How to Make Crispy Tofu (Quick + Simple)
Inside: Get an easy, crispy tofu recipe that wins over even tofu skeptics! It is ready in less than 30 minutes.
Tofu can be a hard sell for some children and adults.
It looks kind of funny and feels kind of squishy.
But tofu is also an excellent source of plant-based protein. It absorbs flavors like a champ. And if you’re making more meatless meals (or if you’re a vegetarian and just never quite found your style of tofu), finding the best way to cook it is key.
I already bake tofu cubes in the oven for my tofu bowls and make these crispy air fryer tofu nuggets.
I first learned about this cooking method from this recipe for a pinch of yum. And I think this way does the best crunchy tofu. I dare say it’s a game changer, especially for people on the tofu fence.
I’m not saying this method is magical, but when I recently made it for my tofu bowls, it was the first time my youngest added the tofu to his bowl and ate it.
Ingredients You Need for Crispy Tofu
- tofu: Tofu comes in a few different varieties. Buy extra firm tofu for this recipe.
- Soy sauce: You can use regular soy sauce. I buy low sodium soy sauce, which is still very tasty.
- Cornstarch: This ensures that you get crispy results
- Oil: I use olive oil, but you can use another neutral oil
How to make crispy tofu
press the tofu
To reduce the squash factor, you’ll want to get the extra moisture out of the tofu. Some people have a tofu press. But I’m low tech and just use paper towels and a cast iron skillet to press the tofu.
Place the tofu block on a plate between folded paper towels (or a clean kitchen towel) and place a heavy object on top, such as a cast-iron skillet. Let it rest for 30-45 minutes, occasionally draining excess liquid.
break the tofu
Instead of dicing tofu into cubes, break it up into irregular bite-sized pieces. That way you get more surface area to lightly fry it, which will make it crispy. Take the pressed tofu block in your hands and crumble it into a mixing bowl.
prepare the tofu
Add 2 teaspoons of the oil, plus the soy sauce and cornstarch to the tofu. The cornstarch helps the tofu crisp up, so don’t skip that step.
Sauté the tofu
Add the remaining oil to a nonstick skillet over medium heat. Arrange your tofu chunks in a single layer in the pan with hot oil. Let it sit, undisturbed, for about 10 minutes. You can take a look to make sure it isn’t browning too quickly.
Flip the tofu with a spatula (you can flip a few large pieces). It will be a deep golden brown color (see photo above). Let it cook for another 10 minutes.
Crispy Tofu FAQ
What should I serve with Crispy Tofu?
I suggest breaking up the pieces and adding them to a bowl with rice and your favorite steamed or stir-fried vegetables. Then drizzle everything with sauce like teriyaki sauce, sweet soy sauce, or peanut sauce. I found that adding sauce to the pan and tossing the pieces in sauce resulted in more soggy tofu. And that is the opposite of what we are looking for here!
What should I do with leftover crispy tofu?
Place leftovers in an airtight container and refrigerate. Use within 3-5 days.
Can I use less oil?
Yes, but it may not be as crispy. This recipe uses only 4 teaspoons of oil, which is equal to 1 teaspoon per serving.
Is tofu good for you?
Yeah! Soy is rich in high-quality protein, which means that (like meat) it contains all the amino acids we need to get from foods to build protein in the body. There is also evidence that soy foods may help reduce the risk of heart disease.
Is soy safe?
Yeah! You may have heard rumors that soy is unhealthy, especially for children. Some people are concerned that isoflavones, natural plant compounds found in soybeans that have a similar chemical structure to estrogen, might interfere with puberty and development.
But research has not found this to be true. And girls who eat soy as teens and young adults may have a lower risk of breast cancer later in life.
What is tofu?
tofu It is made from soybeans that have been boiled and separated into soybean milk and soybean pulp. Soymilk is formed into curds (like cheese) and pressed. “Extra Firm Tofu” is pressed more than the softer “Silk Tofu” variety.
Where can I find tofu in the store?
Tofu is refrigerated, so you can find it in places like the produce section, the dairy department, or a “natural foods” refrigerated cabinet. The varieties of tofu that you can find include extra firm, firm, and silken.
The best crispy tofu
Produce:
4 portions
Preparation time:
5 minutes
Time to cook:
20 minutes
Total Time:
25 minutes
Put this crispy tofu in bowls of rice and vegetables and win over even the most skeptical of tofu!
Ingredients
-
1 block of extra firm tofu
-
2 tablespoons cornstarch
-
1 tablespoon soy sauce
-
4 teaspoons olive oil (divided)
Instructions
- Press the tofu for 30-45 minutes to remove excess moisture. You can do this in a tofu press or by placing the block of tofu on a plate between paper towels or a clean kitchen towel and placing something heavy on top (like a cast iron skillet). Drain excess fluid.
- In a medium bowl, break up the tofu with your hands, breaking it up into small pieces.
- Add cornstarch, soy sauce, and 2 teaspoons of olive oil to the tofu and mix well until the pieces are coated.
- Heat the remaining 2 teaspoons of oil in a medium-large skillet over medium heat. Add the tofu chunks in a single layer and allow to cook undisturbed for 10 minutes. Flip carefully and cook for another 10 minutes.
- Portion it up and add it to bowls or other recipes.
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Nutritional information:
Produce: 4
Portion size: 1
Amount per proportion:
Calories: 152Total fat: 11gSaturated fat: 2 gTrans fat: 0gUnsaturated fat: 8gCholesterol: 0mgSodium: 224mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 12g
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