Crispy Tofu Recipe

Press tofu

Remove the tofu from its packaging and drain liquid. Wrap the block in a clean kitchen towel or paper towels and place on a cutting board. Set a heavy object (a cast-iron skillet, a few canned goods, or a book) on top and press for 20–30 minutes to remove excess moisture. For quicker pressing, change towels once after 10–15 minutes.

After pressing, unwrap and pat the tofu completely dry with a towel. Cut the block into 1/2- to 3/4-inch cubes (or slices, if you prefer larger pieces). Season the cut tofu lightly with 1 tsp kosher salt and 1 tsp black pepper, tossing gently to distribute.

If using the optional binding step for extra adhesion and flavor: in a bowl, combine 1 tbs neutral oil and 1 tsp soy sauce or tamari. Gently toss the tofu cubes in this mixture so they are lightly coated—this helps the coating adhere and adds umami.

In a shallow bowl or wide plate, whisk together 6 tbsp cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and 1/4 tsp cayenne (if using). Working in a single layer or in small batches, dredge each tofu piece in the dry coating, pressing lightly so the cornstarch mixture adheres and creates an even coating. Shake off excess cornstarch and place coated pieces on a wire rack or plate while you finish coating the rest.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2–3 tbsp neutral frying oil. The oil should shimmer but not smoke. Test by dropping one coated piece in — it should sizzle immediately.

Arrange coated tofu in a single layer in the skillet without crowding. Cook for 3–4 minutes per side, turning carefully with a spatula or tongs, until each side is deep golden brown and crisp. Work in batches if necessary and add a touch more oil between batches.

As pieces finish, transfer to a paper-towel-lined plate or a wire rack set over a baking sheet to drain briefly so they remain crisp on all sides.

Preheat the oven to 220°C (430°F). Line a baking sheet with parchment and set a rack on the sheet if you have one (rack helps crisp). Toss the coated tofu pieces with 1 tbs oil to lightly coat, then spread in a single layer on the rack or parchment-lined sheet, leaving space between pieces.

Roast for 20–30 minutes, flipping once halfway through, until edges are golden-brown and crisp. For extra color and crunch, finish under the broiler 1–2 minutes—watch closely to prevent burning.

Transfer the hot crispy tofu to a serving plate. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime or lemon wedges and your choice of dipping sauce (sweet chili, soy-sesame, or teriyaki).

Leftovers: cool completely, then store in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 200°C (400°F) oven for 8–10 minutes or in a skillet over medium heat before serving.