Do you know how to make crispy tofu? It took me a long time after I went vegan to perfect my tofu making skills. I wanted that perfect crispy tofu like I would get at an Asian restaurant! After many years, I have figured out some tricks to make tofu perfectly crispy.
What type of tofu should I use?
There are so many types of tofu out there, it can make your head spin. For making crispy fried tofu, you want a very firm tofu.
- Extra firm or high protein tofu work the best. The high protein tofu comes vacuum sealed instead of in the plastic tubs. It is very dense and firm.
- Regular firm tofu will also work. It’s the type that comes in a container with a hard plastic bottom and is sealed in water.
- You do not want to use silken tofu. This is the type that comes in little cardboard boxes. Even the extra firm variety of silken tofu will fall apart when you try to cook it. The silken tofu is great in things like my vegan sour cream recipe when you want a very soft smooth tofu for pureeing, but not for this one.
Do I have to press the tofu?
Yes! You have to get out as much excess liquid as you can. Use a tofu press, two cutting boards with something heavy on top, or just your hands, but you NEED to press the water out of it.
What makes the tofu crispy?
There are 2 things that you must do to get your tofu cooked perfectly crispy…
- Coat it in cornstarch! This is a key component to making a crispy outer layer over your tofu. You can also add any spices or seasoning to the cornstarch to flavor it.
- Fry your tofu! Frying your tofu in oil at the correct temperature (370° F) will make a delicious crispy coating that’s not sticky or greasy.
How do I coat the tofu?
- Cut tofu into small, even cubes and place in a large bowl.
- In another bowl, mix the cornstarch, salt and pepper and then pour over the tofu.
- Shake the bowl to toss the tofu until it is covered with the cornstarch mixture.
- Don’t stir it or you will break up the tofu and it will no longer be in nice neat cubes.
How do I fry tofu?
Using a deep fryer:
- Set the temperature gauge to 370° F and wait for the oil to reach that temperature.
- Place the coated tofu in the frying basket and set it down in the hot oil.
- Cook for about 2 minutes the shake the basket to break up any pieces that are stuck together.
- Place back in the oil and cook for about 2 more minutes until the pieces float in the oil. (This will equal about 4 minutes total cook time).
Using a Pan:
- Pour about 1/4 cup of oil in the bottom of large skillet. (I prefer an iron skillet)
- Heat oil over medium high heat for about 3-4 minutes until it reaches 360° F – 375° F before adding the tofu.
- Add 1/2 of the coated tofu to make sure that each piece is touching the bottom of the pan and that there is room to flip the tofu pieces.
- Fry each side of the tofu flipping frequently.
What does freezing do to tofu?
The freezing process makes the tofu spongier; this way you can squeeze out more liquid. The tofu that has been frozen also soaks up more flavors when you cook it. Freezing your tofu does give it a different texture. Some people love it and others do not. You just need to give it a try and see if you like what the freezing process does to it.
Do I have to fry it? This sounds like too much fat!
If you want it to taste like the tofu that you love from restaurants, then, yes, you have to fry it! You can bake your tofu, but it will not have the same taste or texture as the fried tofu.
Should I deep fry or pan fry it?
If you have a deep fryer, it is a little easier since you don’t have to flip the tofu. It also cooks it very evenly on all sides. If you don’t have one, you can get a very similar effect by pan frying it in a generous amount of oil. (Remember, just because you use that much oil in the pan, you are not eating all that oil. Most of it is still left in the pan when you are done frying).
Note: If you chose to pan fry it, be sure to wear long sleeves and use a long handled spatula to flip the tofu. It will spatter when it cooks.
Which ever way you choose to fry your tofu, put it on a paper towel after frying to soak up any excess oil so it’s not greasy!
Tips for how to make crispy tofu:
- If you have time, freeze the tofu for a few days before making. Then thaw completely and squeeze out all the excess water.
- Press your tofu. Use a tofu press, two cutting boards with something heavy on top, or just your hands, but you NEED to press the water out of it.
- Coating your tofu with a mixture of cornstarch, salt and pepper will give it a crunchy coating with great flavor. You can also use regular flour or even gluten free flour instead of the cornstarch, but the cornstarch crisps up the best.
- You can bake, pan fry or deep fry your tofu. All methods work well, but if you want it truly crispy like the kind you may get at your favorite Asian restaurant, you need to deep fry it or at least use a lot of oil while pan frying. (I’m not claiming that this is health food here. Just being honest about how you need to cook it to give it that taste and crunch).
What is a good dipping sauce for crispy tofu?
My kids love crispy tofu dipped in ketchup or barbecue sauce. My husband and I love it dipped in some Thai chili dipping sauce and added to this vegan summer noodle salad for the perfect combo of sweet, savory, and spicy!
Did you make this crispy tofu recipe? Leave a comment and let me know how it went!
Perfect crispy tofu like you get in restaurants!
- 1 lbs. firm tofu
- 1/3 cup cornstarch
- 3/4 tsp salt
- 1/2 tsp pepper (fresh ground)
- 1/4 cup oil for frying (neutral flavored)
Press the tofu (fresh or pre-frozen then thawed) squeezing out as much liquid as possible.
Cut tofu into even 1/2 sized cubes and place in a large bowl.
Mix the cornstarch salt and pepper In another bowl, and then pour it over the tofu.
- Shake the bowl with the tofu until all of the tofu is covered with the cornstarch mixture. (Do not stir or the tofu cubes will break).
Heat oil to 370° F or 190° C in a deep fryer or on medium high in large frying pan, and add coated tofu once the oil is hot.
- Add the coated tofu to the pan in small batches so they have room between pieces and don't stick together.
Shake the pan every minute or two until the tofu begins to move freely, then use a spatula to flip the tofu to the other side. Continue to do this until all sides of the tofu are golden and crispy.
Add the coated tofu to the wire frying basket.
Cook until they float to the top and get slightly golden. (This will take about 4 minutes).
Place the cooked tofu on a paper towel to soak up the excess oil and then serve immediately.
- If pan frying - Be careful to wear long sleeves and use a long handled spatula. The oil will spatter.
- Cook the tofu in 2-3 small batches to give more room in the pan or fryer so it doesn't clump and stick together.