Last Updated on 17th December 2021 by
Tofu is one of those foods that most people either love or hate. I think the reason some people dislike tofu is not because of the food itself but because they just haven’t had it cooked properly.
The spongy, chewy tofu that most people are used to is not my preferred way to have it. I want to share with you a different way to make tofu- how to make crispy tofu that just about anyone should love.
Even people who don’t really like tofu should like this one, and when I have served it, I received some great compliments about it.
Even people who are vegetarians can enjoy tofu once it is cooked properly and flavoured well. So, once you know how to make tofu crispy, you can make it in a way that family and friends both should like.
How to Make Crispy Baked Tofu
There are a few different ways you can make tofu with a crispy texture to it. Some people like to fry it up and others would
There is a problem with it sticking to your
It’s much easier to bake tofu, so that’s what I’m going to share with you- how to make crispy tofu in the
If you’ve not bought tofu before, it should be over in the produce section of the grocery in the refrigerated area.
If your tofu has a lot of moisture in it, you’ll have to get that out for it to come out crispy. So, what I do is slice the tofu into small pieces and then press it. I don’t suggest trying to press a large block of tofu, as that can create a puddle of liquid. Instead, press the smaller cuts of tofu and it’ll work a lot easier for you.
Before I bake tofu in the
Now, let me show you how to make tofu crispy in
Use parchment paper to line a large baking sheet. This will prevent the tofu from sticking to the sheet as it bakes.
Ensure your tofu has been drained all the way, and you can use the palms of your hands to squeeze out the extra water. Remember to slice your tofu small before you try to drain it out. I would recommend cutting the tofu until squares that are about an inch cubed.
How long to bake your tofu in the
Simply take it out of the
How to Make Crispy Tofu without Cornstarch
Can you make tofu without using any cornstarch? you could, and I suggest arrowroot starch as an alternative. You can use a tablespoon of cornstarch or arrowroot starch with each block of tofu. A block of tofu is around 12 to 15 ounces. Use the same amount of arrowroot starch as you would cornstarch.
Does it matter which kind of starch to use? If you care about using natural ingredients that haven’t been processed a lot, then arrowroot is the best option. If you want a really nice texture that’s crispy, then cornstarch is the best option.
Arrowroot works pretty well, but the exterior of the tofu can be kind of slippery. It may not work perfectly well with a dish that is somewhat liquid or that has a lot of moisture. So, if you are making your tofu with a wetter dish, such as a curry, you may want to use cornstarch for the best results.
How to Make Crispy Fried Tofu
I told you that baking is the best way to make tofu nice and crispy, but you can
The benefit of
The cornstarch is really needed for this to give it that crispy exterior. The tofu won’t be crispy on its own just by frying it up in the
Be sure to cut your tofu into small cubes to make it easier to work with and to ensure it cooks through completely and gets crispy all over. Also be sure to toss and coat your tofu before you put it into the
Make sure you preheat the oil so that the tofu will start sizzling as soon as it goes into the oil. You will know it’s hard enough when you put a piece of tofu in there to test it and it starts sizzling right away. Be sure to cook your tofu in a single layer in the frying
Don’t stack them on top of each other or place them too close together inside the
If you are cooking the tofu on a high enough heat to where it sizzles as soon as it goes into the
Just keep cooking until it is crispy and golden brown. You can garnish your tofu with green onion or sesame seeds, or you can cook them in the
You don’t have to wait to eat the fried tofu, as it is ready to eat right away as it is besr served as soon as it is done cooking.
I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food! You can find my Facebook here