Before I reveal the two tricks you need to know to make restaurant-quality tofu at home—we’re talking crispy, meaty (yes meaty) cubes of tasty perfection that are ideal for adding to any stir fry, salad, or even pasta—I want you to know that I understand why tofu has its skeptics. Uncooked (or poorly cooked) tofu has the texture and flavor of a limp, overused kitchen sponge. Ewwwwww. Properly cooked tofu, however, is positively PACKED with flavor. Its texture is lightly crispy and satisfying. Tofu is a cheap, lean source of protein, and it’s worth trying. Here’s how to make crispy tofu that actually tastes great!
Tofu has two major challenges: FLAVOR and TEXTURE. Let’s start with texture.
Right out of the package, tofu is mushy, and if you toss it directly into a stir fry, it will stay that way. Most restaurants get around the mushy-factor by deep-frying it, which (while delicious), negates tofu’s clean health benefits. It would also make my kitchen smell like a KFC for three days. Other crisy tofu cooking methods call for pressing the tofu between layers of kitchen towels, draining, then repeating. It’s somewhat effective, but as you know if you’ve tried it, it’s messy and time consuming. I have dishes to wash, nails to paint, and a grandmother to call. This crispy tofu method is instant, no pressing required! Here’s my hack to make the best-ever crispy tofu: Freeze the tofu, then boil it.
About This Crispy Tofu Recipe
I owe Mark Bittman for this life changing crispy-tofu hack. Freezing the tofu causes the water pockets within it expand, which helps it to cook more evenly and makes space for the tofu to absorb extra flavor. Simmering the tofu firms and plumps it. To finish the tofu, lightly sauté it in a small amount of oil. Very little oil is needed for the sauté, since the tofu pieces are already nice and firm.
When the tofu is in the pan, add any flavors you’d like in your final dish. If I’m making a stir fry, I like to add garlic, ginger, and soy sauce; if I’m adding the tofu to a dish that is already saucy (like this Chicken Stir Fry with Thai Peanut Sauce or this Tofu Stir Fry), I’ll simply toss the tofu with a bit of the sauce while the tofu is still warm. Critical tofu tip: make sure that you add something to season the tofu. Alone, the tofu doesn’t have much flavor, but this is a good thing. Because tofu is essentially a thirsty little sponge, it will eagerly drink up anything you place in the pan with it, making it a tasty vehicle for all of your favorite spices and sauces.
Recipes to Use This Crispy Tofu
Tofu Stir Fry General Tso’s Tofu Chicken Stir Fry with Thai Peanut Sauce (swap chicken for tofu) Honey Lime Tofu Stir Fry Healthy Fried Rice (add the tofu for extra protein) Hot and Sour Peanut Noodle Stir Fry (swap tofu for chicken) Three Pea Ginger Tofu Stir Fry Or any of these!
Tools Used to Make This Recipe
Saucepan. Perfect for boiling the tofu. Wok. While not required, a wok is a great tool for making this recipe.
If you’ve been burned by bad tofu or have been hesitant to try it, I am begging you to give this crispy tofu a chance. It’s healthy, satisfying, and converted even my meat-loving husband into a believer.
