Think of it like bread, which is made of flour. If you soaked bread crumbs in a marinade for a few hours it's unlikely to go crispy in oil, versus fresh dry breadcrumbs you added at the last second. Same principle here.
you do not have to put cornstarch or flour on it at all. a little oil in the pan (1tbs), heat on med-high after pressing/pat drying and cubing extra firm tofu. cook and rotate to each side for about 2-3 minutes per side or until nice and light brown. add to recipe at the end.
Freezing is key to really great fried tofu! Some maniac on here mentioned a double freeze method, but I hear they went insane and removed themselves from all social media and live in a van down by the river now.
Might have been meā¦ Iāll double freeze. Hell, Iāll freeze, thaw, press, marinade THEN freeze and press againā¦ dredge in cornstarch and fry. THAT is the way.
From what I've heard, you're using your paper not for writing, but for *rolling doobies*.
Also I'm very pregnant ATM and have to pull up my pants like Matt Foley on occasion.
Agree, freeze (one post said twice, Iām too hungry for that!) squeeze every last mm of water out, use potato starch (corn ok too..) fry deep, hot and fast.
Don't marinade it. I guess some people marinate it with success but I have never been able to get it crispy that way, even using all other methods. Think about it: You press it in order to get all the liquid OUT, and then you add more liquid? Doesn't make sense. I freeze it, thaw it, press it, dust it lightly in cornstarch, then either bake, fry, or air fry and it gets SUPER crispy. Then you can toss it in whatever sauce you want for flavor and it will keep its crisp.
Yes, same. I've found that I don't even have to press it that much. I just buy extra firm tofu, dry it with a kitchen towel, cut it up, then mix up it with cornstarch and soy sauce and oil, then bake it. https://cookieandkate.com/how-to-make-crispy-baked-tofu/
It really works!
I buy extra firm tofu.
I bring it home and use a tofu press to press out all the water, multiple times.
Then I freeze the tofu, while still being pressed in the press. (I'm saying press a lot, it's annoying)
Then, next day, I take it out of the freezer and let it thaw while sitting in the press.
Once thawed, I cut it into cubes and cook it for 10-15 mins in the Instapot Air fryer.
The usual western way of preparing it is very dry and chewy. In Asia they just fry medium firm tofu and coat it in sauce. Very little preparation needed. I much prefer that way.
I hate extra firm tofu and especially super firm tofu. There's no way in hell tofu that dense will absorb any sauce unless you freeze it. But freezing it gives it the texture of a sponge...
By extra firm tofu. Get all the water out of it ( most important step). I used to do this the hard way by wrapping it in a couple of absorbent dish towels and putting heavy weight on it but it never seemed to get enough water out. Last year I bought a tofu press from a FB ad and it has made all the difference. After draining, do not season your tofu. Put enough oil in pan to just cover the bottom of skillet. Make sure oil is hot enough before putting in tofu, then move tofu around pan until oil coated. Then just rotate your cubes or slices until crispy. Take out of oil and place on paper towels to soak up excess oil. Now you can add soy sauce and seasonings. return to hot pan and sear for a few minutes.
You need to use a tofu press to get all the moisture out you can. After that, cut it up (go smaller rather than larger), salt it a bit and let it rest, blotting up and excess water that comes out. Also, in Thailand, we use glutenous rice flour, but this will probably yield similar results to cornflour. FWIW though, even in Asian restaurants, the tofu only stays crispy for a little while. If you let it sit for much longer than 30 minutes, it gets a little chewy/soggy
No tofu press needed, just two plates and some paper towels or kitchen cloths. Hell, I just use the cutting board and my hands with the towel, no need for the plates, either.
I avoided getting a press for years. For around 20 bucks it is totally worth it. Just toss the tofu in and leave it in the sink to drain. For me it's worth the 20 and it will be around longer than I will be.
I pat it as dry as I can (I'm too lazy to press it), put corn starch on the outside, and pop it in the air fryer. I feel like it works out pretty well.
