Crispy Tofu with a Sesame Coating and Peanut Salad | Rebel Recipes (2024)

FAQs

Why can't I get my tofu crispy? ›

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

Cornstarch – This is the secret to the most perfect fried tofu. Cornstarch forms a protective layer around each cube of tofu, which crisps up when added to heat. If you don't have cornstarch, arrowroot powder and tapioca starch also work. Garlic powder – This is optional but adds a delightful savory, garlicky flavor.

Pan-fried tofu truly is best right after it is made as that's when it is crispy. However, it can be stored in a closed container in the fridge for 2-3 days, but will lose it's crispy outer texture over time.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

It sticks, and the crispy bits end up sticking to the pan, which is a tofu tragedy. Plus, it requires more oil, and you don't need to use a lot of oil to get crispy tofu. When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It's simply the best.

Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don't deep-fry with sesame oil.

Traditional tofu-making coagulants include gypsum and nigari. But you can also make tofu with grocery store ingredients like lemon juice, vinegar and Epsom salts. What is this? Gypsum – aka calcium sulfate, a tasteless naturally occurring mineral salt traditionally used in tofu-making, especially Chinese tofu.

Frying tofu can give it a crispy texture, but comes at a cost – it can be high in calories, up to three times more than baked or air-fried tofu. This is because frying requires added oil as a heat conductor, which cooks the tofu evenly but also makes it absorb more oil, resulting in more fat and calories.

What to season tofu with? ›

Tofu seasoning rub: Rub the pressed tofu with lots of spices like garlic or onion powder, salt and pepper, nutritional yeast or a spicy taco seasoning, KFC seasoning, Buffalo spice, etc. Tofu marinade: Soak the tofu cubes in your favorite chicken/meat marinade to infuse extra flavor.

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

Serve up your crispy tofu however you like and enjoy! Refrigerate leftovers for up to 4 days in an airtight container. I recommend reheating in the air fryer, pan, or oven to regain the crispy texture, although I have to say I really like the cold tofu… it's not crisp anymore but it tastes really good anyway.

A lot of people try to flip it too early before the bottom can get nice and golden-brown. I leave my tofu on each side for about 5–7 minutes and as the oil gets hotter I lessen it based off of watching it. Now for baking, if your tofu is sticking to your pan there's really only one explanation. Use parchment paper.

If the cubes are too crowded in the basket, they won't crisp up as they cook. Feel free to work in batches if necessary! Air fry at 400°F for 11-15 minutes, tossing halfway so that the tofu cooks evenly on all sides. The tofu is ready when it's crisp and browned around the edges.

Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides. Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.