THE KITCHN: How to make crispy tofu without deep-frying
By Emma Christensen
on
Small strainer, optional
10- to 12-inch skillet, stainless steel or cast iron preferred
Stiff spatula
Wire cooling rack
Instructions
1. Press the tofu
Remove the tofu from its packaging. Line a plate with a folded paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.
2. Cut the tofu into pieces
Remove the weight and drain off the excess liquid. Pat the tofu dry. Slice the pressed tofu into cubes, thick rectangles, or sticks, depending on how you plan to use the tofu.
3. Season with salt
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