Crispy Tofu

A comprehensive guide to making crispy tofu with reliable techniques and variations for different cooking methods.

Cook Mode Prevent your screen from going dark

Press the tofu for 15–60 minutes to remove excess moisture.
Slice the tofu into desired shapes.
Prepare dredging stations with a binder (soy sauce + water) and starch.
Lightly coat the tofu in the binder, then dredge in starch.
For pan-frying, heat oil in a skillet and cook tofu until golden on each side.
For oven/air-frying, toss tofu in oil, spread on a rack, and bake or air-fry until crispy.
For deep-frying, heat oil and fry tofu until golden brown and buoyant.
Rest on a wire rack and sauce just before serving.

For best results, avoid overcrowding the pan and ensure the tofu is well-pressed before coating.