Friends, today I have for you a recipe that is like no others. I have tried for years to replicate the crispy tofu that my favorite local thai restaurant makes without success. Finally, I have figured out how to make the ultimate crispy tofu, without needing to add breading.
In this previous post, Easy Pan Fried Crispy Tofu, I outlined the most common way that I make tofu. The exterior gets crispy and the interior stays soft. It is easy and delicous, but this recipe has a secret method that makes even Crispier tofu. Yes, Crispy with a capital C!
The secret to making tofu seriously crispy all on its own, without adding any breading, is the freeze and thaw method that you use and the way you slice the tofu. Freezing the tofu requires that you remember to do it in advance, but it is totaly worth it.
Method for this Ultimate Crispy Tofu recipe:
First, freeze the tofu. I place the block still in the orignal packaging right into the freezer. It will look yellow when frozen, but will return to white when it is cooked.
Second, cook the tofu from frozen in vegetable broth. I find a 2 quart pan is best because you need to use a minimal amount of broth to cover the tofu in comparison to other larger pans.
Next, bring the frozen tofu to a boil in the broth. Because you have a big frozen block in the broth, it will take about 20 minutes to bring to a boil. Reduce heat and let it simmer for 15 minutes.
After simmering press the tofu to get the mositure out so that it will be very crispy and not just steam in the skillet. Place the tofu between two plates and add 2-3 lbs of weight to the top. I use a few bags of dried beans from the pantry as weight because they aren’t likely to fall over like canned or jarred products do if the tofu shifts under the weight.
Next, slice the tofu. To get the tofu to be ultimately crispy, you want to make thin slices so that there isn’t much interior to stay soft. I like to cut the block in half on the short side, then slice off 1/4 inch pieces.
Finally, fry the tofu until golden brown. I like to use canola or avocado oil because they are safe for high heat. You’ll want to cook the tofu for about 5 minutes per side. Don’t be tempted to over-tend. It needs to sit to become crispy.
This tofu can be used in so many ways. Toss it with your favorite sauce, like BBQ or hot sauce for game day, or put it into your favorite stirfry or curry.
Leftovers will soften, especially if tossed in a sauce. To keep the tofu ultimately crispy only cook what you will eat. One quarter to one thrid of a 16 oz block will make one serving.
- 16 oz block extra firm tofu (NOT silken), frozen for at least 3 hours (do not thaw!)
- 3-4 cups vegetable broth
- ⅓ cup canola or avocado oil
- Place the frozen tofu into a 2 quart sauce pan. Add just enough broth to cover the tofu (I only needed 3 cups) and bring to a boil. Simmer for 15 minutes.
- Drain the broth and press the tofu. I place the tofu between two plates adding weight to the top. About 15 minutes is all it needs.
- Slice the tofu block in half, then slice into ¼ inch thick pieces.
- Heat half the oil in a heavy bottomed skilled, like a cast iron. Once shimmering, add half the tofu slices. Cook for 5 minutes, or until golden. Flip and cook for another 5 minutes. Repeat with remaining tofu and oil.
- Serve in a stir-fry, curry, or tossed in your favorite sauce.
I made a version of a West African stew with a recipe you posted long ago (African peanut stew with lentils and quinoa)- it is delicious!
I love that recipe! It surprising how well peanut butter works with all the garlic, ginger and spices. I’m glad you enjoyed it too!
Sounds wonderful!
Thank you, Lin!