What’s the Best Way to Make Crispy Tofu?
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
Readers, do you have any tips on the best way to make crispy tofu?