How To Make Crispy Tofu Recipe

I absolutely love this recipe because it turns humble tofu into the crispiest, most flavorful bites, making it a fantastic plant-based snack or addition to any meal. Plus, it’s quick and easy to whip up, perfect for my busy schedule and for impressing my friends with minimal effort!

I adore taking the tofu—so good at firm, so much better than soft, definitely not silken—and browning it in a pan until it’s the right amount of crispity. (And it is also a good amount of health, since the tofu is bathed in soy sauce and corn starch but is otherwise an unprocessed food.) I think the result is a perfect addition to any meal, a sunflower-like protein that is not just rich but also flavorful, filling, and strangely addicting.

Ingredients

Firm Tofu:
Contains a high amount of protein and vital amino acids.

Excellent selection for plant-based nutrition.

Soy Sauce:
Imparts umami flavor and is sodium-rich.

Boosts saltiness.

Cornstarch:
Produces a crunchy consistency.

Has few calories; no gluten.

Olive Oil:
Nutritious food.

Abundant in healthful fats.

Copious in vitamin E and other potent antioxidants.

Ingredient Quantities

• 14 oz (400g) firm tofu
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of salt
• Pinch of black pepper

Instructions

1. To remove excess moisture from the tofu, press it. To do this, wrap the tofu in a clean kitchen towel or paper towels. Then, place a heavy object on top of the tofu, and let it sit without moving it for about 20 minutes.

2. Press the tofu and cut it into cubes of 1 inch. Using a medium bowl, mix the tofu with other ingredients.

3. In a small bowl, combine the soy sauce, garlic powder, onion powder, salt, and pepper. Pour this mixture over the tofu cubes and gently toss to coat. Allow the tofu to marinate for 10 minutes.

4. Dust the marinated tofu with cornstarch and very gently toss to ensure the even coating of every piece of tofu.

5. Olive oil is heated in a large non-stick skillet over medium heat.

6. When the oil is heated to the right temperature, place the tofu cubes in the pan, taking care to arrange them in a single layer and to leave space between every piece.

7. Tofu should be cooked 2 to 3 minutes on each side, or until each side is golden brown and crispy.

8. Move the tofu, which is now crispy, to a plate lined with paper towels so that it can drain any excess oil. It is better to have the tofu on a plate lined with paper towels when it is freshly fried and just out of the pan, as this will ensure maximum soaking of oil and enhance the healthiness of the dish.

9. The tofu can be served hot as a tasty snack or as a component in your favorite dishes.

10. Savor your perfectly seasoned and freshly made crispy tofu.

Equipment Needed

1. Clean kitchen towel or paper towels
2. Heavy object (e.g., a pan or book)
3. Knife
4. Cutting board
5. Medium bowl
6. Small bowl
7. Measuring spoons
8. Large non-stick skillet
9. Spatula or tongs
10. Plate
11. Paper towels

FAQ

• Q: Can I use extra-firm tofu instead of firm tofu?A: Yes, you can use extra-firm tofu, and you might even end up with a texture that’s crispier.
• Q: Is there a substitute for cornstarch?You can substitute cornstarch with arrowroot powder or tapioca starch.
• Q: Can I make this recipe gluten-free?A: Yes, to make it gluten-free, use tamari or a gluten-free soy sauce.
• Q: How can I make the tofu spicier?A: To the marinade, add a dash of hot sauce or a pinch of cayenne pepper, if you like it extra spicy.
• Q: Do I need to press the tofu before cooking?A: Indeed, pressing tofu removes excess moisture. When it is cooked, the water inside the tofu turns to steam. If the tofu was not pressed and contained a lot of moisture, the result would not be crispy tofu. You can press tofu by wrapping it in a clean kitchen towel and placing it between two dishes. Use a weight on top of the upper dish to help press the tofu. Press it for 20 to 30 minutes.
• Q: Can I use an air fryer for this recipe?A: Definitely. Air-frying is an excellent method. Preheat to 400°F (200°C), then cook for 10-15 minutes, shaking the basket halfway through the cooking time. If you want to maximize crispiness, use the air fryer for the full 15 minutes.

Substitutions and Variations

Substitute firm tofu with extra-firm tofu for a denser texture.
A gluten-free option for soy sauce is tamari.
For an equally crispy result, arrowroot powder can be used in place of cornstarch.
Sesame oil can be used instead of olive oil for a flavor that is more nutty.
Fresh minced garlic can be used in place of garlic powder and will yield a much more pronounced flavor.

Pro Tips

1. Freeze and Thaw Tofu For a chewier texture, consider freezing the tofu and then thawing it before pressing. This process changes the texture, making it more meat-like and better at absorbing marinades.

2. Use a Tofu Press If you have one, use a tofu press instead of wrapping it in towels and adding weight. It ensures even pressure and can remove moisture more effectively, resulting in crispier tofu.

3. Marinate Longer If time allows, extend the marination period beyond 10 minutes. Let the tofu absorb the flavors for at least 30 minutes for a deeper taste.

4. Cornstarch Coating Toss the tofu cubes in a plastic bag with the cornstarch for an even and mess-free coating. This technique can help ensure each piece is uniformly covered.

5. Adjust Seasonings Depending on your taste preferences, you can add other spices or herbs like smoked paprika, chili powder, or sesame seeds to the marinade or cornstarch coating for an extra flavor kick.