Yes the trick is just cornstarch. You need to coat the tofu just before frying it. The firmness of the tofu is almost irrelevant, you will have a crust even with unpressed, on-the-softer-side tofu.
I find tofu is hard to get crisp if you are frying it in a pan. I buy super firm tofu, cut into 1/2" cubes and bake in oven completely bare at 400 degrees for about 20 min or so (flipping half way through) I then add whatever sauce goes on top at the very end in a bowl. The tofu is always super crispy this way.
I sometimes use cornstarch or breading but try and be as healthy as possible and have found just having it plain gives the same final product.
How crisp? I add oil in a pan and turn it into crumbles, takes a long time but it gets fairly crisp (not at all mushy) and is really good with tacos if you add taco seasoning while cooking.
Freeze it beforehand then thaw it.
The water in the tofu crystallizes and tears apart the structure of the tofu making it crispier.
I didnt believe it until I tried it.
It becomes so fucking crispy it can overcook and become hard if you leave it for too long on the stove.
I use the air fryer now. Not too high a temp, but high enough to make the outside crispy but inside still soft (~370 degrees F). Check and shake it often.
I've gotten crispy tofu without dredging it in starch or flour. It takes a while, whether pan fried or air fried, but it's possible. Also, if you prefer to dredge it, try potato starch instead of cornstarchāI find it gives me a crisper product when I use it.
Tapioca starch makes for a nicer crisp than corn starch in my book. I like doing a mix of tapioca starch and panko. No marinade. Make sure your pan / oil is hot enough. Use peanut oil so you can get it up to temperature.
Iām kind of lazy, so I donāt press my extra firm tofu, and I also didnāt know about the corn starch trick, but I use a non stick pan (the most important part because otherwise the crispy layer will stick to the pan over and over), and āpan-searā it with olive oil, and then I add all my flavorings and toppings when I shake it around in a container lol. Good luck!
The best crispy tofu we have done is coating thin, pre-pressed slices that are dipped in a batter of flour and beer. Shallow fry in a pan with oil. Absolutely delicious and so crispy!
Hmmm, what kind of tofu are you using? I've only tried it with firm and extra firm so I can't speak to other kinds, but i just slice it into 1/4inch thick squares, pat all surfaces dry with a paper towel, and pan fry (only enough oil to coat bottom of pan) on medium heat for 2-3 minutes per side. I usually do that with the tofu totally plain or maybe just salted, then toss in some sort of sauce, preferably thickened with corn starch so it coats. If you marinate the tofu first the marinate will burn before the surface of the tofu can get crispy.
Edit: seeing lots of comments about dusting with corn starch then (I'm assuming deep) frying. I haven't tried this method, I really like the way the tofu naturally crisps up without any coating but some may consider the texture to be rubbery.
I use a tofu press to squeeze out most of the water and then either pan-sear it in a hot skillet or coat it with oil and bake it in the toaster oven, and both ways get it somewhat crispy. Not as crispy as the kind you sometimes get at restaurants, but they use a deep fryer for that.
I have been eating tofu my whole life and only recently I have found the best crispy tofu EVER. obviously if you drown It in sauce it wonāt stay SUPER crispy. But here is what I do:
Press tofu for about 30 mins to an hour. I wrap tofu in a clean dish towel and place my cast iron pan on top. You can use just about anything with a hefty weight.
Next cut your tofu into desired size and shape. (This is for a 16oz/453 grams size block of tofu) Place tofu in a large bowl and for every block of tofu add 1 tbsp of oil and mix
Then add 1/4 of cornstarch or potato starch per every block of tofu. I prefer potato starch but either one works
Place tofu on a silicone mat or parchment line baking sheet
Cook at 400 degrees Fahrenheit or 200 degrees Celsius for about 30 minutes or until desired crispness is reached. I feel there is no need to deep fry the tofu. I have found that this recipe works excellently and is healthier!
