Crispy Tofu Recipe Recipe
Here's an easy recipe for Crispy Tofu that can be made on the stovetop in 20 minutes with just 3 ingredients. You'll find a million uses for this crispy tofu and fun ways to season it - adding it to meals you are already making!
How to Make the Best Crispy Tofu Recipe
Crispy tofu is a game-changing recipe that transforms a humble block of tofu into a deliciously golden, crispy ingredient you’ll want to use in everything. Made with just three ingredients and 20 minutes of your time, this easy stovetop method locks in crispy edges while keeping the inside tender, making it perfect for adding to stir-fries, salads, grain bowls, or eating straight off the pan.
The key to achieving perfectly crispy tofu lies in the preparation and technique. By gently pressing out excess moisture and seasoning the oil rather than the raw tofu, you create the ideal conditions for a beautiful golden crust. The tofu will naturally release from the pan when it’s ready to flip - a satisfying signal that tells you it’s crispy enough to turn without sticking.
Once you master this simple technique, you’ll discover endless uses for crispy tofu. Toss it with your favorite seasonings, add it to Asian-inspired dishes, crumble it over salads, or incorporate it into grain bowls. This versatile, protein-rich ingredient is perfect for vegans and anyone looking to expand their plant-based cooking repertoire.
Crispy Tofu Recipe
Here's an easy recipe for Crispy Tofu that can be made on the stovetop in 20 minutes with just 3 ingredients. You'll find a million uses for this crispy tofu and fun ways to season it - adding it to meals you are already making!
Ingredients
Crispy Tofu
Instructions
Prepare the Tofu
- Place the block of tofu on a kitchen towel or paper towels, and bring up the sides, wrapping it up and pressing gently.
- Pat gently with paper towels. It may still feel damp, but that's okay.
Cook the Tofu
- Heat oil over medium-high heat and season the oil in the skillet generously with salt and pepper (not the tofu directly).
- Carefully place the tofu in the oil - don't just throw it in as it will splatter. Season the top with a little salt and pepper.
- Let the tofu crisp up before turning. Tofu likes to stick, but once it crisps, it will naturally contract and release itself from the pan. If it is sticking, it is not ready to turn. Give the pan a good shake to test.
- Using a metal spatula, turn over and sear most sides until golden. Or just sear two sides for less oil.
- Place on a paper towel-lined plate until ready to use, or keep warm in an oven. Don't stack - a single layer is best to retain crispiness.
Notes
- Lightly pressing the tofu is key - over-pressing will make it chewy instead of crispy.
- Seasoning the oil rather than the raw tofu helps create crispy edges.
- Once the tofu releases naturally from the pan, you'll know it's crispy enough to turn.
- This crispy tofu is versatile and can be added to any meal or seasoned in countless ways.
