Crispy Baked Tofu Recipe - Chisel & Fork (2024)

FAQs

Why is my baked tofu not crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it.

If you prefer not to cook with cornstarch, you can try a substitute such as potato starch or arrowroot starch. Salt and pepper: You can also add additional seasonings like garlic and onion powder, paprika, nutritional yeast, etc.

Baking is my go-to method for how to cook tofu. It yields flavorful, firm cubes that are perfect for adding to a stir fry, salad, or bowl!

Pour breadcrumbs, nutritional yeast, and salt onto a plate and mix thoroughly. Heat oil in a large pan over medium-high heat. Dip the tofu strips into the cornstarch mixture until evenly coated and immediately press into the breadcrumbs until all sides of the tofu are completely covered.

Coating your tofu with a mixture of cornstarch and salt will give it a crunchy coating with great flavor. You can also use potato starch, regular flour, or even gluten-free flour instead of cornstarch, but the cornstarch crisps up the best. You can bake, pan-fry, or deep fry your tofu.

A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.

Potato Starch was definitely the crispiest but it also has a slightly odd texture. In my opinion, the flour wings were the best tasting but least crispy.. and corn starch was the best overall (for party wings.. not traditional fried chicken lol)

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.

Why is restaurant tofu better? ›

This difference in taste is largely due to one key ingredient: salt. In the culinary world, salt is a key flavor enhancer that unlocks and elevates the natural tastes of food. When it comes to tofu, which is naturally quite mild-tasting, salt becomes a critical component in transforming it into something delicious.

Tofu: One block of tofu, either firm or extra-firm. I also strongly recommend buying organic tofu, if it's available. Oil: Olive oil, or whatever your preferred cooking oil may be. Cornstarch: This is the magic ingredient that helps make tofu (as well as many other foods) extra-crispy in the oven.

You can use a tofu press to remove excess water from the tofu or cut the tofu into slabs, place on some paper towels and cover with additional paper towels and place something heavy on top like a textbook to press out excess water for a few minutes. If your panko is not sticking, the crumbs might be too big.

Do You Need to Press Tofu? Not all types of tofu need to be pressed. For example, Japanese-style silken tofu and Chinese-style soft tofu are not pressed. Firm and extra-firm tofu, which is typically sliced or cubed, should be pressed.

For the best results, I recommend pressing tofu for at least 30 minutes before cooking, though longer is great if you're able to plan ahead. In a pinch, even less time can make a big difference. I pressed the left block of tofu in the photo above for just 20 minutes. An unpressed block of tofu is on the right.

Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35.

Why does tofu get rubbery? Because it was probably overcooked, it was probably exposed to too much heat. I don't know if it was roasted baked air fried or sauteed, but when it becomes, uh, overcooked, it's gonna get very, very tough.

Preheat your pan before adding the fat (the test kitchen likes vegetable and olive oils) and tofu, and don't crowd the pan. Adding too much tofu at once will cause the surface temperature of the pan to drop, meaning soggy, not crunchy tofu.