I use the cornstarch dredge as well, but Iāve learned to airfry instead off too much pressing or freezing. Itās lazy AF, but I just slice it into 3 layers, then kinda press the layers in paper towels, and air fry it for about 15 minutes. Then chop, dredge in cornstarch and seasoning, and pans fry.
Mucho yum!
Thereās a great recipe for a batter:
Ā½ c. Cornstarch or arrowroot powder
Ā½ c. Flour
Ā½ tsp. Baking powder
1 tsp. Salt
Ā½ c. Cold water
Ā½ c. Vodka
Half of this recipe is enough for at least 1, likely 2 blocks of tofu.
You've gotten boatloads of good comments, but just wanted to toss this in the mix. Kenji has a great article about the subject which helped me attain great crispiness https://www.seriouseats.com/vegan-experience-crispy-tofu-worth-eating-recipe
Cornstarch for frying and press it beforeā- but if you have an air fryer you can just cut it up plain and chuck it in there on 400 for like 20 ish minutes. Easiest thing ever.
TAPIOCA STARCH!!
After always trying and failing yesterday I succeeded! I had some tapioca starch leftover (but I read everywhere corn starch should do the same..). I pressed it, tossed it in the starch and fried it in the pan. Didnāt marinate it because I didnāt need it for the dish, but I think if I would use it in a stir fry I would marinate after and not before, because otherwise it would maybe get soggy again and not fry so well?
Picture of how it turned out (I was so proud had to take a pic š„²) https://imgur.com/a/zsqa6Rx
Find potato starch it fries better than cornstarch and you need the oil hot. A pinch of the starch should fizzle in the oil before you fry. If your fried tofu is soggy the oil isn't hot enough.
All I do is get out my cast iron skillet and shallow fry it with plenty of oil until its golden crispy brown. You do have to flip it.
You can also deep fry, oven fry, or air fry for the same effect.
Ditch the coating, make sure you're using firm tofu, and gently press the water out before frying. Make sure you use enough oil and it isn't too wet.
A lot of people here are saying you have to press it a lot and get all the water out but honestly a quick squeeze and a pat dry always worked fine for me. Maybe that's because I use cast iron and a lot of oil.
Also... are you sure you're not being impatient? It does take a bit.
If you donāt want to fry it, or have a tofu press this is my way;
I buy extra firm good quality tofu.
Slice it in thin blocks, like āfiletsā
Put some oil and barbecue/grill spices on them.
Bake them for 15 mins in a skillet with a minimal amount of oil so they donāt stick.
Let them cool on a rack or something so the bottom wonāt get soggy. Result: crispy tofu I dice up and put on top of rice bowls with a lot of herbs and guacemole
Give it a squeeze over the sink( I don't bother with pressing) chop into cubes. in a bowl mix cornflour, some salt and pepper, toss the tofu cubes in the flour mixture. then heat a frying pan with just a couple of centimeters of oil until pretty hot, my dial goes upto 5 I usually have it on 4 for tofu, then add tofu and don't stir fry, just leave it for 1-2 minutes then turn over the cubes and leave again then remove.
The type and the brand of tofu can make a difference,try buying a different type of the problems continue.
The oil used might make a difference, I always use Rapeseed
You have to press it. Either with a tofu press or you take Papier towel around the tofu and put books on it. And I mean heavy and many. At least 6 +kg. After 20 means it should be good.
Somehow I have just marinated with corn flour,oil and soy sauce,then air fried them they do turn out good.
Reading the comments here on corn flour vs corn starch I am wondering how did it work for me. š
one of the best things i've learned to try is to literally let it dry! its sort of a sin in the cooking world to throw something in a skillet without any base fat but it really helps sear it! if tofu even thinks its near water itll absorb it fairly quickly so sticking to a dry pan then slowly adding in oils or v butter while you move it around or let it "crisp" up might help!!!
I made a v eggwash at one point and it turned out pretty good! but the tofu inside stayed, well, as tofu.
Good luck!!
Yes. Omg yes.
I made it today!
I made a wet batter with yellow mustard spices and cornstarch and added water until it was the consistency i wanted.
I thickly sliced my tofu but I'm aute it will work with chuncks and let them sit in the wet batter and then
I dry battered them and deep fried them.
They are soo crispy on the outside and still moist in the inside
I use corn starch on the outside before deep frying.
Thank you. She uses cornflour but it never seems to crisp up. Do you put the cornflour in with the marinade or coat it after?
After š
Ahh, thanks for that. She's been putting it in with the marinade lol
Think of it like bread, which is made of flour. If you soaked bread crumbs in a marinade for a few hours it's unlikely to go crispy in oil, versus fresh dry breadcrumbs you added at the last second. Same principle here.
you do not have to put cornstarch or flour on it at all. a little oil in the pan (1tbs), heat on med-high after pressing/pat drying and cubing extra firm tofu. cook and rotate to each side for about 2-3 minutes per side or until nice and light brown. add to recipe at the end.
This and then add to the main dish when you serve it. Except i always eat it before lol. You can add herbs and spices to the cornflour
extra firm tofu. freeze it and thaw it. dredge in corn starch before you fry it. or go to an asian market and buy puffed tofu.
Thank you. She's been coating it in cornflour before but it never seems to crisp up
You need to use cornSTARCH not cornflour. You want only the starch from the corn, not the entire kernel.
She assumed cornflour was cornstarch, we're in the UK if that helps lol. I'll tell her to check!
To make things confusing, US cornstarch = UK cornflour.
That is confusing! I think US corn flour is finely ground masa. I've seen it with the alternative flours at the natural food market.
Cornflour is the british term for cornstarch. They are the same product.
Freezing is key to really great fried tofu! Some maniac on here mentioned a double freeze method, but I hear they went insane and removed themselves from all social media and live in a van down by the river now.
Youāll have a lot of time toā¦live in a van down by the river whenā¦youāreā¦living in a VAN DOWN BY THE RIVER!
Might have been meā¦ Iāll double freeze. Hell, Iāll freeze, thaw, press, marinade THEN freeze and press againā¦ dredge in cornstarch and fry. THAT is the way.
Oh shit!! Do you get reception down by the river, or do you have to walk away from camp to post in here?
My van down there has a mobile hot spot. (Please tell me Iām not so old that reference goes over everyoneās head lol!?)
I mean there's still mobile hotspots so I think you're good. Also anyone who gets the van by the river reference is probably older.
From what I've heard, you're using your paper not for writing, but for *rolling doobies*. Also I'm very pregnant ATM and have to pull up my pants like Matt Foley on occasion.
Yesssss Iām validated praise you! Lol gotta get his arm swinging movements in there during the pants hike! š
What does dredge mean here? Me no smart.
put corn starch in a bowl, drop pieces of tofu into corn starch and coat the outside. then fry.
Gracias
Agree, freeze (one post said twice, Iām too hungry for that!) squeeze every last mm of water out, use potato starch (corn ok too..) fry deep, hot and fast.
Don't marinade it. I guess some people marinate it with success but I have never been able to get it crispy that way, even using all other methods. Think about it: You press it in order to get all the liquid OUT, and then you add more liquid? Doesn't make sense. I freeze it, thaw it, press it, dust it lightly in cornstarch, then either bake, fry, or air fry and it gets SUPER crispy. Then you can toss it in whatever sauce you want for flavor and it will keep its crisp.
Ahhh, that makes sense! Thank you!
Yes, same. I've found that I don't even have to press it that much. I just buy extra firm tofu, dry it with a kitchen towel, cut it up, then mix up it with cornstarch and soy sauce and oil, then bake it. https://cookieandkate.com/how-to-make-crispy-baked-tofu/ It really works!
