I tried every way to make Crispy Tofu. This is the best one.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a similar texture with added nutritional benefits.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium and gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickening agent.

Bring 2 cups of water to a boil in a pot.

Add 1 tablespoon of kosher salt to the boiling water.

Dunk the block of extra-firm tofu into the salted boiling water for osmosis to remove excess water.

After a few minutes, gently pat the tofu dry with a paper towel.

Tear the tofu into chunks with your hands instead of cutting it into cubes.

Season the tofu chunks with salt, black pepper, and arrowroot powder.

Heat 3 tablespoons of olive oil in a large non-stick frying pan over medium-high heat until shimmering.

Add the seasoned tofu chunks to the pan in a single layer and let them cook undisturbed for about 5 minutes.

Flip the tofu chunks using a spatula, cooking for another 3-4 minutes until golden brown.

Transfer the crispy tofu to a paper towel-lined plate to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens