Pan-Seared Tofu: Crispy, Golden Perfection

Pan-searing tofu is a great way to add a crispy texture to this plant-based protein. The key to achieving the perfect sear is to start with a firm or extra-firm tofu block and remove excess moisture by gently pressing it with paper towels or wrapping it in a kitchen towel. You can also try freezing and thawing the tofu to extract more moisture for an even crispier result.

When it comes to cooking, heat a skillet or a well-seasoned cast-iron pan on medium to high heat. Add a generous amount of oil with a high smoke point, such as canola, grapeseed, or peanut oil. Once the oil is hot, carefully add the tofu in a single layer, making sure not to overcrowd the pan. Allow the tofu to cook undisturbed for a few minutes until a golden crust forms, then flip and cook the other side.

With these simple steps, you'll be able to create delicious, crispy tofu that can be seasoned and added to a variety of dishes.

Pressing tofu to remove moisture

Pressing tofu is a technique used to remove moisture and make it easier to cook with. In some recipes, if the tofu is too wet, it can break up during cooking. Pressing tofu improves its texture, making it more robust and satisfying, and may also improve its ability to absorb flavour.

To press tofu, you will need a plate or a large bowl/cutting board, paper towels or a clean dish/tea towel, and a weight (a heavy object such as a large can of food, frying pan, heavy book, or dumbbell).

First, drain and remove the tofu from its packaging. Wrap the tofu in paper towels or a clean dish/tea towel and place it on a plate or cutting board. Place a weight on top of the tofu and leave it for at least 30 minutes. The weight should be heavy enough to press down evenly across the tofu, but not so heavy that it causes the tofu block to crumble.

If using paper towels, you may need to replace them with fresh ones if they become too wet. After pressing, the tofu will be thinner and will have released a significant amount of water. You can now cut the tofu into the desired shape for your recipe.

Pressing tofu is a simple technique that can improve the texture and flavour of your tofu, making it a worthwhile step in the cooking process.

Choosing the right tofu

When it comes to choosing the right tofu for pan-searing, there are a few key things to keep in mind. The first is the type of tofu. For pan-searing, it is generally recommended to use extra-firm tofu as this will help achieve the desired crispy texture. Firm tofu can also be used, but silken tofu should be avoided as it has too soft a texture.

The second consideration is the moisture content of the tofu. Tofu is usually packed in water, so it is important to drain and press the tofu before cooking to remove excess liquid. This can be done by wrapping the tofu in paper towels or a kitchen towel and gently pressing to release the liquid. However, it is important not to press out all the moisture, as this can make the tofu dry and chewy.

Finally, when it comes to cutting the tofu, it is typically cut into cubes or slices of around 1-inch in thickness. This allows for a good balance of crispy exterior and moist interior.

By choosing the right type of tofu, ensuring it is adequately drained, and cutting it to the appropriate size, you can set yourself up for success when pan-searing tofu.

Using the right oil

The type of oil you use to pan-sear tofu is important. Oils with a high smoke point are best, as they can withstand higher temperatures without burning. Examples of oils with high smoke points include:

• Grapeseed oil
• Canola oil
• Peanut oil
• Avocado oil
• Coconut oil
• Olive oil

You will need to add a few tablespoons of oil to your pan. This will ensure that the tofu doesn't stick to the pan and will help to create a crispy exterior.

If you want to add extra flavour to your tofu, you can also use sesame oil or chilli oil.

The importance of heat

Heat is a crucial factor when pan-searing tofu. The right amount of heat will ensure your tofu develops a crispy, golden crust while remaining moist and tender on the inside. Here's how heat plays a vital role in achieving the perfect pan-seared tofu:

Temperature Control:

• Medium-High to High Heat: When pan-searing tofu, it's best to work with medium-high to high heat. This intense heat helps create a crispy exterior. For a non-stick pan, heat it slightly on medium-high heat for about 30 seconds before adding oil. For a cast-iron pan, heat it for about 1 to 1.5 minutes on medium-high heat. Cast iron pans have higher heat retention, so it's essential to ensure even heating before adding the tofu.
• Even Heating: It's important to ensure that the pan is evenly heated before adding the tofu. This helps prevent sticking and promotes even cooking.

Cooking Time and Heat Adjustment:

• Leave It Alone: Once you've placed the tofu in the pan, it's crucial to leave it undisturbed for several minutes. This allows a golden crust to form. For tofu slices, this can take about 6 to 7 minutes on the first side and 4 minutes on the second side. For tofu cubes, it typically takes around 3 to 5 minutes for the first side and less time for subsequent sides as the tofu dries out.
• Heat Adjustment: As the tofu cooks and moisture evaporates, you may need to adjust the heat. Lowering the heat slightly after the initial sear can help prevent the tofu from drying out and ensure even cooking.

Heat and Moisture Control:

• Moisture Removal: Before cooking, it's essential to remove excess moisture from the tofu by gently pressing it with paper towels or wrapping it in a kitchen towel. This step is crucial, as too much moisture will cause the tofu to stick to the pan and inhibit crust formation.
• Heat Evaporates Moisture: The high heat used for pan-searing helps evaporate the remaining moisture in the tofu. This evaporation creates the steam necessary for a crispy exterior.

In summary, heat plays a pivotal role in achieving the desired texture and colour when pan-searing tofu. By controlling the heat, you can create the perfect balance between a crispy exterior and a moist, tender interior, making your tofu a delicious addition to any meal.

Seasoning and flavouring

The key to achieving a crispy texture when pan-searing tofu is to remove as much moisture as possible before cooking. This can be done by wrapping the tofu in paper towels and gently pressing out the liquid, or by freezing the tofu to extract moisture.

When it comes to seasoning and flavouring tofu, there are a variety of options to choose from. Here are some suggestions:

• Salt and pepper: Season the oil in the pan generously with salt and pepper. You can also add a little more salt while searing, as needed.
• Mexican: Season with chili powder, smoked paprika, and cumin.
• Indian: Use yellow curry powder, turmeric, or Garam Masala.
• Middle Eastern: Sprinkle with Zaatar or cumin and coriander.
• Moroccan: Ras El Hanout is a popular choice.
• Chinese: A 5-spice blend will add flavour to your tofu.
• Granulated garlic or onion powder: These can be used to enhance the taste of your tofu.
• Soy sauce: Marinating the tofu in soy sauce will add a savoury flavour.
• Cornstarch: Dredging the tofu in cornstarch before frying can help create a crispy crust. You can also add a pinch of salt and sugar to the cornstarch for extra flavour.
• Cayenne pepper: Sprinkle the tofu with a little cayenne pepper for a spicy kick.
• Olive oil: Using olive oil to cook your tofu can add a subtle fruity flavour to your dish.
• Peanut oil: Peanut oil has a mild flavour that can enhance the taste of your tofu.
• Canola oil: Canola oil has a neutral flavour that won't overpower the taste of your tofu.
• Avocado oil: Avocado oil has a mild flavour and a high smoke point, making it suitable for pan-searing tofu.

Frequently asked questions