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–+ servings

Crispy Tofu (without Cornstarch)

5 | 2 reviews
This is your baseline crispy tofu recipe. It's quick, it's easy, and best of all it's just made up of tofu, cooking oil, and good old fashioned time. This recipe relies on technique first and ingredients second, but it will show you how to make the perfect crispy tofu every time.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4

Equipment

Ingredients

  • 1 (16 oz) block extra firm tofu, drained
  • 2 tablespoons avocado oil, plus more as needed

Instructions 

  1. Drain your block of tofu and pat it dry with a paper towel, no need to press it just yet.
  2. Cut the tofu into your preferred pieces, making sure they are all even in thickness. I do not recommend going above 1 inch thick.
  3. Layer a baking sheet with paper towels. Evenly layer the tofu on top of the paper towels. Place two more layers of paper towels on top of the tofu pieces then place the second baking sheet on top. Weigh this down with a heavy object (I like books or a teapot).
  4. ***What this is doing is instead of pressing the tofu in one big cube, like most tofu presses do, it's pressing them in individual pieces. This decreases pressing time and is much more effective at making every tofu piece crispy!
  5. Press for 15 minutes. In the last few minutes of the pressing time, add 2 tablespoons of avocado oil to a pan over medium heat.
  6. Cook the tofu in batches, undisturbed, until they are golden on each side. This is usually about 3-4 minutes per side. Remove them from the pan and place them on a rack or paper towel to drain.
  7. After that, use them any way you like! They are so simple, so versatile and so good.
Serving: 4 ozCalories: 169kcalCarbohydrates: 3gProtein: 11gFat: 9g