The Best Crispy Fried Tofu (2024)

FAQs

What is the best way to get crispy tofu? ›

Preheat the oven to 425°F and line a baking sheet with a silicone mat. Evenly distribute the tofu cubes or tofu slices onto the baking sheet in a single layer. Bake the tofu. Place the baking sheet into the oven and bake the tofu cubes for 35-45 minutes, or until the tofu is golden brown, crispy perfection.

The key to crispy tofu is to heat the oil in your pan before adding tofu cubes. Coating the pan-fried tofu in corn flour helps create a crispy coating as the cubed tofu cooks in the oil. Another key to getting uber-crispy tofu is removing excess liquid/moisture from it before you cook tofu.

Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work.

Frying oil: Regular vegetable or canola oil, peanut, corn, safflower or sunflower oil are all good options for frying.

Freezing, then roasting tofu yields a crisp result without deep frying. Credit... David Malosh for The New York Times.

Let the marination magic happen

To infuse more flavour, you can leave it to marinade for up to 2 days before cooking up. Top tip: Don't ditch the leftover marinade when you come to cook your tofu. Add it to the pan when you're cooking, or heat it on the side and add it when plating up for an extra saucy serving!

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Frying tofu can give it a crispy texture, but comes at a cost – it can be high in calories, up to three times more than baked or air-fried tofu. This is because frying requires added oil as a heat conductor, which cooks the tofu evenly but also makes it absorb more oil, resulting in more fat and calories.

Most seafood seasonings include celery seed, paprika, mustard powder, salt, and black pepper. Add lime juice to the tofu marinade to bring forward more of that classic seafood flavor. 5. Soy sauce: Marinating tofu in soy sauce helps the tofu absorb flavor quickly.

Yes, you can substitute all-purpose flour for cornstarch when cooking tofu. Simply coat your tofu with a thin layer of flour before pan-frying it. Keep in mind that flour might not provide as crispy of a texture as cornstarch, but it can still add a nice coating.

How long to deep fry tofu? ›

Cut the tofu up into easy-to-eat squares and cover these entire surfaces with flour. Heat the deep-frying oil to 180℃ (356F) and place the tofu squares inside, deep-fry for 4~5 minutes until crispy. Remove from the oil and sprinkle on soy sauce prior to eating.

Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.

After deep-frying, let the oil cool, then strain it through paper towel, saving it for another use. Discard used oil when it has darkened or smells off.

Many cooking experts champion a quick soak as a way to give the protein more texture and flavor. “Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Ingredients for Crispy Baked Tofu

Oil: Any neutral vegetable oil works. I usually use olive oil or peanut oil. Cornstarch: This makes the tofu extra crispy. Potato starch works too.

The Best Way to Dry Tofu, Tested

Much easier is to slice the tofu, then lay the slices out flat on a cutting board or baking sheet lined with paper towels or a clean kitchen towel, then pressing more towels on top. More surface area = faster water removal = dinner on the table that much faster.