Crispy Tofu: Pan-Fry Perfection

Tofu is a versatile ingredient that can be used in a variety of dishes, from salads to stir-fries. However, getting tofu crispy in a pan can be a challenge. Here are some tips to help you achieve that perfect crispiness:

- Use extra-firm tofu: Firm or extra-firm tofu is ideal for pan-frying as softer varieties tend to crumble easily.

- Remove excess moisture: Before cooking, wrap the tofu in a kitchen towel or paper towels and gently press to remove as much liquid as possible. This step is crucial as it helps the tofu develop a golden, crispy crust while cooking.

- Use a non-stick pan: A non-stick pan is essential to prevent the tofu from sticking and breaking apart.

- Don't overcrowd the pan: Cook the tofu in batches to ensure each piece has enough space to fry without touching, which can cause sticking.

- Let it cook undisturbed: Once the tofu is in the pan, leave it alone for a few minutes to allow the golden crust to develop. Gently shake the pan to prevent sticking, but avoid the temptation to flip or move the tofu around too much.

- Use cornstarch or corn flour: Coating the tofu in cornstarch or corn flour before frying helps create a crispy exterior.

- Add oil to the pan: Heat the oil in the pan before adding the tofu. This ensures that the tofu sizzles and develops a crispy texture.

- Season generously: Tofu has a mild flavour, so don't be shy with the seasonings. Try soy sauce, garlic powder, curry powder, or a spice blend of your choice.

Use a non-stick pan

Using a non-stick pan is one of the most important steps to achieving crispy tofu. Even if you follow all the other steps correctly, using the wrong type of pan can cause your tofu to stick and burn.

If you don't have a non-stick pan, a cast-iron pan is the next best option, but be aware that tofu is more likely to stick to cast iron. If you do use a cast-iron pan, make sure it is well-seasoned before attempting to cook tofu in it.

To avoid sticking, it's also important not to overcrowd the pan. Cook the tofu in batches if necessary, so that there is space between each piece of tofu.

Before adding the tofu to the pan, make sure the oil is hot. The tofu should sizzle as soon as it hits the oil. This will help to create a crispy exterior.

Once the tofu is in the pan, leave it alone! Resist the temptation to shake the pan or stir the tofu. Allow a golden crust to develop by leaving the tofu undisturbed for several minutes. Then, flip the tofu and cook the other side.

Remove excess moisture

Removing excess moisture from tofu is a crucial step in achieving crispy tofu in a pan. Here are some tips to ensure your tofu is dry enough before cooking:

Pressing Tofu:

Use a tofu press or a simple DIY method: place the block of tofu between clean tea towels or kitchen paper, put it on a plate, and weigh it down with something heavy like a frying pan or cast-iron skillet for about 30 minutes. This process helps remove excess moisture, making the tofu more robust and improving its ability to absorb flavours.

Choosing the Right Tofu:

Opt for firm, extra firm, or super firm tofu varieties. Softer types of tofu, such as silken tofu, are too delicate for pressing and will fall apart.

Freezing Tofu:

Freezing tofu changes its texture, making it more spongy and resistant to crumbling. After thawing, simply squeeze out the water with your hands or press it with a tofu press.

Salting Tofu:

Salt draws out moisture from tofu. Sprinkle salt over the tofu, wrap it in a cloth or cheesecloth, and let it sit in the refrigerator overnight. This method also enhances the flavour of the tofu.

Other Techniques:

You can also try these quick techniques to remove excess moisture:

• Cut the tofu into halves or smaller pieces and wrap them in dish towels or paper towels. Place a heavy pan or weight on top for 30-40 minutes.
• Squeeze out some liquid by hand before wrapping the tofu in a dish towel.
• Change the towel after a few minutes to speed up the process.
• Use a tofu press or balance heavy books on top of the tofu, with layers of paper towels in between, to absorb moisture.

Use extra-firm tofu

The key to crispy tofu is to start with extra-firm tofu. Extra-firm tofu is denser and releases less water, making it ideal for achieving that coveted crispy texture.

