How to make crispy tofu

Easy tofu recipe

This crispy tofu recipe will get you started cooking tofu if you’ve never cooked it before. Never eat bland, mushy tofu again! Learn how to make delicious crispy tofu every time by pan frying or baking with this easy recipe.

❤️Why you’ll love this recipe

• It’s a great beginner recipe if you’ve never made tofu before.
• It’s a great recipe to learn to level up your tofu if it has always turned out rubbery and tasteless.
• It’s delicious and easy to make.
• Tofu is a great meat replacement and is full of plant based protein, vitamins and minerals.

So, the thought of cooking with tofu overwhelms you. You’re not sure where to start. Maybe you’ve tried cooking tofu before and it just turned into a bland, mushy mess.

I’ve been there before. Cooking with tofu can be really confusing, especially if this is your first time.

Instead of overwhelming you with 100 ways to cook tofu, I’m going to give you one simple recipe to get you started cooking the best crispy tofu with this simple recipe. Let’s learn how to make crispy baked tofu and pan fried tofu that will turn you into a tofu lover.

If you need more help cooking tofu, check out my article called how to cook tofu for beginners, next.

🧂 Ingredient notes

• Extra firm tofu (whole block) – If you want crispy tofu, it’s important to use extra firm tofu. It has the best texture and is the least mushy of the tofu varieties.
• Oil – I like using olive oil or avocado oil.
• Seasonings – Tofu is a blank slate, so use your favorite seasonings. I like to keep it simple with just garlic powder, onion powder and nutritional yeast.
• Salt or soy sauce – If I’m not using any sauce after cooking the tofu, I’ll use soy sauce. It adds an amazing umami richness to the tofu.
• Corn starch – This is the secret weapon to getting tofu crispy. It adds a nice outer layer. You can also use arrowroot powder, potato starch or tapioca starch.
• Baking sheet – If baking the tofu pieces in the oven. Parchment paper is also helpful if you want to keep you baking sheet clean.

🔪Helpful tools

• Tofu press – This will save you from the waste of having to use layers of paper towels and a heavy large skillet and books to press the water out.
• Cast iron skillet – or your favorite pan if you’re choosing to pan fry the tofu.
• Cutting board – To cut the block of tofu into smaller cubes.
• Shallow dish – To mix the tofu with the seasonings and oil before cooking

👨‍🍳 Expert tips

• To prevent tofu from sticking to the pan if you are pan frying, it’s important to heat up the skillet with the oil for at least 5 minutes on medium heat before adding the tofu in.
• Once you add the tofu into the hot oil, don’t move or touch the tofu for at least five minutes. You want to give the tofu enough time to create a crispy exterior. Once this exterior has formed, the tofu will release from the pan a lot easier. Do this on each side of the tofu.
• If you want super crispy tofu, then freeze the package of tofu. Yes, throw it all in the freezer. Then, let it completely thaw out before cooking it. Once the tofu has thawed out, then press the excess water out.
• Freezing the tofu is a great way to get extra water out and it changes the consistency of the tofu to be even more crispy and chewy.

🍚 Why you should press the tofu

Pressed tofu ensures that the tofu comes out nice and crispy and golden brown. If the tofu has too much excess moisture in it, it makes it harder to crispy up.

It also takes less time cook because you don’t have to cook the water out.

Pressing the tofu takes out the excess water in the tofu, so it crisps up better.

🧤How to press tofu

The easiest way is to buy a tofu press. They’re really affordable and easy to find online. Use the code DamnTasty for 10% off.

Take the tofu out of the package and set it in the press for 10 minutes. Then you’re done!

If you don’t have a tofu press, wrap the tofu up in a clean kitchen towel, put it on a plate and put some heavy books or pans on top.

Let it press for 30 minutes.

🥕 Step by step directions

Prepare the tofu

1. Press the tofu for at least 20-30 minutes. Pre-heat the oven to 420 degrees.
2. Cut the tofu in half and then in half again the other way. Turn the tofu and cut it into large cubes

Season the tofu

3. Add tofu to a large mixing bowl. Drizzle on the oil, then sprinkle on the soy sauce, corn starch and garlic powder. Gently mix with a wide flat utensil, being careful not to break the tofu, until the corn starch looks mixed in.

Baking directions

1. Line or oil a baking sheet. Place the tofu on the baking sheet, giving each piece space. Bake for about 30 minutes. After 30 minutes, check the tofu. If it’s golden and looking crispy, take it out. If not, bake for another 5 minutes. The tofu firms up as it cools as well.
2. If you want to add a sauce, add the sauce to a pan on medium heat on the stove. Stir until it heats up, then add the crispy tofu. Stir and coat well. Keep heating it up until the sauce starts to caramelize. This should take about 5-8 minutes. Then serve

Make sure to scroll down to the recipe card for the full ingredients list and instructions!

Pan fried instructions

1. Put a sauté pan on medium low heat and add 2-3 tablespoons of oil
2. It’s really important to let the pan and oil heat up first, so let it heat up for about 2-5 minutes.
3. Add the tofu into the pan
4. Set a timer for 5 minutes and DON’T TOUCH or move the tofu for 5 minutes. It’s really important to leave the tofu alone for at least 5 minutes. This will ensure that the tofu creates a really crispy coating and not stick to the pan.
5. If you’ve ever cooked tofu and it stuck to the pan and fell apart, it’s because you didn’t let it cook long enough to create that crispy coating. Once that coating is make, it will naturally release itself from the pan and make it easier to flip.
6. Cook each side for at least 5 minutes.
7. If you want to add a sauce, add the sauce to a pan on medium heat on the stove. Stir until it heats up, then add the crispy tofu. Stir and coat well. Keep heating it up until the sauce starts to caramelize. This should take about 5-8 minutes. Then serve
8. Once each side is cooked, this tofu is ready to go into a Thai curry, a wrap, onto a salad or in a buddha bowl.

