How to sear tofu to get a crispy exterior?

Question

Learn techniques for prepping and cooking tofu to develop a crisp, golden crust without sticking.

Answer 1

To sear tofu for a crispy exterior, press out excess water, coat with cornstarch, and pan-fry in hot oil over medium-high heat until golden brown and crispy on all sides.

Detailed Explanation:

Achieving a crispy exterior on tofu requires a few key steps:

1. Press the Tofu: This is the most crucial step. Wrap the tofu in paper towels or a clean kitchen towel and place a heavy object (like a book or pan) on top for at least 30 minutes to remove excess water. The drier the tofu, the crispier it will get.
2. Cut the Tofu: Cut the pressed tofu into your desired shape (cubes, slices, etc.). Uniform sizes will ensure even cooking.
3. Coat with Cornstarch: Lightly coat the tofu pieces with cornstarch. This helps to absorb any remaining moisture and creates a crispy crust when fried. You can toss the tofu with cornstarch in a bowl or place it in a bag and shake gently.
4. Heat the Oil: Heat a generous amount of oil (enough to coat the bottom of the pan) in a non-stick skillet or cast-iron pan over medium-high heat. The oil should be hot but not smoking.
5. Sear the Tofu: Carefully place the tofu pieces in the hot oil, ensuring they are not overcrowded. Overcrowding will lower the oil temperature and result in steamed, not seared, tofu.
6. Cook Until Crispy: Cook the tofu for 5-7 minutes per side, or until golden brown and crispy. Avoid moving the tofu around too much while it's searing to allow a crust to form.
7. Remove and Drain: Remove the crispy tofu from the pan and place it on a wire rack to drain excess oil. This will help maintain its crispiness.

Pro Tip:

Don't add salt to the tofu before searing. Salt draws out moisture, which is the opposite of what you want when trying to achieve a crispy exterior. Season the tofu after it's cooked.