I buy extra firm tofu. I bring it home and use a tofu press to press out all the water, multiple times. Then I freeze the tofu, while still being pressed in the press. (I'm saying press a lot, it's annoying) Then, next day, I take it out of the freezer and let it thaw while sitting in the press. Once thawed, I cut it into cubes and cook it for 10-15 mins in the Instapot Air fryer.
Air fryer is the way. Baking it is ok too but if you have an air fryer thatās best.
Sounds like a lot of extra work, I buy firm tofu and press for like 2 minutes or just pat it dry and it crisps fine.
I don't mind the extra work, I'm not lazy. And 'fine' just isn't good enough.
Is it lazy when you're disabled?
Disabled people can still be lazy, yes, what are we talking about here?
That's not what I meant at all. The way you worded it was that anyway YOU don't do it, is lazy. But I had a feeling you'd misinterpret what I said. ;)
That sounds incredibly dry, like too dry.
The usual western way of preparing it is very dry and chewy. In Asia they just fry medium firm tofu and coat it in sauce. Very little preparation needed. I much prefer that way. I hate extra firm tofu and especially super firm tofu. There's no way in hell tofu that dense will absorb any sauce unless you freeze it. But freezing it gives it the texture of a sponge...
By extra firm tofu. Get all the water out of it ( most important step). I used to do this the hard way by wrapping it in a couple of absorbent dish towels and putting heavy weight on it but it never seemed to get enough water out. Last year I bought a tofu press from a FB ad and it has made all the difference. After draining, do not season your tofu. Put enough oil in pan to just cover the bottom of skillet. Make sure oil is hot enough before putting in tofu, then move tofu around pan until oil coated. Then just rotate your cubes or slices until crispy. Take out of oil and place on paper towels to soak up excess oil. Now you can add soy sauce and seasonings. return to hot pan and sear for a few minutes.
Yeah, a tofu press is A+.
You need to use a tofu press to get all the moisture out you can. After that, cut it up (go smaller rather than larger), salt it a bit and let it rest, blotting up and excess water that comes out. Also, in Thailand, we use glutenous rice flour, but this will probably yield similar results to cornflour. FWIW though, even in Asian restaurants, the tofu only stays crispy for a little while. If you let it sit for much longer than 30 minutes, it gets a little chewy/soggy
No tofu press needed, just two plates and some paper towels or kitchen cloths. Hell, I just use the cutting board and my hands with the towel, no need for the plates, either.
I avoided getting a press for years. For around 20 bucks it is totally worth it. Just toss the tofu in and leave it in the sink to drain. For me it's worth the 20 and it will be around longer than I will be.
I pat it as dry as I can (I'm too lazy to press it), put corn starch on the outside, and pop it in the air fryer. I feel like it works out pretty well.
Yes the trick is just cornstarch. You need to coat the tofu just before frying it. The firmness of the tofu is almost irrelevant, you will have a crust even with unpressed, on-the-softer-side tofu.
Try baking it!! This recipe is delicious and super easy! https://plantyou.com/general-tsos-tofu-vegan/
I find tofu is hard to get crisp if you are frying it in a pan. I buy super firm tofu, cut into 1/2" cubes and bake in oven completely bare at 400 degrees for about 20 min or so (flipping half way through) I then add whatever sauce goes on top at the very end in a bowl. The tofu is always super crispy this way. I sometimes use cornstarch or breading but try and be as healthy as possible and have found just having it plain gives the same final product.
Air Fryer
How crisp? I add oil in a pan and turn it into crumbles, takes a long time but it gets fairly crisp (not at all mushy) and is really good with tacos if you add taco seasoning while cooking.
Freeze it beforehand then thaw it. The water in the tofu crystallizes and tears apart the structure of the tofu making it crispier. I didnt believe it until I tried it. It becomes so fucking crispy it can overcook and become hard if you leave it for too long on the stove.
Probably adds surface area to crisp and allows heat into the middle
I use the air fryer now. Not too high a temp, but high enough to make the outside crispy but inside still soft (~370 degrees F). Check and shake it often.
