Description
This easy crispy tofu recipe transforms bland tofu into golden, flavorful cubes with a shatteringly crisp crust and a tender interior. Perfect for adding protein to salads, grain bowls, stir-fries, or enjoying as a snack, it’s simple, customizable, and incredibly delicious—even tofu skeptics will love it!
Ingredients
Scale
For the Tofu
- 1 (14-ounce) block extra-firm tofu
- 1 1/2 tablespoons cornstarch (or arrowroot starch)
- 1 tablespoon neutral oil (such as avocado, grapeseed, or canola oil)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Optional for Serving
- Your favorite dipping sauce (soy sauce, sweet chili sauce, etc.)
- Sesame seeds
- Sliced scallions
Instructions
- Press the Tofu
Remove the tofu from its packaging and drain excess liquid. Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object (like a skillet or books) on top. Press for 15–20 minutes to remove as much moisture as possible, which helps with crispiness. - Prep the Tofu
Unwrap the pressed tofu and pat dry. Cut the tofu into 3/4-inch cubes for bite-sized pieces. Gently toss the tofu cubes with cornstarch until evenly coated. The cornstarch helps create the signature crispy coating. - Season
Drizzle the oil over the tofu cubes, add salt and pepper, and toss gently so all pieces are coated. Take care not to break up the tofu. - Cook the Tofu
Heat a large nonstick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer without crowding. Cook for 2–3 minutes per side until all sides are golden brown and crispy, using tongs to turn as needed. Alternatively, bake at 425°F (220°C) for 25–30 minutes, turning the cubes halfway through for even crispiness. - Serve
Transfer crispy tofu to a plate. Sprinkle with optional sesame seeds and scallions, and serve hot with your favorite dipping sauce, or add to rice bowls, salads, or stir-fries.
Notes
- For extra flavor, marinate the tofu cubes briefly in soy sauce or your favorite marinade before coating with cornstarch.
- For even crispier tofu, use extra-firm tofu and make sure to press out as much water as possible.
- You can air fry the tofu at 400°F (200°C) for 12–15 minutes, shaking halfway through, for a lighter version.
- Store leftovers in an airtight container in the fridge for up to 3 days; re-crisp in a skillet or oven before serving.
Nutrition
- Serving Size: 1/4 recipe (about 3.5 ounces cooked tofu)
- Calories: 130
- Sugar: 1g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg
