One of the most popular styles of cooking tofu is getting it crispy. But contrary to what many may think, frying is not the only way to achieve a crunchy, golden brown crust with a tender interior. In this guide, we tested four different ways to make crispy tofu. We sure know our favorite ow. How about you?
We absolutely love tofu recipes because of their versatility and nutritional content. We love it even more when it is marinated or seasoned with spices and fried to crispy perfection! Be sure to check out some of our favorite recipes, including our tofu steak, crispy orange tofu, and baked chili miso tofu bites.
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Ingredients
While you can use several tofu marinades, to make the testing and comparison easy, we used four simple ingredients:
- Firm tofu – Extra firm tofu works as well and has less liquid.
- Soy sauce – You can also use tamari sauce as a gluten-free option.
- Vegetable oil – Sesame oil and avocado oil are other options.
- Corn starch – You can also use tapioca starch.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
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How to prepare tofu
Tofu is a popular ingredient in vegan recipes due to its protein content and versatility. It is also an ingredient we often use in our recipes as the main star or as a vegan substitute for eggs or meat.
One of the things we love most about tofu is the numerous ways you can prepare it for cooking. These methods include classic tofu cubes, tofu triangles, and torn tofu. Additionally, you can cut it into thin slices or tofu sticks, mince and scramble it, and shred or shave it. Lastly, you can cut it into larger, thicker pieces to create a tofu steak! For more on preparing your tofu using the above methods, see our post with 10 ways to prepare tofu for cooking.
But before cooking fresh tofu, it is necessary to drain the extra liquid that comes with it. Many of our tofu recipes use fresh, firm tofu or extra firm tofu, both of which require pressing before use. If you are new to using tofu, you will be happy to find there are four easy ways to press tofu:
- Using a heavy object and a clean kitchen towel to squeeze the liquid out.
- Using a tofu press specifically designed for pressing tofu like TofuBud.
- Freezing the tofu.
- Using a nut milk bag to act as a filter for the liquid.
To learn more about the above methods and how to use them for the best results, see our guide on how to press tofu.
How to make crispy tofu
Tofu comes in various textures (silken/soft, firm, and extra-firm), each with its benefits and best cooking uses. But just as there are multiple methods to prepare and press tofu, there are also various cooking methods. We share 11 of them in our guide on different ways to cook tofu!
In our guide, we also dive into the four ways to make crispy tofu to achieve a crispy outer crust and tender interior:
- Baking
- Pan-frying
- Air-frying
- Deep-frying
We usually recommend pan-frying in our recipes, although each method has pros and cons. We explain each of them below so you can choose the best crispy tofu recipe for you.
Baked
Baking, roasting, or broiling tofu in the oven is a popular option to achieve a crispy exterior. The cornstarch in the recipe helps to absorb any excess liquid left after pressing, creating a decently crispy coating.
- Preheat the oven to 400F (200C).
- Pour the soy sauce on the tofu pieces and gently stir. Let rest for a couple of minutes, then drain any excess sauce.
- Add the cornstarch and gently mix to coat the tofu evenly.
- Spread the coated pieces on a baking sheet with parchment paper, leaving enough space between each piece. Spray some oil on the tofu.
- Bake for 25-30 minutes, turning them at the halfway point.
RESULT: One of the downsides of this method was that the interior was quite spongy and dry. That said, we recommend using a small spray of oil to add moisture to the tofu.
Pan-fried
Pan-frying is the preferred method to create the most crispy, golden brown exterior with a tender interior. It is also our preferred method for making perfectly cooked, flavorful, crispy tofu pieces.
- Pour the soy sauce on the tofu pieces and gently stir. Let rest for a couple of minutes, then drain any excess sauce.
- Add the cornstarch and gently mix to coat the tofu evenly.
- Heat vegetable oil in a pan. Once the pan is hot, add the tofu pieces.
- Fry on each side for 2-3 minutes. Remove from the pan and set on a paper towel to absorb the excess oil.
RESULT: In this method, the tofu is fried over high heat with some oil. The inner texture is similar to that of baked tofu. However, it balances out with the ultra-crispy exterior.
Air-fried
Air-frying is a game changer that creates crispy, tender, and flavorful results without using high amounts of oil. The challenge with air-frying is that each air-fryer is different, and you will need to know yours well enough to know when to turn it off. Otherwise, you risk having a crispy exterior with a very rubbery and dry texture.
- Pour the soy sauce on the tofu pieces and gently stir. Let rest for a couple of minutes, then drain any excess sauce.
- Add the cornstarch and gently mix to coat the tofu evenly.
- Add the tofu pieces to the air-fryer basket in a single layer.