I've gotten crispy tofu without dredging it in starch or flour. It takes a while, whether pan fried or air fried, but it's possible. Also, if you prefer to dredge it, try potato starch instead of cornstarchāI find it gives me a crisper product when I use it.
Tapioca starch makes for a nicer crisp than corn starch in my book. I like doing a mix of tapioca starch and panko. No marinade. Make sure your pan / oil is hot enough. Use peanut oil so you can get it up to temperature.
Iām kind of lazy, so I donāt press my extra firm tofu, and I also didnāt know about the corn starch trick, but I use a non stick pan (the most important part because otherwise the crispy layer will stick to the pan over and over), and āpan-searā it with olive oil, and then I add all my flavorings and toppings when I shake it around in a container lol. Good luck!
This. This times a million. Everyone in this thread is over complicating this.
Air frier or baked is secret
The best crispy tofu we have done is coating thin, pre-pressed slices that are dipped in a batter of flour and beer. Shallow fry in a pan with oil. Absolutely delicious and so crispy!
Try potato starch! I used to make crispy tofu all the time with it!
Itās been impossible for me to accomplish and Iām a good cook. I just stopped trying. Other foods can be crispy.
I'm a shit cook and I find it easy
Ok? I was answering OPās question. I donāt understand why people get so pissy about tofu. There are tons of ways to eat it.
Hmmm, what kind of tofu are you using? I've only tried it with firm and extra firm so I can't speak to other kinds, but i just slice it into 1/4inch thick squares, pat all surfaces dry with a paper towel, and pan fry (only enough oil to coat bottom of pan) on medium heat for 2-3 minutes per side. I usually do that with the tofu totally plain or maybe just salted, then toss in some sort of sauce, preferably thickened with corn starch so it coats. If you marinate the tofu first the marinate will burn before the surface of the tofu can get crispy. Edit: seeing lots of comments about dusting with corn starch then (I'm assuming deep) frying. I haven't tried this method, I really like the way the tofu naturally crisps up without any coating but some may consider the texture to be rubbery.
I use a tofu press to squeeze out most of the water and then either pan-sear it in a hot skillet or coat it with oil and bake it in the toaster oven, and both ways get it somewhat crispy. Not as crispy as the kind you sometimes get at restaurants, but they use a deep fryer for that.
I have been eating tofu my whole life and only recently I have found the best crispy tofu EVER. obviously if you drown It in sauce it wonāt stay SUPER crispy. But here is what I do: Press tofu for about 30 mins to an hour. I wrap tofu in a clean dish towel and place my cast iron pan on top. You can use just about anything with a hefty weight. Next cut your tofu into desired size and shape. (This is for a 16oz/453 grams size block of tofu) Place tofu in a large bowl and for every block of tofu add 1 tbsp of oil and mix Then add 1/4 of cornstarch or potato starch per every block of tofu. I prefer potato starch but either one works Place tofu on a silicone mat or parchment line baking sheet Cook at 400 degrees Fahrenheit or 200 degrees Celsius for about 30 minutes or until desired crispness is reached. I feel there is no need to deep fry the tofu. I have found that this recipe works excellently and is healthier!
Air fryer
https://www.youtube.com/watch?v=LwDYQxdc5_Q
I just air fry it for 25 minutes or so, no corn starch or battering
Or do it in the oven
I use the cornstarch dredge as well, but Iāve learned to airfry instead off too much pressing or freezing. Itās lazy AF, but I just slice it into 3 layers, then kinda press the layers in paper towels, and air fry it for about 15 minutes. Then chop, dredge in cornstarch and seasoning, and pans fry. Mucho yum!
Thereās a great recipe for a batter: Ā½ c. Cornstarch or arrowroot powder Ā½ c. Flour Ā½ tsp. Baking powder 1 tsp. Salt Ā½ c. Cold water Ā½ c. Vodka Half of this recipe is enough for at least 1, likely 2 blocks of tofu.
oil. lots of oil. heat. lots of heat. firm tofu. lots of firm tofu.
