should leave it alone to cook for a few minutes.

You need enough oil to coat the bottom of the pan. This will help prevent sticking and ensure even cooking. You don't need to deep-fry the tofu, but a thin layer of oil is ideal.

Stainless Steel or Non-Stick?

There are differing opinions on whether to use a stainless steel or non-stick pan for tofu. Some chefs swear by stainless steel, while others find that non-stick pans are a game-changer, making tofu cooking a mess-free affair. If you do use a non-stick pan, be aware that they heat up quickly, and high, dry heat can cause the non-stick coating to break down.

Add a thin coating of cornstarch or flour

If your tofu is sticking to the pan, one solution is to add a thin coating of cornstarch or flour before frying. This will help to create a crispy texture and prevent sticking. Here are some detailed instructions on how to do this:

Start by pressing your tofu to remove excess moisture. You can do this by wrapping the tofu in paper towels and placing it between two plates or a cast iron and something heavy, like cans of beans. Let it sit for at least 45 minutes to an hour.

Next, cut the tofu into cubes, rectangles, or sticks. The smaller pieces will cook better and result in a crispier texture.

Now, it's time to coat the tofu in cornstarch or flour. Place the tofu in a bowl and drizzle with a small amount of oil. Toss gently until the tofu is coated. Then, sprinkle with cornstarch or flour and toss again until evenly coated. You can also try seasoning the tofu with salt and pepper before coating.

When you're ready to fry the tofu, heat a large, heavy-bottomed pan, preferably cast iron, over medium-high heat. You can also use a stainless steel pan, but non-stick pans may not give you the same level of browning. Add enough oil to coat the bottom of the pan. You want the oil to be hot, but not smoking.

Finally, add the tofu to the pan in a single layer. It should sizzle when it hits the oil. Let it cook without moving it until it releases from the pan and the underside is golden brown. Then, turn the tofu to brown the other sides.

By following these steps, you should end up with crispy, delicious tofu that doesn't stick to your pan!

Don't overcrowd the pan

When cooking tofu, it's important not to overcrowd the pan. This is a general rule that applies to most types of cooking. By giving your tofu cubes enough space in the pan, you allow them to develop that desirable golden crust.

If you're cooking for a large group, it's better to cook in batches rather than overcrowd your pan. You can keep the tofu warm in the oven while you cook the next batch. Using multiple pans or a larger skillet can also help.

A good rule of thumb is to fill no more than half of the pan's surface. This ensures that the tofu has enough room to cook properly and prevents the pan from becoming overcrowded.

By not overcrowding the pan, you allow each tofu piece to have direct contact with the hot pan surface, promoting even cooking and browning. This results in tofu with a crispy exterior and a firm texture.

Additionally, when tofu is overcrowded in the pan, it can lower the temperature of the pan, leading to steaming instead of frying. This can result in soggy tofu that hasn't had a chance to develop a crispy exterior.

Frequently asked questions