Crispy Tofu (using just tofu)
This is your baseline crispy tofu recipe. It's quick, it's easy, and best of all it's just made up of tofu, cooking oil, and good old fashioned time. This recipe relies on technique first and ingredients second, but it will show you how to make the perfect crispy tofu every time.
Equipment
- 5 paper towel pieces
- 2 baking sheets of equal size
- 1 heavy object
Ingredients
- 1 block extra firm tofu drained
- 2 tablespoons avocado oil plus more as needed
Instructions
- Drain your block of tofu and pat it dry with a paper towel, no need to press it just yet.
- Cut the tofu into your preferred pieces, making sure they are all even in thickness. I recommend not going above 1 inch thick.
- Layer a baking sheet with paper towels. Evenly layer the tofu on top of the paper towels. Place two more layers of paper towels on top, and place the second baking sheet on top. Weigh this down with a heavy object (I like books or a teapot).
- ***What this is doing, is instead of pressing the tofu in one big cube, like most tofu presses do, this is pressing them in individual pieces. This decreases pressing time and is much more effective at making every tofu piece crispy!
- Press for 15 minutes. In the last few minutes of the pressing time, add the oil to a pan and bring it to medium heat.
- Cook the tofu in batches, undisturbed, until they are golden on each side. This is usually about 3-4 minutes per side. Remove them from the pan and place them on a rack or paper towel to drain.
- After that, use them any way you like! They are so simple, so versatile and so good.