Which type of tofu is best for getting crispy?

For the crispiest result, extra-firm tofu is the winner. It has the least amount of moisture, making it easier to get that satisfying crunch.

What's the best way to season tofu for crispiness?

Cornstarch is the magic ingredient! It creates a light, crispy coating. Toss the pressed tofu cubes in cornstarch and a bit of your favorite seasonings. Some tasty ideas: Salt and pepper Garlic powder and onion powder Smoked paprika Soy sauce Toasted sesame oil

My tofu still isn't crispy. What am I doing wrong?

Troubleshooting time: Not enough cornstarch: Make sure your tofu pieces are well-coated. Overcrowding the pan: Make sure the tofu pieces are far apart and each have connection with the hot surface. Not enough heat: Medium-high is best for pan-frying.

What are some serving suggestions for crispy tofu?

The possibilities are endless! Add to stir-fries Top salads Enjoy in tacos or burritos Make crispy tofu bowls with rice and veggies Dip in your favorite sauces

Crispy Tofu (in 20 Minutes!)

Name: Crispy Tofu (in 20 Minutes!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Vegan
Ingredients: 14-ounces extra firm tofu; Kosher salt; 3 tablespoons cornstarch (or arrowroot starch); 2 tablespoons olive oil; 1 tablespoon toasted sesame oil; 2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)

Crispy Tofu (in 20 Minutes!)

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4.9 from 7 reviews

This crispy tofu recipe is the best, with crunchy sides and a tender interior! It’s easy to make on the stovetop or baked. For the baked variation (or if you want to make a double batch), go to Baked Tofu. For air fryer, go to Air Fryer Tofu.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: Vegan
Diet: Vegan

Ingredients

Scale

14-ounces extra firm tofu
Kosher salt
3 tablespoons cornstarch (or arrowroot starch)
2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 tablespoons smoked soy sauce or soy sauce (or tamari for gluten-free)

Instructions

Cut the tofu into 1-inch cubes and pat it dry with a clean towel. Add the tofu cubes to a bowl and sprinkle with 2 pinches kosher salt. Sprinkle with the cornstarch, turning the cubes with a spatula, until evenly coated.
Add the olive oil to a large, cold non-stick skillet* (this is important; it only works with non-stick surface!). Add the tofu cubes in a single layer.
Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
Briefly remove the pan from the heat to reduce spitting. Flip the tofu with a spatula. Return to medium-high heat and cook an additional 5 to 6 minutes until browned.
Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook, turning often, until the sauce has evaporated and the tofu has darkened in color, about 2 minutes. Taste and if desired, add a few pinches salt. Serve immediately or refrigerate for up to 3 to 4 days. Perfect for adding to salads, bowl meals, and more.

Notes

Baked Tofu variation: If you don’t have a non-stick pan or want to make a double batch (a skillet isn’t big enough for 2 blocks), go to Crispy Baked Tofu.

Air Fryer Tofu variation: If you have an air fryer, this is my favorite method because it’s super quick and easy. Go to Air Fryer Tofu.

Leftovers and reheating info: Leftovers store well in the refrigerator for 3 to 4 days. The cubes maintain a decent texture even after storing. To reheat, you can warm in a 375°F oven for about 5 minutes, or for a few minutes in an air fryer.

Find it online: https://www.acouplecooks.com/crispy-tofu/