I tried every way to make Crispy Tofu. This is the best one.

Comments · 1.1K

• RA

  @RainbowPlantLife · 2 years ago · pinned

  If you’re looking for seriously stellar tofu recipes, check out my new cookbook Big Vegan Flavor! Available for preorder at <a href="https://bigveganflavor.com/">https://bigveganflavor.com/</a>

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• ZA

  @zackhruska · 2 years ago

  For everyone asking, the tofu gets soaked in the salt water for about 10 minutes

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• HI

  @hieuluu2 · 2 years ago

  My mother can make fried Crispy crunchy tofu like no other. She owned a restaurant for more than 30 years and she sold hundreds of plates of crispy salt and pepper silken tofu every day. Yes, silken soft tofu, I remembered as a child, the delivery truck every day delivering silken tofu. My sister and I, I was our favorite dish growing up, and other restaurants tried to copy her, but it wasn&apos;t crunchy. Somehow, my mom figured out the right flour mixture, she gently rolled cubes of silken tofu in the flour, then right into the deep fryer, then she will tossed it in a wok with green scallions, garlic, butter, and her secret salt and pepper mixture. &nbsp;It was crunchy on the outside, soft and silken on the inside, ying and yang. My mother passed away last year, as children, we never asked her about her recipe, my sister and I tried duplicating her recipe from our memories, it wasn&apos;t even close, the outside was too soft, and when we did get it crispy, it doesn&apos;t stay crispy long. Watching you make tofu reminds me of my mother.

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• KI

  @KillZone876 · 2 years ago

  I never leave comments, but I just used the boiling water and pan fry technique and got the driest, crispiest tofu ever. It stayed crispy and firm even after being in a dish with sauce. Perfection!

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• CL

  @clepsydragon · 2 years ago

  This isn&apos;t a video, it&apos;s an encyclopedia entry. So much good information!

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• FL

  @flvffcinna · 2 years ago (edited)

  <i><b>Technique 1 : extra-firm pan-fried tofu</b></i><b></b><br>-<b>tofu shape</b> : _chunks_, tear the tofu with your hands<br>-<b>water removal method</b> : bring <i>two cups</i> of <i>water</i> to a boil + 1/2 tablespoon of sea salt, drop in tofu<br>-&gt; re-pat dry <i>gently</i><br>-<b>type of starch</b> : <i>cornstarch</i><br>-<b>type of pan</b> : <i>large non-stick</i> pan<br>-<b>quantity of oil</b> : <i>3 tablespoons</i> of oil<br>-&gt; once the <i>oil</i> is <i>shimmering</i> , drop the tofu pieces and try to <i>spread it out as thin as you can</i><br>-<b>time</b> : ~_5 minutes_ , <i>undisturbed</i><br>-flip the tofu with a wide spatula<br>-<b>2nd time</b> : <i>3-4 minutes</i><br>-&gt; transfer to paper lined surface<br><br><i><b>Technique 2 : extra-firm oven tofu</b></i><b></b><br>-<b>tofu shape</b> : cubes<br>-<b>water removal method</b> : <i>don’t</i> remove the water and freeze it in a zip bag, defreeze it 2-3 days before, remove it’s excess water by pressing it -&gt; <i>if not extra firm,</i> remove the water and freeze it in a zip bag, defreeze it 2-3 days before, remove it’s excess water by pressing it gently<br>-&gt; step 2 : get rid of the excess water <i>5-10 minutes,</i> put on your heaviest cookbooks<br>-<b>spice mix</b> : <i>1 tablespoon oil + 1 tablespoon sesame oil, 1 tablespoon soy sauce</i><br>-<b>type of starch</b> : <i>arrowroot or potato starch, 1 tablespoon, 1 tablespoon panko crumbs + black sesame seeds</i><br>-* temperature* : <i>425*F</i><br>-<b>time</b> : <i>15 minutes</i><br>-&gt; <i>flip</i><br>-&gt; <i>bake another 13-15 minutes</i><br>! until golden brown

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• KA

  @karollong1961 · 1 year ago

  I tried the salt water bath and pan fry method and seasoned with garlic powder, onion powder, salt and pepper. It came out so good my son says its the only way he wants to eat tofu! Thank you for sharing all you tested!

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• DO

  @donhorak9417 · 2 years ago

  After freezing, thawing and pressing extra firm tofu, marinade will soak in like sponge. Great eay to add more flavor.

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• TA

  @Tamaresque · 1 year ago

  @<a href="https://www.youtube.com/watch?v=8_ZBOIIftvM&amp;t=366">6:06</a> - for the rest of the world, that&apos;s 220C.

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• MA

  @mariaoviedo5881 · 2 years ago

  i feel grateful for all the testing that went into making this video! 34 blocks of totu, wow! thanks for testing all the different options ! i cant imagine how much work went into the cookbook

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• DA

  @daily_tries · 2 years ago (edited)

  I love crispy tofu too, but adding a side note that Tofu doesn’t always need to be crispy! In the English speaking online world, drying tofu out can sometime feel like the only way to eat tofu. Truth is tofu is an incredibly complex ingredient used in many Asian cuisines for millennia long before the west took it as a “meat substitute.” Artisans sometimes go through incredible processes to <b>keep</b> water in soft tofu.<br><br>The same way we wouldn’t say all cheese need to be hard and dry like a block of Parmesan, tofu can be deliciously soft and creamy like a fresh mozzarella.

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• CR

  @CRF-wtF · 1 year ago

  LOVE the pan fry method. I didn’t eat tofu before, but this got me hooked. Tip - nutritional yeast is a great flavoring. I’ve added it alongside the corn starch before frying, but adding a sprinkle after yields even more flavor.

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