Make sure to scroll down to the recipe card for the full ingredients list and instructions!

🥢 How to add sauce

• To keep a nice texture of the tofu, I love adding the sauce after cooking and crisping the tofu up on each side.
• I love to use store bought buffalo wing sauce, asian sauces, teriyaki sauce or BBQ sauce depending on what type of dish I’m putting this in. Just read the ingredients to make sure it doesn’t contain dairy or eggs.
• Keep the pan on medium low heat and occasionally stir and flip the tofu around so it’s well coated
• Sauté the tofu for 5-8 minutes, or until the sauce starts to slightly caramelize and the tofu crisps up again.
• When you first add the sauce to the tofu, the tofu will become a little soggy, so you have to sauté the tofu until it crisps up again.
• Serve in a stir fry, on the side with some steamed veggies, or put this tofu in a wrap.

♨️ Serving suggestions

The beauty of crispy baked tofu is that it’s so versatile. You can use it any way that you would use chicken. This tofu is great to add to a tofu wrap, add a nice miso maple glaze and sauté it with some broccoli and serve over rice.

You can also add it to a buddha bowl with some rice, veggies and a nice sauce.

❓ FAQ’s

🍱 More tofu recipes to try

If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

📖 Recipe

Easy crispy tofu

How to make crispy, easy pan fried and baked tofu for beginners

4 from 13 votes

Print Pin Rate

Course: Side Dish

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 98kcal

Author: Maria

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Equipment

• ▢
  Tofu press
• ▢
  baking sheet

Ingredients

• ▢ 1 package extra firm tofu
• ▢ 1 tablespoon corn starch
• ▢ 1 tablespoon soy sauce
• ▢ 1 teaspoon garlic powder
• ▢ 1 tablespoons oil

Instructions

Baking instructions

• Press the tofu for at least 20-30 minutes. Pre-heat the oven to 420 degrees.
  1 package extra firm tofu
• Cut the tofu in half and then in half again the other way. Turn the tofu and cut it into large cubes
• Add tofu to a large mixing bowl. Drizzle on the oil, then sprinkle on the soy sauce, corn starch and garlic powder. Gently mix with a wide flat utensil, being careful not to break the tofu, until the corn starch looks mixed in
  1 tablespoon corn starch, 1 tablespoon soy sauce, 1 teaspoon garlic powder, 1 tablespoons oil
• Line or oil a baking sheet. Place the tofu on the baking sheet, giving each piece space. Bake for about 30 minutes. After 30 minutes, check the tofu. If it's golden and looking crispy, take it out. If not, bake for another 5 minutes. The tofu firms up as it cools as well.
• If you want to add a sauce, add the sauce to a pan on medium heat on the stove. Stir until it heats up, then add the crispy tofu. Stir and coat well. Keep heating it up until the sauce starts to caramelize. This should take about 5-8 minutes. Then serve

Pan fried instructions

• Press the tofu for at least 15 minutes.
• Cut the tofu in half and then in half again the other way. Turn the tofu and cut it into large cubes
  1 package extra firm tofu
• Add tofu to a large mixing bowl. Drizzle on the oil, then sprinkle on the soy sauce, corn starch and garlic powder. Gently mix with a wide flat utensil, being careful not to break the tofu, until the corn starch looks mixed in
  1 tablespoon corn starch, 1 tablespoon soy sauce, 1 teaspoon garlic powder, 1 tablespoons oil
• Put a saute pan on medium low heat and add 2-3 tablespoons of oil
• It’s really important to let the pan and oil heat up first, so let it heat up for about 2-5 minutes.
• Add the tofu into the pan
• Set a timer for 5 minutes and DON’T TOUCH or move the tofu for 5 minutes. It’s really important to leave the tofu alone for at least 5 minutes. This will ensure that the tofu creates a really crispy coating and not stick to the pan.
• If you’ve ever cooked tofu and it stuck to the pan and fell apart, it’s because you didn’t let it cook long enough to create that crispy coating. Once that coating is make, it will naturally release itself from the pan and make it easier to flip.
• Cook each side for at least 5 minutes.
• If you want to add a sauce, add the sauce to a pan on medium heat on the stove. Stir until it heats up, then add the crispy tofu. Stir and coat well. Keep heating it up until the sauce starts to caramelize. This should take about 5-8 minutes. Then serve
• Once each side is cooked, this tofu is ready to go into a Thai curry, a wrap, onto a salad or in a buddha bowl.

Video

Notes

If you want super crispy tofu, then freeze the whole package of tofu. Let it completely thaw out, then press the water out with a tofu press or heavy pans.  

You might need to add a little more oil, because the tofu is going to come out extra dry when you do this. But it will crisp up amazingly well. 

 

The tofu will last in the fridge for 5 days. 

Nutrition

Serving: 3.5ounces | Calories: 98kcal | Carbohydrates: 5g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 314mg | Potassium: 171mg | Fiber: 0.2g | Sugar: 1g | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg

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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.