The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

FAQs

Why can't I get my tofu crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles.

Heat oil in a large skillet over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to the skillet for pan frying. Cook until both sides turn golden brown.

If you want a crispy outer coating for your tofu, flour can be a great substitute for cornstarch. Simply coat the tofu cubes or slices with a dusting of all-purpose flour before frying. The flour helps create a light and crispy texture while ensuring the tofu stays tender on the inside.

First, too much water. If you don't press the water out of your tofu, it can easily become soggy. Second, temperature. Cooking your tofu at a low temperature won't allow it to crisp properly.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

Right out of the package, tofu is mushy, and if you toss it directly into a stir fry, it will stay that way. Most restaurants get around the mushy-factor by deep-frying it, which (while delicious), negates tofu's clean health benefits.

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don't deep-fry with sesame oil.

For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

How do you keep fried tofu crispy? ›

Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work. Garlic powder – This is optional but adds a delightful savory, garlicky flavor.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy.

This, along with the salt-water soak, helps give the tofu its beautiful crisp outer layer. Sprinkle the cornstarch on a flat surface, then gently roll the tofu around in it until each side is coated. Now the tofu is ready for frying. You can leave this sitting for half-hour or so if you aren't ready to eat yet.

Fried tofu is high in protein and lower in saturated fat than most meat. However, it is high in calories and typically fried in omega-6 rich vegetable oil. Since the Western diet already has too much omega-6, fried tofu could increase inflammation. Air-fried tofu is the healthiest kind of fried tofu.

For the best results, I recommend pressing tofu for at least 30 minutes before cooking, though longer is great if you're able to plan ahead. In a pinch, even less time can make a big difference. I pressed the left block of tofu in the photo above for just 20 minutes. An unpressed block of tofu is on the right.

"For a really crispy texture, it's best to use starch instead of wheat flour," says Norton. Wheat flour is too heavy and turns soggy when used in tofu recipes. Corn starch, potato starch, and tapioca starch, on the other hand, work perfectly with fried tofu!

If you oversoak the beans they seem to lose their coagulating power. Don't under or overcook the ground up soy bean mixture. Bring it up to a boil then simmer for 15 to 20 minutes. When adding the coagulant, make sure the soy milk is at the right temperature - around 75°C / 165°F, and no higher than 80°C / 175°F.

Depending on the recipe you're making, you will cut the block of tofu into cubes, slices, or whatever shape you like. Don't cut the cubes too small or the slices too thin. That will lead to the tofu overcooking and becoming hard and brittle rather than moist and crispy.