- Spray oil on the tofu and air-fry for eight minutes at 400F (200C). At the halfway point, shake the tray.
RESULT: In our air-fryer, just eight minutes of cooking resulted in a completely dry interior that lacked texture. If we had cooked it any less, it would not have a golden brown color. For this reason, air-frying was our least favorite method of making crispy tofu.
Deep-fried
Deep-frying is another popular cooking option for making crispy tofu. For the best results, avoid overcrowding the pan. Doing so will cause the temperature to drop and require more time for the tofu to cook. Meanwhile, it will continue to soak up oil.
- Pour the soy sauce on the tofu pieces and gently stir. Let rest for a couple of minutes, then drain any excess sauce.
- Add the cornstarch and gently mix to coat the tofu evenly.
- Pour sunflower oil into a pot over medium-high heat. Drop in a bit of coating or tofu piece to test whether it is hot enough. If it sizzles, the oil is ready to use.
- Gently and carefully drop the coated tofu pieces in the oil, making sure the oil does not splash.
- Fry for 3-4 minutes until the coating gets crispy, then transfer them to a paper towel to absorb the excess oil.
RESULT: Out of all the methods above, this one provides the crispiest exterior and keeps the tofu’s shape the best. However, since deep-frying requires just 3-4 minutes to cook at a high temperature, it does not leave enough time for the middle to cook all the way through.
Leaving the tofu in the hot oil longer could make the exterior too dark. Therefore, we recommend this method for those who want the crispy crust but prefer a more raw interior versus a dry and spongy texture.
Bonus tip for extra crispy tofu
For those who enjoy extra crispiness, there is a hack to achieving the perfect texture. Tearing the tofu into pieces before cooking, as we do in our miso tofu recipe, is ideal for two reasons:
- It creates more edges that can get crispy.
- It creates a more natural look versus cubed tofu.
Storing tips
For the crispiest tofu, it is best to serve it immediately and while it is hot. However, if you have recipes, you can store them as follows:
In the refrigerator: Place the leftover tofu in an airtight container and store it in the fridge for up to three days. Over time, the texture will become dry and soggy, so it is best to use it within 24 hours.
In the freezer: We do not recommend freezing crispy tofu as the moisture will cause it to lose its texture.
Reheating: To preserve the crispy texture, reheat the tofu in the oven or air fryer. You can also refry it in hot oil for a couple of seconds. We do not recommend reheating crispy tofu in the microwave.
FAQs
A few things may prevent your tofu from getting crispy: First, make sure you use a high-heat oil that promotes crispiness. Second, you use a tofu marinade that hinders it. Lastly, you cook it on low heat.
Extra firm or firm tofu is best for frying since they have little liquid. Avoid using silken tofu if you want crispy results.
Preventing soggy tofu starts before you cook it. You must make sure to purchase the right tofu. Firm or extra-firm tofu carries the least liquid and is best for crispy tofu. You must also make sure to press out all moisture before cooking. Use a thing marinade and turn the heat high to cook it properly.
More tofu recipes
We have many delicious and easy tofu recipes, not to mention all those flavorful tofu marinade recipes we adore.
THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.
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Crispy Tofu (4 Ways Tested!)
Equipment
Ingredients
- 10 oz Firm tofu
- 2 Tbsp Soy sauce
- 3 Tbsp Vegetable oil
- 2 Tbsp Corn starch
Instructions
- Use a firm tofu and press it.
- Cut the tofu into ½-inch (cca 1 cm) cubes.
- Pour soy sauce on tofu cubes. Stir gently not to break the tofu. Let them rest for a couple of minutes. Drain any excess soy sauce.
- Add cornstarch and mix it evenly; again, try not to break the tofu.
Pan-frying
- In a pan heat up 3 Tbsp vegetable oil. Once it is hot, add tofu pieces. Fry each side for 2-3 minutes. Once ready take them out to a paper towel to absorb excess oil.
Baking
- Preheat the oven to 400F (200C).
- Spread the coated pieces on a baking sheet with parchment paper, leaving enough space between each piece. Spray some oil on the tofu. Bake for 25-30 minutes, turning them at the halfway point.
Air-frying
- Add the tofu pieces to the air-fryer basket in a single layer. Spray oil on the tofu and air-fry for eight minutes at 400F (200C). At the halfway point, shake the tray.
Deep-frying
- Pour sunflower oil into a pot over medium-high heat. Drop in a bit of coating or tofu piece to test whether it is hot enough. If it sizzles, the oil is ready to use.
- Gently and carefully drop the coated tofu pieces in the oil, making sure the oil does not splash. Fry for 3-4 minutes until the coating gets crispy, then transfer them to a paper towel to absorb the excess oil.
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