The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

FAQs

Why can't I get my tofu crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles.

Mix the cornflour, garlic, paprika, salt and pepper in a small bowl. Unravel the tofu from the paper, cut in half through the centre, then cut into triangles, cubes or strips. Toss the tofu pieces in the spiced cornflour to coat all over. Heat the oil in a large non-stick frying pan over a medium-high heat.

First, too much water. If you don't press the water out of your tofu, it can easily become soggy. Second, temperature. Cooking your tofu at a low temperature won't allow it to crisp properly.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

it in olive oil. It gives it a crispy crust when you coat it.

Substitutions: If you prefer not to cook with cornstarch, you can substitute in an equal volume of all-purpose flour or potato starch. Tofu: This recipe can also be made with medium-firm tofu, but you'll need to be a bit more gentle while pressing and coating it.

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.

In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.

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.

How long to press tofu for crispy tofu? ›

I like to place my tofu pieces evenly on a paper towel-lined baking sheet, cover them with two more layers of paper towels and then another baking sheet. Then I weigh them down with either books or another heavy object for 15 minutes – and voila! Perfectly pressed tofu.

Most recipes (frying, stir-frying or deep-frying) require the tofu to be drained well and patted dry before cooking. This is logical, as moist tofu doesn't absorb marinades or spices and splatters in the pan. To pat dry, place a triple layer of paper towel on a wooden board or a deep plate.

Extra-firm tofu: Consider extra-firm tofu the all-purpose tofu that holds its shape well and is excellent for slicing and cubing. It's an ideal choice for pan-frying, stir-frying, baking, grilling, and scrambling.

This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.

First, drain and press the tofu.

For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!

Pressing is a particularly important step for crispy tofu if you are looking to cook without oil. If you do not press you will end up with a mushy texture. Pressing works best if you are going to slice your tofu block.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly. Heat oil in a large pan over medium-high heat. Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.