Emilie Meyer
Tofu is a versatile, protein-packed food that can be added to a variety of dishes, from salads to stir-fries. Frying tofu is a great way to add a delicious crunch to your meal, and it can be done in just 15 minutes. The key to achieving the perfect golden brown tofu is to ensure that it is dry before cooking, which can be done by wrapping it in paper towels and pressing out the liquid. It is also important to use a non-stick pan and to cook the tofu on medium heat, undisturbed, to allow a golden crust to develop. For extra flavour, the tofu can be marinated in soy sauce and coated in cornstarch before frying.
How to Pan Fry Tofu
| Characteristics | Values |
|---|---|
| Pan Type | Non-stick or cast iron |
| Tofu Type | Extra firm Chinese style |
| Tofu Preparation | Drain tofu, cut into cubes, marinate in soy sauce, coat in cornstarch |
| Oil Type | Olive oil, canola oil, or neutral oil |
| Heat | Medium-high |
| Cooking Time | 2-5 minutes per side, until golden brown |
| Additional Tips | Leave tofu undisturbed while cooking to get a crispy crust |
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Pressing and draining tofu
Pressing tofu is an essential step in preparing tofu for frying, grilling, stir-fries, and salads. Tofu is made by coagulating soybean milk into curds and pressing the material into blocks, which leaves a great deal of moisture content in the tofu. Pressing tofu helps to remove excess water, which can cause the tofu to crumble when cooked. It also improves the texture of the tofu, making it chewier and firmer, and helps it to hold its shape.
To press tofu without a tofu press, start by removing the tofu from its packaging and placing it on a shallow plate. Wrap the tofu block in paper towels or a clean kitchen cloth, and place a heavy, flat object on top, such as a cast-iron skillet, a heavy book, or a small dumbbell weight. You can also use canned goods as weights, placing them inside the pan or skillet. Be careful not to use too much weight, as this can cause the tofu block to split or crumble. Allow the tofu to sit for at least 30 minutes, or up to an hour, to let the moisture drain out. You can also place the tofu in the fridge and let it sit overnight for maximum moisture removal.
If you plan to press tofu regularly, investing in a tofu press might be a good idea. Tofu presses are designed to efficiently remove excess water from tofu, and they typically take about 15 minutes to work. Simply place the tofu block into the press, add the spring and screw on the lid. Let the tofu sit for 15 minutes, then remove it from the press, and it's ready to use!
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Marinating tofu
Pressing and Preparing the Tofu
Before you marinate your tofu, it's important to press it to remove excess liquid. Wrap the tofu brick in paper towels and place a plate or skillet on top. You can also add some heavy books to the plate/skillet and let the tofu press for 30 minutes to 1 hour. Alternatively, you can use a tofu press or buy super firm tofu in a vacuum package. Once pressed, cut the tofu into your desired shape—cubes are a popular choice for pan-fried tofu.
Creating the Marinade
In a shallow dish, bag, or resealable container, whisk together your chosen marinade. There are numerous tofu marinade recipes available online, including spicy tofu burritos, garlic butter tofu, and tofu sofritas. You can also experiment with different herbs and spices to create your own unique marinade.
Marinating the Tofu
After preparing your marinade, add the tofu pieces and let them marinate. For best results, allow the tofu to marinate for at least 30 minutes to give it a deep flavour. However, you can also leave it to marinate for a few hours or even overnight. If you plan to freeze the marinated tofu, it's recommended to do so before adding the marinade, as the texture may change once thawed.
Cooking the Marinated Tofu
Once the tofu has finished marinating, it's ready to be cooked. You can pan-fry, bake, grill, or air fry it. If pan-frying, heat a non-stick pan on medium heat with a thin layer of oil. Place the tofu in the pan and cook until all sides are golden brown. This should take around 3-5 minutes for the first side and slightly less for the subsequent sides as the tofu dries out. You can also toss the tofu in cornstarch before frying to create a crispy, golden brown exterior.
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Coating tofu
Press the tofu:
Firstly, it is important to remove excess moisture from the tofu. This can be done by pressing the tofu block. Wrap the tofu in paper towels or a kitchen towel and place a heavy, flat object on top, such as a skillet or chopping board, with some weight on top, like cookbooks or cans. Leave it to press for 20 minutes to an hour. Alternatively, you can use a tofu press.
