Crispy Tofu Without a Recipe
Most home cooks try tofu once and find it pale, soft, and flavorless. Then they give up on tofu entirely, which is understandable but unnecessary. The problem is almost always moisture. Press it properly, coat it in cornstarch, and tofu becomes genuinely crispy on the outside, creamy in the center, and worth making again.
What You Need
- 1 block extra-firm tofu
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
How to Make It
- 1
Press tofu between several layers of paper towels. Place a heavy pan or cutting board on top and let it press for at least 30 minutes — this is the step most people skip, and it's the whole game. Cut into 1-inch cubes.
- 2
Toss cubes with cornstarch and a pinch of salt until evenly coated.
- 3
Heat oil in a wide pan over medium-high until very hot. Add tofu in a single layer — no crowding. Don't touch for 3–4 minutes until deeply golden on the bottom. Flip and repeat on remaining sides. In the last minute, add soy sauce and sesame oil and toss to coat.
