I love tofu – both steamed and crispy. For those that prefer crispy, I’ve got two methods for you to get your tofu into the crispybois you desire. Whatever method you choose largely depends on your cooking preference, but will also yield *slightly* different results between the two. 

Pan frying will yield a softer, more “tofu-y” inside with a semi-crisp outside that absorbs more flavors and seasonings from the pan. It also requires less patience than waiting for the oven to preheat. Baking in the oven will make your tofu crispier but will be more dried out and “spongey” on the inside, since the tofu loses more moisture while baking. Baking usually uses less oil than pan frying so it is deemed a bit healthier.

PAN FRY METHOD

prep time: 5 min + 10 min wait time | cook time: 10 min

Fry up this crispy tofu and add to stir fries, noodle dishes, tacos, you name it. To develop the crispiest crust, prepare tofu in a separate pan from your other ingredients and add in to your dish near the end.

ingredients

• 1 block firm or extra-firm tofu
• ⅓ cup cornstarch (optional, if you want an extra crust)
• 1 ½ teaspoons salt
• Oil for cooking

prep

1. Press the moisture out of the tofu with paper towels (or reusable towels!) by setting the tofu on top of one towel and laying another towel over top of it. Get a plate or some other mildly heavy object and press down over top of the tofu to get the initial water out. Leave the plate set on top of the tofu for about 10 minutes so it can gently and continually squeeze the moisture from the tofu.
2. Mix the cornstarch and salt together in a bowl while waiting. This will take like one minute so use the remaining ~9 minutes of waiting for the tofu to scroll Instagram and laugh-breathe at memes.
3. Cut the tofu into cubes; I find the best way is to halve the tofu along the long side so you get two thinner tofu blocks, and then cutting each of those blocks into cubes.
4. Coat the cubes in cornstarch. I like to do this by putting small handfuls of tofu into the bowl at the time. This way I make sure they all get evenly coated and the bowl isn’t over crowded.

get cooking

1. Preheat oil a cast iron skillet over medium heat.
2. Test the pan to see if it’s hot enough to cook with by flicking some water on it. If the water sizzles on contact, it’s ready to cook with.
3. Set the tofu cubes on the pan with tongs. Let the cubes sit in the pan without moving for about 5 minutes. The key is to not move the tofu before its first side has adequately browned.
4. Flip the tofu cubes after about 5 minutes (you’ll notice the crust starts developing up the sides of the cubes as it is frying in the pan). Let cook another 5 minutes on the other side.
5. You’re done! You can add this tofu to stir fries, noodle dishes, eat in tacos, et cetera. 

OVEN METHOD

prep time: 5 min + 10 min wait time | cook time: 40 min

ingredients

• 1 block firm or extra-firm tofu
• ⅓ cup cornstarch (optional, if you want an extra crust around it)
• 1 ½ teaspoons salt
• Oil for cooking

prep

1. Preheat the oven to 425° F.
2. Press the moisture out of the tofu with paper towels (or reusable towels!) by setting the tofu on top of one towel and laying another towel over top of it. Get a plate or some other mildly heavy object and press down over top of the tofu to get the initial water out. Leave the plate set on top of the tofu for about 10 minutes so it can gently and continually squeeze the moisture from the tofu.
3. Mix the cornstarch and salt together in a bowl while waiting. This will take like one minute so use the remaining ~9 minutes of waiting for the tofu to daydream about quitting your job and running off to the Bahamas.
4. Cut the tofu into cubes; I find the best way is to halve the tofu along the long side so you get two thinner tofu blocks, and then cutting each of those blocks into cubes.
5. Coat the cubes in cornstarch. I like to do this by putting small handfuls of tofu into the bowl at the time. This way I make sure they all get evenly coated and the bowl isn’t over crowded.

get cooking

1. Lay the tofu cubes on a sheet pan and drizzle over top with oil.
2. Cook for 35-45 minutes, checking occasionally for doneness. The crust should be slightly golden.