Most foods become undeniably tastier when deep-fried (looking at you, state fair treats), but this is especially true for tofu. A crispy coating can turn those soft, wiggly cubes into something truly magical. However, deep-frying tofu feels like a bit too much effort for a typical weeknight. Here’s an easier way to achieve perfectly crispy tofu at home with far less hassle.
INGREDIENTS
- 1 (14- to 16-ounce) block extra-firm tofu
- 1 teaspoon kosher salt
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
EQUIPMENT
- Paper towels or clean dish cloths
- Dinner plates
- Heavy weight (e.g., a 28-ounce can of tomatoes)
- Shallow container
- Small strainer (optional)
- 10″ to 12″ skillet (stainless steel or cast iron preferred)
- Stiff spatula
- Wire cooling rack
INSTRUCTIONS
- Press the tofu: Remove the tofu from its packaging and drain any liquid. Place a folded paper towel on a plate, and set the tofu on top. Place a small plate on top of the tofu and weigh it down with a heavy object (like a 28-ounce can). Let it press for 15 to 30 minutes, allowing liquid to collect around the tofu.
- Cut the tofu: After pressing, remove the weight and drain any excess liquid. Pat the tofu dry with more towels, then cut it into cubes, rectangles, or sticks based on your preference.
- Season with salt: Place the tofu into a shallow dish and sprinkle with kosher salt. Toss to evenly coat the tofu.
- Coat with cornstarch: Sprinkle 1 tablespoon of cornstarch over the tofu, tossing to coat. Continue adding and tossing until all the cornstarch is used, ensuring the tofu is covered in a sticky, gummy layer.
- Warm the oil: Heat a large frying pan or cast-iron skillet over medium-high heat. Add the vegetable oil, heating it until it shimmers and flows smoothly, but doesn’t smoke. If the oil starts smoking, lower the heat slightly.
- Add the tofu: Add the tofu to the pan in a single layer. You should hear it sizzle when it touches the pan. If it doesn’t sizzle, let the pan heat up a bit more before adding the tofu.
- Pan-fry until golden: Initially, the tofu may stick to the pan. Wait until it naturally releases before flipping to the next side. Fry until all sides are golden brown and crispy.
- Transfer to cooling rack: Move the crispy tofu to a cooling rack while finishing your recipe. The tofu is best enjoyed immediately but will stay crispy for a few hours. It may become chewy if stored in the fridge.
RECIPE NOTES
- Marinated tofu cubes: For added flavor, marinate the sliced tofu in a mixture of soy sauce, rice wine vinegar, and sesame oil for a few minutes before coating with cornstarch and frying.
- Storage: Leftover tofu can be stored in an airtight container in the fridge for up to 4 days.
