What’s the Best Way to Make Crispy Tofu?

Christine Gallary
Christine GallaryFood Editor-at-Large
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram.
Follow
updated May 2, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Emma Christensen)

Q: I love tofu, and tofu stir-fry is one of my go-to, no-brainer recipes. I have one problem: it seems like no matter what I do, when I’m browning my tofu, it always sticks to the pan, and the lovely crispy crust always breaks off from the tofu cubes.

I want my pile of veg to be studded with golden-brown cubes, and instead it’s pocked with white blobs and scrapings. It still tastes good, but is not so pretty. I’ve tried every kind of pan (stainless, cast-iron, non-stick), and it’s always the same. How can I make lovely golden tofu cubes?

Sent by Claudia

Editor: Tofu may stick to the pan because the pan isn’t hot enough or the tofu has too much moisture in it. Here are two ways, one stovetop and one oven, that tells you the best way to get the moisture out so you end up with crispy tofu:

Readers, do you have any tips on the best way to make crispy tofu?

Next question?

Filed in:
Ingredient
Tips & Techniques