Spice-crusted Pan-fried Tofu (2024)

FAQs

Why is my tofu not getting crispy in the pan? ›

If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.

Smoked Paprika: Imparts a smoky profundity, just the ticket for a barbecue-style tofu escapade. Cumin Powder: Delivers an earthy warmth, a star in spice rubs or marinades. Garlic Powder: The universal maestro of flavor, perfect for a savory twist.

Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides. Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.

Why does the brine work? Both the heat and the salinity of the water draw moisture out of the surface of the tofu, helping it crisp and brown. The hot water also gradually tightens the proteins at the surface of the tofu, helping keep any remaining moisture inside.

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Type of oil to use for frying tofu: Canola is great and so are vegetable/soybean oil and refined peanut oil. In general, choose a neutral-flavored oil that has a high smoking point. That is, don't deep-fry with sesame oil.

Marinade it in a saucy liquid.

One of the best ways to infuse tofu with flavour quickly and all throughout the tofu is to marinade it. You can literally use any meat marinades for tofu, just pump up the flavours. Remember that tofu tastes like nothing, so it's up to you to really get those flavours singing.

How to safely eat raw tofu. While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

Tofu is made from dried soybeans that are soaked in water, crushed, and boiled. The mixture is separated into solid pulp (okara) and soy “milk.” Salt coagulants, such as calcium and magnesium chlorides and sulfates, are added to the soy milk to separate the curds from the whey.

Why is my panko not sticking to my tofu? ›

You can use a tofu press to remove excess water from the tofu or cut the tofu into slabs, place on some paper towels and cover with additional paper towels and place something heavy on top like a textbook to press out excess water for a few minutes. If your panko is not sticking, the crumbs might be too big.

Pressing can be important but it depends on the recipe. It can make a lot of difference, particularly where the tofu is being pan-fried or baked and you want the slices or pieces of tofu to hold their shape.

It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

You're not pressing out excess moisture.

Before frying, tofu should be pressed to eliminate any excess water. Sometimes, in a hurry to get dinner done, I skip this step. But I always regret it. The still-sort-of-wet tofu never gets as golden brown or as crisp.

It's important to note that there is a lot of liquid in tofu. After all, it's almost always stored in a water brine! That means that tofu is incredibly waterlogged. It can seem obvious to drain this in order to actually be able to handle the tofu.

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

Always use a non-stick pan – Tofu is prone to sticking, but this can be avoided by cooking it in a quality non-stick pan coated with oil. Don't touch the tofu – Once it's in the pan, don't touch the tofu cubes for a few minutes or until they form a layer of golden crust. This makes them easier to flip and cook.

Draining excess water from your tofu helps to create that crispy texture during the frying or baking process. If you don't properly drain it (or don't drain it at all) you're left with a lot of moisture while cooking and this is what often causes the tofu to stick.