Cut the tofu:
After pressing, cut the tofu into your desired shape and size. For even cooking, it is recommended to cut the tofu into small, even cubes, about 1-inch in size. However, you can also cut the tofu into triangles, strips, or larger pieces, depending on your preference.
Prepare the coating:
In a large bowl, prepare the coating mixture. You can use cornstarch, cornflour, or arrowroot starch for a crispy coating. Add seasonings and spices to the starch for extra flavour. Some popular options include garlic powder, smoked paprika, onion powder, salt, and pepper. You can also add a little oil to the mixture. Alternatively, for a batter-like coating, mix flour, baking powder, garlic powder, onion powder, salt, sugar, white pepper, and water in a separate bowl.
Coat the tofu:
Place the cut tofu pieces into the bowl with the coating mixture. Gently toss and stir the tofu to ensure each piece is evenly coated. If using a batter, dredge each tofu piece through the batter, then drop it into a bowl of flour to coat the outside.
Frying tips:
Once the tofu is coated, it is ready to be pan-fried. Heat a non-stick pan over medium-high heat and add oil. Place the tofu pieces in a single layer in the pan and let them cook without touching or moving them for a few minutes to form a golden crust. Then, flip and cook the other side. For crispy tofu, it is important to fry at the correct temperature—around 370°F (188°C)—to avoid sogginess. You can also deep-fry or air-fry the tofu for different textures.
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Heating the pan
Start by choosing the right type of pan for pan-frying tofu. Non-stick pans are generally recommended, as they help prevent the tofu from sticking to the surface. Cast iron pans can also be used, but they may require a bit more attention to avoid sticking.
Before placing the tofu in the pan, it is essential to ensure that the pan is properly heated. For a non-stick pan, heat it slightly on medium-high heat for about 30 seconds before adding oil. This initial heating allows the pan to reach the optimal temperature for frying. If using a cast iron pan, apply heat for a longer duration, approximately 1 minute to 1 and a half minutes on medium-high heat.
The choice of oil is also important. Oils with a high smoke point, such as canola oil or olive oil, are recommended. Add a thin layer of oil to the pan, just enough to coat the surface. About 1 tablespoon of oil is usually sufficient for a 10-inch pan.
Once the oil is heated, you can carefully add the tofu to the pan. It is crucial not to overcrowd the pan, as this can affect the cooking process and the overall crispiness of the tofu. Cook the tofu in batches if necessary, allowing each piece to have sufficient space in the pan.
Maintain a consistent medium heat throughout the cooking process. This ensures that the tofu cooks evenly and gradually forms a golden crust. Adjust the heat as needed to prevent burning or excessive splattering.
By following these steps for heating the pan, you'll be well on your way to creating delicious and crispy pan-fried tofu. Remember, the key is patience, and allowing the tofu to cook undisturbed to achieve that perfect golden crust.
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Frying tofu
Preparation
First, remove the tofu from its packaging and drain it well. Then, cut the tofu into evenly-sized cubes or slabs. The tofu can be marinated in a sauce, such as soy sauce, before cooking, or coated in cornstarch to add a crispy texture. It is also possible to freeze the tofu before cutting and marinating it.
Cooking
Use a non-stick pan to fry the tofu. Heat the pan first, and then add oil. The oil should be hot enough to make the tofu sizzle as soon as it is added to the pan. Fry the tofu in batches to avoid overcrowding the pan, and do not disturb the tofu while it is cooking to allow a crispy crust to form. Each side of the tofu should be fried for around 2-5 minutes, until golden brown.
Serving
Fried tofu is best served fresh, as it starts to lose its crispiness after 30 minutes. It can be served on its own with a dipping sauce, or added to stir-fries, salads, and more.
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Frequently asked questions
Extra-firm tofu is best for pan-frying as it contains very little liquid. However, regular firm tofu can also be used.
First, drain the tofu and remove any excess liquid by wrapping it in paper towels and gently pressing. Then, cut the tofu into evenly-sized cubes or slabs. Next, marinate the tofu in a mixture of soy sauce, rice vinegar, and garlic powder. Finally, coat the tofu in cornstarch.
A non-stick pan or skillet is best to prevent the tofu from sticking. Cast iron skillets or stainless steel pans should be avoided for this reason.
Heat the pan on medium-high heat and add oil. Once the oil is hot, carefully add the tofu to the pan in a single layer. Fry the tofu until golden brown, about 2-5 minutes, then flip and cook the other side. For extra crispiness, avoid flipping the tofu multiple times.