Here's a step-by-step guide to achieving crispy tofu using extra-firm tofu:

Step 1: Press the Tofu

Wrap your extra-firm tofu in a clean kitchen or dish towel. Place something heavy, like a cast-iron skillet, on top of the wrapped tofu to press out the excess moisture. This step is crucial, as removing moisture helps the tofu develop a crispy exterior when cooked. Leave the tofu pressed for about 5-30 minutes.

Step 2: Cut and Season the Tofu

Unwrap the tofu and cut it into small cubes. Place the cubes in a medium mixing bowl. Season the tofu with a pinch of salt and your desired seasonings. For example, if you plan to add the tofu to a curry, you can use curry powder. Alternatively, for a BBQ dish, try a BBQ seasoning blend, or Thai curry powder for a Thai dish. If you want the tofu to remain neutral in flavour, simply season with salt.

Step 3: Heat the Pan

Heat a large oven-safe metal or cast-iron skillet over medium heat. Once the pan is hot, add a tablespoon of oil, such as coconut, avocado, or grape seed. Using the right type of oil is important, as it prevents the tofu from sticking to the pan.

Step 4: Sauté the Tofu

Add the seasoned tofu to the hot pan and sauté for about 5 minutes. Shake or flip the tofu occasionally to ensure even browning on all sides. The tofu should develop a slight crust on each side and begin to turn golden brown.

Step 5: Finish in the Oven

Transfer the skillet to the preheated oven and bake for about 15 minutes, or until the tofu is crispy and golden brown. The longer it bakes, the firmer and crispier it will become.

Step 6: Serve and Enjoy

Your crispy tofu is now ready to be added to your favourite dishes! It goes well with salads, curries, stir-fries, and more. While the tofu will be crispy and slightly seasoned, it can still benefit from a sauce, such as peanut sauce, almond butter glaze, curry sauce, or garlic dill sauce. Enjoy!

Don't overcrowd the pan

When frying tofu, it's important to give each piece enough space in the pan. Overcrowding the pan will cause the tofu to steam instead of fry, resulting in a soggy texture rather than the desired crispy exterior.

To ensure that each piece of tofu has enough space to fry properly, only add enough tofu to cover the pan in a single layer, leaving ample room between each piece. Depending on the size of your pan, you may need to cook the tofu in multiple batches.

It's also important to use a non-stick pan to prevent the tofu from sticking.

Season with cornstarch

Cornstarch is a must for achieving crispy fried tofu. It absorbs moisture and creates a browned coating, resulting in a crispy texture.

To use cornstarch, start by removing the tofu from its packaging and draining the liquid. Cut the tofu into cubes, rectangles, or sticks, depending on your preference. Next, pat the tofu dry with a kitchen towel or paper towels to remove any excess moisture.

In a separate bowl, combine cornstarch, garlic powder, and ground black pepper. Stir the mixture well with a fork. Add the tofu pieces to the bowl and gently toss until they are evenly coated with the cornstarch mixture. Make sure there are no powdery spots remaining.

Heat a large non-stick pan or skillet over medium-high heat. Add oil to the pan, ensuring it is hot enough for the tofu to sizzle immediately upon contact. Carefully place the tofu into the pan in a single layer, ensuring the pieces do not touch to prevent them from sticking together.

Fry the tofu until it is golden brown and crispy, which should take around 2-3 minutes. Flip each piece with a spatula and fry the other side until crispy. You can add the remaining soy marinade to the pan for extra flavour. Transfer the tofu to a plate and repeat with any remaining tofu.

Your crispy tofu is now ready to be served! It is best enjoyed immediately as it tends to lose its crispiness after about 30 minutes.

Some tips to keep in mind:

• Use firm or extra-firm tofu. Softer varieties will release more water and fall apart.
• Don't overcrowd the pan. Cook the tofu in batches to ensure each piece has enough space to fry properly.
• Use a non-stick pan. Cast iron or stainless steel pans can cause the tofu to stick.
• Flip the tofu only once to allow a crispy coating to form.
• For added flavour, experiment with different seasonings in the cornstarch mixture, such as cumin, chili powder, or Chinese five-spice powder.

Frequently asked questions