How Do I Get Tofu Crispy?

Crispy tofu is not hard once you know the four things that control it: the type of tofu, how dry it is, how hot the pan is, and whether you give it space.

Start with extra-firm tofu

Firm tofu can work but extra-firm is better. It has less water to begin with, which means less time pressing and a better result. Silken and soft tofu will not get crispy.

Press it dry

Wrap the block in a clean kitchen towel or paper towels and press it under a heavy object for at least 20 minutes. The drier the tofu going into the pan, the crispier the result coming out. This is the step most people skip and why their tofu never gets crispy.

Cut into even pieces

Half-inch cubes give the most surface area for crisping. Smaller pieces can burn before they crisp. Larger pieces take longer and the interior stays soft while the outside browns.

Hot pan, space between pieces, do not stir

Heat the pan before adding oil, add the oil, let it shimmer, then add the tofu in a single layer with space between each piece. Do not crowd it. Do not stir it for at least 3 to 4 minutes. Let the crust form before you move it. Then turn each piece and repeat on the other sides.

For extra crispiness, toss the pressed cubes in a small amount of cornstarch before cooking. It creates an even drier surface and a crunchier exterior.

The Sesame Tofu with Sweet Potato Match Sticks and the Crispy Sweet Potato Matchsticks with Sesame Tofu both follow this method.

Have a tofu question mid-cook? Sous can help. Available in the Kitchen membership at chefhealthyhenry.com.