How To Cook Super Firm Tofu – Let’s talk tofu! Even as a vegetarian I don’t eat much of it. But when I do, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve gotten such great feedback that I wanted to highlight it.
Extra firm tofu is the only way to go, and I’ve found Trader Joe’s brand to be the firmest of them all (plus, it’s only two bucks). It’s also organic, which is important when buying tofu because soy is conventionally treated with fertilizers, herbicides, and insecticides. Look for tofu in the refrigerated section by the produce.
How To Cook Super Firm Tofu
Watery tofu never gets super crispy. The key here is to cut the tofu into pieces before pressing it. Have you ever tried to print a whole block or even two halves? They just sit in soft puddles. Cut them into smaller pieces to maximize surface area. Press them on and you’ll extract more moisture – faster too.
Organic Super Firm Tofu At Whole Foods Market
Now toss your tofu in a little oil (just 1 tablespoon for the full batch), tamari or soy sauce (too little flavor), and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchn).
You may be wondering which starch is best. Cornstarch is a more processed ingredient, but it gives the crunchiest results. Arrowroot is less processed and works well, but the outer layer can get a little slippery and weird if you add the tofu to a dish that has a lot of moisture (like curry).
Spread your prepared tofu in an even layer on a baking sheet. Don’t worry if your tofu fell apart a bit when you tossed it. Bake until golden brown, about 25 to 30 minutes. Tree! Perfect tofu.
Tofu Stir Fry
Some people swear by cooking their tofu in a skillet, but it never works out in my cast iron pots. It’s sticky and the crunchy bits stick to the pan, which is a tofu tragedy. It also 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 a warm, soft interior. It’s simply the best.
It is fried, rather than marinated. Why? Watery tofu is actually not very good at absorbing flavor (something I always suspected, which was confirmed by Deborah Madison via Serious Eats).
How To Make Baked Tofu
Then bake your tofu in the oven to crispy perfection, then cook it in sauce or drizzle sauce over it. This tofu is perfect to throw into any Asian-flavored recipe, or any recipe that could benefit from a hearty vegetarian protein. It would be great in my Thai red curry or green curry.
You can replace the eggs in my Kale and Coconut Fried Rice and Thai Pineapple Fried Rice with this tofu. It’s great with peanut sauce drizzled in any form. (Fun fact: My crispy tofu and peanut sauce clash in my cookbook!)
Please let me know how your tofu turned out in the comments! I’d love to hear how you use it.
How To Make Tofu
How to make super crispy tofu in the oven. The recipe makes 4 servings of tofu, in addition to a larger meal.
*Make it gluten-free: This dish is gluten-free as long as you use gluten-free tamari, a variety of soy sauce that is usually (but not always, check the label) gluten-free. I always use tamari instead of soy sauce because I prefer the taste of it! Look for tamari next to the soy sauce in the Asian aisle of the supermarket.
The information shown is an estimate from an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist. View our full nutritional information here.
Best Extra Firm Tofu Recipes
Please let me know how it went for you! Leave a comment below and share a photo on Instagram using the hashtag #.
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© Cookie and Kate 2010 – 2022. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Are you a tofu fan? I have to admit that Alex and I haven’t been there until recently. But this vegetable protein is starting to conquer our hearts! Why? Well, it’s great for evening meals and that’s where this recipe comes in. Guess what? Tofu can be very tasty when prepared properly. Toss it in some smoked sauce and sesame oil and fry it until golden brown and irresistible! This perfect fried tofu is our go-to for easy plant-based dinners (along with this Tofu Scramble, another favorite). Here’s How To Do It!
Crispy Pan Fried Tofu
Tofu is soy milk that has been processed into curds (like when making cheese!) and pressed into blocks. It was invented in China and is used in many Asian cuisines, from Chinese to Thai. By itself, it has no flavor at all (ugh!). But combine it with some simple flavorings and pow! It tastes spicy and meaty at the same time. Here’s what we used for this fried tofu:
No, this tofu recipe works without pressing it! If you’ve made tofu before, you’ll find that many recipes ask you to wrap the tofu in a towel and place a heavy object on it for 30 minutes. Who has 30 minutes for that?
This fried tofu recipe is perfect for weeknight dinners because you don’t have to spend time on it! Just wipe it off with a towel and you’re good to go. To score!
Saag Tofu (tofu With Spinach, Ginger, Coriander And Turmeric) Recipe
Before we get started, let’s clarify: this is not crispy tofu! This fried tofu results in golden brown pieces that are crispy around the edges. It’s not ultra-crispy, but it has a nice texture that we like even better. Sometimes crispy tofu can be too crunchy. Here are the basic steps for making fried tofu (or skip straight to the recipe):
Smoked soy sauce (or shoyu, the Japanese word for soy sauce) is popping up in mainstream supermarkets these days. Alex and I couldn’t be happier! Years ago, we found a bottle of smoked shoyu in a Japanese restaurant in Santa Fe and became obsessed. The intensely spicy, smoky flavor is
Because smoked shoyu was hard to find, we never asked for it in our recipes: until now! If you can find it, a drizzle will add the perfect garnish. You can also order it online! This is the kind we use: Order Smoked Soy Sauce (Shoyu) online.
How To Cook Tofu 101 + Best Tips On Making The Most Delicious Tofu
We get this question a lot because there have been some tofu rumors in the rumor mill. Here’s our two cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-rich source of protein that can be safely consumed several times a week. It is likely to provide health benefits, especially when eaten as an alternative to red and processed meats. (For more information, visit Straight Talk About Soy.)
So feel free to add this fried tofu recipe to your weekly meal calendar! Speaking of…
Here’s the fun part! Alex and I love making this fried tofu. It was actually inspired by a method Alex came up with one weeknight and we loved it so much we wrote down how to do it! It’s so easy to throw in a bowl of some veggies for an easy vegan dinner. How we serve it:
Twice Cooked Crispy Fried Tofu Recipe
This is how you make the tastiest fried tofu: quick and easy, pressing is not necessary! It has an irresistible taste and is ready in 15 minutes.
Meet Sonja and Alex Overhiser: husband and wife. Expert home cooks. Authors of recipes you’ll want to make again and again Tofu is one of my favorite ingredients. It’s an effortless ingredient to work with and I can add all kinds of flavor profiles to it. So I find myself making my tofu dishes over and over again. My favorite type of tofu to use is firm tofu, so this guide to cooking with firm tofu gives you tips on how to prepare it, teaches you how to cook it, and shares my favorite preparations.
Tofu is made from soybeans combined with water to make soy milk. The soy milk is then separated into curds and whey (same process as making cheese). The lumpy curds are then pressed into blocks, creating the square blocks of tofu we see in supermarkets. Depending on how hard they are pressed, the process will give you different levels of firmness in the tofu.
Vegan Bbq Shredded Tofu (shredded Chicken) • It Doesn’t Taste Like Chicken
Tofu comes in a few different forms, from firm to least firm: super firm tofu, extra firm tofu, firm tofu, regular or regular tofu, and silken tofu. Silken tofu has such a high water content that it does not hold its shape and breaks very easily. This makes it popular for use in soups and desserts.
If you’re feeling inspired to make your own tofu, here’s a comprehensive step-by-step guide