How To Make Crispy Tofu Without Deep-Frying

Most foods are made exponentially more tasty once deep-fried (hello, state fair food), but I feel that this is especially true for tofu. A crispy coat somehow transforms these wiggly little cubes into something rather magical.

But deep-frying tofu is a little much for an average weeknight. Here’s how to achieve crispy tofu perfection at home with a lot less fuss.

There are basic cooking techniques we commit to memory — how to boil an egg, how to make pesto, and how to make no-time bread. Let’s add this simple method for crispy tofu to that list.

There’s no way I’m deep-frying on a weeknight (unless there are doughnuts involved), so perfecting that crispy crust on a slice of tofu with just a sprinkle of cornstarch seems like a miracle. It just takes four simple steps — press, slice, coat with cornstarch (or arrowroot powder), and pan-fry — to transform tender tofu into bite-sized crunchy bits.

Besides being a little easier for your average weeknight, pan-frying tofu has the added advantage of using less oil. Crispy tofu that’s still ostensibly healthy feels like a win to me.

If you’re looking to prep this tofu in advance, press, cube, and flavor it before freezing. Then you can thaw the small cubes quickly before pan frying.

• Press the tofu to drain excess moisture. This is a helpful step any time you are trying to get crispy tofu: Press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. This will press out excess moisture from the tofu and make adding flavor easier (pressed tofu absorbs liquids like soy sauce more readily. Slice or cube the tofu after pressing.
• Coat the tofu in starch before frying. Arrowroot powder is a fine white powder, similar to cornstarch. It is gluten-free and a good choice if you are sensitive to corn-based products. It crisps the tofu just like cornstarch, although I found that arrowroot-coated tofu tends to stubbornly stick to the pan.
• Use a large, heavy bottomed pan, preferably cast iron. When it comes to what pan to use, choose the largest cast iron or stainless steel pan you have. The wider surface means you can fit more pieces of tofu in the pan without causing them to steam from overcrowding. I prefer a cast iron skillet here for its superior browning. If what you have is a nonstick pan, you can cut back on the oil, but the tofu pieces will crisp to a lighter, less golden hue.
• Cool on a wire rack. To maintain maximum crispiness post-frying, move the fried tofu to a wire cooling rack while you finish cooking. When placed directly on a plate, one side of the tofu will steam and loss its crispness. Fry the tofu before making the rest of your recipe — it will stay crispy for a little while after frying and you can use any leftover oil in the pan for cooking your next ingredient.

One final note: Serve the tofu within an hour or so for maximum crispiness. If refrigerated, the pieces will lose their crispiness and become chewy. If you have leftover tofu, though, don’t toss it! I have a deep fondness for these no-longer-crispy tofu cubes and love their savory chew in a quick rice bowl or lunch salad.