How to pan-fry tofu to get it crispy on the outside and soft inside?

Question

Pan-frying tofu? Learn how to keep it crispy on the outside and tender on the inside.

Answer 1

To pan-fry tofu so it's crispy on the outside and soft inside, press out its excess water, cut it into even pieces, and then pan-fry it in hot oil over medium-high heat.

Detailed Explanation:

The key to getting that perfect crispy-on-the-outside, soft-on-the-inside pan-fried tofu is all about managing its water content. Tofu is naturally very watery, and you need to get rid of that moisture for it to brown and crisp up properly.

1. Press the Tofu: Place your blocks of firm or extra-firm tofu between layers of paper towels or a clean kitchen towel. Put something heavy on top (like a cutting board with a few cans) for at least 30 minutes, or even a few hours. This squishes out the extra water.
2. Cut Evenly: Slice or cube your pressed tofu into pieces that are all roughly the same size. This helps everything cook evenly.
3. Coat (Optional but Recommended): For an extra-crispy crust, lightly toss the tofu pieces in cornstarch or arrowroot powder before frying. This creates a fantastic crispy barrier.
4. Heat Oil: Heat a non-stick or cast-iron pan over medium-high heat with a tablespoon or two of neutral oil until it shimmers.
5. Fry: Add the tofu in a single layer, making sure not to overcrowd the pan. Fry for 4-7 minutes per side, or until each side is beautifully deep golden brown and crispy. Only flip when a good crust has formed to prevent sticking.

Pro Tip:

For an even deeper crisp, after pressing, you can bake your tofu for 20-30 minutes at 190°C (375°F) before pan-frying. This further dries it out and creates an incredible base for frying!