Tofu: Secrets For That Crispy, Yummy Perfection

Treat it right, and tofu will provide an unending stream of breakfast, lunch, dinner, dessert, snack as well as condiment options. Treat it wrong, and you’ve got one soggy, flavour less bit of soy protein on your hands. Unlock the secrets to dynamite crispy, golden-brown perfection, and you’ll never underestimate tofu again.

1. Not All Tofu Are Created Equal
   From creamy, pourable silken tofu to the brick-like extra-firm variety, there are a lot of options available. While some types can be substituted (firm and extra-firm are largely interchangeable), you’ll never have a successful stir-fry with silken tofu. Here’s a rundown of the most commonly-available types, and how to use them.

Soft Block Tofu: Versatile enough to be used in puréed applications and savoury dishes, this variety of tofu is equally at home in a puréed dessert (like pudding) as it is lightly battered and deep-fried.

Medium Block Tofu: Firmer than soft block, but delicate enough to crumble with excess handling; medium tofu can be baked to ensure it doesn’t fall apart.

Firm/Extra-Firm Block Tofu: If you have a stir-fry in your menu, one should get to know firm and extra-firm tofu varieties. They keep their shape under pressure.

Soft Silken Tofu: This creamy tofu has a pudding-like consistency, and is ideal for blending into salad dressings, desserts, and even puréed soups. It provides a dairy-free way to add creaminess to most recipes.

Firm Silken Tofu: Made from denser soy, this has a creamy consistency but holds its shape better than soft silken tofu. It’s ideal in Mapo Tofu and chunkier soups—and great when scrambled up like eggs.

Yuba: These soy noodles come from the skins of freshly-made tofu, and are a fantastic substitute for rice noodles in a stir-fry.

2. Draining Is Good—Pressing Is Better
   Block tofu is packed in water to help preserve and keep it fresh. That means as much excess liquid should be removed as possible before cooking the tofu. Whether you’re baking, roasting, or frying (especially frying!) it, the results will be better-tasting and crispier-crunchier if you drain it first. To avoid soggy tofu-syndrome, sandwich it between multiple layers of paper towel-lined plates and weigh it from the top. Your tofu sandwich should be constructed as such: plate, paper towels, tofu, paper towels, second plate, heavy can or cast-iron pan. It won’t hurt to go through two rounds of pressing and draining.
3. Create &Use The Perfect Marinade
   The most common complaints about tofu is its bland flavour. We happen to think that’s what makes it so awesome. To infuse it with flavour from the inside-out, embrace acidic, bold marinades. The tofu will take on flavour faster than meat-based protein, meaning that a quick 10-minute spin in a garlic ginger marinade can pack a punch.
4. Embrace Corn-starch, Your Secret Weapon
   One could coat the tofu with a traditional 3-step breading process. But that’s labour-intensive and also stops flavour from permeating the tofu. (If you’re going to bread, be sure to marinate it first). The drying qualities of corn-starch help suck up excess moisture, and get the tofu’s exterior deeply golden brown and crispy.
5. Use Right Pan For The Job
   Got a non-stick pan? This is the time to use it. Don’t have a non-stick? We recommend seriously considering investing in one. Tofu has a tendency to latch onto pans, and a non-stick will set you up for success.
6. High Heat & Fat Are Friends
   Don’t be afraid of the flame. When sautéing, high heat and plenty of fat will not only keep your tofu from sticking to the pan, they contribute to that toasty, crispy-chewy layer on the outside of your tofu. Meanwhile, the interior stays tender and creamy. Preheat your pan before adding the fat (the test kitchen likes vegetable and olive oils) and tofu, and don’t crowd the pan. Adding too much tofu at once will cause the surface temperature of the pan to drop, meaning soggy, not crunchy tofu.
7. Don’t Be Constrained by Asian Flavours
   Just because tofu is a traditionally Asian ingredient, doesn’t mean it should always be cooked with soy sauce and rice vinegar. Consider it just like any other protein. Tofu can be a great stand-in for chicken, fish and goat meat. And, because it takes on the flavours it’s cooked with, tofu provides a blank canvas for whatever great combinations you’re dreaming up.

Not sure where to start? Get the pan, the fat, the vegetables, and the mix and let your imagination go for the best healthy food.