Dynamic textures make food exciting. Crispy Tofu is a simple dish that brings crunch, flavor and protein.
Simple dishes deserve great attention to detail. Tofu often comes packed in liquid, so after cutting into cubes, take a towel and dry off your pieces. Any extra moisture will create steam, and steam will keep the tofu cubes from getting crispy.
You’ll then cook the tofu twice – pan fry to brown the edges, and then in the oven to release a bit more moisture from the tofu resulting in a shatteringly crispy outside and creamy inside. These are great on simple salads or enjoyed with your favorite dressing on the side for dipping!
Why Tofu?
We all know people who duck and cover when they hear the word tofu. It has a reputation of being lifeless, boring, and bland.
However, tofu is extremely versatile – with a little thought, it can be transformed to take on almost any flavor you give it. It’s a great product to experiment with different seasonings and to discover your favorite flavor combos, as well as if you’re looking to eat more protein! Tofu is nutritious and filling. Look for extra firm tofu, generally found in the produce section of stores, as it will be able to hold up to the double cooking process without falling apart or getting mushy.
Notes for Crispy Tofu
- You can bread the tofu bites twice – flour mixture, then an egg wash or milk, and another flour layer – for greater crunch.
- You can deep fry the tofu bites instead of pan frying, but you’ll still want to finish in the oven to remove enough moisture to stay crispy while eating.
- Be sure to serve sauces/dressings on the side – if you toss them in with a salad, moisture from the dressing could ruin the crispy crust we worked so hard to achieve.
- These are great seasoned simply with Salt and Pepper and served with Green Goddess Dressing.
- Another of my favorites is to season with a chipotle chili powder and eat with Homemade Blue Cheese Dressing or Ranch.
Crispy Tofu
Ingredients
- 14 oz Extra Firm Tofu
- 1/3 Cup All Purpose Flour
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Chili Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Paprika
- 1/4 Cup Canola Oil
Instructions
- Preheat oven to 400° F
- Cut tofu into 1 inch cubes – it doesn't have to be perfect, just estimate! Pat dry with paper towel. The tofu will still have some moisture and that's okay because it will help our flour mixture stick.
- You can do this in a bowl, but I find a plastic bag does the job nicely. Add flour and seasonings to a large plastic bag and mix thoroughly. One handful at a time, add tofu cubes to the bag, seal, and give a good shake until the tofu is coated evenly. When taking out of the bag, give each piece a quick shake so you're left with a thin coat of the flour mixture on each cube.
- Heat a pan over medium-low heat, add roughly a third of your canola oil – just estimate – and give it a few minutes to heat up. We want the oil to be hot enough to create a crunchy crust on the tofu, but not too hot as to burn the spices. You'll know you're ready to cook when a test tofu cube sizzles when it hits the pan – if your oil starts to smoke, it's too hot! Cook the tofu in 3 batches – you can do more or less depending on the size of your pan – you want to make sure the cubes aren't touching, we want to keep the pan from becoming overcrowded so it stays hot enough to form our crust. Cook for 1-2 minutes on each of the 6 sides of each piece. Repeat with the rest of the batches, adding new oil to the pan and letting it heat up each time.
- When taking the batches out of your pan, place on a cooling rack or a plate lined with paper towel to let any excess oil drain out. A cooling rack flipped upside down with paper towel under works nicely – flipped so the paper towel can wick away excess oil. We want crispy, not greasy!
- After your last batch comes out of the pan, place your cubes on a cookie sheet and toss in the oven for 8-10 minutes.
- Once the tofu comes out of the oven, let it cool for a good 5 minutes as the center will be really hot! Then, enjoy right away.