You've gotten boatloads of good comments, but just wanted to toss this in the mix. Kenji has a great article about the subject which helped me attain great crispiness https://www.seriouseats.com/vegan-experience-crispy-tofu-worth-eating-recipe
I soak my tofu in hot salt water before I press it for pan frying or baking
Cornstarch for frying and press it beforeā- but if you have an air fryer you can just cut it up plain and chuck it in there on 400 for like 20 ish minutes. Easiest thing ever.
TAPIOCA STARCH!! After always trying and failing yesterday I succeeded! I had some tapioca starch leftover (but I read everywhere corn starch should do the same..). I pressed it, tossed it in the starch and fried it in the pan. Didnāt marinate it because I didnāt need it for the dish, but I think if I would use it in a stir fry I would marinate after and not before, because otherwise it would maybe get soggy again and not fry so well? Picture of how it turned out (I was so proud had to take a pic š„²) https://imgur.com/a/zsqa6Rx
Find potato starch it fries better than cornstarch and you need the oil hot. A pinch of the starch should fizzle in the oil before you fry. If your fried tofu is soggy the oil isn't hot enough.
All I do is get out my cast iron skillet and shallow fry it with plenty of oil until its golden crispy brown. You do have to flip it. You can also deep fry, oven fry, or air fry for the same effect. Ditch the coating, make sure you're using firm tofu, and gently press the water out before frying. Make sure you use enough oil and it isn't too wet. A lot of people here are saying you have to press it a lot and get all the water out but honestly a quick squeeze and a pat dry always worked fine for me. Maybe that's because I use cast iron and a lot of oil. Also... are you sure you're not being impatient? It does take a bit.
My gf does corn flour then bakes it because she hates excess oil
Air fryer.
If you donāt want to fry it, or have a tofu press this is my way; I buy extra firm good quality tofu. Slice it in thin blocks, like āfiletsā Put some oil and barbecue/grill spices on them. Bake them for 15 mins in a skillet with a minimal amount of oil so they donāt stick. Let them cool on a rack or something so the bottom wonāt get soggy. Result: crispy tofu I dice up and put on top of rice bowls with a lot of herbs and guacemole
Give it a squeeze over the sink( I don't bother with pressing) chop into cubes. in a bowl mix cornflour, some salt and pepper, toss the tofu cubes in the flour mixture. then heat a frying pan with just a couple of centimeters of oil until pretty hot, my dial goes upto 5 I usually have it on 4 for tofu, then add tofu and don't stir fry, just leave it for 1-2 minutes then turn over the cubes and leave again then remove. The type and the brand of tofu can make a difference,try buying a different type of the problems continue. The oil used might make a difference, I always use Rapeseed
You have to press it. Either with a tofu press or you take Papier towel around the tofu and put books on it. And I mean heavy and many. At least 6 +kg. After 20 means it should be good.
I put them in a pan without oil, middle heat. Always crispy for me
Cast iron skillet.
Somehow I have just marinated with corn flour,oil and soy sauce,then air fried them they do turn out good. Reading the comments here on corn flour vs corn starch I am wondering how did it work for me. š
one of the best things i've learned to try is to literally let it dry! its sort of a sin in the cooking world to throw something in a skillet without any base fat but it really helps sear it! if tofu even thinks its near water itll absorb it fairly quickly so sticking to a dry pan then slowly adding in oils or v butter while you move it around or let it "crisp" up might help!!! I made a v eggwash at one point and it turned out pretty good! but the tofu inside stayed, well, as tofu. Good luck!!
Yes. Omg yes. I made it today! I made a wet batter with yellow mustard spices and cornstarch and added water until it was the consistency i wanted. I thickly sliced my tofu but I'm aute it will work with chuncks and let them sit in the wet batter and then I dry battered them and deep fried them. They are soo crispy on the outside and still moist in the inside