How to Cook the Best Crispy Tofu
User Reviews
5
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6
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Calories
46 kcal
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Course
Main Course
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Cuisine
Vegetarian
How to Cook the Best Crispy Tofu
Description
"How to Cook the Best Crispy Tofu" explains how to prepare firm tofu with a crisp surface by first pressing it to remove moisture. This is done by sandwiching the tofu between paper towels weighted down to drain liquid, then slicing it into bite-sized pieces. If desired, the tofu can be marinated before coating.
Cornstarch or rice flour is lightly tossed on the tofu pieces to create a coating that crisps when fried in hot canola oil. Cooking is done in batches over high heat without moving the tofu initially, allowing a golden crust to form on one side before turning. The cooked tofu is then seasoned with kosher salt and served immediately to retain its crispness.
The recipe notes that skipping the starch coating may be better if the tofu will be refrigerated for later use, as this prevents sogginess. Marinating before coating is also recommended when using a marinade. Crispy tofu pairs well as a snack or accompaniment where texture contrast is desired.
Ingredients
- 1 ounce firm tofu block
- 1 tablespoon cornstarch or rice flour
- 2 tablespoons canola oil
- ¼ teaspoon kosher salt
Instructions
- Start with draining the tofu: Place a folded paper towel on a plate under the tofu, then place another folded paper towel on top of the tofu. Place another plate on top of the tofu and weigh it down with a bowl filled with something heavy to express the liquid from the tofu. Let sit for 10 minutes, replacing the paper towels midway through draining. Slice the tofu into bite size pieces and add to a bowl and set aside.
- If marinating, do so now.
- When ready to cook, gently toss the cornstarch or rice powder with the tofu, lightly coating it on all sides.
For the Crispy Fried Tofu
- Heat a wok or non-stick skillet over high heat. Add 2 tablespoons of canola oil to the wok. When the oil ripples, add the tofu. In batches, cook the tofu undisturbed for 3-4 minutes until it’s crisp and golden underneath then carefully turn with tongs or chopsticks to brown the other side. Transfer the cooked tofu to a plate lined with paper towels and season with kosher salt. Eat immediately or refrigerate for up to 4 days.
For the Baked Tofu
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Tap any extra cornstarch or rice powder from the tofu and place on the baking sheet in one layer, evenly spaced apart. Bake for 20-30 minutes, flipping half way through if you like. Remove from the oven and sprinkle with salt. Serve immediately or refrigerate for up to 4 days.
Notes
- Eat the tofu while still hot to retain its crisp texture.
- If planning to refrigerate and eat later, omit the cornstarch or rice flour coating to avoid sogginess.
- If marinating, do so before applying the starch coating for better flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 97mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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