The EASIEST Crispy Tofu Recipe (Only 3 Ingredients!) - From My Bowl (2024)

FAQs

What is a substitute for cornstarch in crispy tofu? ›

If you prefer not to cook with cornstarch, you can try a substitute such as potato starch or arrowroot starch. Salt and pepper: You can also add additional seasonings like garlic and onion powder, paprika, nutritional yeast, etc.

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.

Cut tofu into cubes. Step 2: Place those cubes in a bowl, and toss gently with 1-2 tablespoons of cornstarch. Step 3: Arrange tofu on a parchment-lined baking sheet and drizzle with some olive oil and salt. Step 4: Bake at 425 degrees for 25 minutes, or until as crispy as you'd like.

Once the milk comes to a boil, add the vinegar to the pan. Begin to stir in one direction, and cook for a further 2-3 minutes, until you begin to see whey (green liquid) separating from the soy milk curds. Turn off the heat and leave it to rest for 5 minutes. Strain the tofu using a cheesecloth draped over a sieve.

All-Purpose Flour

It also won't provide the same thin, shatteringly crisp crust cornstarch gives to some fried foods, but it can work for either situation in a pinch. Some tips: Use two tablespoons of flour for every tablespoon of cornstarch.

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.

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.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Press it. Tofu contains a lot of water, and you'll want to squeeze most of it out, especially if you're baking, grilling, or frying it. I recommend using a tofu press to do this, because it gives the tofu a delicious chewy texture and makes cleanup a breeze. But having one isn't necessary.

What is the healthiest way to eat tofu? ›

Healthier - For starters, broiling tofu is a healthier method of cooking than frying, and it requires less oil to create crispier cubes. Easy - It's also really easy to make.

Dry off your sliced tofu on all sides using a lint-free kitchen towel or paper towels, then season with salt. 3. Add starch. A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating.

“Simmering cubed tofu in salted water for 60 seconds pulls out excess moisture and tightens the proteins on its surface,” Lukas Volger told Bon Appétit in 2021.

Classic tofu is made with Nigari as a coagulant but lemon juice or apple cider vinegar substitute quite well.

“I have used tapioca flour in place of cornstarch for crisps, pie fillings, and cobblers,” Guas says. “The rough substitution is 2 tablespoons of tapioca flour for 1 tablespoon cornstarch.” Another significant benefit of tapioca is that it freezes well, keeping your baked goods the perfect consistency.

Now, you just need to toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (for some flavor) and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Gypsum (calcium sulfate)

Use 1.5 teaspoons powdered gypsum in 1/2 cup of room temperature water. Stir the mixture just before adding to your hot soymilk. Spoiler Alert: This one's still my favorite tofu coagulant. Cheap, accessible (on Amazon), and tasteless!