Let’s talk about tofu! Even as a vegetarian, I don’t eat a ton of it. When I do, however, I want it crispy, and crispy tofu is an elusive beast. I’ve shared this method here and here, but I’ve gotten such fantastic feedback that I wanted to highlight it.
Even tofu skeptics love this tofu. Try it, and you will see it!
1 block (12 to 15 ounces) of organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon tamari* or soy sauce
1 tablespoon cornstarch or arrowroot starch
Tips for Irresistibly Crispy Tofu
1) Choose the right kind of tofu.
Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s also organic, essential when buying tofu because soy is conventionally treated with fertilizers, herbicides, and insecticides. Look for tofu in the refrigerated section by the produce.
2) Squeeze out as much moisture as possible.
Water-logged tofu always gets somewhat crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block or even two halves? They just sit in soggy puddles. Instead, slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.
3) Toss your tofu in oil, soy sauce, and starch.
Now, you just need to toss your tofu in a bit of oil (just 1 tablespoon for the whole batch), tamari or soy sauce (for some flavor), and cornstarch or arrowroot starch. The starch makes the edges extra crispy and irresistible (I got this idea from The Kitchen).
Cornstarch vs. arrowroot: You might be wondering which starch is better. Cornstarch is a more processed ingredient, but it yields the crispiest results. Arrowroot is less processed and works well, but the outer covering can become slippery and strange if you add tofu to a dish containing a lot of moisture (like curry).
4) Bake it.
Spread your prepared tofu in an even layer across a sheet pan. Don’t worry if your tofu fell apart as you tossed it. Bake until golden brown, about 25 to 30 minutes. Boom! Perfect tofu.
Why Bake Your Tofu?
Some swear by cooking their tofu in a skillet, but it never turns out well in my cast iron skillets. It sticks, and the crispy bits end up sticking to the pan, a tofu tragedy. Plus, it requires more oil, and you don’t need much oil to get crispy tofu.
When you bake your tofu, you give it time to develop crispy edges and warm, pillowy insides. It’s simply the best.
Uses for Crispy Baked Tofu
If you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked rather than marinating it. Why? Water-logged tofu isn’t very good at absorbing flavor (something I always suspected, which was confirmed by Deborah Madison via Serious Eats).
So, bake your tofu in the oven to crispy perfection, then cook it in sauce, or drizzle sauce on top. This tofu is perfect for tossing into any recipe with Asian flavors or any recipe that could benefit from some hearty vegetarian protein. For example, it would be great in my Thai red curry or green curry.
You could replace the eggs in my kale, coconut fried rice, and Thai pineapple fried rice with this tofu. It is fantastic, with peanut sauce drizzled on top in any form. (Fun fact: my crispy tofu and peanut sauce collide in my cookbook!)
INSTRUCTION
Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise, so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then cut across to make 5 even rows (see photos).
Line a cutting board with a lint-free tea towel or paper towel, then arrange the tofu in an even layer on the towel(s). Next, fold the towel(s) over the cubed tofu, then place something heavy (like another cutting board topped with a cast iron pan or large cans of tomatoes) to help the tofu drain.
Let the tofu rest for at least 10 minutes (preferably more like 30 minutes if you have the time).
Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so no powdery spots remain.
Tip the tofu bowl onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway until the tofu is deeply golden on the edges. Use as desired.
NOTES:
This blog post is all about celebrating good food—natural, sustainable food that delights the senses and nourishes the body.
Kathryne is a self-taught photographer and cooks from Oklahoma. She started this blog in 2010 and named it after her canine sidekick, Cookie.
Thai Red Curry with Vegetables
Homemade Thai red curry recipe with vegetables! So much better than takeout. You know dinner is good when you want to eat it for breakfast. Speaking of, it’s 10 am, and I’m writing with a happy belly. This Thai red curry made a fantastic meal last night and an even better breakfast this morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.
Thai red curry ingredients
I’ve been meaning to try a red Thai curry based on my green curry for a while now, and I’m so glad I finally did. It’s the best curry I’ve ever had, restaurant versions included! Yeah, I said it.
Bonus? You should be able to find everything you need for this simple curry at a well-stocked grocery store.
Thai Red Curry, Tips. The secret to making excellent Thai curries is to use plenty of aromatics, like onion, ginger, and garlic. Choose full-fat coconut milk for its richness (you won’t regret it!). Stirring in just a little bit of rice vinegar and sugar adds complexity.
Readily available store-bought Thai red curry paste adds characteristic Thai flavor; bonus, the Thai Kitchen brand is vegetarian. You can make your own if you’re so inclined, though. Feel free to change up the vegetables, as long as you slice them, so they’re all pretty small and about the same size. You could try broccoli, cauliflower, mushrooms, diced butternut, or sweet potato (which will probably require a longer cooking time), sliced zucchini, and/or yellow squash.
