This crispy tofu recipe will give you the most delicious, crispy-on-the-outside, soft-on-the-inside tofu. I have shared 4 different cooking methods and their results in this recipe so you can pick the one you prefer the most.
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There are 11 ways to cook tofu and I have tested out the 4 most popular methods to make crispy tofu for this recipe. Panfrying is my preferred method, but I will share the results of deep-frying, air frying, and baking with you as well.
Learn other popular ways to make tofu at home, including the 11 ways to cook tofu and the best marinated tofu recipe.
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❤️ Why you’ll love it
Crispy tofu is so versatile. It is my go-to for adding a crunchy, protein-packed element to so many dishes. The best part about this recipe is how versatile it is. Add it to a variety of dishes or even enjoy it as a quick snack.
The simple process of pressing the tofu, then marinating it in soy sauce and coating it in cornstarch guarantees a delicious, crispy result. And the best part is you can choose from four different cooking methods – pan-frying, baking, air-frying, or deep-frying.
Plus, this recipe is so easy to make. The ingredients are simple and the process is straightforward. I have gone ahead and tested four different methods to make sure you have all the information you need to make the best crispy tofu at home.
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🧾 Key ingredients
Making this crispy tofu is a guarantee with these easy-to-find ingredients. You probably already have most of them in your pantry.
Firm tofu is the star of this recipe. It is essential to use firm tofu and press it well to remove any excess water. This will help the tofu hold its shape and get crispy during cooking.
Soy sauce adds a savory, umami flavor to the tofu. It also helps to marinate the tofu cubes, giving them a rich color and flavor.
Cornstarch is the secret ingredient for achieving a crispy, crunchy exterior on the tofu. It is a great alternative to all-purpose flour for a gluten-free option.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this crispy tofu recipe, the most important piece of equipment you will need is a good tofu press. Press the tofu to remove excess water. Once the tofu has been pressed, it can then be easily cut into cubes and prepared for the next steps of the recipe.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start with firm tofu for this recipe. Use a tofu press to remove excess water. If you do not have a tofu press, wrap the tofu in a clean kitchen towel and place a heavy object on top to press it.
STEP 2
Once the tofu is pressed, cut it into ½-inch (about 1 cm) cubes. Be gentle to avoid breaking the tofu. You can also use other methods to cut and prepare tofu.
STEP 3
Place the tofu cubes in a bowl and pour soy sauce over them. Gently stir to coat the tofu with soy sauce, being careful not to break the tofu. Let the tofu cubes rest for a couple of minutes, then drain any excess soy sauce.
STEP 4
Next, add cornstarch to the tofu cubes. Gently mix the tofu and cornstarch, ensuring that the tofu is evenly coated with the cornstarch. Be careful not to break the tofu during this process.
Making the crispy tofu
Method 1: Baking
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.
STEP 1
Preheat your oven to 400F (200°C). While the oven is preheating, spread the coated tofu pieces on a baking sheet lined with parchment paper. Make sure there is enough space between each piece.
STEP 2
Spray some oil on the tofu pieces and bake them for 25-30 minutes, turning them at the halfway point to guarantee even cooking.
RESULT: One of the downsides of this method was that the interior was quite spongy and dry. That said, I recommend using a small spray of oil to add moisture to the tofu.
Method 2: Pan-frying
Pan-frying is the preferred method to create the most crispy, golden brown exterior with a tender interior.
It is also my preferred method for making perfectly cooked, flavorful, crispy tofu pieces.
STEP 1
Heat 3 tablespoons of vegetable oil in a pan. Once the oil is hot, add the tofu pieces to the pan.
STEP 2
Fry the tofu pieces on each side for 2-3 minutes or until they are crispy. Once they are ready, remove them from the pan and place them on a paper towel to absorb any 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.
Method 3: Air-frying
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.
STEP 1
If you have an air-fryer, this is a great method for making crispy tofu. Simply add the tofu pieces to the air-fryer basket in a single layer.
STEP 2
Spray oil on the tofu pieces and air-fry them for eight minutes at 400F (200°C). Halfway through the cooking time, shake the basket to ensure that the tofu cooks evenly.
RESULT: In my air-fryer, just eight minutes of cooking resulted in a completely dry interior that lacked texture. If I had cooked it any less, it would not have a golden brown color. For this reason, air-frying was my least favorite method of making crispy tofu.
Method 4: Deep-frying
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.
STEP 1
Heat sunflower oil in a pot over medium-high heat. To test if the oil is hot enough, drop in a bit of the coating or a tofu piece. If it sizzles, the oil is ready to use.
STEP 2
Carefully drop the coated tofu pieces into the hot oil, making sure not to splash the oil. Fry the tofu pieces for 3-4 minutes or until the coating is crispy. Once they are ready, transfer them to a paper towel to absorb any 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, I recommend this method for those who want the crispy crust but prefer a more raw interior versus a dry and spongy texture
💡 Expert tip
For those who enjoy extra crispiness, there is a hack to achieving the perfect texture. Tearing the tofu into pieces before cooking, as I do in my 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.
🔄 Variations
Try using different types of tofu. If you want a softer texture on the inside, you can use medium or soft tofu instead of firm tofu. However, remember that the cooking time may vary.
Experiment with different seasonings. Consider adding some garlic powder, onion powder, or smoked paprika to the cornstarch to give the tofu a different flavor. You can also add a touch of heat with some cayenne pepper or crushed red pepper flakes.
If you want a sweeter version, consider using maple syrup instead of soy sauce. This will give the tofu a slightly sweet flavor that pairs well with many dishes.
🥣 Serving ideas
This crispy tofu is incredibly versatile and can be enjoyed in so many ways. You can serve it as a main course with some quinoa and roasted vegetables for a wholesome and satisfying meal.
It also makes a great addition to salads. Try it on top of a fresh, crisp salad with a variety of vegetables and a tangy vinaigrette. I particularly enjoy it with a sesame ginger dressing.
If you are a fan of Asian cuisine, this tofu is a wonderful addition to a stir-fry. Pair it with some sauté mushrooms, bell peppers, and snap peas, and serve it over a bed of rice for a delicious and filling meal.
You can also use it as a filling for tacos or burritos. Add some of this tofu to a warm tortilla with your favorite taco or burrito fixings for a fun and tasty twist.
❄️ 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 in a few ways.
To store, 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.
I do not recommend freezing crispy tofu as the moisture will cause it to lose its texture.
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. I do not recommend reheating crispy tofu in the microwave.
🤔 FAQs
Yes, you should press tofu regardless of the method you choose. Press the tofu and remove the excess water before you season it.
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.
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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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