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THE KITCHN: How to make crispy tofu without deep-frying

By Emma Christensen on

TheKitchn.com

Most foods are made exponentially more tasty once deep-fried (witness: state fair food), but I feel that this is especially true for tofu. A crispy coat somehow transforms these wiggly little cubes into something rather magical. And addictive.

However, deep-frying tofu is a little much for an average weeknight. Here's how to achieve crispy tofu perfection at home with a lot less fuss.

I've found that pan-frying tofu is an excellent stovetop option for making a quick batch of golden, crunchy tofu at home. There's really nothing to it: press the tofu of excess liquid, toss with some cornstarch, and pan-fry the cubes in a little oil in a skillet. Fry the tofu before making the rest of your recipe -- it will stay crispy for a little while after frying, and you can use any leftover oil in the pan for cooking your next ingredient.

I've also been playing around with ways to season the tofu before frying it. A sprinkle of salt does the job quite nicely, but tofu is really a blank slate and it's fun to play around with flavors. After pressing, try tossing the tofu with a little soy sauce, rice wine vinegar and sesame oil -- or any other seasonings that sound good to you. Let the tofu sit for a few minutes to absorb the seasonings, then carry on with pan-frying.

Besides being a little easier for your average weeknight, pan-frying tofu has the added advantage of using less oil. Crispy tofu that's still ostensibly healthy feels like a win to me.

 

One final note: serve the tofu within an hour or so for maximum crispiness. The pieces will lose their crispiness if refrigerated and become chewy. If you have leftover tofu, though, don't toss it! I have a deep fondness for these no-longer-crispy tofu cubes and love their savory chew in a quick rice bowl or lunch salad.

Pan-frying tofu is an excellent stovetop option for making a quick batch of golden, crunchy tofu at home.

Crispy Tofu

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